Prelude to Christmas Feast
24 served with matching slice of lemon wrapped in yellow nets and a shot of Gaspacho (cold soup made with tomatoes, onions, cucumber and garlic). The pairing with a Chardonnay was a perfect complement to this harvest from the sea.
The second dish was the Pâté de Foie Gras, regarded as the definitive culinary delight, the king of pâtés. It is made from the livers of specially fattened geese or duck with truffles and fat pork added. A French law states that at least 80 percent of the pâtés must be liver. The texture of the pâtés is quite delicate and melts easily so it best served chilled. Paired with the Baron de Philippe de Rothschild Reserva Especial Carmenere, it accomplished its task to blunt its very rich taste. Ordinary folks are more familiar with pâtés, although by another name: liver spread!
The Main Course was the Churrasco made from exquisite delicacies from land and sea, paired with the Baron de Philippe de Rothschild Reserva Especial Escudo Rojo Chile. Churrasco is an Iberian term which refers to beef or grilled meats in South America like Brazil, Uruguay, Argentina and Chile. We simply call it here as barbecue, but the difference is the large pieces of meats (pork, sausage, beef or chicken) skewered on metal or wooden supports. The view of Churrasco made with pork belly served by a Marco Polo Chef right on the table was indeed a mouth-watering sight!
A fine closure to the wonderful dinner was the Pistachio Ice Cream on Warm Choco Lava, served with the Baron de Philippe de Rothschild Reserva Especial Merlot, Chile.
Advance Merry Christmas to all!