I'm back home in Taipei this weekend, celebrating my parent's ruby wedding anniversary. Forty years is a long time to be married, and is obviously one of the big ones as far as anniversaries go. While I did ponder about doing something different for the celebration, in the end I opted to return to our tried-and-true venue - Paris 1930 at the Ritz Landis Hotel.
Both Jack and Rolf - old hands who know us and really know what they're doing - were there tonight, which made things a lot easier for us. Given how precious tonight's wine was, I felt a lot more at ease having Rolf do the wine service for us.
So what did I bring for the special occasion? Why, something from the anniversary vintage of course! I had been saving up the bottle of 1969 DRC Grands-Echézeaux - Reserve Nicolas - for this evening. Expectations were high, and I had Rolf chill the bottle a bit before serving to ensure optimum temperature.
The wine was superb. Loads of fruit like raspberries and black cherries, with lots of sweetness in the nose. Farmy with lots of smoked meats and bacon fat. A little bit plummy with some floral and rose notes. Despite using the Schott Diva Burgundy glasses instead of the Riedel Sommelier Burgundy Grand Cru, the full-blown experience of the beautiful nose was still amazing. The wine was just so elegant, with enough concentration and power yet not overwhelming. One of the best bottles of red Burgundy I've had recently.
As for the food, I was initially worried that the quality has deteriorated since the previous chef departed last year. But I need not have worried. The standard was still high, albeit the style has changed. Chef David Chauveau's cuisine is a bit more traditional, but still with a modern touch.
Rolf introduced the chef to us, and I chatted with him about a number of things, including andouillette which is also one of his favorite dishes. Much to my surprise, he tried to introduce the dish in the restaurant but most of his cooks didn't take to it. I would have thought that with the Taiwanese passion for intestines, it would be a no-brainer for them to love andouillette...
Tonight's meal was very, very good. I'm glad I stuck to our old favorite, as mom and dad were both happy with the meal. As far as I'm concerned, Paris 1930 is still at the top of the game in Taipei. We'll see what happens when and if Robuchon opens later in the year...