I am not sure who I felt sorrier for.... Me sitting on a table with a manager who works for my husband. Or for him sitting with the bosses wife, on a Tuesday night with 7 courses plus wine flight ahead of him! Being that he kindly requested my invitation recently at the launch of the new autumn menu launch at Le Poivrot..... the latter!
The new Autumn menu on first glance showed many seasonal ingredients. Quince, figs, wild mushrooms and leaves from the Severn Project, made for a promising start. Once seated our introduction was a rich duck terrine served with quince. With delicate floral notes, toasted hazelnuts and served with an aromatic Arbois Chardonnay. It was a strong start! Followed by a beetroot and goats cheese salad, with a creamy and light goat cheese mousse. Non-goats cheese fans would not be overwhelmed with sour/goaty flavours. Elevated with earthy, pickled baby beets and candied walnuts for sweetness and texture. Paired with a US Reisling, with fruity tones and beautiful velvety honey.
Next up was a French classic that I have never actually tried! Steak tartare. Not served in a traditional sense Le Poivrot describes this as their signature dish. Coarsely chopped steak with fine cornichons brought acidity amidst the rich confit yolk. Peppery radishes and sharp caperberries contrasted and topped off with generous truffle dusting. The red wine match for this dish was my favourite for the evening. A classic blend of Carignan, Grenache, and Syrah grapes. Aged in concrete vats for 6 months, giving a juicy, red fruit profile and very drinkable!
As we progressed and becoming increasingly full we did not lack enthusiasm! Next up was subtle flavoured partridge. Served with sweet baby parsnips, plump, ripe juicy blackberries and earthy sprouting broccoli. The wine match was not one I could personally quoff on its own as it was bold. Yet, with this dish, the Bordeaux blend came into its own. Finally, it would seem unfair not to mention the bavette frites. Highly flavoured, this loose textured cut was perfectly seasoned and accompanied with frites. Beautiful community initiative The Severn Project, Bristol salad leaves completed the dish with a Bordeaux Superieur. Delicious.
I wish Alisdair and Richard all the best in their endeavors at LE POIVROT. Hoping it brings as much success as Redlight. Thank you for hosting me at your Autumn menu launch. The menu is spot on and look forward to stopping in again soon!