Archive for the Wines Category
Mas Foulaquier
Posted in Wines with tags biodynamic wines, carignan, grenache, Languedoc wines, Mas Foulaquier, Montpellier, Pic Saint Loup on April 20, 2024 by xi'an
Lodi collection
Posted in pictures, Wines with tags alcohol proof, Californian wine, Canadian Rockies, Canmore, diner, earthquake, Sensory Restaurant, vacations on March 20, 2024 by xi'an
Loup du Pic
Posted in Mountains, Travel, Wines with tags Chateau Puech-Haut, CIRM, Coteaux du Languedoc, French wines, Luminy, mourvèdre, Pic Saint Loup, Syrah on February 20, 2024 by xi'an
poor graph [and not so poor agribusiness]
Posted in Books, pictures, Statistics, Wines with tags agricultural subsidies, argibusiness, bad graph, cereals, data journalism, deciles, epizootics, EU, European Union, French politics, income, Libé, Russian invasion, Ukraine on February 13, 2024 by xi'an
a mere £1,500 dinner
Posted in Travel, Wines with tags blonde, Bocuse d'Or, buckwheat, caviar, dashi, Edinburgh, foie gras, fundraising, Jerusalem artichoke, Kenilworth, London, miso, scallops, The Cross, truffles, UK, vin d'Arbois, vin jaune on February 5, 2024 by xi'an
As a one-time patron of the X on Kenilworth, I received an invitation to join the fundraising Bocuse d’Or UK gala diner, at a mere £1,500 each (with the helpful addition that 10 tickets would cost £10,500!]. Despite being partial to foie gras, buckwheat, scallops, Jerusalem artichokes, and vin jaune, methinks I will pass the offer since the wine list is not included…
Bocuse d’Or UK Fundraising Gala Menu
Canapés
Smoked duck doughnut, celeriac, Perigord [sic] black truffle
Cured trout aged in beeswax, timut pepper, pickled Potimarron, dashi jelly
Mushroom tuile, wild mushroom parfait, Douglas pine (vegan)
Seaweed tartelette, oyster and Coco bean sphere, Petrossian caviar
Cracker with Duperier [sic] foie gras, Gewürztraminer jelly, sancho pepper
Marco Zampese, Hélène Darroze at The ConnaughtShetland mussel bavaroise scented with turmeric
Lemon gel with fresh coriander and buckwheat grains
Daniel Stucki, The Lecture Room & Library at sketchHand-dived scallop, citrus beurre blanc and Petrossian caviar
Jean-Philippe Blondet, Alain Ducasse at The DorchesterMegrim sole filled with truffle flavoured mousse baked in puff pastry
Vin jaune and langoustine sauce
Alain Roux, The Waterside InnGrass fed, 60-day dry aged beef
Jerusalem artichoke, crones, black garlic
Matt Abé, Restaurant Gordon Ramsay‘Core apple’
Clare Smyth, CORE by Clare Smyth“Anvil”
Caramel mousse with our miso, apple and spruce
Simon Rogan, L’Enclume“Like a kid in a sweet shop”
Edward Cooke, The Fat Duck
Xi'an's Og 