Beef Bourguignon

We must have done something right, because we got invited back to the home of our favourite French chef for yet another dinner. Expectations were running high, and were most certainly not misplaced. We started the evening with a glass of red, some saucission and cheeseThey were fantastic with the wine. I think it was Emmental cheese, but can't say so for sure since I promptly forgot what it was after the glass of wine.

D cooked the same scallop dish which he prepared the last time - sauteed in butter. We were so happy to be able to eat it again.
Adding some lemon
In the meantime, the mashed potatoes were being prepared
He had already prepared his leek and carrot base
And in a cast iron pot, the beef bourguignon was already bubbling away - there was tomato paste, bay leaves, carrots, red wine and mushrooms in the pot.I gotta get myself one of these pots.
Scallops pan fried to perfection on a bed of carrot and leek, served with a wedge of lemon
Another look - this was absolutely delicious.
Wine No. 2
Hot crusty bread out of the oven
This photo below honestly doesn't do any justice to the dish. It was amazing. I have never enjoyed beef bourguignion this much. There probably isn't a better one to be found in Singapore, I dare say.
Amazing with the mashed potatoes. I'm so glad my friend A married D.
We were careful to buy only French cheese - Brie, Comte, St Albrey and one more (can't remember after 3 glasses of wine)
Our other friend made a lemon tart - this was great tooGood food and good friends - who could ask for anything more. No one needs rhythm and music