It was a well attended, informative and enjoyable function. The food and service were excellent and all the wines showed very well, with some treasures from our cellar demonstrating how long lived good Bordeaux can be. Also some of the more economical wines really held their own.
1292 – Bordeaux @ L’Hotel Gitan
Wine & Food Masters: Faye Bowyer & Steven Adlard
President: Richard O’Brien
Wednesday 17th June 2026
NV Paul Bara Brut Reserve, Bouzy, Champagne, France
Gougère with comté mousseline, chive
Foie Gras parfait, spelt crouton, cornichon
2005 Chateau Lynch Bages, 5eme Cru Classe, Pauillac, Bordeaux, France
2005 Chateau du Tertre, 5eme Cru Classe, Margaux, Bordeaux, France
Vol au vent of mushrooms fricassee, candied bacon, veloute, thyme
2005 Branaire Ducru, 4eme Cru Classe, St Julien, Bordeaux, France
2016 Branaire Ducru, 4eme Cru Classe, St Julien, Bordeaux, France
Confit duck leg, sherry braised shallots, brassica, duck jus
2014 Chateau Pichon Longueville Baron, 2eme Cru Classe, Pauillac, Bordeaux, France
2014 Chateau Meyney, Cru Grand Bourgeois Exceptionnel, St Estephe, Bordeaux, France
Beef cheek, cauliflower crème, French beans, Jerusalem artichoke chips
2015 Chateau Doisy Daene, 2eme Cru Classe, Barsac, France
Crème Brulee