Our first regional, class dinner was held at Hotel du Nord in Paris. After the unavoidable awkward first “hello” and “how are you?” later, the wines began to flow and the atmosphere relaxes. To my left was Annie, an architect in Melbourne who coincidentally was just working on an apartment project that my employer develops. I was across from Jeremy, a musician who was about to start their PhD in neuro- physics. To my right, were Tom and Rhiannon, who had just finished a holiday around the Greek Islands. Just from this small sample of the class, it was evident that we had all come from differing walks of life to share in one common interest; wine.
For the entrée, we had Foie Gras served with sweet brioche and onion chutney. This was accompanied by a 2015 Loire Valley, Sancerre. I had never heard of Sancerre before and was eager to try. Although this was a Sauvignon Blanc, it was extremely dissimilar to the New Zealand Sauvignon Blanc that make any wine enthusiasts eyes roll to the back of their head. It has quite a sharp nose and a floral palette. None of those overpowering, herbaceous, green notes from the New Zealand Sauvignon Blanc. This wine was beautiful. The sharpness and subtle acidity was the perfect pair to the fatty yet delicateness of a Foie Gras. The whole table agreed as we proceeded to polish off 8 bottles.
For the main I ordered salmon with grilled asparagus, mandarin and grapefruit. My dish was presented impeccably.
Two red wines were selected to accompany the main dish, neither of which met the standards of Kenny Foie Gras. Upon his careful review of the wine list, he concluded that none of the red options were up to scratch. Such a deflating turn of events after a fantastic Sancerre.
Cheese and desert were then served, both of which I was barely able to stomach one bite of through no fault of the food. Note to self, do not eat 5 pieces of bread despite the butter being so tasty.