Celebrating my wife birthday last week we had dinner at Chez Colette at the Sofitel hotel in Bloomington.
This was a great culinary experience. We told Mark Crane the Exec. Chef to prepare whatever he wanted. We started with Duck confit, then smoked salmond stuffed with a terrine of salmon,
Then he prepared a 3 marinated beets course served with goat cheese. He followed with a chicken with cornbread toast, a slice of corn on a cob and popcorn. He had it served with kind of a creamy sauce that blended well with this course.
The dinner concluded with a chocolate mousse. Restaurant Manager Cecile surprised us with a bottle of Chandon sparkling from California as a Warm Welcome, then a French Alsace Gewurtztraminer and then surprise, a red Meursault which is very unsual Meursault being mostly known for its whites
A bautiful culinary event we will remember ofr a long time. Thank you Sofitel Team. You are terrific.