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Le Château de Courcelles-sur-Vesle

From first to last, it was sumptuous to be cosseted with quality and the best service of last month's trip to the continent. The Gourmet's Choice package at the Château de Courcelles-sur-Vesle included everything from a welcome cake awaiting us in our half-timbered suite to a dinner of endless delight. To the last, they made us welcome, with freshly-baked cookies and bottles of water for the road on departure. It was easily the best hotel hotel of the trip, and not even the most expensive at that. (The other hotel which was a splash-out was a disappointment after this one.) Best of all, dinner lived up to the expectations set by the rest of the place.

In the midst of Champagne's endless fields of potatoes, wheat, and cabbage, villages are pockets of trees and character. Courcelles-sur-Vesle is a town with history - it's where Napoleon first met Josephine, arriving in her carriage - and the one-time manor house, now hotel, is deeply a part of it. Now a walled-off oasis, the closed service gates still give on to the compact town's main street. Its inner tranquility includes gardens; a heated outdoor pool, steaming on a cool fall day; fields for horses; and a lovely canalized stream, whose reflections at sunset provided some of the best photographs of the trip.

We began our dinner in the comfortable lounge with flutes of champagne from the Domaine de Picquard, a small champagne producer. Nibbles includes a foam of salmon and freshly-baked bread sticks. We didn't have to choose dinner - the choice of meal came with the package - but they were entirely willing, as a good restaurant should be, to adapt it to our requirements, i.e. no fish for C.

The main dining room is in an elegant nineteenth-century greenhouse-style extension, overlooking the gardens in the daytime. The spacious room was organized around a large service table, with linen-clad tables along the outer wall. After an amuse-bouche, the first course arrived: slow-cooked rabbit back, rich and wonderful, served on a thin tasty pastry tart base with tomato chutney and eggplant "caviar", with an extraordinary tomato sorbet with sweet mustard, although I could have sworn it was horseradish suffusing the sorbet with such piquancy.

The next course, after another introductory nibble, was meaty red mullet, seared in olive oil, with an artichoke mousseline, and a fun crunchy salad of steamed funnel with curry powder, among other ingredients. A second hearty main meant I was moderately full but, given time, very interested in continuing the Adventures With Cheese we were having in France. And indeed, we tried four or five cheeses apiece. I don't know at this distance what they all were, but the most interesting among them were Boulette Avenes (a very strong goat's cheese) and Brin d'Amour Brebis, a robust and fragrant soft cheese coated in herbs.

After a digestive break and a pre-dessert, dessert arrived, a whimsical construction themed around rhubarb, with a creamy, very light rhubarb tiramisu, stabbed through with a white chocolate tuile, and accompanied by a rhubarb popsicle. The parts and pieces didn't physically coordinate well, but were all low-key pleasures in their own right. Much as it was good, dessert was the weakest course of the meal for its slighty chaotic nature. We were too full for drinks, but a plate of mignardises arrived anyways, four apiece, including a slightly dry mini two-bite apple pie, a fruit jelly, and a truffle.

The meal wasn't perfect, but it was very, very fine, with excellent service, a comfortable pace, pleasant ambiance, generally very good food, and a little too much of it. It had a spark of fun and liveliness to it with made up for its more mundane moments; most of the dishes were excellent. Suddenly, it didn't seem so inopportune that the hotel room was out in the converted stables - it provided a brief bit of a walk through cool air for digestion, and for appreciation of a lovely, lovely setting.

Comments

( 10 comments — Leave a comment )
taldragon
Oct. 26th, 2007 10:27 pm (UTC)
your first link is broken. and the meal sounds lovely!
owlfish
Oct. 26th, 2007 10:35 pm (UTC)
So broken there wasn't even a URL in that tag. It's fixed now.

Can you tell I waited too long to write it up? I have fuzzy impressions of all the little extra courses between the main courses, but not enough to both writing about it at this distance.
taldragon
Oct. 26th, 2007 10:46 pm (UTC)
i figured :)
intertext
Oct. 27th, 2007 01:27 am (UTC)
mmmm. wow. Next time...
owlfish
Oct. 29th, 2007 12:48 pm (UTC)
Yes!
nou
Oct. 27th, 2007 06:25 pm (UTC)
That sounds good. I'm particularly intrigued by the salmon foam. Any idea how they did it?
owlfish
Oct. 29th, 2007 12:58 pm (UTC)
It's my understanding the foam is pretty easy to produce if you have a foam-making device and a smooth (blenderized, usually) flavorful liquid of any sort. Cook salmon in cream for a while, and then use the cream with a bit of blended-smooth salmon perhaps?
nou
Oct. 30th, 2007 12:34 am (UTC)
Ah-ha, yes, thanks, using the poaching liquid, I should have thought of that. (I was mainly asking what you thought the substrate was; should have phrased it better. I had visions of it being the actual salmon, but I think that would be very hard to pulverise to the point where you could make it foamy.) I have a vague feeling that foams are easier to make where there's a significant dairy content, though I wouldn't swear to it, and I don't know enough chemistry to make a guess as to why. I think lecithin helps in non-dairy cases.
owlfish
Oct. 30th, 2007 10:01 am (UTC)
You'd need a stabilizer regardless if you want it to last at all, but I suspect dairy does have a certain amount of it naturally.

Speaking of which, you'll probably enjoy the pro side of this photo gallery as much as I did.
nou
Nov. 9th, 2007 10:02 pm (UTC)
Oh, yes, that's excellent!

Hmm, the thermo whip seems quite affordable... On the "home" side, I must admit I'm slightly tempted by the deep-frier thing that only needs a tablespoon of oil — I hate deep-frying because of the smell and the waste. Am unconvinced by the fridge with built-in espresso maker.
( 10 comments — Leave a comment )