La Chaumière
2813 M Street, NW | Washington, DC 20007 | Phone: (202) 338 1784
With the cooperation of Mr. Martin Lumet and Chef Patrick Orange, co-owners of La Chaumière, we choose the best wines of our cellar, and we tasted several food dishes until we found the ones that married perfectly.
La Chaumiere is as close as it gets to dining in a French country inn. Now entering its 30th year, La Chaumiere features traditional dishes like escargots en coquille, boudin blanc, quenelles of pike, cassoulet and Grand Marnier souffle. Chef Patrick's specials reflect a modern approach to seasonal produce, seafood and game with favorites like baked oysters, Dover sole and rabbit. La Chaumiere has won the "100 Best Restaurants" award consecutively since 1978!
Passed Hors d'oeuvres
Foie Gras Canape, Bacon Wrapped Scallops and Tarte à l'Oignon
Champagne from Baron de Rothschild*
*Only 200 cases were sent to the United States, and we have one!
Quenelle de Brochet
Domaine Louis Jadot Puligny Montrachet Champ-Gains 2006-
A mildly atypical nose reflects notes of pain grillé, straw and floral aromas that lead to round, textured and plump medium-bodied flavors that possess good mid-palate concentration and fat where the energy is lifted by the tangy and subtly mineral-infused finish.
Boudin Blanc-
This white sausage made of pork without the blood with pork liver and heart meat. In Cajun versions, the sausage is made from a pork rice dressing (much like dirty rice) which is stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version typically uses milk, and is therefore generally more delicate than the Cajun variety. In French/Belgian cuisine, the sausage is sauteed or grilled. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in New Orleans and Baton Rouge. This french version was very very creamy.
Chambertin Grand Cru 2002
Le Chambertin is a Grand Cru vineyard and corresponding appellation of the Cote de Nuits. It is the most prestigious vineyard not only in Gevrey-Chambertin, but arguably the whole of Burgundy. Only the Romanee-Conti and Montrachet vineyards (producing red and white wines respectively) challenge Le Chambertin for this status, and the site has been dubbed the 'King' of Burgundy.
The name Chambertin originally applied to a single lieu-dit, the core of which now forms the modern Le Chambertin Grand Cru. Such was the prestige of the wines from this ancient vineyard that its name was appended to that of the village (then named simply Gevrey), producing Gevrey-Chambertin. Napoleon famously drank Chambertin wine, even during his military campaigns abroad. He consumed it daily, diluted with water, and even had his bottles embossed with the letter N.
Dodine of Pheasant
The Dodine of Pheasant was cooked and presented artfully with a medley of sauteed wild mushrooms, sweet & sour cranberry sauce, and sweet dumpling squash, all on a very thin pool of herb-infused, stock-based gravy.
Chateau Mouton Rothschild 1990
Stephen Tanzer's International Wine Cellar writes "Bright red with a pale rim. Knockout nose of aromatic herbs, strawberry, sweet spices and acacia flower; yet another wine strongly marked by its cabernet franc presence. Fresh and vibrant, this absolutely dances on the palate with strawberry, sour red cherry and raspberry flavors complicated by gunflint and herbs. High acidity provides great clarity and cut to the long, floral, smoothly tannic finish. This has improved considerably with bottle age. Harvested from September 18 through October 3, this Mouton offers amazing balance and fragrance. In 1990 Mouton was still using a heavy toast for its barriques, which resulted in a smoky quality in the wines that was considered by many to be just as typical of Mouton as its opulence. This vintage is composed of 81% cabernet sauvignon, 10% cabernet franc, and 9% merlot."
I thought that this wine lacked the backbone of a great Bordeaux wine!
Medallion of Veal Sweetbreads
Well presented, the sauce has an intense flavor, the sweetbreads were a bit over cooked to my taste.
Chateau Latour 1986
Very concentrated with "tight" tannins. Rich, fruity, spicy, long on the palate, with mint and mineral aromas.
Pineapple and Berry Tarte
Chateau d'Yquem 2000
This liquid gold was deep yellow in color, the nose had notes of honey suckle, saffron and wild honey. On the palate, powerful, smooth and not overly sweet. Fabulous wine and the star of the evening.
Committee:
Ed Sands – Wine Committee
Marvin Stirman – Wine Committee
Michael Polmar – Wine Committee | Steven Greenwald – Wine Comm Chair
Andy Adelson – Ex Officio Committee Member
