Raymond and Sylie like to live well and they are very good at it.
Key to much of their success aside from a healthy treasure chest is their love of the game -the social game which much like sports and politics is quite often a contact sport and you can just as easily be sidelined for injuries as held on the shoulders of your adoring fans, friends, and dear wanna-be’s. This social couple works the crowd better than some President’s and Members of Congress. Guests are usually friends, family, strategic invitees, pay backs and others (that’s usually where I am grouped which is fine with me as I usually still reek of garlic from the last dish I made.) So I fully expected quite an assortment of guests and hors d’oeuvre’s but let me talk a little bit about the food since at times, that can be more exciting than the guests.
I wanted to report on the assortment of finger foods yet not appear to my host and hostess as if I was some sort of health food inspector. Therefore as I took samplings of most of what being served and trying desperately to feign the slightest bit of interest in someones’ continued self-absorptive ranting about themselves (we all know one or two like that) I managed to take a few notes on cocktail napkin (had it been a little lace and linen job they call napkins these days it would have more challenging.) It was that or telephone messages to myself to replay the next day or worse use one of those texting creatures Hell, the size of a stamp that most people can’t seem to live without. There’s a topic that will get me going but I am somewhat civilized and won’t go down that road.
As I predicted, my friends were not ones to shy away from putting on a culinary spectacle, this dinatoire of the Gods. As Sylvie put it, l’apéritif dînatoire est plus convivial et moins solennel qu’un dîner classique, plus élaboré qu’un apéritif classique. In other words, its more friendlier, less formal than a dinner party but more elaboate that your classic hors d’ oeuvre’s. I thanked Sylvie for putting it so succinctly and told her that a day did not go by where I did not witness first hand the benefits of upbringing, classic education and private schooling. I paused for that to sink in then ducked as incoming ice cubes began to rain in on me.
So I read from my notes now:
The Food: All is laid out on the grand table in the dining room. Amazing what good help can do. What do have to eat?
Mille-feuilles d’endives au thon (this is a nice little come together of tuna, balsamic, and endive leaves) – they looked great and they tasted even better. Tasted several for quality control purposes. If you are an endive fan, as am I, this is fun and beats pop corn.
Emulsion de céleri à la truffe blanche – found this very delicate looking in terms of its presentation; served in a small glass, chilled.
Cake salé aux pommes, noisettes et vieux gouda -here I found a real interesting mix of sweet and strong cheese; it was good and that’s as far as I can go. Other guests seemed to enjoy but there’s no accounting for people’s tastes.
Foie Gras et chutney à la betterave vinaigre balsamique on slice of crunchy country bread – need I say more? I had trouble reading from my napkin because there were a few smudges of foie gras. I will say more, this was outstanding.
Terrine de lapin aux champignons, poire et estragon – this took some time to put all together I gather (catch the rabbit and all) but it’s a winner and I just love that taragon flavor with peter rabbit and the earthiness of the mushrooms. Phew!
East meets west in Paris with smoked chicken marinated with Chinese black tea and spices then served on a bed of lettuce with Asian chilli sauce, soy ginger sauce and lime. For a moment I was transported to another continent. Chilli and ginger sauces and lime with the smokey flavored chicken. I had to review this dish several times in order to fully appreciate the complexity of East meets West.
Millefeuille de courgettes (green zucchini sliced lengthwise) with dried tomatoes, piquillo, mozarella and prosciutto. I know maybe that would be something you would get “next time” but quite honestly it was very good and I think appealed to all those into saving the world or something like that.
La tomate mozarella farcie (which is made up of pureed zuckini mixed with goat cheese and pesto a la coriander) – don’t forget a basil leaf on top of each. One of my favorites; simple and flavorful!
I won’t bore you with the other food details, I mean there was an oversized Jambon d’Ardennes and quarter of a cow all with little finger-size rolls and cute little napkins that served no usefull purpose at all.
The Drinks were equally impressive and if you hung around the bar long enough you might even make it through the entire sampling. I could not. Raymond had told me that he was planning to offer his guests a walk through the vineyards of France. I think he may have succeded. I will just list a few of what I remember as being top of the line.
The Wine Selections:
From the Champagne region, we treated to a few spectacular champagnes including G.H. Mumm Cordon Rouge and Charles Heidseick. The Burgundy region weighted in with Nuits-Saint-Georges and a Chassagne-Montrachet. From Beaujolais there was a Cote-de-Brouilly and a Beaujolais Blanc. From Bordeaux region, a Margaux, LaLande-de-Pomerol, Saint-Emilion Grand Cru. From the Vallee du Rhone, a Chateauneuf du Pape and a Cotes-du-Rhone-Village Cairanne made appearances. Lastly from Provence, a beautiful Bandol Rose and a Cotes-de-Provence. it was an impressive selection and I told him so later in the evening.
Lest I forget my manners, there was Ballantine’s, 17 yo and Dewar’s Whisky “Signature” both of which are truly impressive Scotches; I noticed Porto Sandeman 20 Year Old Tawny Port was there along with Rémy Martin, Cœur de Cognac.
Good host and hostess know fully well that the way to keep their guests happy and coming back is with excellent food and superior drink.
Now about the guests? First a drink.