The upper crust-acean Canadian Lobster Party at the Marriott

Newsroom 03/11/2008 | 16:58

Fine, this is all acceptable in principle, but I had to question how the CBA event is going to be different from a normal hotel Sunday Brunch. They showed me the menu and I was impressed. Let me walk it through with you.
After the ‘Amouse Bouche,' a simple small appetiser made by the House to tease your appetite, we get down to the serious (and I mean very serious) stuff. The first of an amazing EIGHT possible courses is a ‘Lobster and Scallop tian served with a Sea Urchin emulsion, together with Vodka Jelly topped with Keta caviar.' Do you like this? Well you will when I explain it, because I sat with the Chef whilst he made it.
Picture in your mind a small ‘cake' of vegetables based upon lentils boiled in lobster juice in a small round tower and topped with a Scallop. Scallops are considered to be one of the most exquisite shellfish in the world. Then he added a paste made from the exotic tropical Sea Urchin.
If you stand on him, you will remember the pain of his spikes for the rest of your life. Fortunately for us, the Chef has to extract his juice and risk the Urchin's vengeance for our pleasure. Then he adds a lovely vodka jelly disk, topped with red caviar. If this sounds good, it is only the first course – just wait and see what is coming!
Next up is a ‘Cappuccino of lobster topped with Anis smoked Foie Gras.' If this sounds simple, it is not. But it is served to you in a coffee cup a la Cappuccino and is the first of the meat and fish combos they have designed.
Let's go to their fabulous ‘Lobster Bisque.' If you think you have had this classic French dish before – forget it. Here we have the 200-year-old traditional French recipe of using a vegetable base, combined with lobster bones and fish stock to produce a rich, thick, creamy soup topped with fine Cognac.
Now you refresh your palate with a sorbet of cranberry juice and malt whisky.
Let's now fly away to a ‘Duet of lobster' (on the shell) with a fabulous vegetable balance, with Paella Spanish rice cake together with a side dish of lemon cheese Hollandaise sauce BUT with a meat dish of ‘Beef fillet with porcini mushrooms and rich Bordelaise sauce.'
A note on the Bordelaise sauce. It is made from beef bones mixed with fine Baurdeaus wine. Fabulous. The Spanish have been enjoying meat and fish combined for centuries. So let us do it in Bucharest.
Desserts follow if you have the room to choccy out. Then there is big band dancing, PLUS all the wine and spirits you can consume. The price is a mere EUR 125. At this cost, the CBA is making no profit and you can dine like a king at the same price as if you had entertained at your own home.

Michael Barclay

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