Bring a Plate with La Belle Assiette and Nicholas Feuillatte:
As a blogger who occasionally shares recipes and photography of my home cooking, I am only too aware of how important the right plate is. When I first started writing my blog I relied on my mother’s old china. Very beautiful it is too, but I found it totally unsuitable for food photography. Her dinner service ( Royal Worcester Evesham Vale) has beautiful pictures of fruit and leaves on a white background. The result for me was that whichever way I arranged my food, unless the plate was full to overflowing, snippets of leaves, plums, cherries or pears poked out the side and messed up my photo. I always wondered if it was my plating, my photography or just the design (which I still love!)
So, when I was invited along to a dinner by La Belle Assiette where we had to ‘Bring our Own Plate’ I rose to the challenge by picking out one from Mum’s old dinner service.
The plating skills of the three chefs cooking may be better demonstrated by the dishes that went onto their OWN crockery. Chefs Christopher White, Gaston Savina and Chris Bond are all part of the Belle Assiette team of private chefs who will come and cook for you in your own home. I’ve done validation dinners for them a couple of times, with the idea that we review the food and service offered by new chefs. In fact, I ended up with two Masterchef finalists in my kitchen at one go the last time!
We started with a deconstructed spring roll which was a delicious, delicate Asian style dish, almost a soup but stuffed with ‘filling’ of duck, carrot, onion and ponzu in a bean sprout broth.
We also enjoyed some subtle edible menus, with a light pea and cucumber green chutney.
Chef’s Suprise, served on our own plates, was our main course. was poached and glazed chicken thigh with a sweetcorn ‘risotto’ and ‘sauce of popcorn’.
I loved seeing how the dish looked on different dishes…you can really see the issue with mine (on the right) versus the pretty turquoise bowl.
Our final course was chocolate, nut and fruit – a delicious sharing platter of dark and white chocolate with a tahini sauce, blackberries, raspberries and toasted coconut. Don’t you want to just dive in?
We learnt a little bit more about La Belle Assiette from Millie (who seemed to have roped her boyfriend in to wash up for the evening!!!) and about champagne and Nicholas Feuillatte in particular from Douglas Blyde who gave us a short talk at the start of the evening and was on hand for further questions.
And, throughout the evening we enjoyed Nicholas Feuillatte Brut Reserve champagne. I’ve been a fan of Nicholas Feuillatte for some time now, it’s a champagne produce by the largest co-operative of champagne producers in France. Initially started by Nicholas Feuillatte who inherited a vineyard and quickly developed a new Champagne House. Nicholas Feuillatte now works with around 4,500 wine growers covering 13 of the 17 grand crus and 33 of 42 premiere crus. And, it’s the third largest Champagne brand in UK retail and the top selling champagne brand in France.
It’s a delicate, structured champagne with works well with food. I was delighted to be sent home with one of their beautiful new Limited Edition floral design bottles, perfect for special occasions. If you want one for your own dinner table you’ll find it at John Lewis priced at £28