The "déjeuner amical"at Chez Pascal, organised by La Chaîne des Rôtisseurs {N.S.W.} on 23rd October 2011 was a memorable one.
An excellent menu thoughtfully prepared by the chef Philippe Lebreux, matched by a very good wine list, carefully selected by David Reberger,and a good company, all contributed to a successful lunch. The newly painted red walls and the mural adapted from a Toulouse Lautrec painting had an electrifying effect on us, increased by the Chef’s ebullient personality.
On arrival, while catching up with members and friends, a glass of Piper Heidsieck Brut NV, was served, well appreciated by all of us.
Once seated, we had a 7 course menu, well- balanced and which shows the solid French basics Philippe acquired in France at L'Ecole Ferrandi and later on, with some of the best chefs of France.
Pan-fried scallops and pink peppercorn sauce served with a confit of carrots in duck fat.
The plump scallops were cooked to perfection and sat on a bed of carrot purée, cooked in duck fat, and it was delicious. To accompany the dish, a good amount of light creamy pink peppercorn sauce was served with 2 green asparagus for a contrast of colour. A delight!
Wine pairing: A Sancerre 2008 from Moreau et Fils. France
Quail breast grilled and finished with raspberry vinaigrette.
Again, served with a generous amount of sauce, was delicious.
Wine pairing: A Pineau Blanc from Zinck. France {Alsace}
Warm foie-gras with truffle essence.
Served warm on a toasted brioche with the truffle sauce, melted in the mouth. Our taste buds were more than satisfied …it’s Gods food..!
Personally my culinary tastes date back from my childhood, and foie-gras bought for special occasions, brings good souvenirs. Prepared the way Philippe did, is very special and also excellent, and it was amazing to see smiles of satisfaction and comments of appreciation.
Wine pairing: A Petit Chablis 2009 from William Fèvre. France
Rack of lamb with a beetroot glaze.
Roasted and served with a veal stock enhanced by a beetroot reduction and some balsamic vinegar. It was delicious with the unusual sauce which pleased everybody at unanimity.
Wine pairing: A Bordeaux blend from Château Pey La Tour 2009. France
Salade composée.
Important part of a balanced French meal and served on its own.
Cheese: Fromage D’Affinois
Similar to Brie but softer and creamier, as it has been matured for a short period of time.
Wine pairing: A Côtes du Rhône from E. Guigal. France
Dessert.
An apple tart filled with frangipani cream and served with vanilla ice-cream.
Wine pairing: A Muscat de Beaumes- de- Venise. France
Tea and coffee with chocolate truffles were then served.
French cooking is famous for its sauces…they make the dish! Chef Philippe Lebreux spoiled us with a generous amount for each of them...He doesn’t like dots..!
Yolande Lebreux
Vice-Chargée de Presse.
Bailliage of N.S.W.