June 03, 2015 Scotland UK Europe

Dinner at Chiva’s Linn House Keith

Gathered around the long dining table, 12 people were ready to enjoy a fine dinner. Welcomed to the Chivas Linn House, tonight's dinner was special, a strong welcoming to the world of whiskies.

A complete set of cutlery, Silverstein, three crystal glasses, a table napkin and its silver ring as well as a fork and spoon for dessert. Two chandeliers with there lit candles, a warm lighting, calm and serenity inside a room with rich history.

chivas-linn-house-dinner72015-06-03-09-46-59

Wines of the night:

  • Brancott Estate, Letter series, Sauvignon Gris, 2013.
  • Jacob's Creek, St Hugo, Cabernet Sauvignon, 2008.

Tonight's menu:

  • Roasted parcel of goat's cheese and a wild garlic confit of mixed peppers, rocket and pomegranate salad with walnut oil dressing.
  • Seared fillet of Barbary duck, sweet potato, onion and olive compote, pomme Anna and a green peppercorn sauce.
  • A creme Catalan brûlée with lavender shortbread biscuits.

Dinner is served:

  • A round plate filled with a square of fried bread filled with white cheese, surrounded by a portion of green leaves and a light pomegranate sauce. Crunchy and oil-free, the fresh bread hosts a generous portion of hot cheese. The sauce adds a touch of sweetness, while the arugula leaves add texture and style. That's a tasty plate indeed, and a perfect way to leave a positive first impression.

Before moving to the second plate, allow me to tell you about the bread, fresh and served warm, with a lightly crunchy envelope and warm heart as well as the wine, lightly bubbly, fruity and aromatic with floral notes. 

  • The second plate made its entrance. Delicious! A round plate on which is served a tender portion of seared filet of duck lying in a bed of toasted potatoes, with caramel on the side and a sweet potato. Amazing, really amazing. The different textures and ingredients are fantastic. Super crunchy potatoes, sweet pomme Anna, a quail egg for a touch of finesse and the caramelized onions for the sweetness. That's fine food indeed. The onions are mixed with black olives, I loved the little details. The sauce is what makes the difference, green peppercorn sauce to upscale this plate from normal to fine dining. Bravo chef.

chivas-linn-house-dinner232015-06-03-09-51-41

Prepared by Chef Erik Obri, dinner was exquisite. Two thumbs up chef.

  • Best for last, dessert was exquisite. A clay pot filled with creme brûlée, a caramelized layer of sugar with a subtle burnt flavor covering a cream filling. A smooth cream, with crunchy bits crumbling under the teeth while a fresh sweetness caressed my palatal buds. Wait until you've tasted the cookie. Impressive! A light and airy cookie with a background flavor of lavender. I don't know what the chef's background is, but believe me he's really good.

First night, first dinner and first impression, a superb first impression which I believe will continue for the days to come.

Chivas Linn House Keith: A Traditional Scottish Dinner

Categories: Reviews




PREVIOUS ARTICLE

Hawksmoor in London: A Popular Place for a Reason

NEXT ARTICLE

The Beazbee: A Flavorful, Cozy Breakfast




been there? what was your impression? (0/10)

0
happy
0
good
0
euhh
0
meh!
0
nah!
0
never again