Bistro & Bakery Thuet
Wines served: 
Champagne:
Le Mesnil Blanc de Blanc Brut
Clos de Perrieres, Savenniers
Ch. Soucherire, 2002
Meursault, Les Cras 1er Cru
Henri Boillot, 2004
Chateau Batailley, 1970
Iron Stone Vinyards, 1993
Meritage
Chateau Reine Carbonnieu
Sauternes, 1996
By David Jarvis 2006/12/12
People who enjoy food and wine rarely need an excuse to get together - just a reason; this month's reason was Christmas 2006. Always highly anticipated and generally considered one of the year's highlights, members of the male persuasion decked themselves out in cut penguin suits while the women adorned themselves with festive apparel. 
Anticipation of the evening's dinner and wines at Marc and Bianna's restaurant - Bistro Bakery Thuet was increased as each person was greeted by the friendly restaurant staff and a glass of Le Mesnil Grand Cru champagne. The only challenging part was actually getting people to sit down so they could satisfy their desires.
It didn't take long to address those desires as the first pairing was a Venison Terrine coulis) with a rather steely but exciting chenin blanc - the 2002
with (jackfruit and prune Clos des Perrieres from the Savenniers AOC in the Loire. Alas the next dish was more difficult to match with wine since it was a soup: Potage of Cauliflower with Parmesan Foam - an outstanding soup at that. It was the cellar master's intension that no wine was to be served with the soup
; however a number of people nursed their Savenniers through the soup and found the pairing quite "delightful". Abstinence of wine only heightened the next food wine pairings: Seared Skate with Acorn Squash with Anise and Cardamom Foam
and generous pourings of the 2004 Meursault Les Cras (premier cru) by Henri Boillot. While the "whites" had been completed, the "reds" were still left...For many, the highlight of the evening was what occurred next. It began with everyone's glass being charged with 1970 Chateau Batailley that had been recently decanted - absolutely outstanding and with virtually no signs of being tired or a wine who's future lay behind it. As people nosed their wine, a new set of exquisite aromas filled the restaurant - plates of "Duo of 60 aged Ontario Beef Tenderloin and Braised Beef Cheeks with petit Legumes and Truffled Pomme Puree"
were served to people. The match was great - fortunately there was a bit more Chateau Batailley served; however, a second red was poured for contrast and comparison (a new world wine no less) a 1993 Meritage from Iron Stone Vineyards. I'm not sure, but I believe that the consensus was that the second wine while very nice with lots of fruit and rich ripe tannins lurking behind the fruit was just plain inferior to the Ch. Batailley on that night. This is not to say that the Meritage was pour; quite the contrary, it's just that the other wine was just right and everything else became dimmer by comparison.
The one thing that did not become dimmer as the evening wore on was the festive spirit and the noise level - by the time the dessert was served, Bieraweka with Rumtopf ice cream and Marc de Gewurztraminer coulis 
married with a glass of 1993 Chateau Reine Carbonnieu from Sauternes, one could hardly hear. People were laughing, smiling, grinning, walking from table to table - in short; they were all having a great time. But, like all experiences in life, the dinner eventually had to end and people had to return to their homes. However, they all did agree on next month's excuse...and for everyone to have a Merry Christmas and Happy New Year.
Hot Links to Event Location:
Bistro & Bakery Thuet, Chef Marc Thuet
Click for Google Map & Location
Toronto Ontario
M5V 1M5
p 416.603.2777
f 416.603.2995
Thuet Christmas Dinner
Tuesday, December 12, 2006
International Wine & Food Society
of Toronto