Serge Vieira @ Bilson's

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Serge Vieira @ Bilson's

Postby Cam » Wed Jan 19, 2011 10:52 am

Dinner at Bilson's in January 2011 with Bocuse d'Or winning guest chef Serge Vieira of the 1 Michelin star (and noted as a rising star in the latest guide) Restaurant Serge Vieira in Chaudes-Aigues, France.

Went on the second night of his one-week guest stint here. The restaurant was probably about half full.

Served a glass of 2002 Moet Grand Vintage on arrival, which was drinkable and not bad. I know it has got good/great local reviews but it didn't really do it for me.

Next was the 2007 Joh. Jos. Prüm Graacher Himmelreich Riesling Kabinett which was obviously very young but after some time in the decanter it started to open up and was very enjoyable with mango and smoke on the nose, with impeccable balance on the palate - 90 points or so and give it 7-8 years.

Finished with a 2006 Maison Alex Gambal Corton-Charlemagne which is a lovely wine. Vanilla, stonefruit and a slight earthy edge. Palate is layered and complex. Nice richness without going over the top. 92 points.

The food was very, very impressive. A lot of thought had been put into the flavours on each dish and even though he was in an unfamiliar kitchen and working with a different kitchen crew the high level technique was evident and executed very well. The courses were on-par with the top Sydney places and the "Homage to the Great Barrier Reef" (apparently a signature dish for the restaurant in France) was easily one of the best dishes I've ever had. Would love to visit his restaurant in France sometime.

Going back tonight for the Jean-Luc Rocha dinner, if it's close to as amazing as this one it will be great.

Duck and Ginger
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"Ravioli" with Blue Swimmer Crab
Wagyu Beef, celeriac and fennel seed yoghurt
Cantal tuille ham and fingerling potato salad, aligot croquet

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"Homage to the Great Barrier Reef" - Roast gambas, oysters, vongole, mussels, abalone and razor clams under "the sea", a fine film of citron jelly
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Butter roasted marron lobster, beetroot three ways and crayfish ravioli with coconut milk pasta
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John Dory, Kohlrabi dressed with thyme and lemon grass
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Rose lamb saddle with braised lamb belly croquet and eggplant
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Apricot clafoutis, apricot cream, cannelloni, yoghurt and wattle seed ice cream
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Strawberry and rhubarb tartlet, with szechuan pepper and honey ice cream
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Mignardises
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Cam
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Re: Serge Vieira @ Bilson's

Postby BertWerden » Wed Jan 19, 2011 11:37 am

Those dishes look incredible!

Great photography as well :thumright:
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Re: Serge Vieira @ Bilson's

Postby swm » Fri Jan 21, 2011 1:23 am

Awesome photos Cam. Just breathtaking.
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Re: Serge Vieira @ Bilson's

Postby nicholas » Fri Jan 21, 2011 12:22 pm

Great stuff Cam, thanks
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Re: Serge Vieira @ Bilson's

Postby griff » Mon Mar 14, 2011 3:00 am

Beautiful photography!

Very sympathetic local integration for a visiting chef. Has he spent time in Australia? When you mention that the Great Barrier Reef dish was on the menu in France it sounds as if he has been here before.

Thanks,

Carl

p.s. how was Rocha?
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Re: Serge Vieira @ Bilson's

Postby Cam » Mon Mar 14, 2011 9:40 am

griff wrote:Very sympathetic local integration for a visiting chef. Has he spent time in Australia? When you mention that the Great Barrier Reef dish was on the menu in France it sounds as if he has been here before.

p.s. how was Rocha?


He has been out here before to coach the Australian Bocuse d'Or candidate in 2009 and I read that he has had a number of young Australians work in his kitchen.

The Rocha dinner was very good, but I preferred Vieira where there were just a few more touches of magic throughout the courses. Vieira is definitely the one I'll remember more. I'll put the Rocha photos up today sometime.
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Re: Serge Vieira @ Bilson's

Postby griff » Wed Mar 16, 2011 11:44 pm

Thanks Cam.

I'll have to remember his restaurant should I be in the area! :)

cheers

Carl
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Re: Serge Vieira @ Bilson's

Postby Cam » Wed Feb 29, 2012 10:02 pm

Noticed Vieira got a second star this year and that he'll be cooking with Jacques Marcon in Melbourne on March 8 at Crown.
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