We started with the caviar oscietre sur glace, blinis. This was the first time that we had caviar at an MNSC dinner, and with the skyrocketing prices, this may well be the last!
After the Chamapgne and caviar, we moved to the dining table at started the dinner. First came the bouillon de chataignes et de potiro, chorizo espagnol. The creamy soup was yummy, and the chorizo was very enjoyable.
Next came ceviche de noix de St Jacques et de truffe noire vinaigrette au citron du mentonnais. Here I am getting flak about serving scallops during a blind tasting, but the scallops were very nice and fresh. They also worked well with the black truffles, and I found myself wanting more.
Vol au vent de grenouilles et de langoustines followed, and I love both vol au vent and langoustines. This was a very small vol au vent, topped with 2 small pieces of pan-fried frog legs, and the lone langoustine was nicely presented on the plate.
The foie gras de canard pane au pain d'epices, reduction d'un vin de Banyuls was quite interesting. The foie gras was rather thick, and it did resemble a giant piece of ginger bread in terms of looks, and the crust gave it an interesting taste as well.
The seafood course of bar de Bretagne vapeur, creme de chou-fleur et legumes d'hiver was ok. I am normally a big fan of sea bass and this wasn't anything I got excited about.
The last main course was grenadin et ris de veau, pates cheveux d'anges la truffe noire. I love veal sweet bread, and this was pretty delicious. The angel air paste was paired with a lemon cream sauce, and we couldn't quite understand why...
The last thing we had for the evening were the cheese selections from Bernard Antony. Wonderful stuff. We were so full that we never made it to dessert and it was cancelled.
original blogpost: http://chi-he-wan-le.blogspot.com/2008/03/ducru-beaucaillou-vertical.html
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