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Tour de France
Featuring Chef Kurt Olson | March 15, 2008
From the first crunch of Chef Kurt’s Pommes Gaufrette with Tuna Tartare & Caviar to the last bite of Tarte Tatin with Grand Marnier Creme Anglaise, à l’œuvre on reconnaît l’artisan! Fortuitous guests were taken on a leisurely gastronomic tour de France with classic fare from Burgundy, Bordeaux, Rhone and the Loire Valley.
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Pommes Dauphine, Dijon mustard-Calvados aioli
Puff pastry pinwheels, mushroom-pear and Brie compote, pistachio oil
Pommes Gaufrette, tuna tartare, caviar
Domaine Ste. Michelle Blanc de Noirs Sparkling, Columbia Valley
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Soupe a l’onion
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Burgundy
Chicken roulade, white truffled julienne vegetables, lemon-thyme cream
Chateau Ste. Michelle 2005 Cold Creek Chardonnay, Columbia Valley
Chateau Ste. Michelle 2005 Ethos Chardonnay, Columbia Valley
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Bordeaux
Lobster ravioli, tarragon pasta, red wine sauce
Chateau Ste. Michelle 2003 Ethos Merlot, Columbia Valley
Chateau Ste. Michelle 2004 Ethos Merlot, Columbia Valley
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Northern & Southern Rhone
Rosemary braised lamb shank, slow cooked white beans, lavender salt
Chateau Ste. Michelle 2005 Boreal, Columbia Valley
Chateau Ste. Michelle 2005 Austral, Columbia Valley
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Loire Valley
Tarte Tatin, Grand Marnier creme anglaise, cinnamon cream
Chateau Ste. Michelle 2005 Horse Heaven Late Harvest Chenin Blanc
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