Paris Resto and Culinary: Closing dinner for Oenology Course

As you know if you read my previous post, I have just participated in the closing dinner for the Oenology course I have attended this year, held at La Taverne d'Antoine (see previous post). It took place in a restaurant in Saumur and the theme was "Pairing food and wines". Two tables of 15 people each had been set, very nicely. After a glass of Natural fermented Cremant Rose (sparkling rose wine) Domaine de la Grange Tiphaine Damien Délécheneau, at Amboise, in Touraine, Cuvée "Rosa, Rosé, Rosam". This was a fun experience, and after a glass we were ready to move into the meal.
It started with a salad served in a giant "verrine". The salad mixed textures and flavors: Dices of salmon, crumbs of ginger crumble, rocula, and chive flavored cream cheese. We had a chilled white wine from Bouches du Rhône, Domaine La Coste "Version Nature", a perfect match.

Then we had the main course, a rose pork tenderloin, served on a bed of "frise" (culry) cabbage and fork mashed potatoes, bathing in a sauce of "ancienne" style moutarde. A slice of well cooked "andouillette" was served. Those who tasted it, said it was a sharp addition to the dish - but I did not taste it, I really do not like andouillette, a sausage done with the colon and the stomach of the pig. Too much! The pork was served pink, which came as a surprise; traditionally, pork is served well done. It was delicious.
We had a young and vigorous red Vin de Pays des Maures, "Cuvée des Aubrégades" 2006, Domaine de Turennne, Philippe Bénezet at Cuers (83) in the Luberon area, made 100% with Syrah grapes. During the meal, we also tasted a Côtes du Lubéron Cht des Eydins Serges Saignon "L'ouvière" 2005 at Bonnieux (84), for the sake of compairing two similar yet very distinct wines.

Then came salad and cheese. The endives curry flavored salad was served in a glass, and there was a slice of Brie de Maux next to it, with a line of prune puree and sesame seeds. Too many different flavors in the same plate as far as I am concerned, but it looked very nicely.
We tasted a full bodied red Beaujolais 2005 Cuvée "La Gaurde" de Bruno Debize, which was delicious.
A pinapple carpaccio with a scoop of pineapple sherbert and a passion fruit "coulis" was our desert, which was wrapped in a sweet white Côtes de Duras 2005 made by Nadia Lusseau Cht Ht Lavigne at Monestier.