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Old 11-25-2013, 06:57 PM   #1
ehagerty
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French Regional Lunch - Bordeaux

Sunday, October 27th, 2013

Monsieur Paul Restaurant

Clarendelle Wines; Speaker, Jacques de la Giraudiere
Sales Manager America, Clarence Dillon Wines

Chef de Cuisine Fransesco Santin

================================

Getting Started





Introducing the Meal, General Manager Eric Weistroffer





Introducing the Wines, Jacques de la Guardie





Menu, wine, bread




-------------------------
Amuse Bouche
(description not listed on menu, but memories says cream of asparagus soup)
Bordeaux, Clarendelle, Rose, 2012



---------------------------

Royale de moules, creme legere aux carottes
Mussels Royale, light carrots cream
Bordeaux, Clarendelle, Blanc, 2011





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Supreme de Pintage en croute de noix, pommes parisiennes, fricassee de champignons
Guinea Fowl breast in a walnut crust, Parisian potatoes and mushrooms fricassee
Bordeaux, Clarendelle, Rouge, 2006





---------------------------

Mi-cuit chocolat amer, sauce vanille, glace chocolat
Bitter chocolate lava cake, vanilla sauce, chocolate ice cream
Charles de Fere, Sparkling Muscat, N.V.





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The chefs take a turn around the dining room, enjoying well-deserved accolades ...











---------------------------

While we were consuming all the wonderful food and wines, they build a table with each dish present - all set up for us to take pictures on our way out.





.... a perfect arrangement of food, picture of Chef Paul Bocuse, and the lunch - what a great idea!!





---------------------------

... the gentlemen who made it so, Chef Santin and General Manager Eric






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... and finally, photo of a photo - but still, captures the spirit of the place ... Monsieur Paul & Mr. Mickey




=================================

Some random notes from the event
- Food was excellent, as always. The mussel dish was light and fluffy - not something they put on the regular menu due to preparations required
- Wine - I had signed up for the Bordeaux tasting in the Festival Center a couple of days earlier - got to enjoy them , and more, with extremely generous pour at this lunch
- Not shown here is the degree of fun and camaraderie had by all - conversation flows with the wine - took many pictures of fellow dis-ers and shared them external to this forum
- One of the (many) nice parts about FRUNCHes is that they can keep the theme (wine region) the same and change the menu and beverage supplier every year - so you always have a reason to come back - and we do
- Reminder - you need a pretty quick phone trigger on opening day of reservations (usually early August), if you want to get into the French events - they sell out quickly

Stay tuned - we also did the breakfast, Champagne lunch and Grand Marnier tasting!


.
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Last edited by ehagerty; 11-26-2013 at 04:04 PM.
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Old 11-25-2013, 08:09 PM   #2
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Wow. Just saw your post about the Champagne lunch as well; have to say that the menu on that one did not appeal but the food with the Bordeaux all looks amazing. Was that mussel preparation warm or chilled?
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Old 11-26-2013, 04:06 PM   #3
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Mussels were warm ...

Quote:
Originally Posted by Quin View Post
Wow. Just saw your post about the Champagne lunch as well; have to say that the menu on that one did not appeal but the food with the Bordeaux all looks amazing. Was that mussel preparation warm or chilled?
... and delicious - both meals!
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Old 12-08-2013, 10:50 PM   #4
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This looked fabulous, too- we will be there Sun-weds next fall before a Dream cruise- hopefully there will be a frunch for us then!

And yes- the boys have grown into men- but the pic in my sig is old- Timmy is now the tallest by far! So crazy! For a more recent look at them come say hello on my California TR (in my sig).
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Old 12-12-2013, 06:46 PM   #5
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Thanks for sharing!!!
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