Chez François presents a St. Valentine’s Wine Dinner

Saturday, February 12, 2022

First Course 

Fruit Wood Smoked Salmon & Peekytoe Crab Timbale, Malossol Osetra Caviar

Smoked salmon timbale filled with Peekytoe crab, Crème Fraîche and Malossol Osetra caviar, citrus vinaigrette.

Rosé Brut “De Nit”, Raventós i Blanc, Conca del Riu Anoia·Catalunya, Spain NV
A lovely, fresh, crisp sparkling Rose from this legendary Catalan producer. The supple, lees-y complexity is underscored by the taut, mineral backbone

Second Course 

Butternut Squash & Curry Soup, Maine Diver Sea Scallop      

Cream of sweet dumpling squash and curry soup garnished with a Maine Sea Scallop and a quenelle of butternut squash topped with micro greens.

Le Petit Marquis de Pennautier “Blanc”,  Domaine lorgeril,
Vin de Pays D’oc, Languedoc, France, 2020
Yellow wine with powerful aromas, pineapple, vanilla, passion fruit and dried apricot. Beautiful presence on the palate with a beautiful freshness. A blend of Chardonnay, Viognier and Sauvignon Blanc.

Third Course 

Sautéed Chilean Sea Bass, Asian Pear & Lemon Verbena Salsa Cruda

Sautéed Chilean Sea bass sprinkled with citrus essences of lemon, lime, and orange, served with an Asian Pear, cucumber, and lemon verbena salsa cruda, finished with a toasted almond Plugrá butter sauce.

Cassis “Blanc”, Domaine du Bagnol, Cassis, France, 2019
This is a sophisticated white wine made from Ugni Blanc, Clairette Blanc and Roussane. The aromas are driven by pears and quince. The minerals are subtle at first but grow on the palate.

Fourth Course 

Char-Grilled Hudson Valley Quail, Mountain Huckleberry Glace de Viande

Char-grilled breast of quail filled with a huckleberry & root vegetable stuffing, sunchoke mousseline, finished with a mountain huckleberry and quail glace de viande, sunchokes curls.

Châteauneuf-Du-Pape “Vieux Terron”, A. Jaume, Southern Rhône Valley, France, 2019
Brandy-soaked black cherries and crushes of basalt introduce this intensely fruity but peppery, salt-rimmed red. A blend of 85% Grenache, 10% Syrah and 5% Mourvèdre, it’s concentrated but maintains a mineral freshness and lovely violet perfume. Edged with soft, silky tannins.

Fifth Course 

Roasted Certified Angus Beef Tenderloin, Roasted Bone Marrow Chimichurri

Roasted tenderloin of beef, with lyonnaise fingerling potatoes, topped with a seasonal wild mushroom cabernet Sauvignon wine sauce, garnished with roasted bone marrow.

Ribera del Duero “Reserva”, Torre Albeniz·Torremilanos, Ribera del Duero, Spain 2016
The very classical 2016 Torre Albéniz Reserva is generously oaked, ripe without excess and with the freshness from 2016. Aromas of black fruit with balsamic and toasted touches. On the palate it is soft, silky, mineral and intense.

Sixth Course

Chocolate Mousse, Cherries François

Rich chocolate mousse with marinated cherries in a Port wine sauce.

Recioto della Volpolicello, Terre di Verona, Verona, Italy, 2018
The nose opens with an aromatic bouquet, with hints of cocoa and vanilla, enriched by pleasant spicy notes of dried grapes. On the palate it is sweet, but balanced by acidity, which leaves the mouth clean and full-bodied. 


$150 per guest, Tax & Gratuity not included

More about this evening's wines...

Rosé Brut “De Nit”, Raventós i Blanc, Conca del Riu Anoia·Catalunya, Spain NV

A lovely, fresh, crisp sparkling Rose from this legendary Catalan producer. The supple, lees-y complexity is underscored by the taut, mineral backbone.

The Raventós i Blanc estate, which is comprised of 90 hectares of woodlands and vineyards, was founded in 1497 and has been passed on through the family to the present day – each generation involved in wine making and grape growing. It was a member of the Raventós family, Josep Raventós Fatjó, who made the first Cava in 1872. In 1984, on the family estate, Josep-Maria Raventós I Blanc founded the winery as we know it today with a singular focus on achieving the highest quality wines. Today, the father and son team of Manuel and Pepe Raventós (Josep-Maria’s son and grandson) work side by side, continuing the prestigious lineage of this remarkable estate. In December 2012, Raventos i Blanc took an important step in its evolution, leaving the Cava DO and creating a new designation, Conca del Riu Anoia. This small geographical area will convey strict viticultural traditions, the strength of the land, the unique, indigenous grape varieties and the characteristics of the soils.

Le Petit Marquis de Pennautier “Blanc”,  Domaine Lorgeril,
Vin de Pays D’oc, Languedoc, France, 2020

Yellow wine with powerful aromas, pineapple, vanilla, passion fruit and dried apricot. Beautiful presence on the palate with a beautiful freshness. A blend of Chardonnay, Viognier and Sauvignon Blanc. 

This elegant Château was founded in 1620 by our ancestor Bernard Reich de Pennautier, and has always been a welcoming place, where hospitality and art-de-vivre promoted ever since. Family-owned and operated since the beginning, it is a high place of wine heritage and art-de-vivre in Occitanie.

Cassis “Blanc”, Domaine du Bagnol, Cassis, France, 2019

The sub-region of Cassis is located in Provence in the south of France. This is a sophisticated white wine made from Ugni Blanc, Clairette Blanc and Roussane. The aromas are driven by pears and quince. The minerals are subtle at first but grow on the palate.

Cassis sits on the Mediterranean coast just east of Marseilles, before the glitzy towns of the Côte d’Azur start popping up. It’s a pretty ideal spot in terms of quality of life, and that no doubt translates into the wines. Vineyards are bountiful in this sunny climate between the limestone cliffs of the Cap Canaille and the glittering turquoise sea. Domaine du Bagnol’s Cassis Blanc has a character that fits right in here. It’s a rich, easygoing wine that shows off its qualities without flaunting them. This one is a blend of Roussanne and Ugni Blanc among other hearty, sun-drenched grapes that grow in the area. It shows a rounded quality on the palate with notes of fleshy apricot, pear, honeysuckle, and a salty minerality.

Châteauneuf-Du-Pape “Vieux Terron”, A. Jaume, Southern Rhône Valley, France, 2019

Brandy-soaked black cherries and crushes of basalt introduce this intensely fruity but peppery, salt-rimmed red. A blend of 85% Grenache, 10% Syrah and 5% Mourvèdre, it’s concentrated but maintains a mineral freshness and lovely violet perfume. Edged with soft, silky tannins, the wine is approachable young but should drink at peak through 2030 at least.

Established in 1826 in the Northern part of Chateauneuf du Pape, the Alain Jaume Winery boasts both the exceptional terroir of the Southern Rhone Valley and a long line of dedicated winemakers. Alain Jaume works in accordance with certified organic agricultural practices for both the Grand Veneur and Clos de Sixte vineyards. They strive to let the true terrior be expressed in their wines.

The principal winemaker is Alain Jaume. His sons Sebastien and Christophe are both heavily involved with the winery in sales and marketing and winemaking respectively. The Alain Jaume winery consists of 40 acres in Chateauneuf du Pape, 50 acres in Lirac, and 75 acres of Cotes du Rhone vines. The family produces wines under Domaine Grand Veneur and Alain Jaume.

In 1320 Pope Jean XXII planted the first vines of Chateauneuf-du-Pape, but it was only in 1360 that the wines of the region first gained fame.  Oddly, the wine that gave Chateauneuf-du-Pape its original reputation was the White and not the Red.  The white wine was a favorite of Pope Innocent VI.  The Domaine dates back to 1826, having been founded at that time by Mathieu Jaume.  Since 1979, Alain Jaume has run the Domaine and now has the help of his two sons:  Sebastien and Christophe.

“Popes throughout history have liked their juice, and when the papal see moved to Avignon in the 13th century, that juice was Chateauneuf-du-Pape (“the pope’s new castle”) made from grapes grown nearby in the Southern Rhône. The castle is a ruin now, the papal court long gone back to Rome, but the wines that bear the pope’s coat of arms emblazoned on the bottle are still produced more or less according to the long-standing recipe. Not every winemaker uses all 13 of the grapes in the proscribed blend, though. At Domaine Grand Veneur, an estate that dates to 1826, Alain Jaume and his sons Sebastien and Christophe emphasize Grenache blended with Syrah and Mourvèdre.”

Ribera del Duero “Reserva”, Torre Albeniz·Torremilanos, Ribera del Duero, Spain 2016

The very classical 2016 Torre Albéniz Reserva is generously oaked, ripe without excess and with the freshness from 2016. Aromas of black fruit with balsamic and toasted touches. On the palate it is soft, silky, mineral and intense.

Torremilanos is a winery founded in 1903 that was acquired by the Peñalba Lopez family in 1975. The family decided to expand the winery’s own vineyard, and thus far has 200 hectares cultivated. The wine-growing practice pursues a philosophy of respecting the environment, which is why all their vineyards are certified as organic.

The Torre Albéniz Reserva vineyards belong to the municipality of Aranda de Duero, are at an altitude of between 800 and 900 metres, are planted in bush form and are about 70 years old. The altitude and age of the vineyards encourages the production of concentrated grapes, with a good maturation and a balance that would be difficult to achieve with other characteristics. The predominant climate in the area is a mixture of Mediterranean and Atlantic, with little rainfall, cold winters and summers that are cool at night and hot during the day.

To produce Torre Albéniz Reserva the harvest is carried out manually in order to perform an initial selection of bunches in the field. The must is fermented at a controlled temperature in stainless steel tanks with indigenous yeasts, which are those found on the grapes themselves, and a maceration is carried out for about 12 days with the skins. Lastly the wine remains in 225-litre French oak barrels for 24 months.

Torre Albéniz Reserva is a Tempranillo wine with a long barrel ageing in which the black fruit of the grape and the spicy and balsamic elements coming from the barrel come together perfectly.

Recioto della Volpolicello, Terre di Verona, Verona, Italy, 2018

This Recioto is characterized by an intense velvety red color, with violet reflections. The nose opens with an aromatic bouquet, with hints of cocoa and vanilla, enriched by pleasant spicy notes of dried grapes. On the palate it is sweet, but balanced by acidity, which leaves the mouth clean and full-bodied.

Recioto della Valpolicella is an intensely flavored, sweet red wine made from dried (passito) grapes in the Veneto region of north-eastern Italy. Classically the wine is paired with local pastries such as pastafrolla, but it can work well with (not too sweet) chocolate or cherry-based desserts, or be drunk as an aperitif or with more powerful savory dishes.

The recioto wine style came about as Valpolicella winemakers sought a way of increasing the body and complexity of their wines; the CorvinaCorvinoneRondinella and Molinara grape varieties struggle to give deep, satisfying wines in the cool climate of western Veneto. The technique proved successful, and was later adapted to produce the region’s famous Amarone wines – a drier, higher-alcohol version of sweet Recioto.

In order to concentrate the natural sugars and aromatics in their wines, Valpolicella’s producers have traditionally dried their grapes out after harvest. This removes water while concentrating the sweetness and flavor desired in the finished wine. The grapes used to make modern Recioto della Valpolicella wines are picked in whole bunches and kept in drying rooms (with warm temperatures and low humidity) for anywhere from three weeks to three months. Traditionally the grapes were dried on straw mats (they are a member of the “straw wine” family) in the warmest part of the house or winery, but modern technology has replaced straw with steel and lofts with pallets.

When the drying process is complete, the grapes are gently pressed and the must is fermented until it reaches the desired balance of alcoholic strength and sweetness. The wine is then aged in barrels for at least two years; the traditional large botti once used have now largely been replaced by smaller Slavonian oak barriques.

Standard Recioto della Valpolicella can be made from anywhere within the wider Valpolicella zone, but those from the viticulturally superior Classico and Valpantena sub-zones may be labeled as such.

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.


​[fbs]

Trip Advisor