Chez François presents

A 2023 Beaujolais Nouveau Celebration 

with James Francisco of Kysela Pere et Fils Imports
Friday, November 17, 2023 – 6:30 pm 

Our 37th year celebrating the arrival of Beaujolais Nouveau! This has been one of our longest events at Chez François, and it has always been a fun event featuring a collection of wines from our friend Fran Kysela’s import wine company. This year’s lineup will include eleven wines from France, Italy, and Spain, paired with a six-course dinner prepared by Chef John D’Amico and his staff. This dinner will sell out! For reservations call (440) 967-0630 or email

Soufflé au Fromage, Black Truffle and Quail Egg

A blend of Goat Cheese and Parmigiano-Reggiano cheese, oven-baked in a ramekin and topped with a poached quail egg and freshly shaved black truffles

Bordeaux Blanc, Maltus Ambre, Bordeaux, France, 2021
Sancerre Blanc “Silex”, Michel Thomas , Loire Valley, France, 2021

Maine Lobster Quiche, Truffle Hollandaise

A flaky pie crust filled with a savory custard with Maine Lobster, eggs, cream, shallots and Gruyère cheese with a truffle hollandaise sauce.

Vouvray, Clos Vigneau, Loire Valley, France, 2022
Vire-Clesse “Quintaine”, Guillemont Michel, Burgundy, France, 2022

Duck Agnolotti, Glace de Viande

Piedmontese raviolis, filled with roasted duck and root vegetables, finished with a red wine and root vegetable brunoise glace de viande.

Beaujolais-Villages “Nouveau”, Carra, Beaujolais/Burgundy, France 2023
Cru Beaujolais “Moulin a Vents”, Beaujolais/Burgundy, France 2021

House Cured Kurobuta Pork Belly, Red Wine Reduction & Cherry Preserve

Seared Black Berkshire pork belly simmered in its natural juices, served over roasted fall sqaush finished with a sangiovese reduction glace de viande.

Ribera del Duero “Crianza”, Arzuaga, Ribera del Duero, Spain, 2017
Brunello di Montalcino, Collemattoni, Tuscany, Italy, 2018

Veal Cochella, Red Wine Winter Truffle Sauce

Roulade of veal, stuffed with spinach and veal forcemeat, wrapped in applewood smoked bacon, served over wild mushroom duxelle, sauced with a red wine truffle sauce.

Lirac Rouge “Reine des Bois”, Mordoree, Southern Rhône Valley, France,2019
Château Des Landes “Grand Heritage”, Lussac St. Emilion, Bordeaux, France, 2019

Poached Bartlett Pear, Long Clawson English Stilton

Poached Bartlett pear in sauterne, flavored with cloves, nutmeg and cinnamon, served over an almond cookie with Madagascar French vanilla bean ice cream, sauterne coulis

Sauternes, Chateau Gravas, Sauternes/Bordeaux, France, 2020

$165/Per Guest

Tax and gratuity not included.
All pricing reflects a cash & check payment. A 2.75% non-cash/check adjustment is included in all other forms of payment.

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