Awards and citations:

1997: Le Prix du Champagne Lanson Noble Cuvée Award for investigations into Champagne for the Millennium investment scams

2001: Le Prix Champagne Lanson Ivory Award for

2011: Vindic d'Or MMXI – 'Meilleur blog anti-1855'

2011: Robert M. Parker, Jnr: ‘This blogger...’:

2012: Born Digital Wine Awards: No Pay No Jay – best investigative wine story

2012: International Wine Challenge – Personality of the Year Award

Thursday, 17 March 2016

Brilliant meal at Jacky Dallais' La Promenade, Le Petit Pressigny

We have long been great admirers of Jacky Dallais' La Promenade in Le Petit Pressigny. For us it is one of the best restaurants in France in terms of quality but also in value. 

We were there last night and had a brilliant meal – excellent from start to finish, so that it was very difficult to pick out a favourite dish. It was perhaps our best ever meal at La Promenade. We chose the four course Menu Tradition – entrée, fish, main course and dessert – 54 euros. I hate to think what one would pay in London for a meal of this quality! 

 The initial nibbles minus the baby tomatoes 
that we ate before taking a photo!

 A robin keeps an eye on proceedings 
2014 Les Grenouillères, Montlouis, La Grange Tiphaine 
Coralie and Damien Delecheneau 
A lovely delicate demi-sec Montlouis as an apéro

The oysters – now a Dallais signature dish 
Delicious plump oysters

Pléiade Poget: the source of the oysters 

2011 Réserve, Muscadet de Sèvre-et-Maine, Fred Lailler
Domaine Michel Brégeon
Fred Lailler took over from Michel Brégeon is 2011, 
when Michel retired 
This Muscadet from Gorges spent four years on its lees.
Complex and very pure excellent with both the 
oysters and the pike (brochet)

Another great dish: pike encased with thin slices 
of potato and an écrevisse sauce
Perfectly cooked 

Poulette de Racan with artichoke hearts 
Racan lies to the north of Tours on way to the valley of Le Loir

Saddle of rabbit topped with rabbit kidneys

2013 Saint-Joseph from Pierre Gonon
I had chosen St Joseph from Chave.
However, Xavier suggested this one which was 4€
cheaper and he thought better than the Chave.
The Pierre Gonon was certainly very good with 
attractively textured herbal character with a fresh finish. 
This is why Xavier is so good at his job. 

The famous negative profiteroles
The chocolate casing is melted by the warm vanilla custard 

Petits fours to finish

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