Fleur de Lys

A couple of weeks ago Sherry and I, along with good friends Bob and Karin, ate dinner at Fleur de Lys to celebrate Sherry’s birthday.  I can say right now, and without hesitation, it was one our best dining experiences ever.  I can only hope this little write-up does it justice.

Since we were staying at the Hotel Diva, our evening started with champagne in the room followed by a short 4-block walk to dinner.  Along with traversing a small hill, we also had to take turns carrying the basket of four wines that were specifically selected for the evening’s celebration.  After checking in with the hostess, we were immediately greeted by Marcus, the sommelier and dining room manager, who took our wines and began the show.

We quietly watched as he inspected each bottle and set it on the bar.  The four wines we choose for the evening were a 2000 Chablis from one of the finest producers in France, along with two 1998 St. Emilion Bordeaux, a Clos la Madeleine and a Château Moulin St. George.  The latter wine is a second label from the infamous Château Ausone.  Our final selection was a 1983 Château d’Yquem Sauternes.  The importance of this collection will be obvious very soon.

After we were seated, Marcus came to our table and said something none of us will soon forget and the one thing that made this dinner an over-the-top experience.  He said, “I will be happy to bring you menus, however you have brought some extraordinary wines so if you like I can ask the chef to prepare a meal around your wines.”  That’s right!!!  They were going to design our dinner around our wines!  My initial reaction was to yell “Hell yes!!!” but then I remembered where I was and simply said, “That would be lovely. Thank you.”

Now it was time to put the plan into action.  We were first served an excellent amuse bouche followed by hor d’ourves.  These were paired brilliantly with the Chablis.  Then new glasses arrived and Bob and I looked at each and said, “Sauternes?” Since our next course would be foie gras, the Chablis was placed back on ice and the Sauternes was served.

The foie gras course also started a new trend with the meal.  From this point until dessert, Sherry and Karin were always served something different then Bob and I.  Yet, it paired perfectly with the wines in every case.  So, we enjoyed the foie gras and sipped Sauternes. 

The next course was seafood.  You know what happened, right?  The Sauternes was now placed back on ice the Chablis was brought back out and served with soft shell crab for the gentlemen and a lobster tail in cream and citrus sauce for the ladies.  Next up was our meat dish where Bob and I enjoyed a venison “stew” with Sherry and Karin enjoying lamb prepared two different ways.  Of course, with that course the Bordeaux (we only opened and decanted the Clos la Madeleine) made its way to the table.

I should point out that as the cheese course arrived we were over two hours into the meal.  Our cheese plate consisted of five different cheeses with each selected to pair with either the Bordeaux or the Sauterne.  Sherry and I love the classic cheese plate after a meal and this selection was exquisite.

Finally, with the Bordeaux and Chablis completely gone, we moved onwards to dessert.  Each of us had a plate placed in front of us with a selection of five different desserts.  To really put things into perspective, none of us had the same item.  Do the math!  That’s 20 different morsels of dessert sitting on four plates to be shared an consumed as we also finish the Sauterne.

At the end of the evening, there was one last dessert brought for us to share with a candle and Happy Birthday Sherry written on the plate in chocolate.

There you have it.  Just writing about this dinner brought a smile to my face.  I cannot think of a more impressive feast to celebrate such an important birthday.  And since I turn 50 next year, I think you know where we will be celebrating.

Au revoir!