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Sunday, June 27, 2010

June 28, 1682 - Happy Birthday Champagne!


On this day, French history tells us that a Benedictine monk by that name of Pierre Perignon who was the head cellarer of the Abbey of Hautviliers invented Champagne.
That a drink now so glamorous, associated with seduction and the good life, could have been created by an ascetic monk makes a pleasantly ironic tale that has been carefully cultivated by the Chanpagne house, Moet & Chandon , owners of the abbey of Hautvilliers since 1822. It's a romantic myth, be that as it may ( I love romantic tales, if truth be told) but the good Dom's real achievement, truly dramatic for the time was to make clear still white wine from black grapes. He understood the climate of Champagne, that blending wines from different vineyards did produce a better wine than ones from a single vineyard and so in 1682, he made his first sparkling wine and we are so grateful for that.

Thursday, June 24, 2010

Edwardian SuperSize Me!


The Edwardian era, from the death of Queen Victoria in 1901 to the expiration of her obese but happy son Edward VII from not entirely surprising double heart attack in 1910, was the Golden Age not just of cricket, motoring, amateurism and one piece swimsuits for gentlemen, but of eating!
He generated the first great restaurant boom, an explosion of new and exciting dishes.

I am proud to say, that even in the 21st century, I think, no, I know and comport myself as a latter day Edwardian - to live, dress, exercise, eat and drink like an Edwardian man of means.

Some people for relaxation read crime novels, some play silly games with spiroid balls, while others listen to Mozart and Operas ( you know what they say about Opera - " If it's too silly to say, then sing it!), some jog in tasteless clothes and visit gyms and sweat, BUT…ah! For me, my pleasure is reading old menus, especially ones from 1901 to 1935. It is and has been a pleasure of mine for over 50 years.

Here is one I was reading last night - along with my favorite cat ensconced on my lap and a glass of Maderia close at hand.

From the Savoy Hotel, London - 1905, January 14th 9 courses


Evening wear a must!


Beluga Caviar with native rock oysters (today that would be worth $2000.00)


Pot Au Feu Henry IV - the shoulder, shank, rib and tail of beef braised all day and served in their broth with a blob of Bernaise.


Sole cardinale and Whitebait


Chicken d'Albufera - a roasted bird ( are you sitting down?) served in a sauce of boiled cream, triply-reduced, with mushrooms and black truffles and quenelles of veal tongue and chicken. How I long for that kind of dish! Take that, the Thomas Keller's of the world, that is something you should inspire too. Not the silly dishes you foist on the public!


Saddle of Lamb with spring vegatables and parsley potatoes.


Pressed Rouen ducklings ( the best in the world) in its own juice.


Asparagus hollandaise ( which Edwardians loved as a pre dessert)


Peach melba


and finally Canapes a la Diane.

I love the Edwardian way of life - the great clothes, the staggering food, and the not much having to do.........



Monday, June 21, 2010

Wilton's In London - How Do I Love thee?

I received this today from one of my favorite restaurants in London - All I can say is , I have booked my flight and can't wait until September.
This my friend is true eating, not that insipid food that trendy restaurants try to pawn of on you. And of course, this is not for the impoverished of pocket nor dress. Thank goodness!

The DP Dinner 29 September 2010

29th Sep 2010
Wiltons and Dom Pérignon invite you to experience a very special champagne dinner, tutored by Richard Bampfield, MW and European Champagne Ambassador 2009.

This is truly a unique opportunity to enjoy a variety of Dom Pérignon vintages alongside the exceptional food of Wiltons award-winning celebrity chef Andrew Turner.

Champagne canapé reception served with Dom Pérignon Vintage 2000: 6.30pm

Dinner: 7pm (prompt)
Dress: Lounge suit ( if you have to ask - then this is not for you!)
Menu

Butter poached native lobster and scallop fondant - Oh! My! My favorite!

Dom Pérignon Vintage 2002

Breast of guinea fowl and confit leg with salsify, - OMG - Another favorite!
Wild mushrooms and rosemary

Dom Pérignon Oenotheque Vintage 1996

Pear William Pavlova, cardamom and almonds

Dom Pérignon Rose Vintage 2000

Coffee and sweetmeats

Glenmorangie Signet
£180 per person
.......................too expensive?  Naw!
Just remember what Victor Hugo once said
"As the purse is emptied, the heart is filled'..............and stomach!