Before getting into my exams and taking off to China, I decided to stop over at the Square for dinner, and say bye to the guys.
We let Phil chose what to eat, and drank superbly well. To get going, we had a half bottle (!!) of Selosse Blanc de Blancs, something, which is incredibly rare nowadays. The Champagne had a golden colour, which was rather pronounced and had a nose, unlike anything I have come across so far. It wasn’t pleasant, but not bad or anything like that. Just strange. However, a first sip was incredible. Boy, this was stunning stuff. I couldn’t believe it. it was pure Selosse, precise, concentrated for a Champagne, with intoxicating complexity and simply fascinating. I love his wines, and this one was no exception. We were in for a good start.
Next up came something enjoyable too: A bottle of ’04 Puligny Montrachet 1er cru “Les Pucelles” from Domaine Leflaive was just as interesting. Pucelles is said to be the finest of the premier crus in Puligny, and Anne-Claude Leflaive’s domaine’s wines are arguable the finest in the village. The wine proved this, as it was fantastic, despite it’s youth. After a while in the decanter it’s fruit came out, and started opened up, with beautifully integrated oak, and a lovely nose. It full-bodied, nor very rich, rather it had exemplary finesse and precision. Beautiful. Another of my favourite producers, so we were ready for the food to arrive.
First up came the only dish I had requested: Roast scallops with crushed Jersey royals, peas and Jersey royal foam. Simple and good. Visually, I really liked the look of this, and the taste confirmed that impression, Scallops at the Square are a safe option, as they always deliver. Excellent.
Following this came an interesting, very clever dish. Beneath a kind of crème-fraiche mousse lay a bit of wild salmon. The whole thing was dressed with crab and celery and a generous amount of caviar sat atop a quenelle of cream. It was another great dish, which paired masterfully with the wine. I loved it and was intrigued by the careful composition of it. The caviar and salmon were of fine quality, but that goes without saying in this house. Very good to excellent.
Next up was a composition, I had eaten a few weeks earlier, and absolutely loved: A tartare of venison with white radish and a kind of pesto. The presentation was even better this time, as the amount of crispy bread was slightly reduced. This is a great dish, which combines the venison meat with a truffled mayonnaise, and then wraps that “bon-bon” in a bit of pickled radish. The addition of pesto is ok, but I personally don’t really need it. I wish a slightly bigger portion of this was available. Great.
Before we moved into meaty territory, we started with a ’04 Gevrey Chambertin “Mes Cinq Terroirs” from Denis Mortet. A great wine, which has enough punch to accompany a number dishes, whilst having all that silky smoothness and finesse, one seeks in a well-made Pinot Noir. It didn’t reach the perfection of the previous wines, but was very good, to say the least.
First meat course was a piece of pan-fried sweetbreads with morels and a morel sauce. A few of my favourite products on one plate, well cooked, beautifully seasoned. Anything more? No, I’m fine. Very good.
A loin of lamb was crusted with herbs and served with potato puree and a few grilled spring vegetables was the main course. The lamb was good, but the fat-part wasn’t crispy, which would have made this absolutely perfect. The accompanying potato puree and vegetables were very good. A strong dish, here too, be it slightly less interesting than the previous ones. Very good.
Having run out of wine, I asked Marc if he had something by the glass, that was interesting. He came back with a bottle I know very well, a 2007 Ockfener Bockstein Riesling Auslese from St Urbans Hof. Still young, quite nervous and marked by acidty, it went very well with the rhubarb beignet and the rhubarb preparations in the glass. A good start for the sweet journey then. Very good.
Next up came the pear dessert, that I’ve had previously, and with it came a Monbazillac, which was too sweet and heavy for my taste. Well, the dessert was as good as last time. Excellent.
Following that came the cheesecake, which is always a winner.
Finally a tarte tatin came with a glass of Ice cider from Canada. Certainly nothing, I’ve had before, but interesting as such. It would have worked well, had the tarte been a little less sweet. That was in fact the only problem I had with it: an overpowering sweetness. Good.
A few coffees later, we were sated, and ready for bed.
It was another beautiful meal at the Square. This time, the starters were especially good. With all of them being somewhere between very good and excellent. The purity of flavours and clever composition that characterised all of them particularly fascinated me. Also the fact, that Phil had tweaked the venison tartare in the little while since I first had it shows how much work goes into a dish, even if it is already on the menu. The main courses were good, if less interesting tonight. The sweetbreads were pure comfort food, in the way the Square does it better than anyone else, but the lamb was not that inspired to my taste. In the dessert section, the only one I hadn’t known so far was the tarte tatin, which was a bit of a letdown I must confess. Otherwise they were as good as always, which means excellent. All in all, this remains one of my top 5 in London, and now that David left, it’ll be interesting to see how the black brigade will change the way it works. I still have to wait until I go back to London to find out.