It was to our friends Richard and David that we went for Christmas lunch.
They are an English couple, both retired professionals, who, for many years, ran a restaurant in Stamford in Lincolnshire.
They've lived in the tiny village of Galapian for 17 years. It is a five minute drive from here.
Richard is an artist and wine connoisseur.
David is widely read and a linguist. His French is the envy of the French.
Two other couples also attended ... like us, without children or grandchildren for Christmas.
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| David (standing) with his partner Richard |
So, to the lunch, served in their warmly furnished and decorated living room.
Before taking our seats at the table, there was champagne and amuse bouches (little eats).
A consommé of mushroom, Madere and foie gras kicked things off. It was accompanied by a Spanish sherry, an alfons Cloroso Sec Gonzalez Byass.
The first entrée, sauteed scallops in truffle sauce, was accompanied by a 2018 Pouilly Fumé, Patrick Noel.
The second entrée was pan-friend, cured salmon with beetroot relish and chive cream. It was matched with a Gerurwztraminer Authentique 2016, Bernard Brecht.
A pear and eau de vie sorbet freshened our palates before the main course came out, a roast capon (neutered rooster) served with red wine sauce and a chestnut and truffle farce, roast potatoes, brussel sprouts, haricots verts and carrots.
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| main course was served with an erectile carrot between two sprouts |
The wine was a truly stupendous Pomerol 2010 Thibeaud-Maillet.
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| fuzzy but not fizzy |
The cheese consisted of a little log of chevre cendre, Camembert AOP, West County Farmhouse Cheddar (AOP), Munster au lait cru, caves d'affinage Schuster.
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| Le cheese board |
The most delicious wine was served with cheese, a wine of great age and pedigree.
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| Buzet 1981 |
We had traditional Christmas pudding with a very strong brandy sauce, accompanied by a velvety Vouvray.
Our hosts are gourmands.
Their invited guests for Christmas lunch were privileged indeed.
And how did you manage to get home after all that ?
ReplyDeleteSurprisingly steady and clear-headed, actually. Each wine was special, with only a third-to-half glass at each course. Plenty of water was drunk and the lunch lasted five and a half hours.
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