Executive Chef and French native Nico Romo will be preparing a four-course French-inspired menu to coincide with four sustainable, organic, biodynamic French wine pairings.
Menu:
1: Pissaladière caramelized onions, tapenade, local goat cheese
Pairing: L'Estandon Rosé, Côtes de Provence, France 2007
2: Quenelle de grouper sauce Nantua
Pairing: Perrin Reserve Cotes du Rhône Blanc, France 2007
3: Trio Stuffed Provencal eggplant with lamb, zucchini with pork, tomato with beef, Lyonnais sauce
Pairing : Coudoulet de Beaucastel, Cotes du Rhône, France 2005
4: Profiteroles stuffed with peach ice cream, hot chocolate
Pairing: M. Chapoutier Banyuls, France 2007