Chef Eric Cellier is the head Chef of the restaurant called "La Maison de la Lozère" at Montpellier, France and he also won the prize, GaultMillau Golden Trophy 2008 with the high score of 16/ 20. The chef describes his cooking style as Gastronomic Terroire Mediterranean like the mountain combining with the sea.
Alain Chabanon's definition of his wines are; finest, elegance and complexity. He is one of the few who's wines are certified 'organic'. Alain is considered and voted one of the best wine makers of he region now.
The amuse-bouche was mushroom emulsion soup. Its unbelievable that something in a small glass can have such a powerful kick. The flavour of the mushroom exploded in the mouth. The texture was foamy and yet velvety. That for sure was a great way to start the evening.
The first wine was 'Rosé Tremier' 2005, AOC Coteaux du Languedoc. The first dish that accompanied the wine was pan seared duck fois gras with pressed potato, cinnamon and date with smoked milk and herbs.
"A blend of Carignan and Mourvèdre, this Rosé is definately for serving with food. Very classy, thoroughly harmonious with complex savours ; a touch of mineral, flowers, dried fruit and spice..." In : Terre de Vins
I am very un-PC and do like eating fois gras. However; I was sitting with two very close Thai friends who are not big fans of fois gras, so I had to eat their portions. Let's such say, I was fois gras over loaded. Chef Eric cooks fois gras the way I like it; almost crispy on the outside and velvety in the inside. The pressed potato blended with with the flavours of the cinnamon, date and the very unusual but delicious smoked milk & herbs.
The second wine was 'Trélans' 2004, Vin de Pays d'Oc. The second dish that accompanied the wine was pan seared scallops with yeast emulsion, lemon confit and tomato celery jelly.
Another very unique wine from Alain and one of my favourites. The Trélans is actually the only known one of its kind in the world. The Trélans is the only blend of Vermantino and Chenin Blanc. It is a polarising wine; either people hate it or love it. I happen to be on the 'love it' side.
"...The result is magnificent, flamboyant...incredibly complex, full nose...equally splendid, full, rounded, welcoming mouth. It's quite simply bewitching. A great wine..." In: Terre de Vins
The pan seared scallops were fantastic. Great texture, the yeast emulsion, lemon confit and tomato celery jelly were nice accompaning flavours.
The third wine was 'Campredon' 2006, AOC Coteaux du Languedoc. The third dish that accompanied the wine was fillet of sea bass, artichoke and coriander jus steamed combawa lemongrass ravioli.
The Campredon, as always was drinking well. An easy to drink wine and full rounded.
"Crunchy fruit and brilliantly harmonious." In: Revue des Vins de France.
The fillet of sea bass was perfectly cooked. The artichoke and coriander jus steamed combawa lemongrass was amazingly tasty yet it did not overwhelm the sea bass.
The range of wines that we drank with the fantastic meal.
The fourth wine was 'L'Esprit de Font Caude' 2003, AOC Coteaux du Languedoc Montpeyroux. The dish that accompanied the wine was steamed veal fillet served pink, peanut emulsion whole tomato confit, sour lime mousse.
The L'Esprit is one of my favourite wines.
"Here Mourvedre and Syrah are as close as body and soul, a combination giving birth to one of the Languedoc's great wines. Bay, rockrose, cedar...Concentrated with delicate tannins, you can't fault its mouth." In: Vent Sud
The veal fillet served pink was incredible. The meat was tender. The peanut emulsion whole tomato confit, and sour lime mousse added extra texture and flavours.
The fifth wine was 'Merle aux Alouettes' 2004, Vin de Pays d'Oc. The dessert that accompanied the wine was pineapple in rum and vanilla, sparkling rasberry, raw hibiscus meringue, lemon confit Madeleine.
I never tire of this wine. This wine always amazes me when I drink it.
"...This wine is fabulous. Black as ink; tiny hints of liquorice empahisze the delicate, classic oak characteristics. It puts Petrus to shame..." In: www.wineandco.com
The pineapple in rum and vanilla, sparkling rasberry, raw hibiscus meringue, lemon confit Madeleine was a melange of great flavours. After eating so much, this was a very light and refreshing dessert.
The last and extra dessert was hot chocolate cake with black truffles. I actually liked this dessert. However; my two friends were not particularly fond of this dessert. They were not ready for the surprise of the truffle flavour.
Overall, this was a fantastic dinner. Chef Eric did not disappoint as usual. The wines were wonderful as well and the pairing of food and wine were perfect.
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