Magnum Pop-Up at Royal T

I posted about the upcoming Magnum Pop-up at Royal T here:

It was a wonderful event and the Magnum Crew did a great job. John had the 5 course menu and I, of course, did the uni tasting menu.

The room at Royal T

Another view of the room

Set-up for the wine pairings

The Silent Auction – For the record and thanks to Dr. Tomo, the silent auction raised more than $12,000 –  quite a feat!

One of the tables for the Silent Auction

Von Buhl “Brut”: Riesling: Bad Durkheim, Germany paired with the amuse and the Oyster/Brown Butter

Amuse Bouche – Cured Thai Snapper/Shrimp Chips/Leek and Ramp Emulsion

Brown Butter being poured on the Oyster dish

The finished dish – Oysters/Brown Butter/Lemon

Uni/Oyster/Soy Mignonette paired with

NV Jacques Lassaigne “Les Vignes de Montgueux Blanc de Blanc”: Chardonnay: Champagne, France. David explained that for the uni menu he wanted the wines to elongate the uni flavor all the way through.

Potato Chip Soup (basically a potato Vichysoisse)/Ramps/Cucumber/Potato Chips/Fried Oysters paired with 2008 Batic: Pinela: Sempas, Slovenia (no picture)

Uni/Tuna Tartare/Dashi Mayonnaise paired with

2006 Chateau Giraud “G”: Sauvignon Blanc, Semillion: Bordeaux, France

Braised Baby Octopus/Leek Risotto/Shaved Cashews/Pancetta Vinaigrette paired with

2009 Jean Paul-Brun: Chardonnay: Beaujolais, France

Uni Tartine/Cucumber Balls/Brined Halibut/Toast Point/Chives paired with

2005 Schoffit “Vielles Vignes”: Chasselas: Alsace, France

Uni/Cauliflower Royale

The Royale “uncovered” – fennel, uni, diced apple and cucumber, apple/cucumber cloud, nori powder paired with

2009 Riviera Ligure di Ponente: Pigato: Durin, Italy

Uni/Pizza/Bone Marrow – on grilled flatbread uni with slices of bone marrow paired with

2005 FX Pichler “Smaragd Loibner Oberhauser”: Riesling: Wachau, Austria

Miso Cured Hangar Steak/Creamed Spinach/Shitake Mushroom Tempura/Sesame seeds/Ponzu Sauce paired with

2008 Domaine de Majas “Three Trees” : Grenache Noir, Carignan: Cotes Catalanes, France

Uni/Veal/Shitake Tempura Mushrooms, Bordelaise sauce paired with

2003 Jacques Puffeney “Vielles Vignes”: Poulsard: Arbois, France

Uni/Venison/ Risotto with sesame seeds/Green Shiso Pepper Sauce paired with 2004 M. Sorrel: Syrah: Hermitage, France (not pictured)

Yuzu Creme Brulee/Poached Apricots/Kumquats paired with D. Delecheneau Domaine La Grange Rose: Cab Franc, Cot: Loire, France (not pictured)

Bottom line: we went, we saw, we conquered and we enjoyed ourselves immensely.


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