Tuesday, March 11, 2014

Pontet Canet wines @ Soneva Fushi

It was a great day, we had a special wine dinner with wines from Pontet Canet, one of the most prestigious Bordeaux wines. We even have the owner, Melanie Tesseron, of the chateau here so we were in for a real treat.

I made a menu that matches the wonderful wines from the Chateaux, all red wines so there challenge was on. Especially for the dessert as it is really difficult to match a red Bordeaux with dessert. So I decided to go with Valrhona Fair trade chocolate. The chocolate comes in three ways, one flavored with rosemary, then one with orange and the last with pink pepper corns.
But let me start at the beginning of the dinner, some Champagne and home cured salmon, a dish that goes so well with Champagne. We did a little duo, one cured with citrus and the other with beetroot. Just a little salmon roe on top, and it was finish.

cured sustainable ocean trout
beetroot, orange, salmon roe, endive
peas, mushrooms, butternut, olive oil, truffle
Grain-fed Bresse chicken
snails, sun-dried tomato, celeriac, herbs
potatoes, mushrooms, shallot, spinach, truffle jus
goats cheese
smoked tomato, cream
Valrhona fair-trade grand cru chocolate

rosemary, orange, pink peppercorn

Then we had tortellini, three kind all filled with a different filling, one with peas, one with mushroom and one with butternut. I love pasta and feel that even with a classical French menu we can sere a little pasta course. It is a very playful dish, quite labor intensive but beautiful to look at
Then we had the duo of Bresse chicken and snails. The chicken comes from the Bresse region, they are absolutely fantastic tasting chickens, slightly yellow in color from the feed which is corn. The breast is filled with sun-dried tomatoes and then rolled, the skin still on, then poached, cooled and pan fried just before serving. It goes beautifully well with the herbed snails and the red wine
Then the main course is a very traditional one, basically one could call it beef parmentier which means beef and potatoes.....just of course shooshed up a little.
The cheese course is a very important course on this menu, I decided to go for a twice cooked goats cheese souffle, even so it doesn't say on the menu, I like to keep some surprises up my sleeve. This is served with a slightly smoked tomato sauce and pesto, just a couple of drops as otherwise it will be too overpowering
The wines of course were out of this world. Pontet Canet is not just a Grand Crus Classe 1855, but it is the first and only bio-dynamic Grand Cru Classe in Bordeaux. I am not telling you how much one bottle costs, that you can find out for yourselves, but just to let you know the 2010 was awarded 100 Points by Parker, which means it is basically a perfect wine.

We had 6 different vintages, I mean to have one vintage is already a treat, but to be able to taste 6 different years, to see how different the wines are each year, knowing that they come from the same soil....is simply amazing. It is all depending on the weather, just amazing


  1. Yum yum, this looks really delicious....Thanks for sharing...


  2. It is an absolute pleasure, it was a lot of fun for us and of course we enjoyed the tasting ourselves too


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