Pepper&Salt

Now a regular monthly event, the Private Chef’s Table Wine and Dinner evenings are becoming well known for quality and creativity and with more diners traveling from Bangkok, the numbers have increased.

With a firm reputation from previous Private Chef’s Table wine dinners, Chef Fredi took the challenge and once again captivated his guests with food and wine combinations to delight even the most discerning palates.

The canapés alone are deserving of a place in some of the finest restaurants. Each succulent and intensely flavoured. Accompanied on this occasion by at “Pepper Avalon Awakens” cocktail, the combination was a hint of the delicacies that were to come.

Commencing with a Pan-fried Chilean Snow Fish on Grilled Vegetables, Rocket Lettuce served with a Vinaigrette Sauce. Very pleasing to the eye, this was a delightful dish. The delectable Snow Fish was delicate with subtle flavour and the vinaigrette sharp enough to counter-balance the olive oil. The grilled vegetables added a further taste dimension to this superb dish.

The La Magigue Cremant de Bourgogne was a bold pairing. In principal, a Champagne but not quite in the Champagne Region so a Crémant. Interestingly served in white wine glasses the nose was delicate green and lemon and possibly other citrus fruits. The acidity and apple flavours were balanced by ripe pears that emphasised the soft aftertaste. The combination with the Snow Fish and Vinaigrette was a magnificent pairing, even if rather experimental! 

This was followed by Parmesan Cream Soup with crispy Parma Ham. For me the strong cheese flavour and structure was perfection. Using specially aged Parmesan cheese the soup was robust and packed the intense flavour of the Parmesan with the delicate piece of crispy Parma an excellent combination. Incredible taste but with such an intense flavour a smaller portion could be considered.

The enviable challenge to pair with the strong flavour of the soup, the gauntlet was laid down to the Celier des Chartreux 1612 Grand Viognier IGP. The magnificent 100% Viognier from the Rhône valley rose to the challenge! With its clear, pale yellow colour the nose was fresh, succulent stone fruits combined with a citrus backbone. On the palate the wine was complex with lemon, litchis fruits, yellow currant and caramelised apple. The complexity of this single grape wine was perfectly paired to complement and enhance the robust flavour of the Parmesan.

The next delicacy presented was Duck Meat Spring Roll with Carrots, Bean Sprouts, Fried Ginger with Barbecue Sauce. Served in a beautifully crispy spring roll, the small chunks of duck were perfectly cooked, but the delicate flavour was slightly overpowered by the bean sprouts. However when combined with the fried ginger and the subtle homemade barbecue sauce, the components produced a wonderful combination. The serving was much too large, just a half would have been adequate!

Served with a Gentilhomme Grenache AOC from the Cote de Rhone this was another excellent pairing. Quite a robust wine at 14% with a deep ruby red colouring there were plums, cherries and a hint of tobacco on the nose. On the palate it was deep fruity driven and jammy. It complemented the duck and ginger with ripe fresh fruits and a plethora of exotic spices.

With 3 courses down and 3 more to go a short respite was welcome with a fresh, house-made Grape Sorbet that was tart yet smooth and perfect for refreshing the palate.

The Breaded Australian Lamb Chop & Angus Beef Tenderloin on Shallot Confit, Potato Lasagne, Root Vegetables, Snow Peas and Red Wine Sauce, was a feast for a King! The portions were exceptionally large! The Lamb Chop was wonderfully coated with crispy breadcrumbs and herbs with the meat cooked to perfection. The lamb and the coating complemented each other perfectly. The Agnus Tenderloin was a generous size and perfectly medium/rare. The potato lasagne was almost a dish on its own and was moist with delicate tomato and cream. The Shallot Confit was prepared to perfection and combined with the red wine sauce provided just enough juice for this meal. Excellent in presentation, excellent in taste, just much too much to eat!

This heavy dish needed a strong wine and the Prunotto Costamiole, Nizza Reserve was an admirable pairing. This 100% Barbera grape was deep ruby and garnet red with dark purple undertones. Almost spicy on the nose with hints of cinnamon, cardamon, aniseed and walnuts with dark fruits. Surprisingly, despite being 15% it was medium to full bodied on the palate, rich in supple yet well-structured tannins. A perfect pairing!

This was followed by a Blue Stilton Cheese Mouse in Puff Pastry Basket with dried fruits. A blue stilton is a slightly less British choice (traditionally mostly green) but the Blue which has penicillium roqueforti added to create its unique flavour. The Blue stilton had been whipped into a smooth mousse that oozed with flavour. Not as sharp as its green brother the blue was an excellent choice.

The task of pairing was this time presented to a Castelvecchio Orme in Rosso from Tuscany. A beautiful blend of Merlot, Petit Verdot and Cabernet Sauvignon produced another deep red ruby wine with a very fragrant nose of mature red berries. Again at 15% it did not expose its strength and evolved on the palate with fruity spicy hints, savoury, an elegant body and harmonious tannins that accentuated the flavours of the cheese.

Finally, our places were graced with dessert! A Coconut Parfait on Pineapple Carpaccio with marinated Pomegranate Seeds and Blueberries. Since the previous courses were quite rich and filling, this dessert provided a delicate and fruity touch to perfectly end the culinary delights of the evening. Artistically presented the parfait was delicate and a delightful puree that was not too sweet but subtle in flavouring complementing the pineapple carpaccio.

Paired with a Moscato Di Pavia the 100% Muscato Blanc from Piedmont that possessed a lovely straw yellow colour. Quite intense on the nose with clean aromas of rose peach and white fruits. Very elegant on the palate and not overwhelmingly sweet.

Another masterpiece from Celebrity Chef Fredi that was perfectly executed by Executive Chef Albert and his incredible kitchen team. Flawless service from the Crush/Pepper & Salt team completed yet anther superb evening of Superb Food, Superior Wines and great friendship!

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