It is indeed an extraordinary lifetime experience for any wine lover, when one can taste so many DRC wines all together, at the same time. Splendido restaurant was the venue for this esteemed occasion and chef Victor Barry's take on the food to match the wines, made for an event itself.
The wines: '69 Grands Echezeaux; '76 La Tache; '76 Richebourg; '76 Le Romanee Conti; '86 Grands Echezeaux; '99 Vosne Romanee; '99 Echezeaux; '02 Grands Echezeaux; '04 La Tache. Spectacular wines but, YIKES!!! The '69 was corked!! The wines were all tasted "blind".
In the exuberant confusion of the moment, I forgot to take photos of 2 of the the wonderful apps: thinly shaved pata negra and cured duck breast with sorrel presented on a wood platter; truffled xiaolongbao....a mushroom, chopped black truffle and truffled mushroom stock filled dumpling on a chinese soup spoon and:
Tete de cochon in a thin, crispy crust (deep fried) with truffled emulsion and sliced black truffles.
Just look at this beef proudly displayed by chef Victor Barry!!!! Grade AAAAA, Japanese kobe beef, for our next course.
Kobe beef tatake with sliced black truffle with a sauce of soy, hemp oil and porcini jus. An exceptional experience for any beef lover.
Sweetbread and truffle ragu with yukon gold potato and potato foam and roasted chicken jus. One of the best sweetbread experiences I have enjoyed in Toronto, also causing those of us who well remembered the triumphant sweetbread experiences that we enjoyed, prepared at Avalon by chef Chris Macdonald.
Perfectly cooked squab and glazed sweet and sour cherries, with turnip puree and vanilla jus.
Richview farm saddle of rabbit presented as a ballotine with boudin noir wrapped with pancetta, accompanied by carrot puree.
Pied de cochon with porcini puree, truffled maitake mushroom and ponzu jus.
Pear tarte tatin.
Petit fours: black truffle chocolate truffle; dark chocolate blood orange bon bon; lychee fruit marshmallow; malt cranberry macaroon.
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