Another brilliant soirée was had with Georges Guilhot at Maison Guilhot last night as we were treated to a fantastic evening of wine and food pairing. Bruno Leger, of Lycée Leon Blum matched his exquisite food pairings to the wines of Domaine des Trois Orris.
Georges and Bruno had spent an afternoon with proprietor Joep Gralar, getting to know the man, his terroir and his wines to which they married an amazing line up of perfectly matched savours..
7 courses of pure food and wine heaven. I'll let the photos speak for themselves, but the highlights for me were the bulots ( sea snails) with lemon mayonnaise and the delicious beef from La Maissanaise, one of the only beef producers in the PO, which was served simply in small morceaux, with some shavings of artisnal chocolate.
To Die for.
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| Les Bulots matched to a Vin De Table Trois Orris La Gracia |
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| The delicious beef topped with shavings of chocolate with a 2005 CDR |
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| Mini casserole of queue de boeuf on a purée of celery, potatoes and leeks |
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| The cheese course, Xs and Os |
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| The Dessert ; Organic Orange confit with trinidad vanilla infused cream avec gateau |
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| Circa 2am... |
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| The colourful range from Domaine des Trois Orris |
It looks wonderful!
ReplyDeleteUsed to whelks in the U.K. being large rubbery things served in vinegar the first time a French friend served them with a lemon mayonnaise I wondered how I was going to manage...but they weren't at all rubbery! They were delicious!
hehe, once you get over the visual, you're in for a treat, I think. My Irish buddy who was with me last night just could not make that leap of faith. Anyway,she enjoyed the rest of the night, thank god!
ReplyDeleteSounds awesome...so jealous
ReplyDeleteThanks for the comment Sally, there might be a dégustation when you are here next time... will keep you posted!
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