When the Taj Mahal invited the gourmets and wine connoisseurs of the Delhi Wine Club to participate in the gastronomical experience at the Long Champs at Hotel Taj Mahal on 16th September, 23 members signed up though the 4-day notice was rather short. Many of our members knew that Cordon Bleu the premier, internationally recognized culinary institute of Paris, now spreading its wings across 15 countries around the globe would certainly provide a unique dining extravaganza.

What started the evening was not we had bargained for, I thought. Oxford Landing Chardonnay from Australia and Terrazas Malbec 2004 might be fine for a glass or two at a banquet but for a Cordon Bleu Dinner?! I was further depressed with some ‘champagne' concoction made from the good old MDP and some other liquors flowing as freely as wine. Many members thought that they had entered a wrong room. We were, after all only part of the 50-odd number of guests expected. And we serve only wine at our events. Luckily, they were fore-warned that it was not organised by us in any way. So they decided to choose their own poison though I was glad to see 80% sticking to the available elixir only. And frankly, Malbec was quite quaffable and worth the tasting.

Entry into the Long Champs transported us to a different world. The venue for many top-class events, where Pres. Musharraf had organised his private dinner and Tony Blair impressed his guests, was laid open to the guests tonight with excellent, properly laid out crockery and silverware fit for a formal multi-course multi-wine cuisine. With each dish presented immaculately and professionally by the serving staff, it justified the common belief that wine does taste better when served properly and with properly matched food.

But talking of the pairing, here is the rub. One might have felt that the lighter bodied Sancerre might have gone better with the amazing crab bisque; and the fuller body Pouilly Fuisse would have been a superb match for the lobster dish – I felt that, at any rate.

What was shocking was serving the monkfish with full body Ch Clarke. Even the most Avant-garde wine aficionado would say ‘nay' to the mismatch. In fact, every guest on our table was visibly upset and felt envious when I, the last one to taste any dish in any wine event, quietly did what was obvious- ordered another pour of Sancerre. Even the Pouilly would have been fine; it is just that I found this Sauvignon Blanc from Henry (pronounced AwN-ree) Bourgeois very refreshing due to its balanced acidity.

Ch Clarke owned by Baron Edmond de Rothschild and coming from the Listrac-Medoc region, west of Margaux offers a great bargain Bordeaux wine. Although still slightly closed and tannic, it complemented the rack of lamb-the second main dish very well. I was very disappointed with the dish preparation though. I felt since I am not a red-meat fan I was prejudiced, until later when I compared notes with others several of whom were avid lamb meat lovers and yet were terribly disappointed. Terrazas Malbec did not deserve a place at the table with the Cordon Bleu lamb though one would not mind having a glass or two in the house with the same dish. Slightly citric and peachy, dry Pommery Champagne which retails for US$33 was a perfect choice for the light dessert.

Mr. Andre Cointreau (yes, his family started making the popular liqueur) chairman and CEO of Le Cordon Bleu and Rodger Griffiths, the General Manager of the Australian wing were at hand along with the charming Liz Daniel, the director of marketing and public relations for the school. Incidentally the school is planning to set up a branch in India soon as a JV. One can expect the culinary standards going up a few notches with chefs trained in this renowned 110 year-old institute known and highly respected for the Nouvelle French Cuisine. All the participants this evening would certainly say 'cheers' to their entry.

Here is the Menu for the dream evening. Click Here

Subhash Arora