Vendor dinner in the private room upstairs. Glasses of Billecart-Salmon champagne to start. Hors d’oeuvres were quite good. The caviar on the blini featured caviar hybrid kaluga (my favorite) from Petrossian. Other hors d’oeuvres included one made with sunchoke, one with beef tartare and a gruyere puff with truffle (don’t recall where it was from). Overall, they were quite good.
Menu for our group was 3 course with a choice with each course. I went with the Yellowfin Tuna Tartare, Petite Filet, and the Blueberry Tarte. The tartare was fine, nothing special. The other option, the Ceasar Salad actually looked more interesting. This was served with a sancerre.
The Petit Filet (not my typical preference for cut of beef…not enough fat/flavor) was perfectly cooked and was a nice dish with the potato Rösti, a demi-sec made with Early Girl tomatoes, and a Bordelaise sauce.
The blueberry tarte was bursting with blueberrys and slivers of peach all atop the fromage blanc mousse in the shell. I did ask for a pairing and they offered a very nice sauterne with a beautiful rich color to it (thin looking sauternes are so meh).
Service was very good given this was banquet meal. I’d be curious to revisit this for a regular dining experience. I did have some good discussions with folks, esp. Gary since we geeked out a bit over wine with 1994 Opus both being a pivotal wine in our respective histories.
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