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We were part of a fabulous dinner at Enjoy (unfortunately now closed) on a spectacular evening in April of 2006 with clear skies, lots of stars, and soft, warm breezes. There were beautiful views of palms, sea grapes, a couple boats, and Anguilla from the lover's table at the edge of the open air deck over the beach. We started everyone with a welcome glass of Deutz Champagne and shifted to a glass of Amiot Servelle's Bourgogne Chardonnay 2002 with snails on a skewer with a wasabi emulsion.
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Next came poached eggs in a meurette sauce. The sauce is made by reducing red wine with herbs, diced onions and shallots. Eventually diced bacon is added and the sauce is drizzled over the eggs on garlic-buttered toast. Here's a
recipe and here's the perfect wine:
Côte de Beaune "Le Clos Topes Bizot" 2003.
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A salmon roll with a mousse of scallops on a bed of sautéed leeks was flavored with gaingale (similar to ginger) and turmeric. It was paired with a crisp Chablis 2004 from Gerard Tremblay.
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A duck parmentier with spring vegetables followed. Shredded duck, mushrooms, and onions were molded into the mashed potato bowl and covered with a duck reductions sauce. A Savigny les Beaune "Peuillets" 2003 from Jean-Jacques Girard complemented this flavorful course.
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The salad course featured crusted St Marcellin cheese and salad greens dressed with vinaigrette. This was accompanied by a 2000 Chambolle-Musigny from Amiot Servelle in a magnum.
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The dessert was a dollop of rum raisin ice cream with pralines, a mini-parfait, a macaroon, and a molten chocolate cake. It came with a 2003 Gros Manseng Doux from Alain Brumont. |
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