Tour de France - Monthly Food & Wine Conference Dinner

The Culinary Institute Lenotre Students featuring Chef Olivier Burgos

Salade Niçoise

Known as the “finest summer salad of all”. Green beans, Tomatoes, Bell peppers, Eggs, Tuna, Anchovies and Olives

Château Bellini en Provence, Coteaux Varois en Provence Rosé 2020

Vol-au-vent aux Fruits de Mer

Fish, shrimps, mussels and scallops braised and folded in a creamy velouté, served in a flaky puff pastry well.

Les Vignobles Ruhlmann Schutz, Riesling Cuvée Jean-Charles 2018

Canard à l'Orange

Duck breast roasted pink with classic Bigarade Sauce

Pinot Noir Jean-Philippe Marchand, Bourgogne Rouge 2019

Tournedos Rossini

Grilled beef tenderloin, topped with seared duck foie gras, served with pomme Maxim’s and Madeira sauce

Domaine du Père Caboche, Châteauneuf-du-Pape 2019

Assiette Chocolat

Selection of Chocolate Desserts

Caves du Prieuré, Crémant de Bourgogne (NV)

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

Tax and Service included

*Tickets for this event are non-refundable.*