Last night we had a 6pm rez at Alex. Ken drove us in and dropped us off; we took a taxi back to their place when we were finished. We had taken a 2002 Anglada-Deleger Chassagne-Montrachet 1er Cru Blanchot-Dessus with us for our first wine. It was complex, rich fruit and very nice with the house amusée of five small tastes - tuna tartare on fennel cracker, duck rillettes with cornichon and radish, lobster tempura on lemon créme, a light mushroom soup w/chives, and a pastry filled with gruyere. When we had finshed the enjoyble amusée, we were given menus to peruse. There were two menus - a seven-course Tasting Menu and a three course menu with multiple selections for each of appetizer, main, & dessert. We decided on the Tasting menu, since there were several good sounding dishes. We also ordered our red wine - a 1964 Lopez y Heredia Rioja Viña Bosconia Gran Reserva - good fill, no signs of its age in color, bright ruby garnet, darkening with time, and only a thin light edge; bright rich red fruits, balanced mid-palate; and a very long complex fruit finish.
Opener was a tasty octopus & heirloom tomato carpaccio on a parsley purée with osetra caviar. This was quite enjoyable with the rich Chassagne. Next was a lovely butter-poached Maine lobster with sweet corn flan, chanterelle mushrooms, and coral butter, also great with the Chassagne. Then we had a fillet of Dover sole with artichoke purée, fresh black truffles and a crispy potato cake on lobster red wine. This also was very good with the Chassagne; also the waiter suggested the we try the old Rioja with the dish. We did and it was very good with the truffled sole.
We finished the Chassagne, rested a bit, and were served the next course, a veal sweetbreads vol-a-vént on red chard with fresh plums and toasted almonds. The Rioja was perfect with the dish. Then we had the final main of four small slices of medium rare Wagyu strip loin with pommes dauphine, wild mushrooms, and sauce Bordelais. The dish was exquisite with the end of the rich old Rioja, their last bottle. We have always enjoyed this Rioja, it’s from our wedding year.
Then came the entré-mes of a nice coconut tapioca with tropical fruits. This was a great lead-in to the rich dessert of a toasted vanilla brioche with butter-poached apples and maple ice cream. The dessert was enjoyed with two glasses of wine each - a 2000 Castello di Ama Vin Santo - light, good flavors and pleasant with the dessert. The vin santo was completely out-matched by the other wine - a 1999 Monbazillac Chateau la Gravière Tirecul Cuvée Madame - very dark brownish-gold in color; no sense of oxidation in nose or flavors, just rich fruit; reasonable acidity; and a long, rich finish. Then to finish we were served two intense espressos with Petits Fours and Madelines, as if we needed more. When the bill came, we were informed that they had comp’d the corkage on the Chassagne. It was a very enjoyable meal, with exquisite service, great food, and pleasant ambience. Then we left to find a taxi back to Sandy & Ken’s.
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