Christmas Eve Dinner at Huyen and Phuc- 12/24/2020
Huyen and Phuc are known for serving the best steaks in town but tonight they are going all out with at 6 course dinner with the help of Spencer.
Festive centerpiece carefully arranged by Huyen.
Table for 7 is set up!
Wine line up for the evening. The most anticipated wine of the evening is a magnum bottle of Château Angélus, Premier Grand Cru Classé Saint-Émilion 1998 (Spencer's birth year).
Château Angélus was featured in James Bond movie (more details below).
|
|
|
You can see here James Bond and Vesper drinking Château Angélus, Premier Grand Cru Classé Saint-Émilion 1982.
The 1998 that Huyen/Phuc is serving tonight is a better vintage year than the 1982.
Château Angélus appeared in two James Bond: Casino Royal and Spectre- Click on LINK to read more details.
Maily, Phuc, Huyen, Tuan, Hoa, and me-Cheers!
Course #1-Caviar with bread and butter and Champagne
|
|
|
Cannot believe that Huyen and Phuc are serving over a pound of the best Caviar.
 |
 |
Toasted bread, butter, and lots of caviar! Talking about indulgence.
Course #2 -Pan seared foie gras negiri with blueberry sauce
 |
 |
Phuc in the kitchen cooking the foie gras.
 |
 |
Spencer putting the pan seared foie gras on top of sushi rice.
 |
 |
Foie gras negiri is the best combination!
|
|
|
While waiting for the foie gras negiri, I am pouring one of the best Sauternes: Château D'Yquem sur Saluces 1998
Side note: Château d'Yquem is a favorite of Hannibal Lecter.
In the novel Hannibal lecter tracked down and purchased a bottle of Château d'Yquem that was bottled in the year of Clarice Starling's birth as a 33rd birthday gift for her.
We all love this dish! The sushi rice goes so well with the foie gras and the blueberry sauce- to die for!
|
|
|
Course #3: Blue Crab salad
|
|
|
The blue crab is prepared by Spencer, The crab is really incredible, sweet, flaky, tender and with a hint of the salty ocean flavor.
Course #4- Wagyu beef Carpaccio with caper/parmesan cheese
This is Wagyu beef that Phuc ordered online served with shaved parmesan and fried Capers...
Celeriac remoulade is served on the side with the beef Carpaccio.
Course #5: Mushroom with pasta
Spencer also made a Pasta with mushrooms ala ASA.
|
|
|
Lovely dish! Great comfort dish to warm up your stomach on a cold night.
 |
 |
Opening the Château Angélus for the last dish.
Course #6: Culotte Wagyu (beef marbling score 9)
This is Phuc signature dish and he did not disappoint!
The beef is so delicious that it just melt in your mouth.
|
|
|
Close look at the dish.
Brussels sprouts with Apple and Bacon also prepared by Spencer.
Desserts
For desserts, Spencer made cannelés, a specialty of Bordeaux, France.
They are these golden and crispy cakes with a custardy center, flavored with a hint of rum and/or vanilla.
|
|
|
I always love cannelés because of their crunchy exterior and custardy center. Perfect with a hot cup of coffee!
Kudos to Phuc and Spencer for cooking in perfect unison and giving us an excellent meal!
Thank you for giving us a chance in a lifetime to have the occasion to drink a magnum 1998 Château Angélus which is impossible to get and the best ChâteauD'yquem Sauternes.
Cheers to good friendship!
Merry Christmas and happy holidays!
Filed under: Dinner Parties
