Introduction

A fine tasting, with the company of a table of fine wine minds (and me too). We could maybe have done with a red to even up the balance but there was not a single match I would say clashed. Fine food, fine company, fine wines.

The format is close to perfection to me, having one wine per course, and amongst only six people is exactly right.

Thanks all,

The menu:

1 Pheasants Egg Wrapped in Katafi with Smoked Artichoke and Spring Truffle
2 Grilled Lobster with Sea Vegetables and Watercress
3 Terrine of Foie Gras with Cooked and Raw Apple and Sake
4 Calves Sweetbread with Caramelised Tongue, Roasted White Asparagus and Green Almonds
5 Suckling Pig with Peas and a Reduction of Dried Chicory
6 Violet Parfait with Blueberries, Frozen White Chocolate and a Blueberry Shortcake

Flight 1 (6 notes)