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Robin Garr

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Michel Chapoutier Wine Dinner May 24 at Brasserie Provence

by Robin Garr » Mon May 15, 2017 9:31 am

Michel Chapoutier Wine Dinner at Brasserie Provence
With Certified Specialist of Wines Katie Benjamin from Terlato Estate &
Certified Sommelier Jonathan Kiviniemi from Heidelberg Distributing
Wednesday May 24, 2017
Brasserie Provence offers a Michel Chapoutier Winery Tour of The Rhône Valley with a 4-Course Wine Dinner Featuring All Reds on Wednesday May 24th at 6:30pm. Certified Specialist of Wines Katie Benjamin from Terlato Estates and Certified Sommelier Jonathan Kiviniemi from Heidelberg Distributing will explore a variety of wines from Chapoutier, a house that cultivates its vines with the greatest respect for the natural balance of the soil since 1808.

Chef Patrick Gosden has designed a delicious menu to complement these wines, starting with a Duck Confit Ravioli served with "La Ciboise" Rouge. A second course including Grilled Merguez Sausage and Tri-Color Pearl Couscous Salad is paired with the Crozes-Hermitage "La Petite Ruche". The Entrée of Barbequed Beef Spare Ribs with a Macaroni Smoked Gouda Potato Wrap & Radicchio Spring Slaw will be accompanied by the Châteauneuf-du-Pape "La Bernardine", one of France's most historic and famous wines. And finally, the dinner will end with a decadent Chocolate Cake - the perfect pairing for the Banyuls, a fortified Grenache wine. 

The dinner is $75 per person plus tax and tip. Reservations are required and can be made by calling 883-3153.

Wines will be available for purchase with 15% discount through Westport Whiskey & Wine.

Brasserie Provence is located at 150 North Hurstbourne Parkway, Louisville, KY, 40222.
Please visit us at www.brasserieprovence.com

Dinner 6:30PM

First Course
“La Ciboise” Rouge, Luberon 2013
Duck Confit Ravioli
Sun-Dried Tomato, Green Pea Shoots
Frondosa Farms Oyster Mushroom Sauce

Second Course
Crozes-Hermitages “La Petite Ruche” 2013
Grilled Merguez Lamb Sausage
Whole Grain Mustard
Tri-Color Pearl Couscous Salad

Entrée
Châteauneuf-du-Pape “La Bernardine” 2014
Barbequed Beef Spare Ribs
Macaroni Smoked Gouda Potato wrap
Radicchio Spring slaw

Dessert
Banyuls 2014
Decadent Chocolate Cake
Chocolate Genoise, Dark Chocolate Mousse, Chocolate Ganache

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