THIS EVENT WAS CANCELLED
Bordeaux Theme Dinner
15 April 2015
The Bistro, Grand Cayman
A classic French menu designed by Sean Collins and Justin Appleyard will be accompanied by a superb selection of French wines, mostly from Bordeaux. This is our annual headline dinner focussing on Bordeaux wines and classic French cuisine both at the highest levels. Consistent with our theme of offering wines and foods not generally available in the Cayman Islands, you will have the opportunity to enjoy exceptional wines paired with classic French food — food that is the height of French cooking but often ignored by restaurants because executing it well is so difficult.
On arrival, and with passed hors d’oeuvres, we will start with Jaquesson Cuvee 736, a champagne that is not normally available in the Cayman Islands. Jacquesson is a high quality producer, advocating zero dosage and late disgorged cuvees. This combination of minimal sugar and extended lees ageing produces some of the purest and most poised of all Champagnes.
With a classic foie gras au torchon, we will drink De Fieuzal Blanc, 2005, a gorgeous Graves/Pessac Leognan, from an excellent vintage, showing vibrant acidity, a touch of creamy oak, and a full-bodied richness and texture. This wine will balance the buttery and slightly cured/sweet foie beautifully.
With the lobster bisque, we are moving away from Bordeaux and drinking a very unusual wine not available in the Cayman Islands, and only made in 2008: Jadot’s Chassagne Montrachet Premier Cru Cuvee. This is a one-off blend of top premier crus, which has won several awards and was the only Old World wine in Decanter’s top three world chardonnays when it was released in 2011. Described as having a palate which is a riot of rich fruit but remaining very linear and focused, deeply flavoured yet refreshing, it should be a classy, proper Burgundy.
Mouton Rothschild 1997 will be served with the filet mignon. The filet will be accompanied with a traditional truffled mushroom ragout. 1997 was not a great year in Pauillac but the best wines are drinking very well now and show charm, soft tannins and layers of flavors. This a delicious wine, approachable and with the usual Mouton showiness and flamboyance. It will match the smooth tender beef and the earthy mushroom ragout beautifully.
With the cheeses, and as a contrast to the Mouton, the Leoville Barton 1988 is a St Julien from quite a tannic year; more masculine than the softer Mouton. Now fully mature, it is showing the classic tertiary characteristics (tobacco etc) but has retained excellent structure, length, minerality and cassis fruit.
A classic creme brulee (served in a deeper ramekin with a truly crunchy top) will be accompanied by Lafeurie-Peyraguey, 1988, a rich but fresh and lively sauternes from the exceptional 1988 vintage, now at the perfect mid-point of its drinking window.
Hine 1975 will be available for those who want to round off the evening with a top class cognac.