The winter nights were closing in and the weather was wet and windy but inside the Midland hotel over 80 Commanders enjoyed their autumn dinner in comfort in splendid surroundings. Always one of the favourite events of the year this was no exception and got off to an outstanding start with a glass of Duval-Leroy NV – an excellent mature champagne.
It’s always a pleasure to welcome new members to the Commanderie and before the dinner the members of the Conseil donned their robes for the formal ceremony of intronization of two new Commanders.
The formalities being over the company sat down for a first course of crab salad with watermelon, pumpernickel and watercress. As the photo shows it was beautifully presented and the delicate crab meat in a tube of watercress gel was one of the highlights of the meal. The Lune d’Argent 14 was a perfect accompaniment – a balance of light citrus flavours and a satisfyingly full body.
For the main course we had an excellent sirloin of beef with well-cooked vegetables including a beautifully tender baby leek (a personal favourite). The wine again worked in harmony with the food – the 2005 Lynch-Moussas was fully mature with a lovely balance of fruit and tannin (although the dreaded subject of bottle variation raised its head – inevitable perhaps in a wine of this age – and both the bottles I tasted from were very enjoyable).
The rather lighter 2009 Clos du Notaire was new to many of us but matched the Appleby’s Cheshire cheese admirably even if it struggled to cope with the rather too sweet chutney served with it.
Finally to the sweet wine – the famed Chateau Coutet, in the 2014 vintage, which, as ever, was the perfect match for an apple tart. The apple crumble tart and clotted cream ice-cream were much enjoyed although a few thought it could have done with a little more syrup.
And so to coffee and the end of a most enjoyable and convivial evening.
There were many comments afterwards that this was one of the very finest dinners we had enjoyed at the Midland and certainly chef Brian and his team did us proud. Many thanks to all those involved in the organisation of a very special evening.
Menu
Crab salad, compressed watermelon,
lemon crème fraiche, dill, pumpernickel Melba
Clos des Lunes “Lune d’Argent”, 2014, Bordeaux Blanc A.O.C.
Blackened sirloin of beef, pancetta potato fondant,
confit garlic, tender stem broccoli
Château Lynch-Moussas, 2005, 5ième Cru Classé,Pauillac A.O.C.
Appleby’s Cheshire, fig and elderberry chutney, crackers
Château le Clos du Notaire, 2009, Côtes de Bourg A.O.C.
Apple crumble tart, apple and vanilla glaze,
clotted cream ice cream
Château Coutet, 2014, 1ier Cru Classé, Barsac A.O.C.
Coffee or tea with petit fours