With the Presidents' dinner looming we  saw  a small number of members gather for our Tuesday lunch.John Rourke stepped in the kitchen in place of Paul Dressler.

The canapes comprised Hare Pate with Juniper Berries and a red currant sauce on top,goose rillettes and cornichons both served on biscotte. This was followed by a generous serve of Foie Gros on brioche.The accompanying wine was a reserve 2013 Meyer Forre Riesling a typical Alsace wine with full palate good typocity long acid line a good balance to the richness of canapes presented.

 John ventured to Normandy where he has recently been travelling for our next course.It was Veal kidneys with a mustard cream sauce accompanied by a buttery mash and spinach. It was well presented the kidneys cooked to perfection with a light rose jus showing around the edge of the mash.Main course wines were 2013 Chateau di Pizay Morgon Gamay and 2010 Oratoire St Martin Cote du Rhone (80% grenache 20% shiraz).Opinion varied on the best wine match with the food with the Morgon edging out the Rhone,the Morgon was a clean classic style with good balance and long finish. The Rhone an OK style a touch plain ready to drink now.

John explained that he followed the "Traiteur" tradition favoured by Escoffier of sourcing the best products to be prepared by chefs for a meal of of equivalent quality.To this end the canapes were thus sourced as will as the spinach,the magic came with veal kidneys perfectly cooked ,pink and retaining  texture.John advised that he kidneys took  three hours to prepare removing fat and sinew.One member commented that the mustard cream sauce brought the dish together beautifully.  

Our cheese master followed with a "Petit Munster"washed rind cheese from the Franche Comte region. A cows milk  cheese it came to the table at room temperature the rind not too pungent the ripe interior was smooth flavoursome and nutty. The cheese wines proved to be members preferred on the day.A 2008 Vasse Felix Cabernet a typical WA cabernet good balance and quality still time to go.The second an 2005 Bowen Estate Cabernet well made and good fruit.The Vasse was favoured.

Our coffee master finished our tour of Ethiopia Yirgacheffe the time from the Konga region strong dried cherry flavour rich on the palate and a long finish. Our chef provided a dark Lindt chocolate to go with the coffee and our cellar master finished the day of with a Taylors Port.