Traveling to Covington, LA (Part 3)

Our evening at Annadele plantation couldn't have been more enjoyable. The atmosphere was wonderful and the food superb. It started in the bar downstairs where I had a Mint Julep made with Woodford Reserve bourbon. The bartender did not disappoint as this was an exceptional mint julep (and i pride myself on being a connoisseur of mint juleps). Lady Gwynivere was drinking J'Lohr merlot, an outstanding red wine.

At dinner, our waitress was extremely polite and knowledgable. For an appetizer, we started with sharing the Savory chesscake, which was almost like a quiche with onions and crab topped with BBQ shrimp. This was incredible. Next, we shared a cup of Annadele's award-winning turtle soup. This was a savory soup with a little bit of spice, but not too much. A testament to how good these first to dishes were is that Lady Gwynivere does not like mushrooms. Both of these dishes contained mushrooms and she absolutely loved them. Brilliant!

For our entrees, Lady Gwynivere had the fillet mignon with yukon gold potatoes. The steak was cooked perfectly. Pink throughout the center but not bloody. It was juicy and had a nice sear to the outside. I had the duck breast and quail set on top mushroom risotto. Once again, the duck and quail were cooked perfectly. They were not gamey at all. The quail was infused with a delicious rosemary flavor and it all set in a delicious truffle olive oil.

Dessert was the perfect close to a perfect meal. We both had the Vanilla Bean Creme Brûlée. Topped with a dab of whipped cream and a strawberry, I think any french chef would agree that this creme brûlée is deserving of top honors even in France. I apologize to anyone reading this blog that i did not get a picture of every item of our dinner. Everything was just so good that we were too excited to eat it before taking a picture of it even crossed our minds.