Monday, December 20, 2010

Christmas Dinner 2010

After much research and planning, I have finally drawn up the menu for the coming Christmas dinner. It will be a fine dining event with wine pairing for each course. Slightly different from the previous fine dining event, I am attempting a degustation menu so that we can sample more courses and wine.

The obvious challenge is to serve 7-8 courses on the night itself while I am also one of the diners. To simplify things, I have decided to prepare and cook two of the dishes (Braised beef cheek and the poached pears for the foie gras) few days earlier. In fact, the favour will deepen with few days of refrigeration and the braised cheek and pears will taste better this way.

Are you guys feeling hungry now?

Le Menu Dégustation

Foie gras de canard poêlé aux poire pochée
Pan seared duck liver with honey poached pear and red wine dressing

Bottega Prosecco Brut Vino Dei Poeti 2009
Veneto, Italy
Cappuccino de champignons
Mushroom Soup served Cappuccino Style
Cabillaud grillé avec mash de patate douce
Grilled Cod fillet served with sweet potato mash

Loredona Vineyards Monterey Riesling 2008
California, USA
Roti de Porc Au Lait servi avec du ventre carviar saumon et de pain grillé
Roast Pork Belly in Milk Sauce served with salmon carviar and toast

Robert Mondavi Private Selection Pinot Noir 2008
California, USA
Remise en bouche
Sorbet palette cleanser
Ragoût de boeuf joue aux épinards
Stew Wagyu Beef Cheek in Red Wine served with baby carrot and spinach

Wolf Blass Shiraz Cabernet Merlot 2008
South Eastern Australia
La Banane chaude avec du rhum et raisins secs
Hot bananas with rum and raisins served with Vanilla ice cream

D’Arenberg The Noble Mud Pie 2008
Adelaide, Australia
Sélection de fromages
Cheese Selection

Chateau Cote Du Chay - Puisseguin Saint-Emilion 2007
Bordeaux, France

Darling Cellars Six Tonner Merlot 2009
South Africa

Rare Vineyards Pays D’oc Carbernet Syrah 2009

Languedoc-Roussillon, Southern France

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