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.
Chef's Selection of Small Bites
2011 Pinot Gris
Stuffed Avocado with Shrimp, Herbs & Micro Greens
2011 Pinot Blanc
French English Pea Soup
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
Choice of Desserts Maison:
Créme Brulee, Créme Caramel, Chocolate Mousse, Gateau au Chocolat or Tarte Maison
2008 Late Harvest Pinot Gris
FEATURED: Willakenzie Estate& Cuvée
PHOTOGRAPHY & COMMENTARY: Allie Merrick
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.
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