Beaujolais Nouveau at Lutèce Bistro & Wine Bar | Gourmand and Gourmet

Beaujolais Nouveau at Lutèce Bistro & Wine Bar

  • Food & Booze
Food and wine is always glorious combination, and it’s one we often pair. However, there’s one unique French wine event that makes this combination particularly significant: the Beaujolais Nouveau. Lutèce Bistro & Wine Bar brought this French tradition to Brisbane last Thursday with a five course celebration dinner cooked by guest chef Russell Armstrong. The Beaujolais Nouveau celebrates the end of the harvest and is a race to get the new vintage on to the market as fast as possible. The wine, always released in the third week of November, is made of Gamay grapes, and is fermented for just a few weeks before being harvested by hand in the Beaujolais region of France. This year’s wine had a distinct banana flavour on the palate, and proved to be another successful year for Georges DuBouef, who produces the most well known variety of Beaujolais Nouveau. He is often recognised as the man responsible for the popularisation of the annual wine event too. Russell Armstrong’s cooking skills did not disappoint either, and guests were left full yet blissfully satisfied after enjoying the menu. Australian-born Armstrong was classically trained as a chef in Europe before returning to Queensland to work in restaurants in Noosa, Brisbane, and the Gold Coast. His dish highlights on the night included the main course of slow braised milk fed veal “Milanese”, and the dessert of poached sensation pear and almond tart. The menu intertwined Armstrong’s Australian background with the French heritage of Lutèce Bistro & Wine Bar owner and head chef Romain Bapst. The result: a divine dinner cooked with finesse, washed down with the new Beaujolais. Until next year we say “a tout a l’heure!” to the Beaujolais Nouveau, but we can’t wait to see what 2014 will bring. The Gourmet