|Vacherin season begins with celebration dinner|
Chef Patron Malcolm John to host gala evening with tutored wine tasting
Le Vacherin restaurant in Chiswick will be hosting a Gala Dinner to celebrate the Vacherin season on Monday 23rd October.
This year, the dinner (priced £80 per person) will be accompanied by a tutored wine tasting so that diners can not only enjoy the delicious food but can take some extra knowledge about wines home with them.
The brasserie restaurant has enjoyed custom from locals and those willing to travel for delicious cuisine alike since opening in June 2004. By hosting a series of Gala dinners throughout the year, Chef Patron Malcolm John is able to showcase individual seasonal ingredients within a varied menu. It also gives diners to opportunity to dress up and enjoy a sophisticated formal dinner while meeting new people.
The Vacherin Gala Dinner offers a variety of dishes using the famous cheese that is only in season a number of months throughout the year. Made from unpasteurised cows’ milk, Vacherin perfectly complements the classic French recipes served. In the height of the season, Vacherin takes on a liquid texture and is ideal for dipping breads and crackers.
The wine tutoring will be led by Samuel Guibert who was brought up in the wine industry and is now part of the second generation running the successful Daumas Gassac business. Launched by his parents (Aimé & Véronique Guibert) 40 years ago, Daumas Gassac wine has reached ‘Grand Cru’ status and Mr Guibert will be explaining how this has been achieved in the unique Gassac valley.
Mr Guibert has carefully matched Daumas Gassac wines to each of the courses so that diners can fully enjoy the flavours. With the assistance of his wife, Muffi Guibert, he will guide people through the wines and detail the qualities of each glass and how it is suited to the particular dishes.
Le Vacherin’s Gala Dinner is sure to be another success and hopes to not only satisfy the appetite of the connoisseur but also please and enlighten those who know little about Vacherin cheese.
September 26, 2006