Thursday, January 21, 2016

A spectacular "Mystery" Wine dinner at Splendido: Chef Victor Barry's Last Harrah!

This was the last truly important meal chef Victor Barry would cook for us as Splendido was officially closing Jan 1st. The meal did not disappoint.

The format for our mystery wine dinner is that snacks are served with a white reception wine. When we are seated, all of the wines have been pored. Only the sommelier knows what the wines are. They are all red and each event has a theme. The theme this evening was no wine younger than 2005. each guest brought 2 bottles of wine from the same vineyard, same producer or same vineyard, different producer. Canapes are served during the tasting, then, after much discussion with attempts at naming the wine, the producer and vintage, the wines are revealed.

Reception Snacks
I apologize for the dim light.

Reception wine Corton Charlemagne 2005 Drouhin.

 Northern Divine caviar cornets.

Chef Victor Barry's masterpiece that he has served at many recent dinners: the most perfectly fresh B.C. sea urchin on nori brioche. This is a dish where most everyone wants seconds!

 Salmon sashimi with garlic, avocado and tamari.

Canapes for the Tasting

Jamon de bellotta, leek and raclette tarte, 5 hour roasted bolero carrot and Boileau Farms venison tartar and truffle sandwich.

The dinner

Seared Quebec foie gras with boudin noir, onion raisin jam, sauce albufera and brioche.

 The presentation of the potato gnocchi.

The gnocchi are covered in shaved Alba truffles. These gnocchi were sublime, with a velvet texture and as good as one could get anywhere. 

Roasted duck breast, duck leg royale, coffee roasted date, endive and orange.

Wild duck royale, duck braised in duck stock finished with the duck's blood, its liver, dark chocolate, maple syrup and sherry. This was a richly flavoured, truly extraordinary dish and the greatest rendition that I have ever enjoyed! 

 Roasted rack of wild venison. blueberries and parsnip.

Fabulous dry aged Cumbrae Farms rib cap....this cut of meat, from this producer, cooked Chef Victor Barry's way, is the absolute favourite piece of meat I could enjoy, anywhere. It was so good, I hate to admit that I had a third portion!!

Northern spy apple tart with ginger and vanilla cream.

The dessert wine was Chateau Nairac Barsac 1983.

The wines unveiled: 
The red wines listed together were paired and tasted together:

Corton Clos des Rois Prince de Merode 2001
Corton Clos des Rois Moilard 1971

DRC La Tache 2004
DRC La Tache 1971

Vosne Romanee les Suchot Drouhin 1999
Vosne Romanee les Suchot Bouchard 2003

Chateau Lascombes 1982
Chateau Lascombes 1975

Chateau Smith Haute Lafite 1998
Chateau Smith haute Lafite 2005

Chateau Ducru Beaucaillou 1996
Chateau Ducru Beaucaillou 1982

Opus One 1997
Opus One 1983

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