Join us for our next evening in Brittany, France with Chef Annie Pambaguian
The peninsular coastline of Brittany, chiseling out into the Atlantic, hosts for the tourist a wide array of stunning landscapes.
Whether you leisurely stroll one of the fortified Celtic towns, ride a bike down villages lined as far as the eye can see with deep blue hydrangeas, or wander through Brittany's incredible open markets, bursting with fresh produce and seafood, you will be seduced.
The marches of Guerande , pictured above, are a major source of the mineral grey salt we've come to love, but only account for one of Brittany's unique specialties .We invite you to join us, as we reach the third stage of our Culinary Tour de France, for a menu entirely dedicated to Brittany--and the sea!
Thomas Meunier, of Authentique Vin, will introduce the wines, as he has at our previous dinners. All the wines have been selected from small, globally renowned French producers. And, as always, for those looking to keep enjoyiong the evening's featured wines at home, you will have the opportunity after dinner to purchase bottles at a preferred discounted rate.
Click on the link for details on how to reserve a spot.
Space is limited and will sell out quickly
Amuse bouche: Seasoned sardines in fingerling potato
Lobster butter and roasted corn on tiny crepe
Wine: Château de la Durandière, Saumur Rosé pétillant n/v
Appetizer: Hay smoked oysters on the half shell, with lemongrass and oyster water jell
Wine: Jo Landron, “Fief du Breil” Muscadet Sèvre et Maine Sur Lie 2013
Main course: Branzini fish over roasted eggplant and porcini puree in aromatic artichokes broth, roasted cauliflower florets
Wine: Les frères Perroud, Brouilly Vieilles Vignes 2013
Dessert: Salted butter palet cookie, vanilla prune and Calvados filled baked apple and toasted buckwheat ice cream .
Wine: Eric Bordelet Cidre Brut Tendre