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Melbourne Foodie Experimentators
Our first Degustation Event was a Roaring Success!!!
Over 30 adventurous diners have gathered together on Monday, February 1, at Le Bistro over a seven course degustation menu prepared especially for the occasion by Kobi and his able crew, each course accompanied by wines or apperitifs selected by Albert and yours truly. The night was so successful, that we have already pencilled in the next Foodie Experimentators Meet-Up. Click here to join this new group (don't delay - spaces are filling up fast for our March event!)
Cost: 40pp (plus 35 for matching wine [optional]).
I made a brief introduction to the evening, explaining that the night is not just about fun and games, but that the Foodies are requested to fill in a detailed questionnaire about every dish on the menu - including such aspects as the name of the dish, its quality, originality, presentation, taste, and the play of senses and textures, and whether the dish should be served as an entree, main, or another menu item. Each dish was also accompanied with a glass or wine or an apperitif, chosen by Albert and myself, so we also asked our foodies about our wine choices, and whether they would recommend an alternative to accompany the delicious morcels that were about to come out from the kitchen.
  
"Le Saumon qui Fume" was the first to come out and was a definite crowd pleaser. It came out served under a glass which was then lifted to reveal a beautiful smoke flavour, that permeated the rest of the dish, the main ingredient of which was a beautifully cured salmon. The salmon was accompanied by a glass of Riesling from Alsace.
The second dish was "Tournedos de Pumpkin & Canadian St Jacques", served on a bed of crunchy tapioca, with the garnish of cauliflower puree and white caviar. The dish was accompanied by a glass of crisp Sauvignon Blanc.
Next to follow was Creamy Leak Soup and Its Crunchy Soldiers. This was a take on the traditional French Onion Soup, which is served with crunchy toast or croutons, as well as the French penchant of dipping things into things - whether a croissant into coffee, toast into soup, or bread into sauce. The crunchy soldiers were a buttered herb toast, and deep fried "finger" of fish. The dish was accompanied with a glass of rich, creamy Chardonnay.
The fourth to come out was Foie Gras, served on a Belgian waffle and drizzled with chocolate, with the sparkling apple vodka, which cleansed the palate between the rich mouthfuls. The dish was accompanied by a glass of Lillet Blanc, a variety of a French fortified wine, which added to richness of the dish and the gourmand experience.
Twice Cooked Pork Belly was our fifth dish on the degustation menu. In a stroke of genius, Kobi replaced the traditional apples, and served the dish on a bed of caramelised peaches and crisp fennel. The natural accompaniment was a luscious drop of Chapoutier Belleruche Shiraz Grenache.
With the "main" dishes out of the way, it was time for our Foodie Experimentators to stretch their tummies that bit wider and make room for the sweet selection of the night. The first on the menu was Kataifi Pastry Delights, a beautiful concoction of Middle Eastern delights, including halva, baclava, caramel, and ice cream. We decided to accompany this dish with a shot of iced Creme de Menthe, which was another Middle-Eastern inspiration, and which cleansed and refreshed the palate beautifully between each mouthful of the delicious Kataifi.
Our seventh and last morcel of experimental deliciousness was Chocolate Marjolaine - an exquisite slice of dessert terrine with layers of chocolate and ... only Kobi knows what other mysterious sweets made up each layer of this dessert. The dish was accompanied with one of Albert's favourites, Mas de Amiel Rouge, a beautiful and light red dessert wine, a surprising French take on the traditional 'sticky'.
 
The night would not have been possible without Kobi and his assistants in the kitchen, and my boys and girls on the floor, running up and down flights of stairs many times over to bring these amazing dishes to our tables and keeping our wine glasses filled. So, thank you all for your assistance throughout the night, and to Eugene for capturing some of the night's moments on camera.
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