Most Memorable Meals

Have you ever thought about what makes a meal memorable? It certainly has something to do with the company, the food and the setting. Supper clubs are great forum to make those memories happen.

Looking back on my list of most memorable meals, an evening we had at the Le Cheval Blanc in La Croix-En-Touraine France is way up there on the list. It combined an amazing set of very interesting people, some very good food in a fantastic setting of France’s Loire valley. And, I should mention that there was alcohol involved with some very nice wines.

(From the left: Frank LeFevre, Ank Blijdenstein, Philippe Roulliard, Susan Kenny, Paul Kenny, Marie Cristine Roulliard, Bonnie Colonna and Ben Blijdenstein,.  John Argiro and Chip Colonna were taking the picture)

The evening was hosted by my good friend Philippe Roulliard. Phiphi was one of these genuinely nice people and a marvelous host. It helped that Phiphi knew the chef/owner of the restaurant which was probably behind some of the amazing food. It was over 25 years ago and I can still remember the duck breast that I had. It was cooked to a perfect medium rare and had a crust that defined savory, complemented by a demi-glaze/sauce of red wine and dark berry. Desserts were enshrined in a dome of caramel (See cover photo) that we all still talk about today.

One important piece of the memory involved our friend Bonnie Colonna, my wife Susan and Ben Blijdenstein. Ben was a very serious man. A world renowned expert on mushrooms and true gourmand. His wife Ank summed Ben up perfectly by telling the story about being on a flight from Frankfurt to Singapore in first class. She said she knew she was in trouble when Ben sent the third bottle of wine back and telling him; “Ben we are on a plane, it is not like the flight attendant can go to the corner store to get you another bottle”. We used to jokingly call our friend “Bitching Ben Blijdenstein”. Well during the evening of the Cheval Blanc dinner there were no complaints, I just worried that Ben would suffer a heart attack. Bonnie and Susan had him laughing so hard that I was scared.

John Agiro’s fond memories of “Bitching Ben Blijdenstein” (a.k.a. B3)

Philippe did a wonderful imitation of how B3 used to check the wine with his thermometer and how his beak for a nose went deep into the wine glass.   Once in awhile we could see his appendage come up from the glass with drops Pinot Noir on the tip of nose.   Ank, would say to B3…Nay?   Then we all waited for the verdict? The suspense caused many of us to drown in our water.  Ben would say, after careful thought and deliberations; 1. Not quiet ready.  2. So-so for tonight OR  3.  Send it back.  Thomas Jefferson and James Madison wrote the U.S. constitution in less time than B3 could render his pronouncement of the wine.

Say what you want about the French, but there is no question that their food is fantastic and they know how to entertain. Check out this video designed to keep customers at a restaurant occupied while waiting for their meal. 

There are lots of Supper Club lessons to be learned from the French.

If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.