Burgundies at a Pique Nique

Peter Creasey

Peter Creasey

Peter Creasey
Pique Nique style multi-course dinner.

RECEPTION:

G. H. Mumm Crmant de Cramant Brut NV -- Nice fine mousse, notes of pear grapefruit, well rounded with some taut acidity. [VERY GOOD - EXCELLENT]

Served with (no photos):
Mini Tart Filled with Ragout of Crawfish
Carrot Soup Shot with Ginger Cumin Emulsion
Marinated Salmon with Vodka Orange Marmalade on Toast
Escargot in a Pernod Butter served in Mini Potatoes

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

DINNER:

Domaine Jean Boillot Clos de la Mouchere Puligny Montrachet 1er Cru '00 -- Maturing nicely, some darkening, bracing, fresh, citrus thrust with polish, citrus and melon fruits. [EXCELLENT]

Served with Terrine of Burratta Cheese and Mesclun Salad with Marinated Tomatoes, Espelette Olive Oil and Mild Basil Pesto...



+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Maison Henri Boillot Corton Charlemagne Grand Cru '03 -- Elusive tight bouquet, a bit simplistic, lush and ripe on palate, green apples, mineral components, fine texture and weight, good illustration of the vintage, better drunk young. [EXCELLENT]

Served with Seared Sea Scallops with an Herb Nut Crust with Jumbo Asparagus Rolled in a Mushroom Coating, Capers, and Sage Vinaigrette...



+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Maison Nicolas Potel Clos de Vougeot Grand Cru '02 -- Good color, big spice, raspberry and blackberry aromas, a bit stemmy, medium to full bodied, dark fruits, some velvet, medium acid/tannins, nicely balanced. [EXCELLENT]

Served with Filet Mignon with a Truffle Sauce and Ravioli of Short Ribs with a Foie Gras Emulsion with a Nest filled with Baby Carrots, Fava Beans, and Beets...



++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

DESSERT: Peach Tatin and Chantilly with Cointreau, Thyme, and Berries...



. . . . . Pete
 
Thanks for the notes. I'd love to try the '00 Boillot and the Potel, they sound great. Was there anything served with the dessert? I hope that the food tasted better than it looks; a bit unappetizing.
Oh, and what is Pique Nique? A restaurant?
 
originally posted by lars makie:
Thanks for the notes. I'd love to try the '00 Boillot and the Potel, they sound great. Was there anything served with the dessert? Oh, and what is Pique Nique? A restaurant?
Click to expand...

Lars, No separate wine with the dessert!

Pique Nique is, I believe, French for picnic. If not, then we have coined it as such.

And, yes, the Grand Crus were both excellent, closely followed qualitatively by the Puligny.

. . . . . . Pete
 
Is there any way to tone down the flash in the pix or their size as posted, Peter?

All that oversized, glistening imagery is revolting... uggh...
I just can't get past it to read the text notes (and in truth I'm sure the food you ate looked better than the pix represent).

All this assumes you aren't posting the pix as a gag. Or, (gagh...) maybe you are

Oh dear.
 
originally posted by Don Rice:
Is there any way to tone down the flash in the pix or their size as posted, Peter?
Click to expand...

Don, I posted thumbnails before and was requested to provide larger photos. Thumbnails can be fine.

Sorry you don't like the picnic fare!

. . . . . Pete
 
Pete,

The trick to thumbnails is to make the thumbnail itself into a hyperlink to the full-size picture. That is what I showed in the other thread: an image tag inside an anchor tag.
 
originally posted by Jeff Grossman: Pete,The trick to thumbnails is to make the thumbnail itself into a hyperlink to the full-size picture. That is what I showed in the other thread: an image tag inside an anchor tag.
Click to expand...

Jeff, Thanks for your good info!

I have made a copy of what you provided and looked at it for a short minute. I didn't really understand what the insertion should be between the middle set of quote marks. And I assume the quote marks should not stay in the final instruction.

. . . . . . Pete
 
originally posted by Kay Bixler:
Was the peach tatin really invented by the Tatin sisters or is it just a tart with a different name?
Click to expand...

tarte Tatin
[tart tah-TAN ]
A famous French upside-down apple TART made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious CARAMEL that becomes the topping when the tart is inverted onto a serving plate. The tart was created by two French sisters who lived in the Loire Valley and earned their living making it. The French call this dessert tarte des demoiselles Tatin , "the tart of two unmarried women named Tatin."
[END QUOTE]

. . . . . . Pete
Click to expand...
 
Jeff, Thanks for your good info!

I have made a copy of what you provided and looked at it for a short minute. I didn't really understand what the insertion should be between the middle set of quote marks. And I assume the quote marks should not stay in the final instruction.
Click to expand...

OK, here's the long form of the instructions, three steps:

First, upload your picture to WD. When you do that, it gives you two links, one to the full-size photo and one to the thumbnail.

Second, build a normal hyperlink using the link to the big photo. The source looks like this:

click

and gives you a clickable link that looks like this:

click

Third, and last, replace the word click with the thumbnail. The source for the thumbnail itself looks like this:

sevmbdes.jpg


When you slap that between the and the tags you get:

sevmbdes.jpg

Whew.

NB. The extra diction of target="_blank" makes the hyperlink open in a new window. It's not necessary, just nice to have.
 
originally posted by Jeff Grossman: Whew.
Click to expand...

Jeff, "Whew" is right!

Thanks, but I give up. I did it exactly as I interpreted your instructions a bunch of times but no go.

And, I tried adding "target=_blank" which also did not work.

. . . . . Pete
 
Jeff,

From my Moto Q.

I am at the beach without a land line or a network. When I get reconnected I will get things squared away.

Thanks again fot the tutorial.

. . . . . Pete
 
to each his own really, but i agree with some here: i think food pics are tough to pull off and still have them look appealing. size is part of the issue, but i think the flash does a lot of damage to what may have some potential to be attractive. most things just do not look natural in photos where flash is used, and food needs to look natural if it's to be appealing. that filet mignon shot was especially tough at full scale. (reminded me of a comment my dad's friend used to ask him whenever they were eating out and dad had ordered something exotic. he'd lean over, look at dad's plate, then ask..."you gonna eat that, or did you already?")
 
originally posted by Jeff Grossman: Ooh, you're so close! Just take out the part I colored red and you're good to go.
Click to expand...

Jeff, Bingo! Success!

Will that same instruction sequence work in other online venues?

Thanks again!

. . . . . Pete
 
You must log in or register to reply here.
Back
Top