Thursday, September 30, 2004
Following some morning meetings, I went out to lunch at one of London's more interesting Southwestern French restaurants, the Club Gascon
57, West Smithfield
London, EC1
Tel: 020779600
It's a touch of Southwest France in London is the best way to describe it. This is the kind of place the food is made with love, and while the wine bar next door is alluring, the idea of a full meal with a list of highly esoteric southern and southwestern French wine by the glass seemed delightful.
The Club Gascon has a wine list that is simply sensational, with a stunning array of full and half bottles plus a tantalizing by the glass list.
Pumpkin with black pudding
A nice way to start the day, with an Amuse.
Floc de Gascogne
I first discovered Floc at L'Oulette in the 12th in Paris one cool Spring day so when seeing it on a wine list, I never pass it up as it is the perfect SW aperitif. Light licorice and touch of vanilla, this is just sweet enough without being cloying.
Warm Gascony pie of duck morels and Nasturtium
This is a dish my friend and Arterra chef Carl Schroeder would dig. Its a creamy duck pie with black pepper spice and oh so nice almost puree or gelee of fresh morels.
With the Rose it balances nicely.
2003 Chateau les Crostes Cotes de Provence
Fresh pale pink Rose color, with a lively scent of jasmine with light Cinsault spice. It has crispness and acidity that was lacking in many of the anemic 02 Rose wine from the south.
Pressed duck Foie Gras, Crab claws and Piperade
A stunning presentation served on a black coral plate, this is the kind of dish Chef Evan Cruz at Roys would enjoy. The Piperade is a delightful spice note adds a nice counterpoint to the ultra rich Foie Gras, while the Crab claw if so fresh you think it was in water until served.
2002 Le Clos des Paulilles Banyuls Rimage
The chilled red Vin due naturale is stunning. Rich, port like character which as the wine warms up becomes less obvious and a zinfandel like quality takes over.
Flavors of ripened plums,
Old Fashion Cassoulet Toulousain
Dead on perfect cassoulet and with the Basque inspired piperade amazing.
2001 Domaine Berthoumieu cuvee Charles de Bartz
One of the smoothest Madirans I've ever had it was rich, leather, black berries, chunky plums and black cherry. A hint of tar on the bottom but a absolute dead on match with the cassoulet.
At the Cellar Gascon, the wine bar next door, following lunch,
2002 Domaine de Chenevin de Pays des Vals d'Agly Cotes des Roussillion "Les Olivettes"
I love Roussillion whites. The blend of Macabu and Grenache Blanc and sometimes Carignan Blanc and who knows what. The honeysuckle and honey flavor on the attack is delightful, ten a mid-palate kiss of peach and orange peel hits you square on. A lovely wine.
Cheers,
Andy
57, West Smithfield
London, EC1
Tel: 020779600
It's a touch of Southwest France in London is the best way to describe it. This is the kind of place the food is made with love, and while the wine bar next door is alluring, the idea of a full meal with a list of highly esoteric southern and southwestern French wine by the glass seemed delightful.
The Club Gascon has a wine list that is simply sensational, with a stunning array of full and half bottles plus a tantalizing by the glass list.
Pumpkin with black pudding
A nice way to start the day, with an Amuse.
Floc de Gascogne
I first discovered Floc at L'Oulette in the 12th in Paris one cool Spring day so when seeing it on a wine list, I never pass it up as it is the perfect SW aperitif. Light licorice and touch of vanilla, this is just sweet enough without being cloying.
Warm Gascony pie of duck morels and Nasturtium
This is a dish my friend and Arterra chef Carl Schroeder would dig. Its a creamy duck pie with black pepper spice and oh so nice almost puree or gelee of fresh morels.
With the Rose it balances nicely.
2003 Chateau les Crostes Cotes de Provence
Fresh pale pink Rose color, with a lively scent of jasmine with light Cinsault spice. It has crispness and acidity that was lacking in many of the anemic 02 Rose wine from the south.
Pressed duck Foie Gras, Crab claws and Piperade
A stunning presentation served on a black coral plate, this is the kind of dish Chef Evan Cruz at Roys would enjoy. The Piperade is a delightful spice note adds a nice counterpoint to the ultra rich Foie Gras, while the Crab claw if so fresh you think it was in water until served.
2002 Le Clos des Paulilles Banyuls Rimage
The chilled red Vin due naturale is stunning. Rich, port like character which as the wine warms up becomes less obvious and a zinfandel like quality takes over.
Flavors of ripened plums,
Old Fashion Cassoulet Toulousain
Dead on perfect cassoulet and with the Basque inspired piperade amazing.
2001 Domaine Berthoumieu cuvee Charles de Bartz
One of the smoothest Madirans I've ever had it was rich, leather, black berries, chunky plums and black cherry. A hint of tar on the bottom but a absolute dead on match with the cassoulet.
At the Cellar Gascon, the wine bar next door, following lunch,
2002 Domaine de Chenevin de Pays des Vals d'Agly Cotes des Roussillion "Les Olivettes"
I love Roussillion whites. The blend of Macabu and Grenache Blanc and sometimes Carignan Blanc and who knows what. The honeysuckle and honey flavor on the attack is delightful, ten a mid-palate kiss of peach and orange peel hits you square on. A lovely wine.
Cheers,
Andy
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