Epen, February 27, 2012—
DINNER IN THE HOTEL again tonight, after a day of lazy rambling along the Geul with only tea and a cherry tart for lunch. Tonight after the "amuse," which I forgot to mention yesterday — a scrap of waste-not-want-not ham in balsamic syrup — and a bowl of steaming chicken soup, welcome against the cold, we tucked into man-sized portions of pork loin, simply roasted and served in a brown sauce, with braised Belgian endive on the side. For dessert, strawberry mousse, which had been fortold with the previous night's ice creams.
Beaujolais, said the wine-card, first white, then red
•Hotel de Smidse, Molenweg 9, Epen; +31 043 455 1253
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