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Welcome to our Fourth Degustation Event.
I would like to thank all those who have attended our last event. Your positive comments have confirmed that we have created a right formula, that pleases the senses, plays with the textures, and ensures a beautiful flow to the evening.
So, once again, Jacky, Kobi, Adrian, and myself have come up with a selection of six new dishes, none of which are available on our regular menu. The emphasis of this dinner was on fish, seafood, vegetables, and fruit. We have also continued introducing new ideas for cleansers as a 'palate' break between each two subsequent courses.
Our May Degustation event has begun with Soup epaisse de poisson et clam, or Clam Chowder, cooked with potato and fish stock, and garnished with herbs. The soup was matched with a glass of Sylvan Springs Semillon Sauvignon Blanc, McLaren Vale, South Australia, 2008.
The second dish of the evening was Millefeuille de Sardines, layers of sardines with crushed pine nuts, bread crumbs, and herbs. The dish was accompanied by a glass of Thomas Hardy Chardonnay 2008.
After the cleanser of organge and coriander seeds scallops broth...
.... we have progressed to the third dish of the night - and the first in our "mains" section, Twice Baked Mussels and Potato Souffle served with Seafood Bisque Sauce and Sprigs of Watercress. The dish was accompanied with Le Vin Gamay, Loire Valley, France, 2008.
The next dish on our adventurous menu was Confit de Saumon et Puree de Betteraves, or Salmon Confit and Beetroot Mash with Apple Garnish. Our recommendation was to match it with Domain Laroche Petit Chablis, Bourgogne, France, 2007.
After a cleanser of watermelon sorbet ...
... we have focused the taste buds on the sweet selection of the evening. Our fifth dish - and the first "dessert" item - was Parfait a l'orange sanguine, or Blood Orange Parfait with Chocolate Sorbet. The accompanying wine - Chapoutier Muscat de Rivesaultes 2003 - was so much admired at one of our previous dinners, that we have decided to bring it out again, and match it with the Parfait.
Our last dish of the evening was Compote de Framboise, a Raspberry Compote with Taragon Cream. As a treat for our Foodies, we have matched it a traditional French specialty, a Mini Kir Royal - a glass of Champagne with a drop of Blackcurrant Liquer.
The places at both events have been booked out, so thank you once again to all who have joined us for yet another adventure in the culinary land. Thank you also to all my boys and girls at Le Bistro and L'Epicerie for making this night run well and smoothly.
The next event will take place in four weeks' time on Monday, 31 May 2010, at 7pm. Costs will be similar (44pp plus 31 for matching drinks) - to be confirmed shortly.
In the meantime, why not take this opportunity and register on the www.meetup.com, which manages the bookings for our degustation event - so you don't miss out on Foodies Experimentation Group - Take Five!
Click here to join the Foodie Experimentation Group and attend the event @ L'EPICERIE
Click here to join the Foodie Experimentation Group and attend the event @ LE BISTRO
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