3rd April 2013 at Tours, we had dinner reservations at one of the city's chicer restaurants, l'Odeon
, which was a short walk from our hotel. We were immediately shown to our table, the charming young lady manager spoke excellent English. We started off with apéritifs of good Vouvray pétillant (no photo) as we perused the menu.
We placed our orders, and each promptly received the above-depicted amuse bouche trio of Asparagus Cream
, Crispy Langoustine
, and a Cheese Puff
...followed by some Langoustine Mousse
Catha's entrée of Pan-Seared Scallops
Lorenzo's Crevettes en Brochet
Mauro, Joaqi, & I each had l'Assiette de Foie Gras
(the Foie Gras Plate): Seared, Terrine, Mousse, and Ravioli stuffed with Foie Gras & Truffle Cream.
With the mostly foie gras first courses, I ordered a bottle of 2010 Bernard Baudry Chinon Blanc La Croix Boisée
- From a mere 0.8 hectares of 30 year old chenin blanc vines in the La Croix Boisée climat
(planted mainly to cabernet franc). Pretty hard to find/source, apparently. Lovely nose of honeyed cling peach, ripe pear and pineapple, hints of quince, tangerine and lemon curd - all infused with moderate minerality and propped up by refreshing acidity (which also balances out the fruits' ripe-sweetishness). Notable focus and balance. Gets noticeably heftier, rounder, and more viscous as it warms in the glass. Good stuff. Excellent first bottle of chenin blanc in the Loire.
With the assorted renditions of foie gras, the wine was perfect. It was just a bit too ripely-sweetish for my main course of...
(trout), but, puede na rin & para healthy.
Mauro had the Seared Scallops
for his main course. The rest opted out of seafood for their main courses, and, instead, ordered...
...Duck Breast & Foie Gras w/ Bacon
(!) for Catha...
...Noisettes of Lamb
...and Tournados Rossini
For Catha and Lorenzo's main courses, I ordered them a glass each of a Chinon, but I failed to take note of the which the year and producer (likely because I wasn't having any). Catha said she liked it though and it went well with her robust duck dish.
Excellent Cheese Platters before dessert.
Catha's Pear Financier
Mauro's Coffee Ensemble
Lorenzo & I each had the Grand Marnier Soufflé
Joaqi had the Molten Chocolate Tart
...and after shot).
Mignardises of Candied Orange Slices & Mini Crème Brûlées
A good start to the trip's Loire leg! Salute!