Better Late Than Never: V&A Chef's Table Review, 10-11-07

[davinakb]

After reading Ms. Heimlich's wonderful review, I thought I'd finally get around to posting my own. Our party of six at at the Chef's Table about a week before, and had a great time.

First course--Amuse Bouche:
Crab Sphere on a Fennel skewer (top left)
Dungeness Crab with Watermelon Composition (bottom left)
Deviled Quail Egg with Iranian Osetra Caviar (bottom right)
Chorizo Crusted Tuna (top right)

Paired with: Roederer Estate Anderson Valley Brut Rose NV

 

[davinakb]

For some reason, I cannot get the image to post. Anyway, it was a beautiful starter, artfully presented and just delicious. I think they Egg and the Crab Sphere were the faves, though the watermelon and tuna were also very good.

Here is the picture.

 

[suzimar57]

will check back for your photo - it sounds wonderful!

 

[davinakb]

Now that I have the image thing figured... Second Course:

Walnut Oil Seared Duck with Hearts of Palm, Huckleberry Vinaigrette and Fourme D'Ambert Fondue; Paired with Caymus Conundrum, California 2003

This was pretty good, another nice presentation; very tasty and a great bite to keep dinner going. We are very familiar with Conundrum, it is a nice blended white wine that pairs well with a variety of foods.

A note on the oil: not sure if this is one of the dishes, but in the room with the Chef's Table there is a locked cabinet where they keep certain oils and vinegars. A couple times during the night, a chef did come into the room to get something; funny trying to imagine an oil needing to be kept under lock and key.

 

[davinakb]

Seared Wild Turbot with Celery Root Puree and Carnival Cauliflower (left); Monterey Abalone with Toasted Capers and Meyer Lemon
Paired with: Graff Family Vineyards Pinot Blanc, Monterey 2004

My personal favorite of the evening, just amazing flavors.. the fish, the sauces, nice and rich but nothing overpowering. At this point we started pondering the "main course" and wondered what would be next, thinking "it can't be any better."

 

[davinakb]

Ballotine of Poulet Rouge with Chicken Consomme, Scottish Chanterelles and Black Truffles; Paired with: Pere & Fils Christian Moreau Chablis 2004

This was the dud of the evening. The components were fine, as I like mushrooms and they used some of the more gourmet varieties. Presentation was nice, looks good. But texture and taste were lacking; just very blah almost no flavor to it. I had mentioned this in another post, but chicken is so versatile that when done properly, it can really dazzle; this kind of fizzled. Now most of us ate every bite, but at $175 so would you.

 

[davinakb]

Napoleon of Veal Tenderloin with Tomato-Fennel Jus and Artichokes; Paired with Cesari "Mara" Vino Di Ripasso Valpolicella 2004

Another good dish. Our meal really ran the gamut of meats (chicken, shellfish, fish, duck, etc.) so the veal was a nice addition. IIRC we ate every last bite.

 

[davinakb]

Pan Roasted Fois Gras with Fuji Apples and Mostarda di Cremona, Foie Gras Creme Brulee (little pot, top left); Paired with Royal Tokaji Azsu 5 Puttonyos, Mad Tokaj-Hegyalja 2000

Hit and a miss: The foie gras and apple tart was scrumptious. Not normally a foie gras type person, but we were being adventurous and enjoyed this. We did not like the creme brulee (it was bitter, mealy and just .. ew). The sweeter dessert wine was ok; some liked, others did not, others were neutral.

 

[davinakb]

On a roll here... We get to the much anticipated main course, well worth the wait. Tasting of Japanese "Wagyu" and Australian "Kobe" Beef Tenderloin with Oxtail Jus; Paired with Baronne Philippine de Rothschild Chateau d'Armailhac, Pauillac 2004

Oh yeah! Fantabulous. The little pot in the top right are foam whipped potatoes and sweetbreads I think. This was definitely the "main course" and was just great. The salted potato in center, the mini veggies.. all thoroughly enjoyed.

A note on the wines: I do not recall anyone being wowed by any of them, wanting to find them in the local store; we enjoyed them all, but did not fall in love with any. IIRC this was our pick of the night.

 

[davinakb]

This was our first big dinner of the trip, after which it was GAME ON. Every place we went, we tried some wine and ordered a cheese plate, after liking this. Comte Saint Antoine, Pierre Robert, Robiola la Rossa, Wabash Cannonball and Monte Enebro; Paired with Cockburn's 10 Year Old Tawny Porto

Another great presentation, a nice mix of goat, cow cheeses. Most of us did not like the sweet port, and while I think of it.. We really did not get much attention from the sommelier that night, which was disappointing. A couple of us had done the CT in 2006, and that night he was very attentive, and responsive to our palates and interests. Not sure I'd have paired cheese with such a sweet wine (if that is "right" or not), but if the sommelier had known our reaction to the one served with the Foie Gras, perhaps he'd have picked something else.

 

[davinakb]

Okay, I lied earlier. Dessert is always my favorite part of the meal. Wild Strawberry Sorbet, Mango-Yogurt Panna Cotta and Miniature Banana Gateau

Oh baby. These were crisp and refreshing, a little tropical sweet medley to go with our coffee. Despite very full tummies and the desserts being "too pretty" to eat, they were devoured in short order.

 

[davinakb]

Trio of Temptation: Tanzanian Chocolate Pyramid with Gold leaf, Hawaiian Kona Chocolate Souffle, and Peruvian Chocolate Ice Cream and Puff Pastry

Why have one dessert course when you can have two?! Cool ice cream, warm souffle and rich mousse made a great complement of textures. We marveled at the gold, the chocolate "eyelashes," thanked the chefs for their hard work and dove right in. Plates may have been licked on this one, so good.

Final thoughts: a totally wonderful experience that I'd happily repeat. If I ever get to do it again, I'd consider giving the chef and sommelier just a wee bit of direction about likes/dislikes, see what would happen.

Now that I have gained 10 pounds just typing this, enjoy.

 

[BriarRosie]

Many of those dishes I've seen before on other reports, so there must be a sort of "rotation" for the items, mix and match as you go. I always drool at the foie gras.

I arrived at WDW on October 11. I would have enjoyed eating at the Chef's Table that night!

Thanks for sharing!

 

[PrincessAurora]

Thanks for the reviews. I am a fois gras hore and would eat it every day if I were married to Brad Pitt and had the money to do so. I also adore the Cockburns 10 yr Porto. In fact, came home, tracked down a bottle and it is sitting half finished on my bar even now. Wine is very subjective. I adore many varieties of wine but some people only like certain types and that should be taken into consideration. Perhaps next time instead of the wine pairing, you could just have a glass or two according to your taste. That might work better. Glad you had a good time and the pictures are great. Thanks!

 

[Ms. Heimlich]

YIPEE!

We finally get to see what YOU had at the Chef's table!! Thanks for the link back to my Dining Report... I'm speechless!

I hope to add more soon!

Anyway, your pictures were fabulous and I have to say, I wish we would have had the egg/caviar with our amuse bouche... I've never tried caviar before... I would love to have the chance!

Thanks again for posting your thougths on the chef's table... It's nice to see someone else who is weird enough to appreciate it and think its worth the money!!

 

[Minniespal]

Fantastic