Our Fourth Annual Burgundy Celebration!
Maison Latour Comes to The Paris!
Tuesday December 3rd, 2013 at 6:30 P.M.
Maison Latour Comes to The Paris!
Tuesday December 3rd, 2013 at 6:30 P.M.
Hommage à la Maison Louis Latour
Join The Paris for its annual tribute to The Maison Louis Latour, which has been selling and making wines in Burgundy since the 17th century! On Tuesday, December 3rd, 2013 at 6:30pm, The Paris will feature a seasonal six -course Burgundy spirited menu with Louis Latour wine pairings. The ever so gracious and charming Guillaume Akouka, from Maison Louis Latour, will be our guest of honor and he will be speaking throughout the evening about these coveted wines made from the noble Pinot Noir and Chardonnay grapes. The cost of the menu will be $59 and the wine pairing will be available for $49 (Two extra Premier Latour wines will also be available for a $24 supplement) Please call 801-486-5585 to make a reservation
Join The Paris for its annual tribute to The Maison Louis Latour, which has been selling and making wines in Burgundy since the 17th century! On Tuesday, December 3rd, 2013 at 6:30pm, The Paris will feature a seasonal six -course Burgundy spirited menu with Louis Latour wine pairings. The ever so gracious and charming Guillaume Akouka, from Maison Louis Latour, will be our guest of honor and he will be speaking throughout the evening about these coveted wines made from the noble Pinot Noir and Chardonnay grapes. The cost of the menu will be $59 and the wine pairing will be available for $49 (Two extra Premier Latour wines will also be available for a $24 supplement) Please call 801-486-5585 to make a reservation
Please call 801-486-5585 to make a reservation
The Menu is as follows:
Menu
Menu
Simmonet-Fèbvre
Chablis 2011
Tartine of Bottarga & Seaweed Butter
(Tartine de Poutargue et Beurre aux Algues)
Foie Gras de Canard au Torchon with Quince and Marc de Bourgogne Marmalade
(Foie Gras au Torchon, Marmelade de Coings au Marc de Bourgogne)
Dîner
Maison Louis Latour Montagny Premier Crû 2010
Pan-Seared Sea Scallop, Romanesco, Brussel Sprout & Roasted Garlic Velouté,
Water Cress Salad, Granny Smith Apple & Meyer Lemon Vinaigrette
(Noix de St Jacques Juste Saisie, Velouté de Romanesco et Choux de Bruxelles,
Petite Salade de Cresson, Vinaigrette aux Pommes Granny et Citron Meyer)
~~~~~~
Maison Louis Latour Grand Ardèche Chardonnay 2011
*Maison Louis Latour Pommard Epenots Premier Crû 2005
Escargot, Veal Sweetbread, Wild Mushroom & Black Truffle in a Buckwheat Crêpe,
Salad of Winter Greens, Celery Root & Turnip, Walnut Oil and Cider Vinaigrette
(Grapiaux de Ris de Veau, Escargot et Champignons Sauvages, Salade D'hiver, Cèleri rave, Vinaigrette au Cidre et aux Noix)
~~~~~~
Maison Louis Latour Beaune Vigne Franche 2009
*Domaine Louis Latour Corton Grancey Grand Crû 2005
Pan-Seared Duck Breast, Persimmon Gastrique, Farro Risotto
with Chestnut & Chanterelle Mushroom
(Magret de Canard Poëlé, Gastrique de Kakis, Risotto D'épeautre
aux Châtaignes et Chanterelles)
~~~~~~
Tartine of Bottarga & Seaweed Butter
(Tartine de Poutargue et Beurre aux Algues)
Foie Gras de Canard au Torchon with Quince and Marc de Bourgogne Marmalade
(Foie Gras au Torchon, Marmelade de Coings au Marc de Bourgogne)
Dîner
Maison Louis Latour Montagny Premier Crû 2010
Pan-Seared Sea Scallop, Romanesco, Brussel Sprout & Roasted Garlic Velouté,
Water Cress Salad, Granny Smith Apple & Meyer Lemon Vinaigrette
(Noix de St Jacques Juste Saisie, Velouté de Romanesco et Choux de Bruxelles,
Petite Salade de Cresson, Vinaigrette aux Pommes Granny et Citron Meyer)
~~~~~~
Maison Louis Latour Grand Ardèche Chardonnay 2011
*Maison Louis Latour Pommard Epenots Premier Crû 2005
Escargot, Veal Sweetbread, Wild Mushroom & Black Truffle in a Buckwheat Crêpe,
Salad of Winter Greens, Celery Root & Turnip, Walnut Oil and Cider Vinaigrette
(Grapiaux de Ris de Veau, Escargot et Champignons Sauvages, Salade D'hiver, Cèleri rave, Vinaigrette au Cidre et aux Noix)
~~~~~~
Maison Louis Latour Beaune Vigne Franche 2009
*Domaine Louis Latour Corton Grancey Grand Crû 2005
Pan-Seared Duck Breast, Persimmon Gastrique, Farro Risotto
with Chestnut & Chanterelle Mushroom
(Magret de Canard Poëlé, Gastrique de Kakis, Risotto D'épeautre
aux Châtaignes et Chanterelles)
~~~~~~
Marc
de Bourgogne Jacoulot
Époisses Cheese from Fromagerie Berthaut
(Époisses de la Maison Berthaut)
Goat Cheese Tart, Thyme Infused Honey, Roasted Walnuts
(Gâteau de Fromage de Chèvre, Miel de Thym, Cerneaux de Noix)
Époisses Cheese from Fromagerie Berthaut
(Époisses de la Maison Berthaut)
Goat Cheese Tart, Thyme Infused Honey, Roasted Walnuts
(Gâteau de Fromage de Chèvre, Miel de Thym, Cerneaux de Noix)
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