Apart from the carriage catching fire, we had an uneventful train trip from Amsterdam to Colmar yesterday. The Grand Hôtel Bristol is easy to find as you can see it from the station platform. Advised by my friend Helen Savage (met on a freebee to Hong Kong earlier this year) we’d booked a hotel opposite the station. Dinner at the hotel restaurant <<Rendez-Vous de Chasse>> was as good as advertised. A Michelin 1 star establishment, it is definitely on the right side of the tracks even if there are two tatouage-piercing parlors on the block.

The Bristol

Colmar was founded by Charles the Fat in the 9th century and he held (as opposed to went on) a diet there in 884. To minimize the amount of French conversation with the waiter, we went for the Menu Saisonnier (€44) and started with the obligatory foie gras with bits of goose meat in the pâté to give the creamy texture some tactile grip as opposed to the flavour grip provided by a salad of rocket leaves and Purina baby formula (pear) served as garnish.

Main was chicken breast poached in Riesling and for dessert one of those combo platters: soufflé, chocolate mousse and marrons, a specialty of the establishment. Lots of amuse bouches (or amuses bouche) along the way (before starter, dessert and café) make a fixed menu the best value option.

To drink, a bottle of 2001 Grand Cru Riesling Schoenenbourg 2001 (€34) followed by a Grand Cru Rosacker 2007 (from the well-named Mr. Sipp, €34) while for dessert the sommelier comped us two glasses of Bernard Schoffit’s wonderful Rangen Gewürztraminer 2002 Vendanges Tardives (the third Grand Cru of the meal) but actually quite dry. When did you last see anything older than current release on an SA restaurant menu?

When the bill came, I asked the sommelier to add a 10% tip. “This is not America” said he quoting David Bowie. “OK then make it 5%” rejoined I. “Rather 20%” quoth he, not being the Wife of Bath but a Chaucerian figure for all that. Tomorrow, where those camp, twiddly Alsatian Riesling glasses come from…

Post-prandial Pendock

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