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post #1 of 13
Thread Starter 
To any whom may care to share knowledge or give opinions on my question please feel free and firstly thank you.

While designing this menu i understand i will need wines aswell to accompany the courses however im not sure exactly how many courses are a definate, although i would love some feedback on suggested wines. I am catering for a high class clientell and would like the wine to reflect however i know you dont hVe to spend alot to get amazinig taste its what you make of it so any ideas please. I am starting my own private dining company and although I have gained some great experience from chefs across London and Essex I am fairly new to the idea of a taster menu with seven courses. I have become increasingly aware that simple elements and not over complicating the dishes is a vital, however I have come up with a concept menu in which I only thought about minimal aspects of the menu such as presentations flavours of individual dishes and what they would sit like following each other but yeah any insight would be phantasmagoric ! So check it out

Crayfish & avocado mousse on a pancetta enriched crostini
Vichyssoise ( leek and potato soup at blood temp served in a shot glass with a parm tuile
Wild mushroom sformato with a light garlic and thyme enfused cream
Crab salmon and mango salad
Chicken roulade with hassle back potatoes and a sage and onion butter
Caramel apple napoleons pastry
Cheeseboard with homemade chutneys and homemade bread

I just need some fresh eyes on the menu and some possib
E suggestions also I would love if people pointed out any mistakes but tried letting me know not only how to correct but where I have went wrong . It's all about the learning curve so yeah my hoy appreciated people
post #2 of 13

There are always different approaches to anything, I don't care what it is. As it turns out, when designing menus that pair food and wine, I do the exact opposite of you. I usually start with the wine menu first, then on to creating dishes that will harmoniously highlight the wines.

 

My one suggestion on the menu would be to possibly rethink the crab salmon mango salad. To me it doesn't seem to really fit the flow of the menu. Mango in the midst of cream, creamy purees, rich mouth flavors seems to be a bit of a jarring detour.

 

What is the filling on the roulade?

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post #3 of 13
Thread Starter 
As I don't have a lot of knowledge inside the wine area and happily admit that I have focused on devising a menu that tries to cover a few pallets preferences and without involving to many unfamiliar techniques or ingredients as I don't know my clientele to well. I completely understand the idea of removing the crab salmon and mango salad as the mango can be offsetting other flavours , now to think of an alternative hmmmmm ? But the chicken is stuffed with a lightly sage marinated halloumi and wrapped in Parma ham . Than you for responding I really appreciate support
post #4 of 13

I think it would be wise , to inform us the wines , this way we can advise what may or may not work with such pairings as well as offer subsitutes , considering the wine and the dish will need to have a certain synergy or harmony if you will. 

 

Plus you have possible dishes , with different flavor profiles , so the wines should also help highlight these dishes. 

 

The richness of the avocado being paired with wine , could be difficult. 

 

It may be of more help stating some wines that may be of your interest in using. 

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post #5 of 13
Thread Starter 
At the present time I have yet to even debate a wine for a course as my knowledge in that area is low unfortunately but hope to gain knowledge in the area as I speak more to people on here and also though time. I have no accompanying wine ideas as of yet so hope for some suggestion or even advice on how to pick a wine for a dish eg what to look for what dominant flavours may or may not compliment each other and so on, and as far as wines I can think of to design a dish around I have a lot of contacts who can source good wines or maybe harder to get wines so as long as I can try to maybe match the already existing menu ideas to a possible wine would be a great possibility for now . Thank you for your input it's greatly helping
post #6 of 13

Your courses as listed don't suggest a good progression on wines. The only red I see, or at least the biggest, would be the on third course, then back to probably a light white. The roulade could possibly be with a red, but a chardonnay seems a more likely candidate. Normally with 7 courses you would want the biggest wine to probably be on the 5th course.

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post #7 of 13

For the course with the avocado , i would go with a dry white win , something acidic or something rich. 

Depeding if the mousse will or will not have acid ( lime ). 

 

What layne said is true , i dont see much red wine going on , i see alot more white wine in my head.

 

For the avocado ( 1st course ) you could try a lighter wine , maybe something like a vinho verde from portugal or a Pinot Gris ( also acidic ). 

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post #8 of 13
Thread Starter 
Would either of you advise any changes to ingredients within the dishes that already exist that could give me a better progression . Also thank you for the tips regarding my avocado course it will be a crime Fraiche and avocado mousse slight amounts of lime but only as a seasoning . I want to make my wine harmonise with my food and I'm completely open to changes in ingredients that would make my wine list more appealing and reflect a better evening within the experience
post #9 of 13

It is a real shot in the dark without tasting the food but a possible progression would be

 

Crab salmon and mango salad with a champagne

 

Crayfish & avocado mousse on a pancetta enriched crostini with a sauvignon blanc

 

Vichyssoise ( leek and potato soup at blood temp served in a shot glass with a parm tuile with a chardonnay

 

Chicken roulade with hassle back potatoes and a sage and onion butter with a cotes du rhone

 

Wild mushroom sformato with a light garlic and thyme enfused cream with a shiraz

 

Caramel apple napoleons pastry with a vin santo

 

Cheeseboard with homemade chutneys and homemade bread with a reisling
 

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post #10 of 13

Note: My experience with wine is limited , basically typed what popped into my head , as  i thought of the dish. 

 

Progression: ( Stated by layne i agree with it )

 

Crab salmon and mango salad - Champagne ( again agreed with layne ) or a Vinho Verde could be interesting

 

Crayfish & avocado mousse on a pancetta enriched crostini - Sauvignon Blanc ( great herbal character ) or Pinot Gris ( Acid ) 

 

Vichyssoise ( leek and potato soup at blood temp served in a shot glass with a parm tuile - Chardonnay or Sémillon 

 

Chicken roulade with hassle back potatoes and a sage and onion butter - Pinot Noir  

 

Wild mushroom sformato with a light garlic and thyme enfused cream - Mushrooms are complicated to pair , maybe a Red Burgandy 

 

Caramel apple napoleons pastry - Sauternes or a Vin Santo(has a golden/tan color , kinda like honey ) 

 

Cheeseboard with homemade chutneys and homemade bread - Château d´ Yquem 

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post #11 of 13
Quote:
Originally Posted by William Lange View Post
 

In my opinion, you really shouldn't sweat it too much.  The truth of the matter is that all of this snobbery and over-though is kind of un-necessary.  It's wine:  if you like it, drink it and eat food with it. 

 

Yeh and a horrible food after taste can ruin a wine or a bad pairing can ruin a dining experience. 

Its not snobbery <_< sure sommeliers can be snobs , but when your are talking about a dining experience as a whole with wine pairings , then it has to be great. 

 

You go and taste a leek and potato soup , paired with a sweet sauternes and see if they match and harmonize ( they don´t ). 

 

Regardless your advice and opinion did not help....

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post #12 of 13

Thanks for your comments William Lange. I take it that you do not serve wine in your catering business...

 

And now back to our regular scheduled programming......

 

My thoughts...

 

Wine and food pairings should go from light to heavier. To that extent I would pair the Crayfish and avocado dish with a Sauvignon Blanc or and oaked Chardonnay

It is my personal feeling that a soup course shouldn't be paired with a wine.

For the wild mushroom dish consider a rose.

Crab, salmon and mango a dry Riesling

For the chicken a lighter American Pinto Noir

For the caramel apple and cheese....pull out the champagne

post #13 of 13
Quote:
Originally Posted by Chefross View Post
 

Thanks for your comments William Lange. I take it that you do not serve wine in your catering business...

 

I applaud you chefross XD 

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