These six dishes are some of the many originally created in the 1970s by Sonia, who, although having no formal culinbary training, was regarded as one of the most inventive and avant-garde chefs of her time until she retired from the restaurant scene in 1996.
Sonia and I have closely followed Bryan's career from the time he left The Crown and so pleased and proud that he has achieved the same culinary status that Sonia attained all those years ago. We are also pleased and proud that Bryan has decided to honour Sonia in this way and has asked me to choose some of my favourite wines from his wine list to accompany the meal. The wines do reflect my love of California and Bordeaux and I am particularly looking forward to renewing my acquaintance with Jonathan Maltus's cult Clos Nardian white wine and one of the late Jess Jackson's early meritage creations - Stonestreet "Legacy".
The full menu and wines are set out below and I am hoping that some of you who have already experienced Sonia's cuisine in the past will be able to make the pilgrimage to North Wales to be with Sonia and I to help to celebrate this occasion. And if you haven't - then this is a great opportunity to get to know it.
The cost of the dinner (including wines) is £85 per person and Bryan has offered a special discounted price of £110 for a standard room and £140 for a superior room including full breakfast for two for those who wish to take advantage of the lovely accommodation offered at Tyddyn Llan.
As I understand it, some rooms have already gone, so please do contact them about it as soon as possible. Contact details are:
Tyddyn Llan Restaurant with Rooms
Llandrillo, nr. Corwen
Denbeighshire LL21 0ST
Tel: 01490 440264
Fax: 01490 440414
Or viist their website and choose your room at www.tyddynllan.co.uk
Wine Dinner to celebrate the cuisine of Sonia Blech
Friday November 11th
Salade aux aubergines grilles en nid d’artichaut
Artichoke heart with a salad of grilled aubergine, tomatoes and herbs
Ch. Cinc Hilhs Blanc 2009
Pate de poissons au beurre blanc
A warm mousseline of sole with a classic white wine butter sauce
Clos. Nardian 2005
Caille au riz sauvage de mon amie Pearl
Boned quail stuffed with wild rice, garnished with pecan nuts with a Bourbon and orange sauce
Teppesquet Syrah 1996
Noisettes de chevreuil au genièvre et sureau
Medallions of venison served with a juniper spirit and elderberry sauce
Stonestreet « Legacy » 1996
Fromage du Berger
A homemade cream cheese with white wine, herbs and nuts
Ch. Cinc Hilhs Moelleux 2009
Biscuit glace Crown Inn
An iced soufflé flavoured with chocolate and Grand Marnier on a Génoise biscuit
Ch. Lamothe Guignard 2003
