Bon Vivant Limited-Publications

Catering Testimonials...

Please find below some features that have been published about Bon Vivant Limited. If you have been following the feature in the Cheshire Life Magazine, and would like to know what the writer of the article had for his wine-pairing dinner then keep reading below.

Wayne Hodgson-'A dinner with Bon Vivant'

For my guests and I, I decided on a 4 course wine-pairing dinner. Following a two hour meeting with Simon, which went off at a tangent discussing where we had travelled and eaten. He had deceptively become acquainted with my likes and dislikes and produced an incredible menu that needed little changing.

He arrived on the night and the rest was forgotten as it swept by so smoothly we did not notice that someone else was there. It was more of a privilege for us watching a true artist at work. I do not overstate, as you watch this man delivering food I had only seen on television and watching him open every bottle of wine like he was handling a new-born child with such care as not to disturb it.

First there was a complimentary pre-appetiser that took us all by surprise, and became apparent why earlier Simon asked whether or not we liked prawns. Displayed perfectly on a square dish was a dressed tiger prawn cooked with grapes and cinnamon. Enough for a couple of bites and complemented by a small offering of Spatlase, Riesling from Germany. This was a wonderful surprise as we had no idea, but Simon seemed more excited about it than we as he had just received these fresh that morning and awaited our opinion.

The rest of the meal was a medley of flavours balanced up with wines hand picked by Simon and a brief synopsis and often an amusing anecdote accompanied each course. These were the courses prepared and served by Bon Vivant which made for an absolutely delightful evening.

Appetiser – Trio of tomato mousse with a dolce latté and arugula salad accompanied by a boysenberry coulis.

Wine – Cloudy Bay, Sauvignon Blanc, New Zealand, 2005.

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Entree – Half a lobster, char grilled with seaweed covered with a lime and tequila sauce accompanied by Chiana Carpaccio with Tuscan beans and olive oil.

Wine – Castella d’Albola, Chianti Classico Riserva, Italy, 1999.

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Dessert – Sachertorte with crème fraiche and black cherries.

Wine – Chateau Grand Piquey, Sauternes, France, 2000.

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Cheese – Pecorino, Pienza. Epoisse. Roquefort.

Wine –Chateau du Beaucastel, Chateauneuf-du-pape, France,1998.