May 22, 2010

Dîner Amical – La Chaumiere – May 22, 2010

Our third Dîner Amical of the season was held at La Chaumiere under the auspices of Joseph de Angelis and his wonderful staff headed by Josef Mathes Maitre d’Hôtel and Robert Matthews Chef de Cuisine.

As the guests arrived, they were welcomed by various staff members who took them to the main dining room, which had been transformed to the reception room for our evening.  We were then offered a glass of Kir Royal to whet our appetites.

After a bit of mixing and mingling, we were taken across the hall to the banquet room for our evening feast.  The tables were set with the theme – “a Bouquet of Gold” – Golden flowers upon a golden table cloth.  Throughout, we were treated to the sounds of “Allegra”, a string quartette whose music was just the right tempo and volume to allow dining and conversation, and yet provide ambiance in the lulls.

The first course was a heart of palm wrapped with smoked salmon and set upon a triangle of red pepper, drizzled with Carpineto olive oil and accompanied by Domaine G.Picq, 2008 Chablis Vieilles Vignes.

A treat of white asparagus with foie gras sabayon followed with an equally lovely treat of Wolfberger 2007 Pinot Gris Gran Cru Pfersigberg.

The third course was possibly the pick of the evening by your Vice-Chargé de Presse.  Lobster poached in butter on an herb crouton and served with Chateau de Fuissé, 2007 Pouilly Fuissé.

Our “intermezzo” was a bed of lamb’s lettuce topped with poached leek and overlain by a lightly fried quail’s egg.

The main course was my favourite dish – Alberta rack of lamb served with truffles and seasonal vegetables.  This wonderful dish was accompanied by a most marvelous Pommard Les Pruniers, from F. Martenot, 2007.

Our “tummy soother” was a plate of cheese au natural – Ubriaco, St. Agur and Brie, taken with a treat from Chateau La Tour de Mons, Margaux, 2005.

The dessert was a parfait trio interlaced with slices of a pistachio rondelle.

Finally, for the little nooks and crannies of the stomach, or for the sweeter teeth, there was a treat of candied ginger and a chocolate square.

Plates of our appreciation were presented to Bruno Bardy, head of the front staff, while Nick Atkins was selected to represent the kitchen staff.

Our thanks go out to Joseph for hosting this event in his establishment which embodies the traditions of French cuisine and to his staff, ever courteous and efficient.

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