It was quite a party! Our Vancouver Branch enjoyed a wonderful evening of delicious food and many bottles of Bordeaux wines at Boulevard Kitchen and Oyster Bar, fast becoming an icon in Vancouver's culinary scene under the direction of Executive Chefs Alex Chen and Roger Ma. Our evening was a Bordeaux Paulée guided by Restaurant Manager and Wine Director J.P. Potters, starting with a reception of a selection of sparkling wines including Taittinger Brut Champagne, Blue Mountain Brut, Gruet Blanc de Blancs Sauvage from New Mexico and Sperling Brut Rosé from BC's Okanagan Valley all enjoyed with delicious canapés, a Foie Gras Terrine on brioche with preserved cherries, Sungold Tomato with lovage and basil cultured cream, and Albacore Tuna Tartare with bonito lavash and a fish sauce mayo.
Our first course was a Scallop and Sidestripe Crudo with geoduck and verbena emulsion, puffed wild rice and fresh wasabi followed by a Poularde Albufera with baby navette, spinach and a black truffle pomme purée – both courses absolutely delicious.
The main course was melt in your mouth Slow Cooked Wagyu Beef Cheeks with swiss chard gratin, smoked corn purée, chanterelles and a sauce bordelaise – perfectly presented, wonderfully flavourful and a dish to die for!
Our sweet finish was a Peach Tart of local poached peaches, lemon verbena semi-freddo and peach mousse – a perfect ending to a perfect meal.
During the evening, guests circulated with their Bordeaux bottles, offering and exchanging tastes of wines including 1982 and 1983 Château Gruaud Larose, 2010 Château Canon, 2006 Pavillon Blanc en magnum, 1978 Château Siran en magnum, 2009 and 2010 Château Fieuzal Blanc, 2010 Secret de Grand Bateau Blanc, Château Léoville-Poyferré, Château l'Arrosée, Château d'Armailhac, Ségla, 2006 Château Pipeau, Château Pigotte Terre Feu, Château Fontarney, Château Ame de Musset, Château Haut-Vigneau, 2000 Château La Louvière, Clarendelle red and white, a pair of 1999 Château Suduiraut Sauternes and several others. What a line-up and what a lovely party.
Our thanks go to all of our guests who brought such a delightful selection of Bordeaux wines, to Boulevard's Chef Roger Ma, the kitchen brigade and servers, Wine Director J.P. Potters and, as always, to Photographer Milena Robertson for her great photos of the evening.
|
