Tour de France
1st course
Fois Gras Torchon
Marinated fois gras, butter seared house-made brioche, brut fluid gel, Okanagan peach

Paired with Tattengier Nocturne
Made from 40% Chardonnay and 60 % Pinot Noir and Meunier from 35 vineyards. It is the result of several harvests undertaken when the fruit had reached perfect maturity. The uniqueness of its mix and its long maturation period in the cellars gives it its fullness and smoothness.
2nd course
Beef Consommé double
Double cooked Beef consommé, vegetables pearls, wild BC morels, madeira

Paired with Pommard Les Arvelets 1er Cru
A lovely bright, sweet red fruited nose, aromatic and gently sappy. Juicy red candied fruit on the palate, with firm but fine tannins from the mid-palate onwards, becoming grippy and muscular on the finish.
3rd course
Lamb Sirloin
Pan seared Lamb sirloin, chanterelles, potato gratin, ratatouille, basil jus

Paired with Chateau Poujeaux Moulis-en-Medoc
Strong, confident flavours show clear Médoc character, with dark berry fruits, silky tannins, great balance and freshness. Medium garnet-purple coloured, scented of fried herbs and baked plums.
4th course
Apple Tarte Tatin
Apple Tarte, butter caramel sauce, vanilla gelato ice cream, hazelnut praline

Paired with Chateau de la Roulerie Coteaux du Layon 1er Cru Chaume
Harvested manually, the chenin berries which produce this Coteaux du Layon 2008 have received the benefits of noble rot, to give a typical sweet wine which combines ripe very stewed fruit and citrus peel with exotic woods and tobacco, with a lively and elegant mineral touch and superb freshness on the palate.


Tour de France, four course dinner series for $149 pp
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