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Viande Rouge

Our server at Viande Rouge in Johns Creek sidled up to tell us about the night's desserts. We'd already polished off cosmopolitan throwbacks like escargot in puff pastry and an entree of Dover sole fillet, divided for us on a tableside cart, with a side of haricots verts amandine. Sweets followed the same retro route: peach Louie, a Georgia-themed variation on bananas Foster flambéed with bourbon and Schnapps, and—here were the magic words—chocolate or raspberry soufflés. "Raspberry, please," I said.

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