Turkey,Goose or Capon?

Well, after the Beef Wellington on the 23rd and a sensible pasta with wild mushroom sauce on the 24th I’m happy to say that here at Chateau BB we gave the turkeys’ the day off going, as we did, for Goose on the day and a gorgeous (my favorite) ‘Capon’ on the 26th.

And a jolly fine 2002 Grand Cru Classe St Emilion went down a treat - champers to start naturally with the deep fried oysters (tempura batter) but a cheeky 2003 Premier Cru Chablis for the lightweights in our xmas party seemed to do the trick.

Aah well, hoiday’s over, so back to the daily grind - what!? So how was yours?