Being invited to a Becasse degustation dinner was an exciting invitation indeed. Not just because it came directly from the Becasse chef Justin North but also because this was my first degustation there. Becasse holds degustations every month matching different wine regions with food and this one was the Languedoc-Roussillon region of France and tonight’s dining companion is Rebecca.
Canape: Sardine mille feuille
I did like the strong sardine flavour but I should confess now that I didn’t fall head over heels in love with this. I thought the puff was a touch dry because it was so voluminous compared to the sardine and longed for something in the centre of it.
Bread: Green olive and lemon thyme olive bread served with 2005 Caves de Sieurs d’Arques, Blanquette du Limoux, Roussillon (a mix of Chenin, Sauvignon and Chardonnay)
The green olive and lemon thyme bread is like an olive foccacia with a light lemon flavour. It comes with the olive oil gel with black salt and really comes into its own with it. We adore it so much that when they ask me if I’d like more, after some initial hesitation at excess carb ingestion, I nod a resounding yes.
Amuse bouche served with 2005 Caves de Sieurs d’arques, Blanquette du Limoux, Roussillon
Our amuse bouche is an Oyster with lime caviar. The lime caviar is made with molecular gastronomy techniques and is the exact size of ocean trout roe. Inside the liquid is more viscous so there’s less of a liquidey pop than you get with roe but more a slow oozing onto the tongue. And it’s good, oh so very good.
Assiette Montpellier served with mas des Bressades, Cubee Excellence, Costieres de Nimes
Our Assiette Montpellier was escalopes of marinated rouget and scallop with rouget jelly, carrot emulsion, carrot and orange sorbet, sesame filo, petite herbs and Spring flowers and radish sprouts. Now I knew this one would be interesting with the quenelle of carrot and orange sorbet with the fish and tiny scallops. Whilst Rebecca initially hesitated with the differing temperatures, I thought it was wonderful, especially when the sorbet had melted a little and became a cool sorbet “soup” with glistening rouget jelly, soft scallops and rouget. Texturally this was heaven. I did need a spoon to scoop it up though once it melted and we used the bread to mop up the last precious drops of this. This wine was interesting with almost a blue cheese aroma and it was very creamy on the tongue. It was 70% Roussane, 20% Viogner and 10% Grenache Blanc.
Bourride served with 2006 Domaine de l’Arjolle, Equinoxe, Vin de pays des Cotes de Thongue ( (Viogner, Sauvignon and Muscat)
Probably my favourite dish of the night, this was a modern reinterpretation of a classic fish stew. It was a delicate fish stew of mussels, clams, prawns and ocean jacket, light bisque emulsion, aioli foam, gremolata puree and petie cress. Not so much a stew, the seafood was perfectly cooked and even though you’d think seafood is a light dish, the prawns and aioli foam and bisque emulsion gave it an unexpected richness.
Terrine Cassoulet served with 2006 Domaine Singla, Passe Tempes,Cotes du Roussillon (100% shiraz)
Cassoulet is usually an exercise in richness so a terrine version is a clever way of giving us a taste of cassoulet without loading us down. It’s a gorgeous plate with a brickwork look Mosaic of confit duck, chorizo, smoked hock and pancetta with 4 types of beetroot with beetroot jelly, beetroot compote, a disc of beetroot gel and a slice of beetroot. The beetroot is sweet and accompanies the terrine well and gives it a lightness whilst we’re still getting the unmistakeable cassoulet experience.
Lamb Perpignon served with 2007 Domaine Clavel, Less Garringues Coteaix de Languedoc (Grenache, Shiraz and Mourvedre)
This was our last savoury dish and it smelt ambrosial as it was set down in front of us. It was an aromatic braised lamb neck, confit belly and smoked fillet with grilled asparagus, fondant potato, burnt butter and rosemary jus. It’s rare to see lamb’s belly on the menu as I am used to seeing pork belly. The slow braised neck and confit belly were absolutely lip smackingly delightful. I adore long, slow braises which serve to make the meat so rich and tender. The wine is wonderfully smooth and even though I’m not a huge red wine drinker, I did like this.
We did enquire a little about the golden tomato and olive oil sorbet and they kindly brought us out a little sample. The golden tomato and olive oil sorbet are sublime together and not overly sweet, still true to their natural flavour. I loved the way that it slid down my tongue and down my throat. It’s hard to describe but it really does provide such an amazing sensation.
Sphere of chocolate and cherry served with 2007 Mas Amiel Murray (Granache, a sparkling red dessert wine)
Dessert time! And it’s a very large and rich dessert with a chocolate and cherry. The dessert had a soft black forest sponge, ganache puree, cherry and raspberry sorbet. I could only finish half of this, try as I did as the richness got the better of me. It was an ice cream like texture with crunchy chocolate crumbs on the outside and a centre of frozen cherry gel. I adore fruit desserts so I love the cherries, raspberries and sorbet which are so perfectly placed on the plate. What is surprising is the dessert wine which is a sparkling red and it’s fantastic.
Petit Fours: Vanilla Shortbread, Chocolate macaron and Poached pear financier
With the coffee comes the petit fours arrive. The vanilla shortbread is nice and lightly baked, the chocolate macaron ganache is unfortunately melted so it’s best prised apart and eaten in case of spillage (and I probably didn’t need any more chocolate after dessert). The poached pear financier is delightfully light and eggy. The coffee is excellent.
The next degustation evening is on Monday 12th, Tuesday 13th with the world of the Pyrenees and Gasconi, South and South West France. 6 courses including matched wines $130 per person.
NQN dined as a guest of Beccase.
Becasse
204 Clarence Street, Sydney 2000
Telephone: +61 (0)2 9283 3440
If you enjoyed this post, why not share it with your friends?
What is NQN up to now? 
NQN on Facebook
RSS
32 Comments | Add your own
All that delicious seafood!! And I can never seen such magnificent plating without giggling at the image of big burly chef-men plating them behind the scenes…
I really need to figure out how to make lime caviar… another great restaurant review full of so many inspiring food ideas.. thanks!!
Looks like a fantastic meal, I love the Perpignan Lamb course. I hope to get back to Languedoc region soon.
This looks like a very special meal. I saw Justin’s cooking demonstration at Taste of Sydney and was very impressed. I like unique take on classics like Cassoulet. I must say I was surprised when I looked at the price at the bottom of your post as I consider $130 for a degustation with matched wines a great deal.
Lucky you!
i love oysters and the Oyster with lime caviar sounds very interesting.
Everything looks so delicious. I know t is only breakfast now but I could devour the lot.
I just can’t bring myslef to terrine…
So many points for creativity and presentation. It sounds like a wonderful dining experience.
Must be something special to be invited to dine by the head chef of a restaurant such as his (for free, I’m guessing?)
All the dishes look so nicely presented. Especially like how striking the beetroot looks on the terrine dish.
I Heart degustation menus as I like to try a little of everything! This one at Becasse looks inviting indeed and I’m tempted, make that very tempted to book myself and husband
HAPPY EASTER LORRAINE AND MR.NQN.
Not bad at all! Reasonably priced too. Just reading your descriptions of everything… I can just imagine all those flavours and textures in my mouth… *drool*
Happy Easter darling!!!! I am still salivating over the oyster…. oysters over ice… with some cocktail sauce…. YUM
My hand is up for some of that dessert! What a great opportunity to try out some lovely food.
Wow that sorbet is certainly interesting. How nice of them to let you try it. All the food looks delicious.
hi nigella
i am in a rush and I will come back but just to tell you that i browsed your post and it reminds me my last vacation close to Nîmes in Languedoc ROussillon !!beautiful area of History and good food!
pierre
All the food looks wonderful and very reasonably priced.
Happy Easter NQN and MR NQN
Ohhh a Becasse degustation – I bet every part of it was just heaven! The lamb’s belly dish is the most attractive: it looks like a forest of deliciousness!
This is a seafood-lover’s dream come true…My brother is LOVE this place! He’s willing to drive 20 hours to go to a good seafood state, so why not Australia? Hee hee…
Hi Lorraine!
Heard soo much about this place. My ex-boss dined with Justin North a few months ago, I even wrote the thank you letters! shhh, don’t tell.
Hope your easter is treating you great!
Awww, ive always wanted to go to Becasse, haven’t had the chance or $$ yet! But hopefully soon!!! Happy Easter!
Love how beautiful the plating is! Must have tasted so special!
The lamb and dessert look incredible.
That sorbet sounds interesting too. Would be keen to try it.
The food is all presented so elegantly, Lorraine! My favorite presentation is the Lamb Perpignon, it reminds me of a little forest!
Lovely! How extravagant. Also, your mention of sparkling red has given me a sudden craving!
This is a nice restaurant with a tasty menu. I like to try their food one day…
as promised I have looked again at your post : I am in awe in front my pc and see how this chef can be creative ; i am amused by the cassoulet terrine as I believe this is only meat here as in cassoulet you have the beans which makes the dish so aprt : th rest is really sublim and i take note of the way the bourride is presented ; only one thing puzzles me is the name of the restaurant ; a becasse is a kind of goose/ poultry but it also means a kind of stupid girl ;so a strange name for a restaurant indeed!!
Will you go to others meals : Pyrénées and Gascogne from which I am ?!! I am sure you will love the food treasures from my motherland!!!
have a good day !! Pierre
Wondering if Languedoc-Roussillon degustation will come up again? I have a past memories travelling close to the area last time and would prefer this degustation. It is repeat degustation each year?
That lamb looks delicious!
I love that they theme their degustations.
This is really terrible with all the amazing sounding food, but I really really want that bread. Great post
i think terrines are so nifty-looking. i need to start making more of those and i also need to start using the word ‘degustation’ more.
Hi Hannah-hehe yes it’s funny when they use things like tweezers too!
Hi deana-me too! I saw a chef make it once and it looked rather complicated!
You’re welcome!
Hi Sarah-I’d love to visit there after this meal!
Hi Mark-It sure was!
Yes it’s a great price I agree especially when paired with wines! 
Hi Simon-they were fantastic!
Hi Mary-hehe me too! I’ve finished dinner but it’s making me hungry again!
Hi Fiona-hehe you don’t like terrine?
Hi mlle délicieuse-It was amazingly good!
Hi Simon-Absolutely it is. Yes it was hard to capture well but it’s a stunning dish!
Hi Matilda-Oh you should! They have some great ones coming up!
Happy Easter to you and your hubby and family too! 
Hi angie-I know! I’m amazed at the price. It was fabulous
Hi Girl Japan-happy easter sweetie!
Hehe you are so funny 
Hi Anita-I agree, I only wish I had more stomach room for that dessert!
HiKatherine-I know, we were so chuffed that we got to try it!
Hi pierre-Oh fantastic! How fabulous and I’m interested to hear more!
Hi sandra-Isn’t it so well priced for that level of food! Happy Easter to you and your family Sandra!
Hi Trisha-It was indeedy! hehe you are so right
Hi sophia-I’m such a seafood monster too!
Yes why not indeed? Just a plane ride away!
Hi Sweets By Vicky-Oh how fantastic! Hehe your secret is safe
It is, I hope you’re having a great one! 
Hi aimee-yes hopefully soon and this is a good way to try the food and wine. Happy easter!
Hi Moya-It did! I felt very spoilt and lucky
Hi Marlo-Ahh well the next one will have different dishes but I’m sure they’re all worth it!
Hi Faith-Isn’t it just!
Hehe I know what you mean!
Hi Greedy Diva-Oh that was such a lovely wine!
Hi Arlette-Oh yes you should if you come to Australia!
Hi pierre-Oh fabulous, I’m so glad that you are impressed. But yes there are beans in there you might be able to see the creamy white beans. hehe well we knew about the name of the goose but not about the stupid girl!
I don’t know if I will go to the other meals but if I do, I’ll be sure to share them with you 
Hi Lilia-I’m not sure-who knows if he might if there is demand
Hi Phunk-Yes it’s clever isn’t it and so clever to match the wines too
Hi Alex-haha you are so funny. But the bread was excellent so I don’t blame you!
Hi grace-Haha two good aims for 2010!
Just as well it’s nearly tea time! This all looks just delicious and it’s made me so hungry!
Post a Comment