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Le Diner de Canard
March 4, 2015
Bon Vivant
The evening was rainy, the Friday rush-hour traffic was brutal and parking was miserable, but 24 of our bravest came together at Bon Vivant in Palo Alto to enjoy a fabulous four-course menu featuring “duck” dishes paired with excellent wines and prepared by our own Chef Irene Rosen (one of our newest Professional members). The Aperitifs (Kir Royal and Margarita cocktail) helped get us in the mood to enjoy the interesting members and guests who attended. Passed appetizers included truffle fries wrapped in prosciutto, crackers with mushrooms and crackers with turkey meatballs and goat cheese - Fastastic!
How can we have a duck dinner without foie gras? The carmelized specialty was served with wine-poached Louise-Bonne pear and pate de canard. Pairing this course was Champagne Louis Roederer - Brutwhich as Vice Echanson Gene Timmons explained was absolutely perfect.
The wine for the next course, Le Prierur, Hautes-Cotes de Nuits, opened up beautifully in the glass while we enjoyed the Salade Magret Fumé et Géslers de Canard. The light, mixed greens balanced the smoked duck breast perfectly.
After the frozen intermezzo, the main course was served withDomaine La Garrigue “Vacgueyras” Cote de Rhonewhich was a real treat! The Magret de canard confit (or duck breast, ratatouille, gratin Dauphinois with Black Cherry and Merlot sauce) was exquisite.
The Mousse au chocolat mascarpone et noisette, éclats de Gâteau Noir Chocolat tasted even better than it sounds and so rich! WowWhile we enjoyed Coffee or tea, Bailli Janina Loire presented Chef Irene with a Chaine coat of arms Presentation Plate and the servers and staff were presented with pins in thanks for their service which was outstanding.
This was a night our bailliage will remember for quite a while.
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