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| American Dream Cuisine™ |
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The Lautrec
at Nemacolin Woodlands, receives |
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Society - Extraordinaire |
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6 Stars and
5 Stripes for
outstanding Cuisine and Service. |
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The Ultimate Award:
Seven
Stars and Stripes ™ |
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| The Lautrec, a French style bistro,
featuring contemporary, light cuisine, an elaborate brunch on Sundays and
was our culinary domicile for the evening with Susan. We loved Chef de Cuisine
Brad Kelly's cuisine. The wine selection is extensive and compares with
the Ritz's in Paris. |
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Veuve Cliquot (NV)
Champagne
The Veuve Clicquot Rich Reserve is world-class champagne.
Created from grapes with exceptional finesse, this 'elixir' left a
unique aromatic taste on my palette. An excellent choice to celebrate
the gourmet food.
The Rich Reserve 1996 has a great yellow golden color with an English
lawn tint. The effervescence is attractive and whole. I tasted, sun
ripened peaches, almonds, lime and some spices that invite the '96
to any End-of-the-Year celebration. |
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1772 Philippe Clicquot-Muiron
founded a wine merchant business under the name of Clicquot.
Madame Clicquot, a stickler for perfection, invented the first table
de remuage (riddling table) to clarify their wines.
It was the forerunner of the racks used in winemaking today. The principle
of remuage is to bring the deposit formed as the wine ages in the
cellar down to the neck of the bottle by turning the bottle once or
several times a day and gradually tilting it to a vertical position.
The bottles are then ready for disgorging
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Amuse I:
- Kumamoto Oyster
Cucumber Vermicelli, Gingered Caviar Mignonette
The oysters have an intense yet delicate, creamy taste, very rich
with mild saltiness.
- Veuve Cliquot (NV) Champagne
Rich Reserve 1996 is a deep attractive golden-yellow color with
light green tints. Effervescence is lively and long lasting it
was an excellent choice that supported the oyster superbly.
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Amuse II:
- Tasting of Caviars
Beluga Eggshell Surprise, Osetra Crab Salad
Beluga has the most delicate flavor profile, tastes like the sea
with a remarkable, buttery mouthfeel.
- Veuve Cliquot (NV) Champagne
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| Alexander Tran & Shaun Moore
were our servers for another unforgettable dining experience. Fresh baked,
warm breads and rolls with a very nice dark crust where on the table in
no time. |
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Appetizer I:
- Purée of Local Corn Soup Caramelized
Sea Scallop, Preserved Summer Truffle
The nuttiness of the corn combined with the earthiness of the truffle
adds depth to the sweetness of the scallop.
- J. Lohr Chardonnay 2002 - is medium
straw in color and has a wonderful balance of crisp citrus and spice
with an elegant buttered toast and lingering vanilla finish.
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Appetizer II:
- Chilled Asparagus Terrine
Heirloom Baby Beets, Beet Juice Reduction, Extra Virgin Olive
Oil
A garden of flavor in gelee.
- Sterling Sauvignon Blanc - This
Sauvignon Blanc is a bright, pale straw color. It has big bright
and grassy aromas, with gooseberry, figs, and lemon grass accents.
It has rich, ripe luscious lemony fruit flavors, juicy honeydew
melon, with a long seductive finish.
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Main Course I:
- Butter Poached Maine Lobster
Lobster Ravioli, Lobster Nage, Curry Oil, "Folly of Herbs"
A delicate savory pasta accented with a robust curry oil.
- Dr. Loosen Riesling 2001 - Flowers,
grapefruit, peaches and minerals contribute to this great bouquet. All
this translates perfectly onto the palate and yields to a lasting finish
of citrus and ripe pear. It's dry and crisp, and loaded with understated
elegance.
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Main Course II:
- Wood Roasted Beef Rib-Eye
Bone Marrow Gratin, Caramelized Vidalia Onions, Shallot Potato
Cake, Beef Rib Bordelaise
Bold and balanced by tradition.
- Clos du Bois Pinot Noir 2001
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Medium bright red to light garnet; complex, soft, alluring aroma
with hints of lavender, rose, vanilla, smoke, orange peel, cedar,
caramel, cherries; nice entry, very nice flavors follow nose,
slightly leathery, beef jerky-like; nice balance with lively acidity;
warm, medium-long finish.
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Main
Course III:
- Summerfield Farm Lamb
Roasted Lamb Loin, Yellow Corn Polenta "Cake", Fava Bean Cream, Thyme
Scented Lamb Jus.
A perfectly prepared tender treat.
- Clos du Bois Pinot Noir 2001
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Intermezzo I:
- Chilled Peach Soup
Tree Ripened Stone Fruit, Garden Basil Oil With Cherrys, slices
of apple, Pineapple and whipped cream
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Dessert Selection:
- Baked Alaska, Crème Brule,
Liquid Center Chocolate Cake
Baked Alaska had Macadamia nut ice cream with raspberry - Simone's
favorite
- Taylor Fladgate 1996 from Portugal
- A classic tawny, with excellent balance between fruit and wood;
nice caramel flavors
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| In 2002, Brad Kelly joined Nemacolin
Woodlands Resort & Spa as Chef de Cuisine of Lautrec restaurant.
Chef Kelly is responsible for managing the kitchen, menu planning
and design, and recipe development. Prior to joining Nemacolin Woodlands,
Kelly was sous chef at Charles-Nob Hill, San Francisco, California;
The Inn at Little Washington, Washington, Virginia; Chef de
Partie at La Cote Basque, New York; and, Chef de Partie at
Le Bec Fin, Philadelphia, Pennsylvania. A graduate of Johnson
and Wales, Kelly resides now in Farmington, Pennsylvania. |
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Brad
Kelly, Chef de Cuisine & Thorsten Piosczyk |
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by Simone
Buehrmann & Thorsten Piosczyk
Editor-in-Chief: John Lomitola
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