Thursday, 6 June 2013

Plateau and Scotch beef feast experience

I was pleasantly surprised to be invited once again to dine with Laurent Vernet from QMS at Plateau in Canary Wharf London. I first met Laurent Vernet March last year at the Guinea Grill, for a evening of meat tasting and then again last August when I was invited by QMS to attend the The Royal Highland Show , a major agricultural event in the Scottish calendar. It showcases the best of Scottish produce, prize-winning livestock, farm machinery, Scottish food and drink, renewable energy, as well as featuring music, children’s activities, show-jumping and sheep shearing competition.  It was great fun even although the weather was atrocious. 
Laurent Vernet meeting and greeting

Laurent Vernet is QMS, Quality Meat Scotland, Head of Marketing and a self taught meat master taster. He can tell the age, sex, maturity and breed of various cuts of meats on taste and look. I was very intrigued by the invitation to meet a meat master taster and have a private masterclass to learn in depth how to recognise thirteen different cuts of meat and to learn about QMS, a public body responsible for helping the Scottish red meat sector improve its efficiency and profitability, and maximise its contribution to Scotland's economy. We were told their assurance schemes cover more than 90% of livestock farmed for meat in Scotland. All farm animals must have being born, reared and slaughtered in Scotland and comply to a strict standards of traceability, animal welfare, production, fee, haulage and processing.  QMS markets on behalf of the Scottish red meat industry through the PGI (Protected Geographical Indication) Scotch Beef and Scotch Lamb brands and the Specially Selected Pork brand. QMS also raises awareness of the importance of red meat as part of a healthy, balanced diet. 
The dinner was attended by other bloggers and the members of the press to showcase the best of Scotch beef.  It was lovely spending time with Jeanne, aka Cooksister and her husband Nick who were attending this event too. That evening the special menu was based on Scotch beef dishes and wine pairing by Plateau's sommelier Piedad.

 Plateau,  Allan Pickett  and a delicious Scotch beef dinning experience
Allan Pickett, head chef of Plateau, trained at Thanet College in Broadstairs, in his third year he was named Patisserie Chef of the year. Since then he’s worked with the likes of Michel Roux, Chris and Jeff Galvin among others, a very impressive C.V. Allan has been at the helm of Plateau since May 2010, he has revived the menu up by bringing his cooking style which is classic French with modern and elegant twist. His menus are changeable, fresh and seasonal. Plateau is member of The Scotch Beef Club, members  of this club are ambassadors for fresh, well produced scotch beef. They know where it comes from and will be proud to say its Scotch.
Allan Pickett, head chef at Plateau

welcome champagne

The restaurant and bar lovely fourth floor views of Canary Wharf are breathtaking. The deco is light with designer tables and chairs (D&D). The dining room with its big windows makes the whole restaurant airy and the upholstered seats warms it up. It's very welcoming. The service is friendly and attentive. The special menu was very well executed.

The food was excellent, good flavours, very reasonable portions and beautifully presented. The wine pairing was spot on.  
 Tartare of Scoth beef PGI quails egg yolk, onion bread croutes - the quail egg yolk gave a certain elegance to this dish. The beef was fresh and tender.  Handmodel : Nick Druiff 
The wine pairing: red wine from Tuscany casamata rosso bibi graetz is deliciously refreshing with well balanced acidity and quite bright. Tasting notes: plums and cherries with light tannins.

Scotch beef PGI tea,  Tortellini of OxTail  - Mark Pierre White inspired, this dish was divine. The tea broth complemented of the oxtail tortellini very well. Wine pairing: 2001 Pinot Noir la petit clos Henri from New Zeland. A medium ruby-purple coloured red wine with nuances of  moss and tar. Taste notes of cranberries and red cherries. Medium bodied, crisp acidity and a low level of chewy tannins, the finishing is long and earthy.

Salt & Sugar Cured Scoth Beef PGI, wild rocket, 24 months Parmesan and aged balsamic.  Another elegant dish, full of flavours and different textures. The beef is cured for a week, once ready they are sliced and served within one hour keeping  its bright red colour. Wine pairing: a juicy oaked red, light bodied complemented this dish really well.
Roast fillet of Scotch beef PGI , boulangere of cheek, caramelazed  shallot puree, burgundy sauce. My favourite plate of the night.  Two seared thick slices of beef cooked in low temperature in a Josper oven and served almost rare, because of low and long temperature cooking there was no blood running from the meat. Juicy and tender it was brilliantly done!  The boulangere of cheek, layers of potato and beef cheek, was a novelty to me. It was delicious and went down a treat. Wine: red 2010 silver label Monastrell, Juan Gill from Spain is dark garnet coloured, complex,  full bodied wine with a long finish. On the nose a dark red and black fruit, smoked and spices aromas. My favourite of the evening.

 Palete cleanser:
Citrus sorbet poured champagne 
white chocolate mousse
raspberries and sorbet - a classic matching 
The mousse wine pairing: 2010 chateau Mouras, Graves Supérieures France a sweet white wine beautifully balanced went superbly well with this desert,  cutting through the sweet and sour taste of the raspberries in this dish.
The menu was very well balanced and deserts were delightful.

I look forward to go to back to Plateau and sample their menu.

I was invited by QMS and Plateau to attend this event. All views are my own.

Plateau : 4th floor at Canada Place, Canary Wharf, E14 5ER. Visit the restaurant online at Plateau

Plateau on Urbanspoon

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