Calf's Liver with Parsley, Garlic, and Fried Potatoes (Foie de Veau en Persillade avec Pommes de Terre)
October 19, 2010
Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais.
Pairing note: The richness of liver calls for rich Bordeaux, like Chateau la Cardonne Haut Medoc 2005 ($25), a medium bodied, smooth, balanced wine with black fruit and anise on the nose and hints of cocoa on the ﬁnish. —M.P