TN: My Best Dinner (something froggy)

[MartinC]

The foundation of an perfect eveing of fine wines lies in the cuisine.. Last nite I've found my holy grail
of French culinary at it's subline best. Kudos to Chef Jardine and Huza the Maitre'D of Lafite Restaurant
for providing an unforgetable dinning experince which tantalised all my senses.

We started off with a <b>Dom Perignon 1995</b> complimentary from the Maitre'D to paired with <i>Steamed Lobster mousse
with fricasse of feves served with lobster tail and basil sauce</i> This DOM came directly from their cellar in Epernay
when the President of Moet was here last week to launch his "Dom Oenotheque" series. It was served from a Christophe flute designed by
Adam Tihany(who was responsible for Spago & Le Cirque) who incidently designed the Lafite
Restaurant. Champagne, more than any wine in the world, is extremely vulnerable and this bottle was in such pristine condition with endless flowed of fine bubbles aerated from the unique "cone test tube" shape of the flute showing vigour. The contrast of texture was fully expressed in this dish with the soft spongy mousse to the firm crunchy Lobster's tail which corelate well with the Champagne's fine mousse and the backbone of this cuvee.

The next wine was a <b>DÂ’Yquem 1983</b> which was perfect matched for our <i>Foie Gras</i> served in 3 different style, Bon-Bon, Ballantine & Mousse laced with raisin muscat. For presentation, this dish got my vote. The mousse was moulded into a mice chasing after the Bon-Bon(deep fried with potato)
A D’Yquem is best appreciate at 20years and beyond and this wine is enthereal. The aromatics reminded me of garden in spring, so inviting. Untuosly texture, it’s almost like swallowing oil(slippery) yet it’s so nimble with the explosion of flavours dancing on my palate followed by encore after encore. With the foie gras spread on the wafer thin walnut toast, savouring this “nectar from heaven”, we were transciented to another realm where a mortal like me can only fantasized

Followed by a <I>“Cepe Champignon with seared scallop top by truffles foam”</i> The texture of this soup was unbelievable fine and well balanced with all the ingredients being meshed in perfect harmony.

The Perse’s 2000 “Trilogy” - <b>Pavie, Pavie Decesse & Monbousquet</b> which was decanted in the afternoon. I feel it’s not enough for the wines were as tight as the bank vault which need plenty of swirling to coaxed it out of the closet. Our main course was <i>NZ Grade A Gibson Forequarter rack of Lamb with truffled fondant potato and roasted artichoke</i> I’ve specailly requested Chef Jardine to retained all the trimmings – pan-fried and roasted pink. Crispy on the outside and juicy from the inside as perfect as one can asked for…
As we were devouring our mains, the wines slowly begin to strut itÂ’s stuffs. The <b>Monbousquet 2000</b> being the less inhibited of the trio was the 1st to answered my prayer. The acidity from the artichoke certainly contributed to opened up our tastebuds. This is a flamboyant wine and it dazzled with delights.
Unfortunetely the <b>Pavie Decesse 2000</b> was the most backward of the lot. I can feel the depth, latent and unyielding. I can never imagined a Merlot dominant wine to be such a tannic monster, angular
which required patience(lots of it)
The <b>Pavie 2000</b> was very similar to the Monsbousquet stylistically and more concentrated with better complexity. Despite of the size and weight, it delivered precise delination
of flavours that bounces from every angle of my palate which lasted more than a minute.
The 3 profound and compelling wines were clearly not ready, given enough time in the cellar – the sky is their limit.

We kept half the <b>DÂ’Yquem</b> for our dessert <i>Grand Cru Varlrhona Chocolate Fondant with white chocolate ice-cream</i>. A friendly wine merchant bought along a bottle of museum <b>E&M Muller TBA 1969</b> from Austria hoping to dethrone the emperor but sadly misses by miles. After this exercise, I am fully convinced Yquem is the undisputed king of dessert wine.
Even the bitter dark melted Varlhona from Rhone oozing out the Fondant didnÂ’t overshadowed the richness and the penetrating intensity of the Yquem 1983. A truly majestic wine that is showing extremely well at this very moment.

This meal was technically faultless with only lavish praises reserved for the talented Chef Jardine for taking his craft to the highest level using the finest ingredient to show textures, contrast and flavours knited in perfect harmony.

[Popov]

Martin,

I am doing the honourable thing and proposing to my girlfriend on Sat night and I have the 95 Dom to have as a celebration to kick off the dinner.
I am glad you enjoyed yours.

Cheers
Popov

[GraemeG]

Martin,

I am doing the honourable thing and proposing to my girlfriend on Sat night and I have the 95 Dom to have as a celebration to kick off the dinner.
I am glad you enjoyed yours.

Cheers
Popov

Good luck and best wishes.
This event is what my wife thinks of as 'our anniversary'!
cheers,
Graeme

[MartinC]

Popov, Dom + Lobster = Irresistable

Best Wishes & Good Luck!

[Popov]

Thanks Guys