 To dine at Cuveé with wine from Willakenzie Estate, provided nothing but decadence to appreciate. Chef Gilbert Henry & Winemaker Thibaud Mandet presented a series of pairings to please the palate. COURSE ONE Amuse Bouche: Chef's Selection of Small Bites 2011 Pinot Gris COURSE TWO Avocado Salad: Stuffed Avocado with Shrimp, Herbs & Micro Greens 2011 Pinot Blanc COURSE THREE Soup: French English Pea Soup 2010 Chardonnay COURSE FOUR Roast Leg of Lamb: Roast Leg of Lamb stuffed with Garlic, Parsley & Shallots, served with White Beans & Fresh Green Beans 2007 & 2009 Pierre Leon Pinot Noir COURSE FIVE Choice of Desserts Maison: Créme Brulee, Créme Caramel, Chocolate Mousse, Gateau au Chocolat or Tarte Maison 2008 Late Harvest Pinot Gris
1 Comment
4/20/2017 11:46:36 pm
In this article, you give the complete detail about the courses that this restaurant given the chance to the people. It is a very vast field and I think it is the good chance to learn these courses and I am sure it will give benefit in your future career. All the pictures are so good. Leave a Reply. |
