Sunday, March 07, 2010

A taste of Burgundy...

This visit happened at Bistro Du Vin because I was informed by a little bird that the consultant chef Maria Goncalves from Burgundy was to be in this weekend and that she would be whipping up some of her own food which was off the regular menu. Being a sucker for many things limited edition, I got interested and got table for lunch in the weekend.

Thing started off with a zucchini minestrone with prawns and poached eggs and a pasta and broccoli in skate wing broth. The former soup was a little different from the conventional minestrone from the lack of tomatoes used for the soup. The flavors that were present in the light vegetable broth came mostly from the bits of bacon which provided a noticeable accent of savory smokiness. I've to admit that upping the ante of things for this particular soup, were a couple of crunchy textured prawns and a wobbly poached egg.

The pasta in skate wing broth was also, unexpectedly delicious. Soup based pastas generally aren't something that I normally feel that I would enjoy. This was just something that surpassed what I had expected, sitting in a robust and flavorful broth of skate flavored with bits garlic and highlights of poached tomatoes and some spiciness from red chilli. To accentuate how much we had enjoyed this, we had to ask for extra bread to mop the plate dry with.

After a nice warm up from the delicious soup, were the mains of braised veal knuckle with ratatouille and a roasted duck breast with foie gras and truffles sauce. The former, when it was served looked to me pretty much like an osso buco rather than a veal knuckle, complete with the boned in middle that contained that precious scrap of oesophagus clogging marrow. The meat was expectedly, "fall off the bone" tender that one could just attack with a mere fork.

Pleasantly well done was the thinly sliced tender roasted duck breast, medium done and lying in a pool of very fragrant truffle sauce. The accompanying slices of foie gras wasn't as impressive as I would have liked, but the highlight was honestly, just the very nicely done duck in the sauce. Would be really great if this turned up on the regular menu.

This dessert was known as Poires Belle Hélène and was basically a spiced poached pear with vanilla bean ice cream, slathered with melted dark chocolate and shaved almond flakes. I liked the fact that the fruit still retained a little hint of crunch in the texture and the rest of the dessert tasted pretty much as it looked. In a good manner of course.