I believe that celebrating local produce is of the utmost importance, and so it was only natural that I should want to be involved in the 21st York Food & Drink Fest in more ways than one.
To help celebrate local and regional food and drink, I firstly demonstrated profiteroles in St Sampson’s Square on Wednesday 27 September. Alongside a host of other local chefs, we made sure to educate the large crowds on cooking and what can be created using local produce.
You can read my blog all about my demonstration in St Sampson’s Square here: http://www.frenchchefathome.com/york-food-festival-demonstration-2017/
I didn’t however think that demonstrating was enough so I partnered with wine educator Gareth Morgan to offer an exquisite three course meal. Inspired by the Bourgogne region of France I cooked for 10 people on Friday 29 September.
See below for the menu I created for this special dinner. Each dish was accompanied by an amazing selection of Bourgogne wines presented by Gareth Morgan. Following a Crémant de Bourgogne aperitif, guests enjoyed six different Burgundies with the meal (white and red) all from vineyards classified as Premiers Crus.
All the guests seemed to greatly enjoy both my food and Gareth’s wine pairings, and with celebration at the heart of the meal, the atmosphere was lively. I hope that through my efforts I will continue to promote the importance of buying local produce and the variety that Yorkshire has to offer.
To find out more about Gareth head over to his website:
To find out more about York Food & Drink Festival look at the website: http://www.yorkfoodfestival.com/index.php
Gougère of sail de Bourgogne filled with garlic butter
Gougère filled with green olive tapenade (v)
Wine: Crémant de Bourgogne AOP Brut NV – Caves du Pré, Montagny-lès-Beaune
Asparagus flan with poached egg and sorrel cream
Wine 1: Chablis 1er Cru AOP Montmains 2013 (Domaine Pinson)
Wine 2: Santenay 1er Cru AOP Clos des Gravières 2015 (Domaine Bachey-Legros)
Boeuf bourguignon à l’ancienne
Casserole of confit vegetables (v)
Wine 3: Givry 1er Cru AOP Les Bois Gauthiers 2014 (Michel Sarrazin & Fils)
Wine 4: Santenay 1er Cru AOP Les Gravières 2014 (Domaine Jessiaume)
French cheeses with chef’s freshly-baked bread
Wine 5: Pernand-Vergelesses 1er Cru AOP Les Fichots 2011 (Domaine Eric Marey)
Wine 6: Gevrey-Chambertin AOP 1er Cru Bel Air 2011 (Domain Taupenot-Merme)
Cognac: Hennessy XO