Restaurants & Bars

P Wells on Taillevent's 14thC Piglet Dish

cabrales | Oct 15, 200303:40 PM

See the below for P Wells' recent meal at Taillevent. The meal includes the piglet/chestnut dish patterned after a Taillevent recipe from the 14th century, previously discussed on the board. Vrinat provides his take on wine pairings.

"For his classic touch, Solivérès looked back to Taillevent himself, 14th century chef to French royalty who was the first to codify French cuisine in the form of a manuscript published in 1373, le Viandier. Soliveres offered his rendition of Taillevent’s roast pork, with a succulent roasted suckling pig, anointed with such rustic ingredients as **chestnuts, and lentils, as well as grapes and pears**. Spicy, ginger and cinnamon-flecked meatballs – or **caillettes** -- were made of **pork liver, hearts, brains and tongue and wrapped in delicate caul fat**. To accompany this creation, Jean-Claude Vrinat hesitated between his father’s favorite wine – the Bordeaux **La Mission Haut Brion** and a Burgundian Volnay Marquis d’Angerville. His father’s love won out, and this full, rich red at its height of maturity blended seamlessly with the complex pork offering."


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