Chef
Frank Brunacci’s degustation menus
are culinary masterpieces – created
one plate at a time with Chef Brunacci’s
personal attention – and reflect
the influences of Creole cuisine juxtaposed
with his classic European training and
influence. The extravagant dinner menu
is a true culinary adventure, with a choice
of a seven-course menu (with or without
wine pairing) or a three-course prix fixe
dinner. For the ultimate experience, try
the Chef’s proprietary ten-course
meal (again, with or without wine pairings).
Naturally enough, we went
with the full-blown Proprietary Dinner
with wine pairings for the table,
and so we braced ourselves for the beginning
of course after course of artfully prepared
dishes matched perfectly with a different
wine for each course. We were not disappointed!
Our menu kicked-off with
one of the highlights of the evening,
a deliciously earthy soup -- .
Exquisitely matched with Koehler-Ruprecht’s
1998 Riesling. If any one course perfectly
illustrated Chef Brunacci’s delightful
ability to combine the classic with the
unexpected, I would say this was it. We
also thoroughly enjoyed the . Sparkling fresh and
flavorful, this was outstanding –
especially when paired with one of my
favorite wines of the evening, the 1998
Chateau Carbonnieux Graves.
I could go on about the
other courses. From the Roasted Quail
to the Dover Sole to the Rack of Lamb,
it was quite impressive. And the wines,
chosen by Sommelier Kader Seddik (quite
possibly one of the most friendly and
engaging sommeliers we have ever had the
pleasure of meeting!), were an exciting
adventure around the wine world.
Eventually it was on to
the cheese course – yet another
highlight. The beautiful cart features
cheese from around the world, with 20-30
different selections per day. Not surprisingly,
these are not your everyday cheddars.
Cheeses typically found on the cart include
Selles Sur Cher (Loire Valley, France),
Perail de Brebis (Rouergue, France), Camembert
(Normandie, France), Petit Livarot (Normandie,
France), Pont L'Eveque (Normandie, France),
Sainte-Maure De Touraine (Sainte-Maure,
France), Tomme de Savoie (Savoie, France),
Gruyere (Lake Geneva, Switzerland), Cashel
Blue (Tipperary, Ireland), Durrus (West
Cork, Ireland) and Stilton (Nottinghamshire,
England), and more.
Dessert came in two courses,
starting with Chocolate Profiteroles with
Mint Ice Cream, followed by Pina Cola
Floating Islands with Coconut Biscuit
and Pineapple Syrup. And yes, there was
another wine – the Arrowood 1998
White Reisling Sonoma County Late Harvest.
(And no, you’re not finished! Don’t
give up before you sample the delectable
offering of Petits Fours.)
And may I just say…
Wow! (november 2001)
The Ritz-Carlton, New Orleans
921 Canal Street
For more information and reservations,
504-524-1331 or 800-241-3333
www.ritzcarlton.com
