You can do the FleurBurger in various shades at different price points. At the very old Norwich Inn, in Vermont, last night, I ordered a giant venison burger, medium rare, in a toasted bun with their sophisticated, homemade mustard sauce for dipping, and a small order of fries, with homemade catsup for dipping.
The only Bordeaux available was, again, 2001 Greysac, which has become a mainstay on the road. My dining companion and I drank only half the bottle before starting on the burgers, which went very well with the wine. It is rare that I drink wine with food, but I have finally found a way to do it without overcoming the wine experience.
For an appetizer, with the first half of the bottle, and glasses of Chardonnay, we enjoyed their cheese plate. Then, after the “main course,” even more uncharacteristically, I ordered dessert; mostly because the French lady associate I was with always does: a double scoop, hot fudge Sundae with a glass of port.
As we were seated in the pub area, which I requested, I asked the owner if she could replicate the famous burger with truffles and foie gras. She told me I was in the wrong restaurant and treated me like an interloper (or as Hoke would say, the poser that I am) after that.
I highly recommend the above combination. But I am probably learning late in life what everybody else knows well.
