Wednesday, February 22, 2012

Les Chevalier du Tastevin At Didier Restaurant, Toronto

Les Chevalier Du Tastevin, Toronto chapter chooses fine restaurants to enjoy the best cuisine with fine burgundy wines that come from the cellar of the group. This night, the event was at Didier.

Gateau de Sandre with zucchini. An exceptional pickerel gateau surrounded by a chive beurre blanc. This is a good as it gets, anywhere in France,  a French classic. The accompanying wines for this course: Meursault Charmes , 2000, Domaine Comtes Lafon. and Le Montrachet, Marquis de la Guiche, 2000, Maison Joseph Drouin.

Tartar de beouf fait main. A classic beef tartar, accompanied by pommes frites. The accompanying wines for this course: Vosne-Romanee Les Suchot, 1996, Domaine Prieure-roch and Vosne-Romanee Les Suchots, 1989, Maison Remoissonet.

Venison poelee, sauce poivrade, accompanied by compote de pommes fruit, pommes amandine, ginger crusted date and puree de celeriac, all sauced with an absolutely perfect sauce poivrade. Tender, juicy venison, perfectly cooked, with a remarkable paper thin, caramelized, crisp crust. The accompanying wine was Clos de la Roche, 1995, Domaine Faiveley.

Crottin de chavignol chaud au poire. The warm cheese melted in the mouth and was well matched to the slightly bitter frisee. The accompanying wine was Richbourg, 1990, Domaine Anne-Francoise Gros.

The perfect end to a classic French meal, a wonderful tarte tatin (no photo).

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