A special dinner calls for a special venue. So, we had selected Ploof, the sea-food specialty restaurant which has already won the ‘Best Décor' recognition from HT City Guide within the first year of its operation. Most regulars, and that includes several celebrities frequent the place because of its food quality and ambience.

I was not surprised that all the people who had confirmed turned for the evening. No cancellations meant some overload on the facilities, food and service. But the restaurant did a pretty decent job of handling the overflowing house. The starters were delicious and plenty. The salmon salad was a good testimonial to the wine and food match. Lobster Bisque was so delicious that I don't mind admitting I ordered another serving, quietly using my discretion.

Arun Batra, our internal critic found his soup too cold. He also found the facilities like crockery and glasses inadequate. Though Ranjit Gupta was on another table, he reflected similar sentiments. Of course, I had to take the blame for the inadequate glasses as our faulty planning decision. I had felt that due to the limited space due to the larger-than normal attendance of so many people, we could use the same glass for two whites and another one for the two reds. I did not contemplate some waiters pouring the second wine in the unfinished glass.

Food quality was generally found to be of good to very good . But Arun wondered what Peking duck was doing in a sea-food restaurant. I did mention earlier to the members that the restaurant  wanted to convey the message that they are not only a sea-food restaurant but also offer other cuisines, Arun's remarks about the duck being too stringy notwithstanding. Amarjit Singh refused to come for this dinner (though not very regular otherwise too) specifically because he claimed he's had a sad experience with the food and service.

Maureen Kerleau who represents many small wine producers in France , was visiting from Paris and had met many members at IFE-India 05. As our guest,she  was present to talk about some of her portfolio she is planning to introduce in India . Elaborating the fact that 80% of wine ries in France are owned by small families, she said that the wine s she was talking about were also from the family owned vineyards. Champagne Royer makes both the blanc de blanc Brut version from Champagne and a regular Pinot Noir – Chardonnay Brut combo. They also produce the popular  Rose` from the Pinot.

While explaining about the Chablis from Christian Adine Domain de la Conciergerie she explained that there were four Appellations in Chablis- Petit Chablis (just on the outskirts of ‘Chablis AOC'), Premier Cru  and Grand Cru which Adine does not produce as the wine has to be from specific vineyards they don't own.  

White Burgundy from Domain d'Ardhuy is from Ladoix and Savigny les Beaune, small villages  in the  Corton area, known for its elegance, minerality and balanced oak flavours in contrast to the unoaked, steely, bone dry Chablis.

Guilbaud Fre`res in Loire Valley makes an interesting Cabernet Franc in the Chinon Appellation. This light to medium body red needs to be served chilled at 12-14 degs C and can also be taken with fish like tuna or even perhaps prawns, if you must drink red wine with fish. But a St. Emilion like Vieux Chateau Cros  Lamarzelle from the small Bordeaux  family of Cailley Pe`re` et Fils ( whom some of us including Michael Hughes Irena Galli and Vijay Laxmi had met during Vinexpo 2005 ) needs a full bodied yet elegant dish like the Peking duck or even a lamb preparation. Incidentally, Vijaya was vocally appreciative about her vegetarian meal, especially the mushroom soup which was unanimously declared by all the vegetarians as superb.

Chef Manav Sharma had put his heart and soul into the event. His serving staff might not be the best in town but he, or this restaurant is not alone in facing this challenge. Invariably our members find the service not up to the mark in stand alone restaurants. They take the wine quality, food- wine matches as a given and look for the excellent overall experience. Hopefully, Ploof will do even better to handle the 30+ groups of 5-star clients eating 5-star meals with starred wine s next time we have another dinner here.

Here is the Menu of the evening: Menu

Subhash Arora