Jean Bousquet
Jean Busquet, the final stop of the day, was a fun and unusual treat. Lunch is served by Stephen Reiss, chef and raconteur extordinaire, who prepares the gourmet dishes in front of you. How he manages to juggle lively conversation and produce delicious treats at the same time is a mystery to me. His concoctions are wonderfully eclectic, and more than a little addictive.
First up is a foreigner´s take on the ubiquitous empañada, Stephen´s ´ham and cheese beggar´s purse´. It´s paired with a light and airy Rosé, and is an excellent amuse bouche to the meal. On its heels is ´a trio of tapas´, comprised of rich home-made humus, a succulent mini-burger and juicy chicken satay. The accompanying 2008 Reserve Chardonnay/Pinot Gris slakes my pallet with zesty lemon flavour. The main dish is a simple plate of tenderloin strips but oh, so tender, and covered with rich shiitake mushrooms. The bold Reserva Malbec ´08 complements the meat perfectly with dark, earthy flavours. A cheese plate with a 2007 Reserve Cabernet Sauvignon changes the pace, with soft, sweetly fruity tones. Finally, a heavenly banana and dulce de leche empañada arrives, with a 2008 Santa Bax sparkling by its side. The sticky sweetness of the dessert mingles elegantly with the bubbles. Chef Stephen has once again managed to conjure a five-course meal that wins the crowd, and we leave the kitchen counter comfortably full.
His cooking done, Stephen metaphorically dons his tour-guide hat and takes us around the deceptively expansive facility. The majority of the winery is still under construction but this just adds to the lively ambience. I am hooked by the hypnotic bottling paraphernalia. Hundreds of bottles spin and turn to the rhythm of hissing, clunking machinery. It´s fascinating to watch the process each bottle goes through as it is filled, labelled and corked.
Lunch is served by Stephen Reiss, chef and raconteur extordinaire, who prepares the gourmet dishes in front of you. How he manages to juggle lively conversation and produce delicious treats at the same time is a mystery to me. His concoctions are wonderfully eclectic, and more than a little addictive.
First up is a foreigner´s take on the ubiquitous empañada, Stephen´s ´ham and cheese beggar´s purse´. It´s paired with a light and airy Rosé, and is an excellent amuse bouche to the meal. On its heels is ´a trio of tapas´, comprised of rich home-made humus, a succulent mini-burger and juicy chicken satay. The accompanying 2008 Reserve Chardonnay/Pinot Gris slakes my pallet with zesty lemon flavour. The main dish is a simple plate of tenderloin strips but oh, so tender, and covered with rich shiitake mushrooms. The bold Reserva Malbec ´08 complements the meat perfectly with dark, earthy flavours. A cheese plate with a 2007 Reserve Cabernet Sauvignon changes the pace, with soft, sweetly fruity tones. Finally, a heavenly banana and dulce de leche empañada arrives, with a 2008 Santa Bax sparkling by its side. The sticky sweetness of the dessert mingles elegantly with the bubbles. Chef Stephen has once again managed to conjure a five-course meal that wins the crowd, and we leave the kitchen counter comfortably full.
Click here to see the winery.
