Pol Roger and Marque
Posted: Wed Oct 15, 2003 7:01 am
Just a short note of reflection on a fine evening of champers and creative gastronomy from Pol Roger and Sydney's Marque Restaurant, repectively, last Thursday evening. With the affable Christian Pol Roger in attendance, the 55 or so attendees were treated to some entertaining oratory on matters Pol with a fair swag of Churchillian humour/wit thrown in for good measure.
I didn't take notes but enjoyed the night greatly, (hopefully) along with the rest of the friendly folk at my table. The food was exemplary and the wines excellent to outstanding (excepting the disappointing N/V). Pol's 'house-style' of refined power (elegance but with backbone) was evident in every vintage Champagne served throughout the night. I learnt, as I was leaving, the '88 & '90 Vintage had been disgorged in the last several years, which may attest for their freshness and vitality. The '95's are worth seeking out, particularly the Blanc de Blanc.
Listed below is what was served:
Canapes with N/V
White Asparagus Fume' - 1995 Blanc de Blanc
Ballotine of Ocean Trout with a Tarragon and Basil emulsion - 1995 Rose' (this rates as the best ocean trout dish I've ever tasted)
Suckling Pig 'farci" and fresh porcini bouillon
Vintage 1988
Vintage 1990
Vintage 1995
Reggiano parmesan mousse with pear jelly and Dentelle - 1993 Sir Winston Churchill
I didn't take notes but enjoyed the night greatly, (hopefully) along with the rest of the friendly folk at my table. The food was exemplary and the wines excellent to outstanding (excepting the disappointing N/V). Pol's 'house-style' of refined power (elegance but with backbone) was evident in every vintage Champagne served throughout the night. I learnt, as I was leaving, the '88 & '90 Vintage had been disgorged in the last several years, which may attest for their freshness and vitality. The '95's are worth seeking out, particularly the Blanc de Blanc.
Listed below is what was served:
Canapes with N/V
White Asparagus Fume' - 1995 Blanc de Blanc
Ballotine of Ocean Trout with a Tarragon and Basil emulsion - 1995 Rose' (this rates as the best ocean trout dish I've ever tasted)
Suckling Pig 'farci" and fresh porcini bouillon
Vintage 1988
Vintage 1990
Vintage 1995
Reggiano parmesan mousse with pear jelly and Dentelle - 1993 Sir Winston Churchill
