Wine & Food Society of Victoria, Function 1003, 23 May 2001
Dominique Laurent Dinner – Langton’s Restaurant
Heidi Gruyere Gougeres
Tom Cooper’s Smoked Salmon and Crème Fraiche
NV Vouvray Methode Traditionnelle Sociète Huet
A taste of
1998 Côtes du Rhône “Guy Louis” Maison Tardieu Laurent
1996 Côtes du Rhône “Guy Louis” Maison Tardieu Laurent
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Raviolo of Wild Mushrooms and Chicken, Fumet of Mushrooms
1997 Pommard Veilles Vignes Dominique Laurent
1997 Chambolle Musigny Dominique Laurent
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Ballotine of Pheasant Leg, Puree of Celeriac, Jus of Red Wine
1997 Beaune 1èr cru Veilles Vignes Dominique Laurent
1997 Gevrey Chambertin 1èr Cru “Lavaux Saint-Jacques” Dominique Laurent
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Rotisserie of Pigeon, Fondant Potato, Baby Spinach, Jus of Pigeon and Foie Gras
1997 Echezeaux Grand Cru Dominique Laurent
1997 Latricières Chambertin Grand Cru Dominique Laurent
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Tart of Quince and Pear, Homemade Clotted Cream
1993 Disznoko Tokaji Aszu Eszencia
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Coffee and Petits Fours
Chef Jeremy Strode
Function organisers Andrew Navakas & Paul de Burgh-Day