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Les Régions de France - Champagne
Pour Commencer
Foie gras Mousse pear puree, sauternes gelee, pink peppercorn cream
Interesting, but not our favorite LM offering to date, but the dollop of the pear red wine puree is awesome! Charlie our waiter paired it with a Paul Louis Brut Blanc de Blanc
L’Entree
Seared salmon salsify veloute, caviar cream, champagne foam. Charlie paired this with a Burgundian Pinot Noir. (2008 Domaine Manciat-Poncet Pinot Noir, Bourgogne) Smashing pairing. Salmon cooked perfectly with nice crispy skin. Veloute was creamy and perfect with the salmon. The potato confit also great.
Salmon perfectly cooked and seared so there is a crispy crunchy skin Salsify Veloute being poured over the salmon
Final Dish!
La Viande
Filet Mignon spinach puree, baby turnip, juniper berry jus
Charlie paired with a 100% Grenache (2010 Cotes du Rhone Domaine de Cristia Grenache). Beautiful wine and nice dish, but not quite a great pairing.
Beautifully cooked filet mignon, wonderfully creamy spinach puree, tasty meal
Le Dessert
Brown butter Financier
Beautifully crisped edges, wonderfully sweet and chocolatey mousse. YUM!
Served with a French Port style wine. Much less syrupy than porto. This was a hard pairing to make. The pairing wasn't perfect, but it was nice to try a French "port".
While this was our least favorite of the 3 tasting menus so far, still a wonderful meal. Looking forward to going back next month for the next region.
Executive Chef Justin Perdue
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