After extensive tasting menus at Manresa and French laundry, we wanted a simpler a la carte experience and Richard Reddington’s restaurant fit the bill. However, we were dining with Gregory Castells who is Wine Director at Soutirage so all bets were off as to wine! Gregory’s resume is unbelievably impressive – just to name a bit of his history he was head sommelier at French Laundry, Bastide and Petrus London and has one of the best wine palates that I know.
From Soutirage’s web site:
Wines for the evening – some from our cellar and some from Gregory:
Dagueneau - not pictured
We decided to order a la carte.
Sashimi of hamachi,sticky rice, edamame, soy ginger sauce – one of my favorite Redd dishes
Yellowfin tuna tartare, asian pear, avocado, chili oil, fried rice, cilantro – another old favorite
Cornmeal fried oysters, fingerling potatoes, celery, horseradish creme fraiche – I could have been at one of my favorite restaurants in New Orleans – Casamentos eating their famous oyster loaf minus the bread.
With the fried oysters a gift from the chef- oysters on the half shell and shrimp
Tasting of cold foie preparations, rhubarb, pistachios – delicious!
Sonoma Duck Breast, turnip puree, citrus, brown butter hazelnut jus – beautiful rare duck and the hazelnut jus a perfect compliment
Another gift from the chef – foie gras meatballs with lentils – absolutely decadent
Apple Tart Tatin
A wonderful evening with great company, delicious food and great wine.
Firstly, I’d like to say that I am a great fan of your site and I enjoy your posts immensely.
You guys obviously love and enjoy great food and great wine.
I don’t mean any disrespect whatsoever, however I’ve often wondered why you almost never appear to drink California wines, especially in your frequent trips to restaurants in the Napa Valley.
Do you think that they don’t measure up to the French wines?
Do you not like them?
Just curious