Rum and Escargot

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On the cold and rainy early evening that was Sunday, a friend and I nipped into a favoured haunt of mine, Barraca on Mont-Royal. I have been a few times to this unpretentious rum bar, but this was the first time I decided to try the tapas menu. I was duly impressed. We had escargots in a compote of tomatoes, figs, sage, cider and melted chevre, as well as the xeres-scented chicken cassoulet nestled in an artichoke puree served with orange and rosemary. This went rather well with a glass of 12 year Appleton rum, I must say.

1 Comment so far

  1. me: the sequel (unregistered) on May 22nd, 2007 @ 1:21 pm

    Damn if that doesn’t sound good…



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