The March lunch was held in a suburban area surrounded by a lot of green park and plants. We were able to sit outside with a roof protecting us from the sun and were seated at two large tables to accommodate the 30 ladies that attended this lunch of French food. This number included 5 guests.
The meal was a choice of 3 entrees and 3 main meals of French food.
Entrees were :Une Roulade Tropicale – Prawn and smoked salmon roulade, mango, avocado and chilli salsa, sauce Bercy
Au Bord de l’Eau – Brioche lobster and scallop roll, orange creme fraiche, shaved fennel, chive and dill
Most comments on this dish were that there was too much brioche bread and perhaps a smaller slider type bun would have been better. The delicate flavours of the lobster were complemented by the shavings of fennel.
Le coup du Lapin – Rabbit and pistachio crepinette, black plum puree, zingara sauce
This was an interesting and well balanced dish packed with generous portions of rabbit and a savoury sauce full of subtle flavours of mushroom, ham and truffles.
Comments were it may have been better to have in the winter..
Main courses :
La Roulade Automnale – pork tenderloin roulade, apple, sage and serrano stuffing, radicchio & granny smith vinaigrette, dijon and cider jus
The tenderloin had been flattened out and stuffed with the apple and sage with the Serrano rolled around the outside.
The flavours inside the meat balanced well with the pork meat and the roulade sat on a Normandie sauce.
The radicchio was a good wow factor. This was a generous sized dish.
L’Agneau de Guy Mouilleron – free range lamb cutlets, celeriac and pea piperade, caramelised honey and chickpea puree, Palolise sauce.
This generous serve was a dish of 3 tender medium rare cutlets sitting on a bed of finely chopped vegetables with two sauces – a chickpea puree and a Peloise sauce. This was a tasty combination of flavours but the overall comments were that two sauces were unnecessary and overpowered the dish and the Peloise sauce on its own would have been enough.
Aubergine Mediterranean – silky eggplant and feta brick pastry tart, almond & herbs bulgur, whipped harissa yogurt
The vegetarian dish was not chosen by many but was enjoyed as being a tasty meld of flavours and the white wine matched well.
The mains were accompanied with a green salad with a lot of other veges added and sweet potato chips.
The aperitif on arrival was a Lillet Blanc from France which was noted as being different from the usual sparkling wines partaken on arrival.
Lillet is produced from a fruity blend of white wines from Bordeaux which are usually Semillon and Sauvignon Blanc as well as citrus liqueurs from orange peel and bitter green apple. Served over ice.
The white wine was a 2020 Dopff Au Moulin Pinot Gris. This was a full bodied Pinot Gris with a subtle palate and soft flavours of banana, honey and camomille. Pale yellow colour with citrus notes on the nose and a long finish. Enjoyed by all.
The red wine was a 2017 Chapelle De Potensac Bordeauc Medoc, France
This is a second wine grown on the Potensac historical terroir and a blend of 75% Merlot, 17% Cabernet Sauvignon and 8% Cabernet Franc. A varietal that matched well with the main courses, especially the lamb. Not too complex but light and flavourful – perfect wine for a lunch.
Sydney Ladies Wine & Food Society 