ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
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)
---------------------------
Royale de moules, creme legere aux carottes
Mussels Royale, light carrots cream
---------------------------
Supreme de Pintage en croute de noix, pommes parisiennes, fricassee de champignons
Guinea Fowl breast in a walnut crust, Parisian potatoes and mushrooms fricassee
---------------------------
Mi-cuit chocolat amer, sauce vanille, glace chocolat
Bitter chocolate lava cake, vanilla sauce, chocolate ice cream
---------------------------
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
---------------------------
... 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!
.
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
---------------------------
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.
---------------------------
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
---------------------------
... 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!
.
