Réunion de Gastronomes

Monday 18th April

Joint supper event of the Réunion des Gastronomes,

together with The Royal Commonwealth Society Wine Club,

held at the Savile Club, Brook Street, London

Fellow Gastronome and Club Secretary Julian Malone-Lee welcomed guests to The Savile Club for this special joint event of the two associations. The menu for the supper was superbly matched throughout the evening with quality South African Wines of Origin (WO).


At the reception guests were welcomed with the glorious, intense and fascinating barrel aged FMC Chenin Blanc, from Ken Foster Vineyards, Stellenbosch, 2013

First Course – Lightly pickled mackerel and Romanesco, breakfast radish, smoked cauliflower, baby fennel, served with an orange and star anise emulsion

The wine paired with this course was The Painted Wolf Roussanne, Paarl, 2012. This medium bodied wine with citrus, white peach and creamy aromas had a pleasant texture and a long finish. The slight hint of sweetness set it off well against the food.

Main Course – Beef Rossini. Fillet steak set on a croûte of celeriac, with a topping of pan fried foie gras and a fine green bean bundle, and served with a Madeira jus

Two wines were shown with the main course. First was the Seven Springs Syrah, Western Cape, 2012, which exhibited a deep red/purple colour and intense flavour with hints of spice and pepper with some woodland undertones. The second wine was the Kanoncop Pinotage, Stellenbosch, 2005. Mid-crimson in colour and a slightly floral nose. A well-balanced wine with red fruit flavours and gentle tannins.

Cheese Platter – Stilton, Cheddar and Bouche Affinée, served grapes, celery, poached fig and biscuits.

The two red wines served with the main course were carried over with this course.

Dessert – Roast Peach Malva Pudding with Inverroche Gin, poached peach in a chocolate dome with passion fruit jelly and Hanepoot gel

Accompanying wine was the NV Stellar Organics Heaven on Earth Muscat, Western Cape. This wine is made from the ancient grape variety Muscat of Alexandria. Pleasing combination of sweetness and acid with hints of orange, apricots and quince. Good weight and complexity on the palate.

The Supper was competed with Coffee and Chocolates

Throughout the evening the splendid wines were professionally presented by Finola Ryan of Liquid Assets Consultancy. Wines of the night were the Chenin Blanc and the Pinotage.

Appreciative thanks were given to Chef Michael James and his team for the wonderful food, and Luca Manciantini and his team for the service.

Text and pictures by Gastronome John Cousins