The Grand Cru of Gastronomy in Burgundy (Part 3)

PULIGNEY-MONTRACHET

Spending a day out in the vineyards along the Grand Cru route is obligatory for anyone who visits Burgundy. Even for those mildly interested in wine, a short trip down south to Puligney Montrachet in Cote de Beaune would not disappoint. I had lunch at Le Montrachet which was truly a highlight of my trip.

Puligney Montrachet is home to four Grand Cru vinegards, namely Montrachet, Batard Montrachet, Bienvenue-Batard-Montrachet and Chevalier Montrachet. In addition, there are 17 Premier Cru vineyards in this area. Over 99 percent of wine produced in Puligney Montrachet is white, using primarily Chardonnay as the main grape variety and less so, Pinot Blanc. Its style is distinctly mineral.

Converted from a period property dating from the early 19th century, Le Montrachet is a beautiful hotel cum restaurant located in the heart of the village of Puligney Montrachet.  The dining area extends to the terrace that offers an expansive view of the estate set in an idyllic surrounding. What better place to savour a gourmet meal over a glass of crisp white wine!

Amuse bouche

The refreshing amuse bouche was a mixture of salmon and creme with the consistency of a veloute, light and airy. The lunch menu looked promising with a nice selection of seasonal produce, including white asparagus, foie gras, duck breast and sea bream.

When it comes to ingredient, I think nothing beats quality and freshness. The warm white asparagus tasted like they have just been picked from the field this morning and with the Sauce Mousselline, they were simply divine. The homemade foie gras terrine paired up with roasted pears was another winner. The cooked fruit not only cut through the richness of the liver, the sweetness also complemented the foie gras in the same way as a glass of Sauterne.

Warm white asparagus with Sauce Mousselline

Homemade foie gras terrine with roasted pears

Following our palate cleanser, the main courses of sea bream and duck fillet were both excellent in that the flavours were clean, uncomplicated.  The chef allowed the natural flavour of the ingredients to come through.  In this case, less is more.  There was nothing extraneous on the plate both in terms of taste and decoration.  This is culinary art.

Grilled sea bream with roasted aubergine and cherry tomatoes

Roasted duck fillet with garden vegetables

The excitement I had over the starters and main courses escalated to a new height when the dessert finally arrived. It was a soft chocolate tart served with lime sorbet and a sable with semi-cooked rhubarb and vanilla ice cream. Again, faultless. What am I to say about Le Montrachet except that this place is truly a gem - a perfectly rural restaurant with the perfectly balanced menu and execution.  

Soft chocolate tart with lime sorbet

Sable with rhubarb and vanilla ice cream

Petit fours