November 19th, 2006

Does My Bomb Look Big In This?

Tabou - Beaujolais Noveau

The pre-weekend fun was a celebration of all things French, with the release of the 2006 Beaujolais Noveau at Tabou. We had a superb 6 course meal which began with a bottle of Beaujolais (actually I think I recall it being a bottle each by the end of the meal)!

The amuse bouche was a pork terrine with pickled pear, and it complemented the wine of choice (a 2006 Georges Deboeuf Beaujolais Noveau) perfectly. I particularly liked the pickled pair, and it's sour lightness which cut against the dense pork perfectly.

The first course was a Truite De Mer which was a bold tasting roulade of pink Ocean Trout rolled around a scallop served on top of a pile of cubed beetroot and lardons of smoked bacon in a vinaigrette. It was perhaps the most 'difficult' dish for me, being that the taste of the Trout is incredibly strong. However the elements of the dish, particularly the beetroot, balanced it out perfectly if you consumed them together. The beetroot was also perhaps the best matched element for the wine, bringing out the fruity acidic notes of it perfectly.

The second course was my favourite - a Canard Roti which was slices of skin-on rare roast duck breast served on a pile of tart, roast fresh peaches and watercress. There was also an interesting sauce which I was told was a duck reduction, but I could only equate the taste to Bovril myself - it was incredibly beefy. Funnily enough this course changed the wine too, bringing out the cherry notes, and losing the acidity.

Our third course was my partner's favourite - the Filet De Boeuf - and I was quite taken with it myself. The plate was brimming with a large piece of beef fillet which I would assume had been seared then cooked in the oven, so texturally perfect, and cooked to a delightful medium, literally melting in the mouth. It was crusted with match-head sized morels, and served with black trompette mushrooms. The mushrooms were in fact the stand out for me, and I made short work of them with mouthfuls of the wine which they matched well, bringing out forest floor complexity. This dish was served with potato sarladaise (which turned out to be thinly slices wafts of potato, sauted then piled I think into a mold to make a delicate stack of fluffy, buttery goodness).

The cheese course was a return to the Comte we had last time, served with apple slices and a delightful house-made lavosh which was an improvement on last time as it was somehow fresher. It was slowly consumed with much wine, as we were delightfully tipsy by this point, and being seranaded by a wonderful Piano Accordian player, who delighted my partner with the theme from The Godfather!

Our dessert was the weakest match with the wine - a Parfait Au Chocolat. Whilst the cherries went with it beautifully, the chocolate and wine combination made me feel a little ill. Kind of like wine with cherry ripe ice-cream. It was however decadently rich, and without the wine, I probably would have liked it. However, it was supposed to be a dinner with Beaujolais Noveau at the forefront!

Again, a wonderful experience, and delightfully priced at $70 for 6 courses per head, wine being extra. I am sure Tabou has not seen the last of us.