A Special Henriot Wine Dinner
With Katie Parker of Maisons and Domaines Henriot Imports
Thursday, September 27, 2018, 6:30 pm
Join us as we welcome Ms. Katie Parker, Regional Sales Manager of Maisons and Domaines Henriot America to Chez François for a spectacular wine dinner.
Established in New York City in 2005 by the Henriot family, Maisons and Domaines Henriot America is an import company specializing in the distribution, sales and marketing of high-end wines produced by wineries which are references in their own region. Representing centuries of family winemaking expertise, the portfolio includes from France, Champagne Henriot, Bouchard Père & Fils (Côte d’ Or, Burgundy), William Fevre (Chablis, Burgundy), Château de Poncié, (Beaujolais, Burgundy) Tuscany, Italy Producer, Tenuta Di Ghizzano and Beaux Frères of Willamette Valley, Oregon.
Golden Heirloom Beets & Lake Erie Creamery Goat Cheese Napoleon, Alaskan Red King Crab
Layered golden beets with Lake Erie Creamery Goat cheese, topped with Alaskan Red King Crab, garnished with micro greens and finished with a beet reduction.
Champagne “Blanc de Blanc”, Henriot, Champagne, France, NV
Coquilles Saint Jacques à la Parisienne
Sautéed Maine Sea Scallops, served in a fish velouté sauce, with mushrooms, shallots, Dry Sack Sherry, and Parmigiano-Reggiano cheese, served in a sea scallop shell with duchess potatoes.
Chablis “Fourchaume”, Premier Cru, William Fevre, Burgundy, France, 2015
Chablis “Bougros Cotes Bouguerots”, Grand Cru William Fevre, Burgundy, France, 2015
Chilean Sea Bass, Veronique
Sauteed Chilean Sea Bass poached in Verjus served with Plugrá® butter with grapes and toasted California almonds.
Beaune “Clos St. Landry”, Premier Cru, Bouchard Père & Fils, Burgundy, France, 2015
Beaune du Chateau “Blanc”, Bouchard Père & Fils, Burgundy, France, 2015
Champignons Savages de Saison, Beurre Plugrá®
A fall tasting of seasonally fresh sautèed wild mushrooms with Plugrá® butter served over wild mushroom risotto.
Beaujolais Cru, Château de Poncié, Burgundy, France, 2015
Super Tuscan “Veneroso”, Tenuta Di Ghizzano, Tuscany, Italy, 2013
Pot-au-Feu, Fall Vegetables
A combination of wild boar, duck, and veal served with stewed seasonal vegetables and cannellini beans in a rich veal and vegetable broth and crackling brioche.
Beaune du Chateau “Rouge”, Bouchard Père & Fils, Burgundy, France, 2015
Pinot Noir, Beaux Frères, Willamette Valley, Oregon, 2015
Le Corton Grand Cru, Bouchard Père & Fils, Burgundy, France, 2012
**Supplemental $15 2oz. pour**
A Frech Cheese Course