Le Haut Lieu Moelleux 1989 – Huet

Food recommendations from :

• Roasted calf's liver with balsamic jus and glazed grapes
  (veal, offal, liver)
• Baked apple fritters with cinnamon cream
  (dessert, cream, dessert sauces, fruit, fruit & nuts, pome fruit)
• Souffle of old Gouda
  (cheese, hard cheese old, pasta, pizza, polenta & risotto, casserole, soufflé, quiche)
• Roasted calf's liver with balsamic jus and glazed grapes
  (veal, offal, liver)