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Celebrating French gastronomic week by eating amazing food with Chef Jean-Pierre Jacob
There are things in life one should not miss. In my case, since I have such a strong passion for good food and fine dinning, attending the French Gastronomic Week in Lebanon was a must. This event is special in many ways. . . Not only do we get to try dishes prepared by outstanding chefs from France, this year's edition marks the 10th anniversary of its well renowned French Gastronomic Week at the Al Dente restaurant.
Under the patronage of H. E Mr. Denis Pietton, French ambassador to Lebanon, the Hotel Albergo Relais and Chateaux Beirut celebrated this event together with the support of Libano Française – Finance, Laurent-Perrier Champagne, Vintage Wine Cellar, Air France Airlines.
More so, this year’s Festival of French Gastronomy coincides with the 1st anniversary of UNESCO declaring French cuisine World Intangible Heritage. This international recognition seeks to protect cultural practices in the same way as UNESCO protects sites of cultural value or great natural beauty. French gastronomy has been singled out by UNESCO experts as a social custom aimed at celebrating the most important moments in the lives of individuals and groups.
The 10th Festival of French Gastronomy program for 2011:
- Monday 31st October 2011: Chef Jean Jacques Noguier, “La Ferme de L’Hôspital”, Bossey.
- Tuesday 1st November 2011: Chef Jean-Pierre Jacob, “Le Bateau Ivre”, Hôtel Ombremont, Le Bourget du Lac.
- Wednesday 2nd November 2011: Chef Julien Machet, “Le Farcon”, Courchevel.
- Thursday 3rd November 2011: Chef Jean Christophe Lebascle, “Manufacture”, Issy-les-Moulinneaux.
- Friday 4th Nobember 2011: Chef Patrice Hardy, “La Truffe Noire”, Neuilly-sur-seine.
- Saturday 5th November 2011: Chef Eric Sapet, “La Petite Maison de Cucuron”, Cucuron.
- Sunday 6th November 2011: Chef Jacques et Laurent Pourcel, “Le Jardin des Sens“, Montpellier
So I booked myself a table at the Al Dente Ristorante on the second day of the event to check out how Chef Jean-Pierre Jacob from Le Bateau Ivre, Hôtel Ombremont, Le Bourget du Lac would impress us. Here’s what Chef Jean-Pierre prepared for the night with my humble opinion on each:
- Opera de Foie Gras, Gelee de Figues. A four layered cake-like preparation of two slices of Foie Gras, laid on a crunchy brioche Blinis, all covered with a thin red fig jelly accompanied with a dark chocolate slice: the mixture is to die for. Your teeth travel from one layer to the other leaving the honor for the tongue to feel the different aromas combined in this extravaganza entree. Half of fresh Lebanese figs decorate the plates with a certain class.
- Royale de Brochet, Emulsion D'ecrevisses. Brochet is a fish with an elongated form and pointed head, thus slightly resembling a pike. It is highly colored and has an oscillated spot at the root of the tail that explains the yellowish aspect of the dish. It is an inhabitant of the fresh waters of South America and Trinidad. It is prepared in a mousse style, with a crayfish emulsion. The combination of fish and freshwater crustaceans resembling small lobsters is a marriage that no one thought about before. Topped with grilled almonds, it makes you say 'mmmmmm.
For the occasion, before passing to more serious details, we had the special edition Laurent Perrier champagne 2002 adding a majestic touch to this tasting journey.
- Homard, Jus a la Verveine, Crunchy adequately cooked lobster, cut in cubes, all surrounding a freshly mixed Citronade with a verbena green juice.
- Plates are simple, clean and clear, full of taste and creativity where every bite tells a story of passion and love. I won't call that eating, but more an enjoyment of life.
- Lavaret du Lac du Bourget, Jus Acidule au Parfum de Gingembre et Citronnelle. Lavaret is a European whitefish found in high lakes. It was prepared in a sushi style roll. I'll be honest by saying that the presentation of this dish was not that appealing, but after tasting this dish, my perception surely change.
- Soupe Cremeuse de Lievre aux Marrons, Raviole de Polente, Epaule Confite en PastillaThis dish is intriguing. We receive a plate with 4 pieces, placed one next to the other. We didn't understand what is it was exactly and where we should we start. The waiter passes afterwards and adds confit and ravioli the hare chestnut dark soup on the pieces. A superb and excellent dish.
After enjoying the creativity of Chef Jacob, it was time for desert:
- Pomme Grammy-Smith, en Coulis, Semi-Confite, Mousseline de Caramel, Sorbet. A well prepared creative ensemble of biscuit, apple confit, and caramel mouseline one layer over the other in tower-like shape, floating in green apple sweet sauce.
Wines served include Les Domaniers Blanc 2010, Domaines Chateauneuf du Pape, Les Cedres 2007 and Paul Jaboulet 2007.
The overall experience, the ambiance, the charm of the restaurant were amazing, adding to it the welcoming note and the tombola games prepared by the sponsors. All of this made the experience unforgettable. I was one of the lucky winners who won a champagne bottle, while others won plane tickets, and vouchers to go meet with the chef himself in France. The average price was fair for such an event, and especially cheaper than similar events around town.
We paid $180 per person all inclusive.
Waiting for next year, I will surely reserve earlier to find a table for every night.
