Bistro La Persaud – JUNE 26, 2011

Thirty-six members and guests started the evening off with Trapet Cremant d'Alsace accompanied with a "spoon of lamb tartar with scotch bonnet and mango salsa". The Professional Host, Executive Chef, Emmanuel David, treated the Chaine members to a repas with each of seven courses featuring lamb from the grazing course of sweetbreads to a dessert of sheep's milk cheese cake with lamb jowl and lamb crackling. The chef successfully showed that the use of the whole animal is not only very possible but uniquely delicious. With the sweetbreads a 2007 Moreux Les Monts Dames Sancerre was poured. 2004 Pinino Cupio Brunello di Montalcino accompanied the smoked lamb tongue. Lamb cheeks and shanks en-cassoulet balanced nicely with a 2008 Leeuwin Art Series Shiraz. Lamb rack was served with a 2005 Cosentino The Poet, and dessert was served with 2000 Oremus Tokaji – 5 Puttonyos. The Chevalier Host was Raymond Baril and the wines were selected by Wade Brintnell. A Chaine-crested 2011 plate was presented to the Executive Chef and Engraved Certificates were presented to the sous chefs and servers on behalf of the Bailliage by the Baillie Peter Graham to round out the evening. We have found that both the servers and sous chefs have found our certificates invaluable additions to their resumes.

Menu (PDF)