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.
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
Roux, Chris and Jeff Galvin among others, a very impressive C.V. Allan has been at the
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|
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.
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.
Citrus sorbet poured champagne
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.
I look forward to go to back to Plateau and sample their menu.