Visit: 13 September 2019, lunch for two.
Awards: 3 AA Rosettes
Longueville Manor is the only AA Five Red Star hotel in Jersey and is a member of the exclusive Relais & Châteaux worldwide collection of luxury hotels and restaurants. It is a fabulous boutique hotel, hidden away in an 18 acres estate with superb food and a remarkable collection of wine.
We visited for lunch and chose the set lunch menu. The main course of grilled fillet of plaice with crushed Jersey Royals, broad beans, smoked haddock rissole and a warm tartare sauce was outstanding.
The Food and Menus:
Executive Head Chef Andrew Baird joined Longueville Manor in 1990.
He has written an excellent fish recipe book “Recipes from the Sea” which has a forward by Michel Roux Senior.
Andrew received a cooking score of five in the Good Food Guide 2016, and they described his cooking as a ‘who’s-who of Jersey produce served in intricate yet not over the top dishes’.
Although the hotel is just off a main road, you enter a paradise of luxury and tranquillity in 18 acres of picturesque countryside that make up the estate:
The 15th Century oak panelled dining room:
The wine cellar was designed by Sorrells Custom Wine Cellars and has unique redwood racking. There are over 4000 bottles in the collection, including a collection of Burgundy wines, ten vintages of Domaine Ramonet Montrachet Grand Cru, including the rare 1986 and wines from Bordeaux – Château Palmer 1970, Château La Tour 1995 and Château Mouton Rothschild 2010, as well as a wide selection of New World wines:
To accompany our lunch, I chose a Louis Latour Macon-Lugny Les Genievres 2017 from France. This is a great value for money Burgundy Maconnais white wine that scores a 3.9 / 5 on Vivino. There are citrus and lemon notes, with peach, apple, oak and vanilla in the background. It’s a Chardonnay grape with crisp minerality.
For the dessert wine we enjoyed a glass of Casas del Bosque Riesling Late Harvest 2015 from Casablanca Valley, Chile. This botrytis affected dessert wine scores an impressive 4.1 / 5 on Vivino. It has a light gold colour, with aromas of mandarin, honey and apricots. It was perfect with the crème brulee: