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Grouse Supper, Cavalry & Guards Club
September 6, 2010
A magnificent single table setting for fifty six dinners greeted members and their guests – a banqueting lay up that would be the envy of many of the Club’s Park Lane neighbours. As always excellent housekeeping standards throughout – a truly delightful venue.
For most members our September supper is the earliest opportunity to enjoy their first Grouse of the Season (the aficionados would argue that August is to early to enjoy the subtleties of the king of game birds) Of course, there are those of us who look forward to a good Salmis of Grouse at the end of the season, when older game is on offer at a far more attractive price, and with a far fuller flavour.
It is claimed that the acid test of a perfectly cooked Grouse is that it is sufficiently moist to be served without gravy. Cooked, just the right side of pink on the breast bone, it passed with “flying colours”. Plaudits for the well chosen Château Closerie de Camensac 200, (the second wine of Château Camensac, 5ieme Cru Haut Medoc) accompanying the Grouse; a great year, full of concentration and beautifully balanced. A 2066 Pouilly Fuissé, leading towards the Cotes Chalonnaise style rather than the traditional lighter Macon, stood up well to the smoked fish starter.
A classic cheese Soufflé, served in eight portions dishes at the table, is a sight rarely seen in any banqueting establishment. Properly “Baveuse, eggy and cheesy”, it put the modern style individual soufflé, which depends on to much egg white, to shame. It was a dish that pleased many of the older members in both terms of execution and presentation.
Our thanks go to our president David Cowdery for hosting another very successful Grouse supper – surpassing perhaps, the 2008 super at the Calvary Club, when members were treated once again to perfectly cooked Grouse accompanied by an outstanding 2001 Chateau Cissac. It is the ongoing generosity of our hosts which is, indeed, one the great strengths of the Reunion.