“Fall Feast in Provence” Dinner Tuesday, October 9, 2012 Bistro Provence 4933 Fairmont Avenue Bethesda, MD 20814 Tel: (301) 656-7373 Garden Reception 6:30pm, Dinner 7:00pm The IW&FS was excited to have Chef Yannick Cam prepare a Fall Feast from Southern France for our October dinner. The reception was held in the Garden Room of his beautiful restaurant in Bethesda. Few chefs can match the accomplishments of Yannick Cam. Internationally acclaimed, this native of Concarneau, France, has reinterpreted classical French cooking in America since his arrival nearly 30 years ago. Chef Cam continues to demonstrate his unique culinary vision at Bistro Provence. Chef Cam developed an outstanding menu that brought a memorable evening for all who attended.
Hors D’oeuvres
Petit Pate d’ Oiseaux
Small pate of Poultry- The pate was savory.
Fillet de Boeuf, Fumet ay Vin de Graves, Marjoraine
Beef Tenderloin, Red Graves wine sauce, Marjoram
Tartelettes de Pommes de Terre, Confit de Canard
Potato Tartelettes, Duck Confit
2011 Mas Redonne Bandol Rose- Elegant Rose from the Bandol region in the South of France.
First
Coquille Saint-Jacques Rotie, Confit d’ Endives, Crème de Cepes
Roasted sea scallops, endive confit, cream of Mushrooms
Everything about this course was fabulous, from the presentation to the aromas of scallops and butter to the decedent taste!
2009 Puligny Montrachet, Domaine Louis Latour
Light yellow color; first nose, minerals; second nose, white wild flowers; on the pallate, buttery that coats the tongue; magnificent marriage with the Scallop and the sauce!
Second
Feuilles de Blettes au Foie Gras de Canard en Paupiettes,
Poitrine de Pigeon Roti, sauce Salmis
Sweet Chard, Paupiettes of Duck Foie Gras, Squab Breast, Salmis Sauce
Yannick has a very special way to create the sauces tonight. They are all intense and full of flavors!
2005 Corton Le Rognet, Domaine Bertrand Ambroise **
Dark red color; first nose, berries and red fruits; on the palate, intense and full body wine that responded to every complex flavors in the sauce. Fabulous marriage!
Main
Veau de Lait Roti, Gateau de Potiron, Jus a la Sauge
Roasted Milkfed Veal, Squash Cake, Sage jus
2000 Chateau de Beaucastel, Chateauneuf-du-Pape **
A fine example of a CDP that harmoneously worked with every single item in this course; it enhansed the flavors of the squash cake, it complemented the carmelized Brussels Sprouts and of course the veal sauce!
Dessert
Assiette de formages
Cheese plate
1997 Fonseca Vintage Port **
** - from IWFS cellar
Dinner Committee:
Ray Sobrino, Chair
Rachel Martin
Michael Polmar, Wine Committee
Andy Adelson, IWFS President
Chef: Yannick Cam
