On Monday 4th September, we returned to Le Vacherin, a wonderful French bistro in Chiswick (and one of our Caveaux). It was a full house, with seventy guests who had come from around the country for their annual Soirée de Sabrage.
The evening got off to a very lively start, with over twenty new Sabreurs and Sabreuses performing Novice Sabrage. We then proceeded to enjoy a wonderful four-course dinner:
- L’Amuse Bouche: Jerusalem artichoke velouté, black truffle arancini, crisp basil leaf (Champagne Ph. Brugnon Prémier Cru Brut NV)
- L’Hors d’Œuvre: Poached Cornish lobster, Cornish scallop tartare, avocado mousse, Champagne jelly, Avruga caviar (Champagne Ph. Brugnon Prémier Cru Brut NV)
- Le Plat Principal: Supreme of poulet noir, chou farci, pommes Anna, foie gras velouté (Elisabeth & Bruno Vuittenez, Bourgogne Hautes-Côtes de Beaune 2019)
- Le Dessert: Agen prune and Armagnac tart, Madagascan vanilla ice-cream (Champagne Ph. Brugnon Prémier Cru Brut Rosé 2019)
- Café et truffes
The evening concluded with two promotions to Chevalier—a couple whose first date had been at this very restaurant!
Promotions
- To Chevalier: Maya Portolan, David Staples
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