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My Old Life

2903 Views 46 Replies 11 Participants Last post by  epski
Many of you will not really relate to this place, but it is definitely an interesting place for me.

I have, for many years now, run in gourmet circles. Probably 90% of our friends are wine snobs, and we frequent fine restaurants regularly.

For the past 10 years or so, our favorite French Restaurant, L'Etoile, has held specialty wine dinners a few times per year. These are events that we NEVER miss. I have memories of some of the best meals that I have ever consumed paired with amazing wines and finished off with desserts that take your breat away from these events. I have always made it a point to attend these without fail, and they are great times with my dear friends and my husband.

Today I received an invitation to one of L'Etoile's famous wine dinners:

Gourmet Dinner wtih Harold Wood, the highly respected epicurean.

The menu is 6 courses with six different wines.

1) Duck Foie Gras Pressed with Apples and paired with a Perrier Jouet Rose Champagne

2)Veloute of Maine Lobster, Infusion of Porcini Mushrooms & Corriander paired with a Montmains 1999 Chablis Premier Cru

3) Fillet of Yellow Edge Grouper, Barigoule of Glazed Vegetables, Jus of Seafood & Artichokes paired with a Grenovilles 1999 Chablis Grand Cru

4) Partridge Breasts, Galette of Celery, Foie Gra, Pommes Maxim's, Fruit Gastric paired with a Domaine Billard Gonnet 1999 Pommard Rugiens Premier Cru

5) Chaurce Cheese, Plum with Cloves Scented Oil

6) Pinapple Ravioli with a Trio of Exotic Fruits, Verjus Sorbet, Coulis "Arc En Cief" paired with a Close Labere 1998 Sauternes

I am very lucky because I have plans to be down at South Padre Island during this dinner, but I can't imagine what I would have done, had I been here at home. I see how much this is my old life, and I would be very sad to miss out on such an occassion with my husband and my good friends. However, I know without any second thoughts that I simply could NOT consume those foods. I used to love Foie Gras, and Lobster was one of my most favorites.

I guess that I would have called the restaurant and asked them to prepare something for me, even if it wasn't quite up to main menu. However, it is a really big eye opener for me that this will ALWAYS be an issue from this point on.


Again, I am SO glad that I have already purchased the plane tickets and hotel room. I shudder to think what I would have done. It is bound to come up again, and is definitely something that I will have to consider long and hard.
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"6) Pinapple Ravioli with a Trio of Exotic Fruits, Verjus Sorbet, Coulis "Arc En Cief" paired with a Close Labere 1998 Sauternes"

What's wrong with this one? Or am I being naive in thinking the ravioli filling is pineapple...?
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