That time of year had once again arrived for the Annual General Meeting and was hosted by fellow Gastronome Simon Roberts at the iconic National Liberal Club. The gathered members listened to reports from the President about the passing year and an optimistic forecast for the one to come. Customary elections took place and the Almoner Alan Fairbrass gave a brief report about members. Treasurer Cyril Freeman presented the accounts for approval and a short Q & A took place.
Following the AGM and a champagne reception the Gastronomes moved in to the Dining Room of this historical building
This memorable four course meal, started with some most delicious Smoked Eel; the smoke had two hits first the deep oak followed by a subtle after smoke. This was accompanied with a Celeriac Remoulade which had a good slap of mustard and matched with a delicate Hungarian Holdvolgy Tokaji 2019 with its citric apple flavours matching the Smoked Eel well; In accordance with a nice acidity and endless aftertaste.
For the main course we had a nice moist Breast of Guinea Fowl nestled on a bed of Purple Sprouting peeping from beneath, and a rich sauce that had a snap of Ginger and Thyme, the wine with this was the Vacqueyras Seigneur de Fontimple with its fruity full body, this wine continued for the dessert.
This was a spin on a classic, a light and fluffy Crème Fraiche Mousse in layers of Feuilletage this classic Millefeuille had the addition of poached Fresh Rhubarb this sour unami taste also worked well with the red wine.
Then out came the Port and Maderia each passed around the table to the left and right respectively. This was to be followed by a light but mature flavoured Cheese and Mustard Soufflé, the cheese used for this was the mature Welsh Harlech.
A memorable meal was finished with homemade truffles a santé du chef et service and rich roast coffee.
Daniel. J. Ayton.
www.chefbytes.co.uk
