Preferable to pukey pub crawls and ego-driven dinner parties, chef Jean Yves Guiomar of L’Eglise, Hove is offering a spectacular start to the next decade with this wine-themed banquet…
AMUSE BOUCHE
Fluteof Perrier Jouet Grand Brut on arrival
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SOUPE DE POISSONS MAISON
Homemade fish soup with rouille, Gruyère and croutons
Menetou Salon Les Bornes, Henry Pelle, 2007
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FILET DE DORADE ROYALE
Filet of guilthead bream with ‘Tender and True” parsnips puree and a red pepper vinaigrette
Domaine de Mouscaillo, Limoux, Chardonnay, 2006
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TOURNEDOS DE CANARD ROSSINI
Duck breast ‘tournedos’ with seared fresh foie gras, Salardaise potatoes and jus
Cotes de Jura Pinot Noir, Stephane Tissot, 2005
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PARFAIT AUX NOIX ET VIN CHAUD
Walnut iced parfait served with a reduced mulled wine
Mas Amiel, 2006
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CAFÉ EXPRESSO ET TRUFFES AU CHOCOLAT AMER
Guests can enjoy fabulous French food and hear some industry insights on the wine they are drinking by the sommelier.