Hello All, First post! I just wanted to relate to you all my great dinner at Union with guest Chef Marco Pierre White. The evening unfolded like so: Let's see...the meal started out with a glass of sparkling wine. Light and slightly sweet, it set the pace of the meal that followed. The first course consisted of 3 items served family style. To be shared at the table. Asparagus with Mousseline sauce Salad Lyonnais Blinis and Smoked Salmon As a starter, there was everything one could ask for. The freshest asparagus spears perfectly blanched and sauted in butter, salt and pepper with a light Mousseline sauced drizzled artistically down the center Salad Lyonnaise consisted of some Frisse and lardons dressed in a light oil and vinegar served with a perfectly poached duck egg. The duck egg was richer than a chicken egg and gave the salad a great binding agent as the yolk was warm and runny. With a few slices of croustini's to give it texture. Blinis and Smoked salmon topped with a quenelle of an herbed goat cheese that was like the best cream cheese you've ever had. Gave the whole blinis a great flavor. The next wine paring was an earthy Sancerre that although at first was a little too earthy...matched perfectly with the second course. A cappuccino of Mushrooms that was a great paring. The flavor of Campbell's Cream of Mushroom times 100. Pipping hot and served in a small espresso cup. A great combination. The third course consisted of Seared Sea Scallops with sauce Vierge. Perfectly seared scallops atop a bed of concasse tomatoes and chiffonade basil. A light and lemony sauce that gave the Scallops a delightful flavor. The main course consisted of Grilled Entrecote (rib eye) with sauted escargot in garlic butter over the top and a roasted tomato. A side salad of watercress and Morrel mushrooms. The rib eye was probably grass fed as it had an exceptionally meaty texture. The Snails were equally delicious as they had taken the flavor of the maitre'd butter which consisted of garlic, butter and parsley. Ah the Morrel's! Vegetarian Beef I would call it. So meaty and flavorful that you would be hard pressed to know the difference. Too much food at this point. The wine paired for this course was a vibrant young red...I did not catch the name, but it was like the best Boujoulas! Young and fruity and just revitalized the taste buds. The final course was a delicious Rhubarb Crumble served with a few sugar cookies (the best I've ever had and still warm!). Served in a cute little ceramic dish, the rhubarb was tart and not too sweet while the crumble was cruncy and provided a crispy counter to the mushy yet delicious rhubarb. All covered in a Creme Anglaise which came on the side. Stuffed! On to the man. What a charming and engaging man. He was considerate and genuinely seemed interested in everyone he met. At our table we discussed some of the English Premier Leauge teams and learned that he was an Arsenal Fan. One cannot be perfect it appears, but sharing a smoke with the man, I found him to be crass and vulgar...the perfect example of a line cook. He was a man who seemed to enjoy life and didn't give an "F" about anything else. Food is to be enjoyed and not forced upon people. He was about flavor and not about jackets and ties. A true rock star and hero among cooks. All in all, I've had better meals in my life, but few are as memorable as this one. To sit and talk with one of your culinary hero's is a treat. I left Union a bit on the intoxicated side. Content to say the least and among the company of friends who I shared the meal with...happy. A great night and a chance to meet a truly gifted man who loves to cook and to live life. Makes me want to get back into cooking. Thanks for reading.
