This salmon course was served as the third course in 1st Class. The dish can be served hot or cold. … [Read more...] about Poached Salmon with Mousseline Sauce
dry white wine
Simply Classic Swiss Cheese Fondue
To make traditional fondue you simply need two types of Swiss cheese (Gruyère and Emmenthal) and dry white wine. You can use whatever aged cheese is available, but they should ideally less than a year old. Swiss fondue is served with crusty bread, period. The bread should be … [Read more...] about Simply Classic Swiss Cheese Fondue