Paris came to Wimbledon in the form of NC Supper Clubs this week. Chef Arup Dasgupta treated Lady W, bloggers and special guests to superb French cuisine.
Amongst the guests at the table were Darling Magazine editor Karine Torr, TV presenter Michael Kurn, Celeb FC founder Karin Flower, Eastenders actor Marlon Wallen, photographers Charlie Burgio and Pavlova & Cream, vlogger Being Mr Brown, and Bhavi who bought her famous and delicious Jeeva Naturals coconut water for us to enjoy with our meal.
The setting was so beautiful, with flowers from Brian Kirby along with red checked napkins to add a little extra hint of Paris to the evening.
As we sat down, our amuse-bouche was bought over and it was a small cup of a hot mushroom soup which was so rich and earthy. As soon as we had enjoyed this first mouthful we were ready for the starter.
The starter, Le Calvados Fete La St Jacques, was scallops with a cauliflower puree, samphire, golden raisin gel, fennel pollen, caviar and gin foam. For the vegetarians it was the Textures of Artichoke with globe and jerusalem.
The plates of food were stunning. The layers had been set out with so much care and attention, it seemed almost rude to disrupt the food to eat it. I am very glad I did though. It was incredible. Delicious, fresh and so full of flavours that complimented each other perfectly.
For the main course we were treated to venison loin salsify, beetroot, salt baked celeriac, girolles, black olive and quinoa puffs with a venison jus. For the vegetarians there was a superb Pomme de Terre et Petite Pois Croquette served with winter vegetables and polenta. The venison was outstanding. Cooked to perfection and so tender it melted in your mouth.
To drink we had wine from Hannibal Brown and lastly for dessert we were spoilt for choice with the Chocolate Crémeux with blood orange gel, burnt peach puree and hazelnut praline as well as a tricolour macaron tower by Beck’s Bake.
The classic French dessert, Chocolate Crémeux, is a smooth creamy mix of chocolate and orange – a beautiful pairing. And the macarons were strawberry, lemon sherbet and blueberry flavoured – red, white and blue to fit the French theme – sat on top of a coffee sponge layered with chocolate buttercream and salted caramel covered in a rich dark chocolate ganache. The perfect way to end the meal.
Thank you to NC Supper Clubs and Head Chef Arup Dasgupta for creating such a masterpiece of a meal for us.
Photography by Charlie Burgio
Written by Sisley White