Bourgogne - Monthly Food & Wine Conference Dinner

The Culinary Institute Lenotre Students featuring Chef Olivier Burgos

Truite de mer fumée, Blinis de sarrasin

Smoked Ocean Trout, served with Buckwheat blinis and shallots cream

1 - Domaine Romanin, Mâcon Solutré-Pouilly, Chardonnay – 2018

Cabillaud au lard, Beurre blanc à l’estragon

Roasted cod filet wrapped in bacon, served with a tarragon Beurre Blanc, and Savoy cabbage

2 - Régnié Authentique, Domaine de la Ronze Beaujolais, Gamay – 2018

Filet de canard aux cerises

Pan roasted duck breast, served with Kirsh infused Cherries and sweet & sour Pinot Noir sauce

3 – Domaine du Prieuré, Hautes-Côtes de Beaune, Pinot Noir – 2019

Contre Filet de Boeuf garnis à la Bourguignonne

Grilled Beef sirloin, served with a classical Burgundian garnish of Mushrooms, pearl onions and lardons

4 - Domaine du Prieuré, Savigny les Beaunes “Les Gollardes”, Pinot Noir -2017

Tarte Chocolat Praline, Glace Caramel

Dark chocolate and caramelized Almond Tart, served with a Toffee Ice cream

5 – Bourgogne Jean-Philippe Marchand, Pinot Noir - 2018

$95 Per Person All Inclusive - 5 Wines - 5 Courses

Tax and Service included

*Tickets for this event are non-refundable.*