On Thursday, May 10th, we are making a return trip to Bordeaux! Please join us for an unforgettable evening as Chef Michael has created a menu inspired by the great French Chefs. Dan Greathouse of Heidelberg will be joining us to discuss the amazing offerings from Chateau Lynch-Bages; one of the greatest producers of Bordeaux with the wine being produced here classified as one of eighteen Fifth Growths in the Bordeaux Wine Official Classification of 1855!

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Amuse Bouche

Salmon & Sorrel by Chefs Pierre & Jean Troisgros

The brothers were brought up in the sacred eulogies of the great French cuisine. At age 15, both entered the kitchen almost "as one enters religion". Jean was trained in Paris, Pierre at the Hôtel du Golf in Étretat in Normandy. They both worked alongside Chef Paul Bocuse for many years.

2015 Chateau Villa Bel-Air Graves Blanc

The wine is a pale yellow colour with green glints. Delicate aromas of tropical fruits, grapefruit and litchi complement the subtle notes of vanilla and butter caramel, endowing the palate with a perfect balance between fat and acidity. The elegant finish is marked by freshlemony notes.

One

Soup aux Truffe by Chef Paul Bocuse

truffles, foie gras, celery root, pâté feuilletée

Monsieur Bocuse was widely considered one of the most prominent chefs associated with nouvelle cuisine and a mentor to many great chefs around the globe. 

2014 Echo De Lynch Bages 

Château Haut-Bages Averous was the name of the former Pauillac estate acquired by André Cazes and was the domaine's second wine from 1976 onwards. It was renamed Echo de Lynch-Bages as of the 2008 vintage in order to affirm its relationship with the Grand Cru Classé.Its name Echo refers to the nymph from Greek mythology who was deprived of speech by Hera as a punishment for distracting her when Zeus wished to consort with beautiful mortals. As such, although Echo de Lynch-Bagesis not the first to speak, it shares the first wine's elegance and character. Like its big brother, Echo de Lynch-Bages displays the characteristic taste, aromas and length of Pauillac wines. As an echo of the first wine, it receives the same care and attention from the vine to the cellars. It is the result of a selection of Lynch-Bages' youngest vines and specific plots which represent between 25 to 40 % of the harvest depending on the vintage. Echo de Lynch-Bages is round, soft and seductive in its youth with outstanding potential for bottle age.

Two

Spring Tartine by Chef Alain Ducasse

radish, peas, asparagus, tomato

Alain Ducasse is the chef/owner of multiple Michelin Guide rated restaurants. With a total of 21 stars, he is one of the most decorated chefs in culinary history. 

2012 Paulliac De Lynch-Bages 

Deep colour with red fruit aromas, yet very earthy forest herbs and cedar with elegant overtones of well-integrated oak. This wine is driven with dark red fruits and ends with a nice wave of cassis.This wine has soft tannins, a light and smooth oakiness, a silky texture in the mouth with great complexity.

Three

Coquilles St. Jacques by Julia Child

scallop, roasted garlic, swiss cheese

Julia Child is recognized for bringing French cuisine to the American public with her debut cookbook, "Mastering the Art of French Cooking".

2012 Chateau Cordeillan-Bages 

The two hectares of the small Cordeillan-Bages vineyard sit to the south of Pauillac on a gravelly ridge of the Bages plateau. Château Cordeillan-Bages is produced by the winemakers of  Chateau Lynch-Bages. Powerful and elegantly classic, this wine's complexity increases over time. The wine can be enjoyed at our restaurant but is also available for sale at many reputable wine merchants.

Intermezzo

Fennel & Coriander Crème Brûlée

Four

Confit Byaldi by Chef Michel Guérard

eggplant, tomato, squash, balsamic

French Chef Michel Guérard created Confit Byaldi as a variation of the traditional French dish ratatouille. You may also recognize this preparation as the namesake dish in the movie Ratatouille.

2011 Chateau De Lynch-Bages (5th Growth)

This is a luxurious wine that's opulently rich. Ripe black fruits dominate, lending fullness to the firm structure in the backdrop. It's a wine with great potential, density and weight. Touches of chocolate and licorice combine with flavors of dark plum, toast and spice. Drink from 2018.

Five

Tarte aux Pommes Rose by Chef Alain Passard

apple, cinnamon, vanilla, pâté sablée

Alain Passard is a French chef and owner of the Michelin three star restaurant L'Arpège in Paris. The chef is currently utilizing only fresh vegetables which are delivered which are delivered every morning and then used on an entirely new menu eery night. 

2015 Chateau Romieu-Lacoste Sauternes 

Lush nose with apricots and apple compote. Creamy and voluptuous but has good underlying acidity to cut the rich stone fruits. Vigorous and long. Drinking Window 2015 - 2030.

 

Price is $125* per person. Seats are limited, so call and make your reservations today!

Dinner served promptly at 7:00

Please feel free to join us earlier for cocktails

440.331.0800

*tax and gratuity are not included

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