Archived Article By Tom Fitzmorris Originally published September 7, 2007 The Wines Of Faiveley, The Food Of Herbsaint Faiveley has long been one of the more reliable major negotiants of Burgundy wines, particularly in the red half of the spectrum. I know I've had many good ones over the years. Chef Donald Link and his staff at Herbsaint have a wine dinner planned for Friday, September 14 featuring those wines with the French-tinged restaurant's food. The price is $125, plus plus (meaning somewhere in the neighborghood of $160 per person). The food goes to the outer limits of country French cookery, bringing some rarely-seen items to the table. But the value will be in the wines, which include some very serious juice. Here's the menu: Brandade (Pureed salt cod with garlic, olive oil, and cream; chefs have been trying to get us to like this for years, without any notable luck) With Tomato Confit and Leek Vinaigrette Montagny Blanc Domaine de la Croix Jacquelet 2004   Epoisses Tart (Epoisses is a powerfully aromatic, intense cheese from Burgundy) With Figs and Prosciutto Nuits-St-Georges Les Lavieres 2004   Oeufs en Meurette (A classic French dish of eggs poached in red wine, with bacon and onions in a sauce of reduced red wine and stock) Chambolle-Musigny 1er Cru  La Combe D'Orveau 2004 Gevrey-Chambertin 1er Cru La Combe Aux Moines 2004   Roasted Duck With Olives and Pomme Puree Corton Clos des Cortons Grand Cru 2004   Gateau du Riz Herbsaint. 701 St. Charles Ave. 524-4114. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com