Bonjour Bonjour, how you all doing? It’s been way too long between posts so i’m playing a little bit of catch up here. Today I’m going to share with you all a few pics of our “Jacques Reymond Night”.

A few weeks back (“few” is being used loosely here) my friends and I decided to have a go at our own Jacques Reymond night where we picked out a few dishes from “Cuisine du Temps” and make merry.

Cuisine du Temps

Jacques Reymond Night

There were four of us attending the dinner making for three chefs and the all important sommelier…moi. Now, I do like my wine but finding  suitable wine pairings for food you have never tasted before was hella hard but really really fun! The first thing I did was unload all the wine from my little cellar and re-read my tasting notes from my blog to get an idea of what I was working with. I was like an alcoholic scribe sitting within a ring of glorious grape juice deciphering if this wine would match pandan or what the main flavors you would get mixing oyster sauce, mint and truffle bean puree. Was it ready to drink now? How long to decant for optimum pleasure!? Which vintage? Questions questions questions. I had the basics down referring to classic combinations of lamb and Bordeaux but was a little thrown by the Asian flavors. In the end, I decided to consult the experts and sent an email to Jacques Reymond with our menu and my ideas on wine pairings.

Not 24hrs later…“you got mail”… I had received an message from Nathalie the head sommelier and from the sound of the email, I think they were just as delighted with our Jacques Reymond Night idea as I was to hear from them. Not only that, but I was thrilled to also find my suggestions for wine parings were pretty close to spot on! Tickle me pink! Needless to say, it was a lovely evening, I was completely stuffed with great food, company and life. So without further ado, I would love to present to you our menu for the evening, the lovely wines and some pictures of the night hoping to inspire you to do the same.

The menu

Food Pannel

Gruyere Choux Pastry
Zucchini soup with coconut milk and coriander
Roast quail in pandan leaves
Lamb rack with oyster sauce, borlotti bean purée and mint oil
Crispy orange tuile, chocolate mousse, candied tomatoes and Szechuan pepper ice cream

The Wine

Wine Pannel

1994 Yarra Yering Blanc de Noir
2011 Tomboy Hill Smyths Creek Pinot Noir
2010 Wantirna Estate Amelia Cabernet Sauvignon
2010 Tim Adams botrytis Riesling

The Night

Table

Setting the scene
Silver & Glassware

Cheese oven

Gruyere’s rising in the oven

Champagne 1

Gruyere Choux Pastry
1994 Yarra Yering Blanc de Noir

Book 1 Soup

 Zucchini soup with coconut milk and coriander

Quail raw

 Quails just chillin

Book 2 Quail

Roast quail in pandan leaves
2011 Tomboy Hill Smyths Creek Pinot Noir

Book 3 Lamb

Lamb rack with oyster sauce, borlotti bean purée and mint oil
2010 Wantirna Estate Amelia Cabernet Sauvignon

Desert

 Making desert

Book 4 Dessert

 Crispy orange tuile, chocolate mousse, candied tomatoes and Szechuan pepper ice cream
2010 Tim Adams botrytis Riesling

Wine Decant…and remember, always taste when decanting 😉

Kenny out