To celebrate Bastille Day a Black-Tie truffle dinner was arranged at the Ritz Carton in Perth on 14th July. Although it was an unusually cold and wet winter’s evening the atmosphere was heartwarming and enthralling.
A dedicated truffle menu was devised by Chef Danny Fong accompanied by wines, described by Simone Furlong from the highly revered Leeuwin Estate in Margaret River.
The menu had been specifically prepared to reflect the truffle season in full flow some three hours away south of Perth where locally grown truffles have become highly prized and increasing more aromatic and abundant following several seasons of increasing harvests.
To celebrate the event a Toast was given by Ken Gotfried, en francais, to capture a Joyeaux Quatorze Juillet. He entertained us all with a brief summary of Ken’s association with La Chaine in Western Australia for over 20 years.
Our venue was our first event in this specialized venue, the dedicated and expansive Bell Tower Room in the Ritz Carlton, a hotel which has become a firm favourite of ours. This provided ideal for the occasion with its dedicated and open grill on view.
We had started our event in the nearby Songbird Lounge where three unanimously praised canapes were served:
Blue Swimmer Crab, watermelon radish & wasabi tobiko
Chicken liver mousse, port jelly and cornichon tartelette
Semi-dried beetroot, goats curd & savory granola
It was impossible to determine a favourite, all were exceptional and enhanced by Leeuwin Estate 2019 Sparkling Brut, a crafted blend of Pinot Noir and Sauvignon Blanc, which was beautifully received.
First Entree
Smoked Geraldton Kingfish
Jerusalem Artichoke & truffle dressing
Accompanying our first course was the first of Leeuwin Estate’s wines from its premier Art Series range, all of which have a dedicated work of Australain art specially selected for each wine and vintage. The latest 2020 Art Series Sauvignon Blanc was chosen and started the evening’s long-lasting appeal.
Second Entrée
Twice Cooked Hens Egg
Leek and truffle cream, cured pork
This sensational course was served with the recently released 2018 Art Series Chardonnay, a wine which is often credited as being one of Australia’s and the world’s best Chardonnays, frequently attaining 99 points. The wine is kept for 11 months in French Oak and we were truly blessed and inspired by this wine’s presence.
Main Course
Rose Malle Wagyu Beef
Chestnut mushrooms & truffled potato puree
Our main course was served another highly regarded Art Series wine in the form of the 2017 Cabernet Sauvignon, a grape which is highly acclaimed in and suited to the Margaret River region
Dessert Course
Sweet Potato Custard
Truffle ice-cream & mandarin
To complement our most unique dessert was with Leeuwin Estate’s 2020 Rose wine, a wonderful finale to the most prized array of wines selected.
To conclude the evening Bailli Thurston Saulsman, along with the committee, thanked Chef Danny and invited staff to be presented to attendees for their creativity and attention.
Vive la Chaine. Vive la France
VCdP
Keith Swailes
