Our 2017 season-opening dinner took place at Pascal's, the small but elegant home of Modern French Cuisine in Coral Gables as we helped renowned chef Pascal Oudin celebrate his 18th year at Pascal’s on Ponce. This cozy co-ed event took place despite of, and right after, the brutal and lengthy siege of Hurricane Irma. It was a great relief to get together and celebrate with old friends and new members, and we did it in style.
All the wines were French in homage to the menu. All the dishes were innovative, displaying the chef’s creativity. The Amuse Bouche was a creamy soft egg served with cauliflower and caviar in a shell, the Tomato “tatin” had no pastry crust, the octopus featured hearts of palm instead of the ubiquitous potatoes, the lamb loin was a tender mini mignon, the cheese course was a torte of Brie de Meaux and the petit fours were classic. This was truly a Michelin-star worthy meal. The first two courses rewarded those of us who clung to both Burgundies, as they were equally applicable to both. The richness of the red paired beautifully with the tomato and the acidity of the white stood up to the octopus ceviche. The amazingly lively 31 year old Claret paired smoothly with the delicate lamb without overwhelming it. Both the creamy, cheesy salad course and the sweets were complemented by the not too sweet Quarts de Chaume. Merci beau Coup Monsieur Chef Oudin.
Co-hosts were Richard Cote and Chris Zoller
Reception
Passed Hors d’oeuvres
Prosciutto Swiss Cheese Gougere
Salmon Tartare, Avocado Salsa
Champagne 1999 Laurent Perrier
Amuse Bouche
Oeuf a la Coque, Cauliflower Panna Cotta,
Sturgeon Caviar
Menu
First Course
Heirloom Confit Tomato” Tatin” Creamy Haricot Vert,
Breakfast Radish Salad, Red Beets, Pistou, Garden Herbs
2011 Domaine Robert-Denogent Pouilly Fuisse Les Carrons Vieilles Vignes en magnum
Second Course
Portuguese Octopus, “ Escabeche” Heart of Palm,
Sweet Drop Pepper, Warm Escabeche Vinaigrette
2002 Frederic Magnien Charmes-Chambertin Grand Cru
Entree
Colorado Lamb Loin, Nicoise Olive Dusted, Cipollini Onions,
“ Petit Farci”, Pomme Dauphiné, Natural Lamb Jus
1986 Cos d’Estournel
Cheese Course
Summer Truffle Brie De Meaux « Tourte » Figs, Almond Tarte
Espellete Gelee, Baby Mache
2003 Domaine des Baumard Quarts de Chaume
Petit Fours
Almond Ginger Tuile, Guimauve, Chocolate Truffle
Menu Summary:
Champagne 1999 Laurent Perrier with Prosciutto & Swiss Cheese Gougere, Salmon Tatare w/Avocado Salsa, Country Duck Terrine. Amuse Bouche: Oeuf a la Coque, Cauliflower Panna Cotta, American Sturgeon Caviar. 2011 Domaine Robert-Denogent Pouilly Fuisse Les Carrons Vieilles Vignes en magnum with Heirloom Tomato Confit “Tatin”, Creamy Haricots Verts, Breakfast Radish, Red Beets, Pistou and Garden Herbs. 2002 Frederic Magnien Charmes-Chambertin Grand Cru with Portugese Octopus, “Escabeche” Hearts of Palm, Sweet Tear-Drop Pepper, Escabeche Vinaigrette. 1986 Cos d’Estournel with Colorado Lamb Loin Nicoise Olive Dusted, Cipollini Onions, “Petit Farcis”, Pommes D’Auphine, Natural Lamb Jus. 2003 Domaine des Baumard Quarts de Chaume with Summer Truffle Brie De Meaux “Torte”, Figs, Almond Tarte, Espellete Gelee, Baby Mache. Petit Fours: Almond Ginger Tuile, Apple Guimauve, Chocolate Truffle.