Great Britain Lunch
Bailliage of London
London, January 19, 2020
At Mosimann's
" The main course was a seared fillet of British beef "

The Bailliage kicked off 2020 with a superb lunch at old favourite, Mosimann's.

Members were treated to Mosimann’s Grand Cru Brut Verzenay NV and a delicious selection of canapes to start. What followed was a seafood symphony of smoked Scottish salmon and trout roulade; gin-cured halibut with ginger jelly; Dorset crab and celeriac remoulade.

These courses were paired with Sancerre 2017 from Domaine Jean-Paul Picard in the Loire Valley.

The main course was a seared fillet of British beef with delicious braised oxtail raviolo, Jerusalem artichoke and truffle gratin with thyme jus, accompanied by Château Meyney 2012 from the St Estèphe area of Bordeaux.

We finished with a selection of English cheeses (Colston Bassett Stilton, Rachel goat's cheese, Keen’s mature cheddar) with walnut bread followed by a dark chocolate ganache with pistachio crème brûlée and pistachio ice cream. This was served with Peter Lehmann Botrytis Semillon from Australia’s Barossa Valley. Coffee and petits fours concluded a wonderful menu.

Bailli Helen Sunderland-Cohen thanked the kitchen brigade and service team for an outstanding job.

Elizabeth Tee
Vice-Chargée de Presse