Chez François presents

A 2021 Beaujolais Nouveau Celebration 

with James Francisco of Kysela Pere et Fils Imports
Friday, November 18, 2022 – 6:30 pm 

Join us Friday, November 18, 2022, as we co-host our 29th Annual Beaujolais Nouveau Celebration with Kysela Pere et Fils of Winchester, Virginia. National Sales Manager James Francisco will join us in a tasting of fifteen wines from his outstanding portfolio. Chef John D’Amico has created a six-course dinner to complement these wines.

Beaujolais Nouveau is always released the third Thursday of November, regardless of the start of the harvest. Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins. Our 2019 Beaujolais Noveau dinner will feature thirteen wines from Fran Kysela’s outstanding portfolio.

“My philosophy on wine is one based on quality. Nothing else matters but the quality of the juice in the bottle. I look for wines that are true to type and classic in their flavors. I prefer wines that are fresh and bright and show good fruit/acid balance. I am not a new oak person, feeling that too much wood obscures true regional character. The wines I select are focused and on target. There is nothing more exciting than tasting a wine that hits the mark.” -Fran Kysela

Apéritif Wines

Falanghina del Sannino, Fortezza, Campania, Italy, 2021
Albariño,  Valmiñor, Rias Baixas, Spain, 2021

Sweet Dumpling Squash & Curry Soup

Cream of sweet dumpling squash and curry soup garnished with a Maine Sea Scallop.

Graves Blanc, Château Crabitey, Graves•Bordeaux, France, 2019
Pouilly – Vinzelles “Les Quarts”, Vignobles Trouillet Lebeau, Mâconnais, 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.

Viognier Blanc , Domaine Grand Veneur, Rhône Valley, France, 2021
Pinot Gris, Domaine Wolfberger , Pinot Gris, Alsace,  France, 2021

Pekin Duck Cassoulet, Duck & Cherry Consommé

Roasted Pekin duck Breast served over a Napa cabbage timbale filled with white beans, cherries and duck confit, sauced with a Luxardo cherry glace de viande, topped with a splash of duck consommé.

“Nouveau” Beaujolias, Manoir du Carra, Beaujolais, France, 2022
Beaujolais Cru “Brouilly”, Manoir du Carra, Beaujolais, France, 2020
Maranges Rge “La Fussiere” 1er Cru, Bertrand Bachelet, Burgundy, France, 2019

Carré d’Agneau, Butternut Squash

Roasted Colorado lamb chop, topped with an herb crust, butternut squash and root vegetables finished with a lamb glace de viande.

Châteauneuf du Pape “Vieux Terron”, Alain Jaume, Rhône Valley, France, 2019

Rioja “Reserva” Luis Canas La Familia ,Rioja, Spain, 2016
Brunello di Montalcino, Collemattoni , Tuscany, Italy, 2016

Roast Tenderloin of Veal, Smoked Woodland Mushroom

Roast tenderloin of veal, served with herb risotto, topped with smoked woodland wild mushrooms, garnished with baby long carrots with a Pomeroy mustard glace de viande.

Château Des Landes  “Cuvée Prestige”, Lussac•St. Émilion, Bordeaux, France, 2018
Luccianus Amphore, Lussac •St Émilion, Bordeaux, France, 2020

Hazelnut Chocolate Crepe, Praline Chocolate Sauce

A Crepe filled with hazelnut Bavarian cream, topped with Chantilly cream and a praline chocolate sauce, toasted hazelnuts and seasonal berries.

Tawny Porto “20 Year”, Quinta da Boeira , Douro Valley, Portugal, NV

$185/Per Guest & Gratuity not included