- Location
- Yorkshire
An invitation to Dinner with a friend whom I had not seen for some time. It happens to be his birthday so choosing the wines for the birthday or for the food proved a dilemma.We combined both.
I very rarely visit two star restaurants ( I’ve been to two ) as I have been underwhelmed in the past , preferring a more relaxed approach to food and corkage( this done well triumphs anything ) but it’s nice to experience a dip of the toe every now and again.
My first experience of dining at the chefs table too. I must say I was slightly nervous about this albeit in an exciting way.
There was so much to report and photographs to decipher,I have tried to condense it as best I can.The food pictures are for Richard Ward In his painstakingly,ever lasting search for food heaven.
ok, my task champagne ,white,red burgundy……..now this generally isn’t a problem until the host informs you of his wines for the evening….Lafite 1982,Latour 1982 and Coche Dury Mersault Les Rougots 2000.
well… that was easy for me as I would try find wines to compliment the food/menu.Adopting an approach to amplify the above and at times perhaps raise a spark or two?
1979 was the entry into this world.so,1979 Chambertin Clos De Beze From Damoy. Tattinger CDC 1979
further wines of Ramonet , Bollinger RD 1996 ( back up ) Raveneau Montee de tonnere 2004 , Didier Dagneneau Silex 2010, Prum WS spatlese 03
So…. Sitting at the chefs table commands a premium.I now fully understand why that is. Talking openly ( against the run of play with glass of Bollinger RD 1996 )how a restaurant works,understanding stars,how a taste works with this, the long inconvenient hours of success and the odd swear word.watching the teamwork building a Razor clam dish in front of you.
The first six courses were small canapé style dishes. The sushi,tempura langoustine and a amazing pastrami “ new york burger” were fantastic,intensely addictive flavours.
The above were served with wines chosen by the sommelier to match the menu. Highlights being the Silex piercing delicious and the Chablis,which we all thought was still developing.
Back to the Bolly.This was a hit ! as were slightly hesitant over the anticipated Oxidative style. Not so ,fresh biscuits,intense citrus,candid lemon backed up with a mature development.
Next up Bread. That was made and baked before us ( a brioche type )whilst we were engaged in the above. Warm and kicked off the main part of the meal.
ive never had Razor clams before but the quality of seafood in this part of the world ( a stones throw from Hartlepool ) is exceptional . Served with brown shrimps and sea herbs . The Halibut, meaty clean and in a rich sauce , both paired well with the white burgundies. Ramonet abit closed for business , The Mersault fully evolved,nutty and concentrated.
The 3 reds were a joy
The Chambertin with the pigeon more than held it’s own with neither over powering one another.The sweetness of the wine , bruised strawberries,luscious red fruits and a mature,savoury undertones, truffles super grip, finish was a little short but nonetheless super.
The opportunity to taste two of the greatest chateaux side by side (in a vintage such as 1982) within the restaurant is a special treat.
In isolation both wines were perfect but a forensic analysis found the Lafite all silky resolved without any fault.super continuous persistent length.deep red fruit flavours.faultless.Seamless depth of complex flavours.
The Latour was opulent and exotically rich,fire embers,graphite mixing with minerals and super concentrated.Can this wine be any better. I believe so… I think this wine is so very young and will become more complex given further time.
Well … there you have it …
I very rarely visit two star restaurants ( I’ve been to two ) as I have been underwhelmed in the past , preferring a more relaxed approach to food and corkage( this done well triumphs anything ) but it’s nice to experience a dip of the toe every now and again.
My first experience of dining at the chefs table too. I must say I was slightly nervous about this albeit in an exciting way.
There was so much to report and photographs to decipher,I have tried to condense it as best I can.The food pictures are for Richard Ward In his painstakingly,ever lasting search for food heaven.
ok, my task champagne ,white,red burgundy……..now this generally isn’t a problem until the host informs you of his wines for the evening….Lafite 1982,Latour 1982 and Coche Dury Mersault Les Rougots 2000.
well… that was easy for me as I would try find wines to compliment the food/menu.Adopting an approach to amplify the above and at times perhaps raise a spark or two?
1979 was the entry into this world.so,1979 Chambertin Clos De Beze From Damoy. Tattinger CDC 1979
further wines of Ramonet , Bollinger RD 1996 ( back up ) Raveneau Montee de tonnere 2004 , Didier Dagneneau Silex 2010, Prum WS spatlese 03
So…. Sitting at the chefs table commands a premium.I now fully understand why that is. Talking openly ( against the run of play with glass of Bollinger RD 1996 )how a restaurant works,understanding stars,how a taste works with this, the long inconvenient hours of success and the odd swear word.watching the teamwork building a Razor clam dish in front of you.
The first six courses were small canapé style dishes. The sushi,tempura langoustine and a amazing pastrami “ new york burger” were fantastic,intensely addictive flavours.
The above were served with wines chosen by the sommelier to match the menu. Highlights being the Silex piercing delicious and the Chablis,which we all thought was still developing.
Back to the Bolly.This was a hit ! as were slightly hesitant over the anticipated Oxidative style. Not so ,fresh biscuits,intense citrus,candid lemon backed up with a mature development.
Next up Bread. That was made and baked before us ( a brioche type )whilst we were engaged in the above. Warm and kicked off the main part of the meal.
ive never had Razor clams before but the quality of seafood in this part of the world ( a stones throw from Hartlepool ) is exceptional . Served with brown shrimps and sea herbs . The Halibut, meaty clean and in a rich sauce , both paired well with the white burgundies. Ramonet abit closed for business , The Mersault fully evolved,nutty and concentrated.
The 3 reds were a joy
The Chambertin with the pigeon more than held it’s own with neither over powering one another.The sweetness of the wine , bruised strawberries,luscious red fruits and a mature,savoury undertones, truffles super grip, finish was a little short but nonetheless super.
The opportunity to taste two of the greatest chateaux side by side (in a vintage such as 1982) within the restaurant is a special treat.
In isolation both wines were perfect but a forensic analysis found the Lafite all silky resolved without any fault.super continuous persistent length.deep red fruit flavours.faultless.Seamless depth of complex flavours.
The Latour was opulent and exotically rich,fire embers,graphite mixing with minerals and super concentrated.Can this wine be any better. I believe so… I think this wine is so very young and will become more complex given further time.
Well … there you have it …
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