Daube

Phillipe and Lea invited us for dinner at their place with John and Debi. Phillipe made daube provençal, one of his specialties, as well as asparagus and tomatoes stuffed with eggplant and rice. The daube was mighty, with intense lamb and herb flavors, a nice spice from marinated olives, perfect potatoes, and melting meat. The company was grand, and John and I both brought wine: a 2000 Gros Noré Bandol, a 1998 Clos des Brusquières CDP, a 1996 Tollot-Beaut Aloxe-Corton, and a 1997 Jaboulet Cornas. Yum.

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