Well hello boys =) thanks for the warm welcome to this board…its good to see old names here and I’m hoping to see a lot of you in a few months when I return Stateside for a longer period of time heheheh…
As for the pairings…this is what we did last night. Some classic pairings and others not so, but it all worked out pretty well =)
We started off with a pair of Champagnes…hmmm, always a great way to start a dinner or any meal.
1990 Pol Roger Sir Winston Churchill and a 1990 Krug Grande Cuvee…to this day I’ve never had a 1990 Krug I’ve liked…the Pol Roger was completely amazing and over shadowed the Krug in texture and complexity…then we started with the meal heheheh
First course:
Foie gras gelee wrapped around chilled foie mouse - with this course I brought along a nice 1989 Zind Humbretch Pinot Gris Rangen de Thann Clos St Urbain Vendage Tardive…great mouth feel and enough sweetness just to complement the delicate texture of the mouse without overpowering it…yum!!!
Second course:
Foie gras and Pata Negra stuffed puff pastry with aged balsamic vinegar drizzle - with this course I paired a wine that would bring the Pata Negra more forward rather than having the Foie at center stage…I figure it would be nice to see Foie set as a supporting actor rather than a lead for once…so we had a 1985 Heredia Blanc, a dry white that really brought out the richness of the Pata Negra and showcased the 100 year old balsamic vinegar…wow!!!
Third course:
4 oz seared Foie Gras with a persimmon and dried gooseberry compote on toasted brioche - Michel, for a Frenchman…you were absolutely right about the wine, just not about the course hehehe. A classic pairing of 1989 Huet Vouvray Cuvee Constance with the Seared Foie was absolutely stunning…not too sweet or viscous but enveloped your palate right after the creaminess of the Foie and the compote…great acidity on this wine and it just paired like a steak to a hungry man 
Fourth course:
Foie gras croquette flash fried with a morel mushroom reduction sauce - this course was more subtle with texture being the forefront of the dish and the morel sauce. So for this I decided to do a 1981 Tattinger Comte de Champagne Rose…lush, fresh but with heavy notes of burnt hazelnut on toasted brioche paired really well with the sauce and the crunchy texture of the croquette…wooohooo…oh, we also had a 1996 Dujac Charmes Chambertin with this dish as well…lets just say the wine didn’t SUCK!!! Gotta have a touch of red with your whites right…or rose rather heheheh…
Fifth course:
Foie gras torchon atop a caramelized banana and extra virgin olive ice cream on the side - this was a great dessert…and with all desserts, it needs a DESSERT wine (I sure hope David N is on this board hahahah)…we had this with a 1983 Chateau d’Yquem…the wine paired extremely well with the caramelized banana and Foie but didn’t do so well with the ice cream…all in all, Yquems are still great wines…I’m just being pulled away from them slowly from other great wines, that and the fact that my palate is leaning towards less sweet wines now a days
After all was said and done, I had the Chef make me a Rossini Burger with some Seared Foie and shaved truffles…with this, I ordered a bottle from the list to pair…a 1998 Mouton Rothschild…not bad and paired well but after the meal we had, the wine was a bit lack luster…anyhow, I finished off with a Tiger beer and headed for home…
Well…that was last night’s din din…tonight will be a more casual affair…steaks at the Fullerton Hotel with some Super Tuscans…I’m thinking of some Ornellaia, Solaia and a Sassacaia…yeah, thems the ticket hehehe…wooohooo…will report tomorrow au revoir mon ami…