An evening inspired by the legendary La Tour d'Argent in Paris
" Between the cheese and the dessert there was an unexpected floor show. Three couples wearing flamboyant blue costumes performed a wonderfully acrobatic Can Can! "
Guests were greeted at Sip Wine Bar with champagne and pre-dinner canapés on the timber-decked terrace. Smiles and hugs of friends together with the introductions to new ones began an amiable evening of camaraderie celebrating World Chaîne Day.
Our host, Daniel Vanneque, had prepared a true, pure French menu reminiscent of that served at the legendary La Tour d’Argent. Daniel with his brother worked for many years in this famous 100-year old Paris restaurant. A highlight was an old photograph hanging on the wall depicting Daniel’s older brother serving wine to the famous Salvador Dali.
The evening commenced with a rusty rendition of La Marseillaise which was followed by a hearty round of applause signalling the commencement of our French feast.
MENU
Quenelle « Tour d’Argent »
Moulded mousse of steam-poached Tasmanian salmon and Barramundi
Mornay sauce
Clarendelle Blanc ‘Inspired by Haut Brion’ 2013 – Bordeaux
Ravioles de Saint-Jacques, sauce cardinal
Scallop ravioli, lobster sauce, béchamel, truffle juice
Côtes du Rhône ‘Parallèle 45’ 2013 – Paul Jaboulet-Aîné
Trou Normand
Canard « Marco Polo » sauce au poivre vert, pommes « Maxim’s »
Roast fillet of Barbary duck deglazed in white wine
creamy green peppercorn sauce, potatoes “Maxim’s”
Costières de Nîmes 2010 – Château de Valcombe
Fourme d’Ambert, Reblochon, Brie de Meaux
Château Tayac ‘Cuvée Nicholas’ 2011 – Margaux
‘Soufflé au Grand Marnier
Sauternes ‘Reserve du Ciron’ 2010 – Calvet
Between the cheese and the dessert there was an unexpected floor show. Three couples wearing flamboyant blue costumes performed a wonderfully acrobatic can-can!
Dessert was then served with military precision: 43 perfectly-formed soufflés marched to applauding guests. It was a fitting end to the evening inspired by La Tour d’Argent.
Well-deserved accolades were delivered to Chef Patrick Chauchereau and his kitchen brigade, also to the service team headed by Putra Puniasa.
Sande McKinlay
Chargée de Presse
Wonderful food, setting and company