This evening took the Gastronomes and their guests to heady heights as we ventured to the 35th Floor of the Shangri La at The Shard for this month’s Dinner.
The Shard, London is the first elevated luxury hotel in the city. It offers 202 guestrooms and suites – located throughout levels 34 and 52 of The Shard, Western Europe’s tallest building. With unparalleled views across London, the hotel features a number of signature dining venues and three river-facing event spaces. Level 52 is home to 24-hour gym, Western Europe’s highest infinity pool and bar. Located in London’s most historic area, the hotel is nearby the financial hubs of the City and Canary Wharf as well as key tourist attractions such as Tate Modern, the Tower of London, St. Paul’s Cathedral, Shakespeare’s Globe and Borough Market.
Our host General Manager, Paul Brackley presented the hotel with an opening address highlighting an incident of having to replace a broken window which was not easy at that level. The views taken by our photographer of the evening emphasise the levels we were.
Our fare for the evening followed the usual and customary introductions and were as follows:
Aperitif
Sauvignon Blanc, vin de pays Jean Loron 2015
Menu
Truffle Steamed Bun, Roast Artichoke Tea
Macon Uchizy 2016, Mallory and Benjamin Talmard
Scottish salmon and Scallop Lasagna, caviar and champagne veloute
Macon Uchizy 2016, Mallory and Benjamin Talmard
This winery is a small vineyard holding in the village of Uchizy, in the north of the Maconnais region. Mostly from older vines, this sublime wine comes from vineyards that are fortunately sited in some of the best plots. Never ceasing to surpass its extremely high reputation.
Haunch of south west venison, smoked Alsace bacon, beignets of braised shoulder, red cabbage, watercress and chocolate
Morgon ‘Les Clos’, Château de Bellevue Réserve Caveau 2011
The grapes are picked from a selected parcel around the Chateau which is itself on the high ground above the village. This cru de Beaujolais epitomises the very best of Gamay and shows just how well the best wines from this region can age. –
Malted Or Noir milk chocolate, puffed rice, soy caramel ice-cream
Coffee and petits fours
The wines have been selected by Robert Hayward,
Managing Director of Hayward Bros Wines Ltd
The evening was indeed splendid and can be seen by perusing the pictures of Gastronomes and their guests
Santé du Chef and Service
