Global Flavors: A French Country Feast
An evening inspired by the markets of Provence, the vineyards of Burgundy, and the gardens of the Loire Valley.
Guests begin with Champagne and passed hors d’oeuvres before settling in for a leisurely multi-course dinner celebrating the best of California’s seasonal produce through the lens of French cuisine.
PASSED HORS D’OEUVRES
Gougères
Warm Gruyère cheese puffs with flaky sea salt
Mini Tartlets
with caramelized onions, chèvre, and thyme
Smoked Salmon Blini
with fresh dill and crème fraiche
FIRST COURSE
Chilled Vichyssoise
A silky soup of leeks, Yukon Gold potatoes, crème fraîche, and chives
'
or (late summer)
Roasted Tomato Bisque
Finished with basil oil and Parmesan crisps
SALAD
Summer Market Salad
Little Gem lettuce, heirloom tomatoes, haricots verts, shaved radishes, herbs, toasted walnuts, and a Champagne-Dijon vinaigrette
MAIN COURSE
Coq au Vin
Beef Tenderloin with Red Wine Shallot Reduction
or
Seared Halibut Beurre Blanc
DESSERT
Crème Brûlée
Served with fresh berries
or
Tarte aux citron
Rustic lemon tart with chantilly
OPTIONAL: CHEESE COURSE
A beautiful French cheese board featuring
Brie de Meaux
Comté (aged 24 months)
Roquefort
Seasonal fruit
Marcona almonds
Local honey
Fig preserves
Fresh baguette