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Le Cordon Bleu News, 06/28/2011
Chef Tony Bilson in Paris
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At the Australian Embassy in Paris and at Le Cordon Bleu

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Chef Tony Bilson in Paris
After the participation of Treasury Wine Estates in the largest worldwide wine show in Bordeaux, Vinexpo 2011, this Australian company, owner of the Penfold’s Estate welcomed twenty guests at the Australian Embassy of Paris, with His Excellency Ambassador David Ritchie, for a prestigious historical dinner.
A total of 21 wines were tasted around a menu specially created by Chef Tony Bilson, « the godfather of Australian cuisine”  highlighting in particular a 1953 Grange Cabernet.
TREASURY WINE ESTATES DINER
“PENFOLDS WINES ACROSS SIX DECADES”
MENU CREATED BY CHEF TONY BILSON
supported by Le Cordon Bleu Chef Philippe Clergue and its team of students
25 JUNE 2011 • AUSTRALIAN EMBASSY, PARIS
Canapés
Krug Grande Cuvée
Roulades of snapper with caviars
Roulades de daurade crûe aux caviars
2008 Yattarna Chardonnay
Le magret et ballotine de canard
Grilled breast and ballotine of Muscovy duck
1980 Bin 1995 Grange
1980 Bin 1980 A Coonawarra Cabernet Kalimna Shiraz
1982 Bin 95 Grange
1982 Bin 820 Coonawarra Cabernet Shiraz
Tarte fine aux truffes de Manjinup melanosporum et foie gras
Tart of Australian Manjimup truffles and foie gras
1953 Grange Bin 2 Grange
1953 Bin 9 Grange Cabernet Sauvignon
Carpaccio d’épaule d’agneau aux champignons sauvages
Shaved slow cooked shoulder of lamb with wild mushrooms
1962 Bin 95 Grange
1962 Bin 60 A Coonawarra Cabernet
1967 Bin 95 Grange
1967 Bin 7 Coonawarra Cabernet Kalimna Shiraz
Assiette de bœuf, le contre-filet, la queue et l’os farci, sauce Bordelaise
Beef platter with the fillet, stuffed tail and marrow bone, sauce Bordelaise
1990 Bin 95 Grange
1990 Bin 90A Coonwaarra Cabernet Barossa Shiraz
1990 Bin 920 Coonawarra Cabernet Shiraz
1996 Bin 95 Grange
1996 Block 42 Kalimna Cabernet Sauvignon
Fromage
Cheese
2004 Bin 95 Grange
2004 Bin 60A Coonawarra Cabernet Barossa Shiraz
2004 Block 42 Kalima Cabernet Sauvignon
Financier aux amandes, crêpe soufflée au chocolat, sorbet aux pêches blanches
Financier cake accompanied by a small chocolate crêpe soufflé and white peache sorbet
Great Grandfather Grand Old Liqueur Tawny
A team of Le Cordon Bleu students with Chef Instructor Philippe Clergue were present to assist in the preparation and organization of the event.
During his visit to Paris, Tony also conducted a conference on the evolution of French Cuisine since Escoffier exclusively for Le Cordon Bleu students.
During this interesting and informative speech, Chef Tony Bilson and Chef Clergue prepared a Peach Melba recipe created by Escoffier in 1892 to honor a famous Australian performer.
The Restaurant Bilson’s of Tony Bilson is located in the Radisson Plaza Hotel in Sydney. Last week the restaurant was awarded the prize of the Best Restaurant in Australia. The chef of this restaurant is Peruvian Diego Muñoz, Grand Diplôme Le Cordon Bleu Paris 1999.

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Did you know?

Peach Melba invented in 1890's by the French chef Auguste Escoffier at the Savoy Hotel, London to honour the Australian soprano, Nellie Melba. It combines two favourite summer fruits: peaches and raspberry sauce accompanying vanilla ice cream.

In 1892, Nellie Melba was performing in Wagner's opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar. In 1900, Escoffier created a new version of the dessert. For the occasion of the opening of the Carlton Hotel, where he was head chef, Escoffier omitted the ice swan and topped the peaches with raspberry purée.

From Wikipedia, Peach Melba, http://en.wikipedia.org/wiki/Peach_Melba
(as of June 29, 2011, 16:57 GMT).

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