Food

Pure chablis at the Bacchus On A Knife Edge Supper Club at the Andaz Hotel

August 29, 2016

IMG_5266

Recently I was lucky enough to receive an exclusive invitation to the Bacchus On A Knife Edge Supper Club at the Andaz.

Upon arrival it was explained that each course we would sample had been chosen by a different chef and made specially to accompany each of the four Chablis we would be tasting.

Chablis wines come from the burgundy region in France. One of the most famous wine names in the world, fifty years ago it comprised just 400ha of vineyards but today there are 4,900ha. Being further north than the rest of Burgundy the wines are subtly different in style, a touch more austere with a beautiful fresh minerality.

IMG_5260

On arrival at the Andaz Studio (So exclusive that I almost didn’t find it!) we were greeted with a lovely glass of Pas Si Petit’ Petit Chablis 2014 a lovely fresh apple style chardonnay with a touch of florals. It went superbly with the rather delectable miniature Norwegian fishcakes and remoulade, curled cucumber filled with crab and avocado salad prepare by Nordish

As an apertiser it was light and a really nice way to prepare our palates for the next few courses.

After everyone was seated around the table it was time to for our first course!

Our starter dish was prepared by Hana of Pickled Plates. We had a summer vegetable salad with roasted radishes, brown butter dressing, pan-fried whiting and tempura samphire. This dish was probably my favourite, every time I eat samphire I reminded of my last holiday in Cornwall where I tasted it for the first time. Paired with this dish was the Alain Geoffroy’s 2014 Chablis. This Chablis comes from 25-year-old single-Guyot vines. It has a well-defined bouquet with scents of lemon and apricot.

IMG_5273

Our main course had a Japanese theme. Prepared by fellow blogger and chef Rosie of A Little Lusciousness we were served soy and miso-glazed pork chop on the bone with spring onion rice, Japanese raw slaw, rice vinegar and chilli dressing, The strong flavours of the glazed pork and the slaw did a little dance in my mouth and went wonderfully with the oak flavoured Julien Brocard, Chablis La Boissonneuse.

IMG_5279

After the three delicious courses I expected a sweet, fluffy French dessert. However, we were informed that Chablis isn’t usually paired with sweet dishes but that it goes very well with cheese. Silently I cursed my recent lacto-intolerant diagnosis. I would have to sit this one out. However, I can tell you that it took all my willpower to not overdose on the Jean Paul et Benoit Valmur Grand Cru 2012, a wine bursting with fruit and oak flavoured charm.

IMG_5289

IMG_5290

I really enjoyed my introduction to Chablis wines, have since made effort to look for them when eating out.

 

 

 

You Might Also Like

No Comments

Leave a Reply