Here we are at the our second wine merchants event, exploring the culinary delights offered at Risette Restaurant in Valletta. Quick back story, wine merchants is a our local wine shop in Sliema, that organises taster menu evenings with restaurants as a way of showcasing their wine collection, pretty cool eh? Our inaugural event was early this summer and we dined and wined with Dr. Loosen! When we got the invitation, of course we were rocking up.. like duh?
Whilst I am excited about the invitation, I tried not to have my hopes up. Why? just based on the first experience at the inaugural event. Don’t get me wrong I am a huge fan of Dr. Loosen and Riesling is one of my favourite wines, however, that particular experience left me wanting. Nonetheless, in hindsight, I should not have worried too much because, when I tell you the team at Risette understood the assignment and did the damn thing, serving five course taster menu excluding a selection of canapes and petit fours 👏🏽
The canape selection of pizza souffle dore pork sausage, beignet ‘noir’, smoked mackerel curry and Gillardeau oyster crustade, bay leaf was yummy. One time for the pizza souffle dore aka pork sausage, with the gold crackling. Yep, I said it, this pork sausage came out with an outer shell of gold that tasted like pork crackling okay?
The smoked mackerel and the oyster also was not what I was expecting,[;us the focaccia was yum! like we were so ready for the food that was to come!
The starter was prawn tart, trout roe and coconut. This was well pretty, looking like a mini cupcake
and the flavour? Ouuu the coconut base with caviar added the saltiness intensifying the umami and paired with Dr. Loosen Urziger Wurtzgarten Kabinett, 2021 was spot on! Rabbit and langoustine ravioli and dill was the next course. As ravioli courses go, this was really good. It was a fishy tasting foam dish at the top with rabbit filled ravioli tucked beneath
The wine however, was the star for this course. A 2019 sauvignon Blanc Pfalz which was oaked 😮! Like oaked white wine? who knew? I certainly did not know you could have oaked white wine? did you guys know this? It’s instances like this where we learn something new that make going on food adventures never old to us. Even though the dill added a slight bitterness to the ravioli, having the wine with the course changed my palate, In that the wine on its own went from heavy and oaky to light and fresher when had with a morsel of the ravioli! Ouu this menu be full of surprises and I am here for It.
Korrel Paradies Reisling Grand Cru was the wine of choice for red snapper, smoked eel, grapefruit beurre blanc. The snapper was F R E S H! and the aroma from the sauce? like even if you are not keen on fish, the aroma from this red snapper? you would want to give it a go trusss
The slight sour/bitterness associated with pink grapefruit did not detract from this course instead doubled up as a palate cleanser too! Poulet fermier jaune, white onion, barley, sauce grand veneur which was the last dish before pudding was equally epic. I mean the chicken come out looking like a slice of pork belly and the pour over sauce had chocolatey beetroot vibe to it that was delish.
The Cabernet sauvignon / pinot noir wine.. yes people,. a blend, had been opened three hours prior allowing it to breathe! I mean it was lush, easy drinking and you know we are going to be copping ourselves a bottle ha! Pudding was passion fruit mousse, honey cream, crystalised pistachios, Iranian saffron ice-cream. This pudding came out looking like a croquette with capers!
I was not ready for the deliciousness, served with Riesling Auslese, the best dessert wine (argue with yourself). This is how you end fantastically curated menu, Ladies and gents, boys and girls.
Yes Chef Steve, you did a ting tuhday! Thank you.
Cheers
Ndidi
p.s a photo of the dark chocolate petit fours I managed to capture because these went down a treat real quick
