The Food and Wine
We choose terrine of smoked hock for starters. Patrick chose Plaice for the main course and I chose Shirred Eggs with smoked Salmon, a dish I had never tried before but was eager to try. As usual the food could not be faulted as it was full of flavour. But what wine do you choose to go with all that?
Brasserie Blanc has an extensive wine list. On this occasion we did not want to push the boat out so I selected Domaine Begude Sauvignon Blanc 2011. The wine was perfect; it tasted fresh and zesty with a hint of nuts, citrus fruist and grapefruit. It is produced in the Limoux region of southern France at an altitude of over 1,000 feet on north east facing slopes. The wine therefore reflects the character of a cool climate.
Domaine Begude grows its wines on clay and limestone based soils. This type of soil suits the Sauvignon Grape very well. The wine is classified as Pays d'Oc IGP which is a new classification under the Appellation rules. It has a protected geographical indicated name. Domaine Begude grows its vines using organic methods.
The wine went perfectly with the fish and smoked hock and just about held its on with the eggs and smoked salmon. I always find it difficult to select a wine to go with eggs. The mineral and smokey aspect of the wine, however, did match the salmon and I felt that I had just about got away with the choice.
The Limoux region is probably more famous for its sparkling wine, Blanquette de Limoux, which is an excellent alternative to Champagne, but it has a character of its own.
Domaine Begude is difficult to obtain in Britain but if you do come across it I thorough recommend it . Majestic Wines were stocking Domaine Begude Rosé.
The Cheese board
Contrary to English tradition we ate cheese before dessert; my wife is French and she would "kill" me if I did anything else. I was particularly impressed by the Deauville creamy cheese from Normandie and the Bleue de Gex which was much milder and less pungent than most blue cheeses that I have tasted. We were recommended a sweet wine to go with the cheese- French Muscat of course.
Dessert
Lemon sponge pudding washed down with the Muscat and this was delicious. After coffee and Armagnac it was almost time to wander off, well pleased.
Atmosphere and Service
Joanna the manager has created a very friendly atmosphere. The Brasserie reminds me so much of France but of course the customers are British so Raymond Blanc has got things working just right. The attention to detail is very good and Natalie, our waitress, was able to describe all the cheeses. The wine, food and service was top notch.
Why is it a favourite restaurant?
Patrick loves to come because of the access and the no nonsense welcome. He won't mind me saying that he has multiple sclerosis. Sometimes he can walk and sometimes he has to use a chair. Yesterday he could walk and he got home easily after a half bottle of wine. If you want to find out more visit his site www.aid4disabled.com.
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