IWFSC 731st Dinner

Les Nomades
Tasted Tuesday, January 8, 2008 by winefool with 491 views

Introduction

Les Nomades is always one of the great dinners of the year and Tom W. did a great job choosing the 90 Montrose (and bringing a 1 to 4 ratio!). I did the food here for the first time and the menu was great. Chef Nougat did a nice job on the debrief and was very helpful.

Flight 1 - Canapes (1 Note)

Flight 2 - Langoustine and Seared Sea Scallop with fennel pollen and sauce foyot (1 Note)

The sauce foyot was very minimal and subtle and the whole dish was in a green sauce that I could not readily identify. Good for what it was.

Flight 3 - Sauteed Durade Royale with ragout of white Alba mushrooms, frog legs, and tarragon (1 Note)

Everything was well done and it worked very well. Best part were the frog legs which had the texture and flavor of sweetbreads. Saucing was very subtle.

Flight 4 - Roasted Duck Breast with chestnut soubise, root vegetables, and applewood bacon emulsion (1 Note)

Nice and subtle/sweet flavor. Best part was a side serving of seared foie.

  • 1990 Comte Armand Pommard 1er Cru Clos des Epeneaux 93 Points

    France, Burgundy, Côte de Beaune, Pommard 1er Cru

    In pristine shape, sitting untouched in the cellar since release. Opaque deep purple color. Huge rich black cherry nose with licorice and lifted acidity. Huge big mouthful of rouch rustic black currant fruit on the palate with great richness and length. Classic rough Pommard character. 93+ pts.

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Flight 5 - Roasted Venison Loin with aromatic sausage, kabocha squash mousseline, and sauce Perigourdine (1 Note)

Stunning presentation with the venison 'wrapped' in a thick layer of the sausage and cooked. Sauce was rich and delicious as expected.

  • 1990 Château Montrose 96 Points

    France, Bordeaux, Médoc, St. Estèphe

    This just keeps getting better every time I taste it. Eleven bottles at this dinner, all in perfect shape. Opaque black red color. Incredible nose of black fruit, saddle leather, cedar, pencil, and spice. Incredible rich strucutred black fruit, blood, and coffee on the palate, but starting to round out nicely. One of the best Bordeaux I've had in a long time - spactacular.

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Flight 6 - Selection of (mostly) American made artisinal cheeses (1 Note)

The Port went way better with the little chocolate dish at the very end.

  • 1977 Fonseca Porto Vintage

    Portugal, Douro, Porto

    Medium full prune color. Rich hot plum black fruit on the nose with some floral notes. Big rich round chocolate notes, but still with a bit of heat. Could probably use a few more years to round out.

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