Dinner at Per Se - Suit or Blazer? - Page 28

Originally Posted by voxsartoria

The closest type of thing like this for me in a restaurant was getting a bottle of 1795 madeira (I did not buy...thank the Gods...but I did drink...thank them again.) It was pretty memorable...nothing extraordinary on the palate, but the perfume was really strong...other tables could smell it. It was this deep, dark orange.

Same evening featured an 1870s cognac.

I'm trying to remember if our table got a speech about risks, but I honestly do not recall any disclaimers.


- B

Originally Posted by gdl203

Oh believe me, I've been trying many many times to reconsider. Some girls threatened to leave me, some guys threatened to beat me, some clients threatened to fire me (one of them laughing at me when he was ordering 1986 Cheval Blanc for lunch). In the end, I just hate that thing - must be an allergy I guess. Some very dry white wines I can stand, but I've never had a sip of red wine that didn't make me cringe.

Originally Posted by voxsartoria

Yum, yum, yum...in the end, though, it's China and France, then everyone else.

- B

Originally Posted by iammatt

At least somebody agrees with me. Those two cuisines stand head and shoulders above everything else.

Originally Posted by von Rothbart

But dessert is Chinese's weakest link. It's behind the French, Italian, Austrian and even the German.

Don't you hate it when your meal starts a bang, keeps getting better and better, and then ends with a whimper?

Originally Posted by von Rothbart

But dessert is Chinese's weakest link. It's behind the French, Italian, Austrian and even the German.

Originally Posted by von Rothbart

you hate it when your meal starts a bang, keeps getting better and better, and then ends with a whimper?

Originally Posted by voxsartoria

The Chinese lead in one area of dessert.




- B

Originally Posted by Manton

Master of the Universe FTW. Oldest wine I have ever had from a restaurant cellar was a 1970 Haut Brion. I had a 1929 Latour in the cellar (literally; he has a dining table in there) at a family friend's once. That's the oldest wine I ever drunk, I think. My father and that same friend and two other guys once shared a magnum of (pre-phyloxera) 1875 Lafite.

Originally Posted by zjpj83

I have two cases of 1983 Cheval Blanc that has turned and will have to all be thrown out. Fuck!!! Lesson is to drink the stuff and not let it sit there.

Originally Posted by zjpj83

I have two cases of 1983 Cheval Blanc that has turned and will have to all be thrown out. Fuck!!! Lesson is to drink the stuff and not let it sit there.

Originally Posted by kwilkinson

Is there any way to know which wines can age for how long, without going through trial and error?
Cause this makes me sad.

Originally Posted by grimslade

BTW, GDL, there was no menu at BH@SBs Friday night. Just a choice between a 5-course and 6-course menu, and the option to exclude certain ingredients.

Originally Posted by grimslade

BTW, GDL, there was no menu at BH@SBs Friday night. Just a choice between a 5-course and 6-course menu, and the option to exclude certain ingredients.

Originally Posted by gdl203

Yes, I believe that's how it was when I went for lunch - but I thought there was also a carte for dinner... So was the Berkshire pig/pork belly dish anywhere on either of the tasting menus?