We haven’t missed one of Galatoire’s 2017 Wine Dinner Series this summer, and for good reason. The multi-course menus give you a chance to try so many items from their kitchen, and each course is perfectly paired with wines that are choreographed by Sommelier Gabrielle Waxman. What can we say, wining and dining has a special place in our hearts!
Last week, Galatoire’s hosted the third dinner in the series at their Galatiore’s 33 Bar & Steak . Exceptional wines from Burgundy, France were paired with exquisite dishes from Executive Chef Michael Sichel. Some of the finest wines in the world come from the Burgundy region in eastern France so we were beyond excited to treat our senses to an experience centered around wine from the region.
The intimate dinner began with passed hors d’oeuvres including crabmeat maison in phyllo, fried Louisiana Shrimp a’ L ‘ orange, and fried brie cheese with an apricot chutney. We toasted to what was about to be a magnificent feast with a glass of Delamonte Blanc de Blanc bubbly. 🥂
The first course, a smoked Louisiana crab crepe with brown butter, was equally parts sweet and savory, and paired perfectly with a fruity elegant white, the 2012 Francois Carillon Puligny-Montrachet.
Next, we were treated to a chicken scotched egg with a sauce velouté. We were excited to try our very first scotch egg, and now we know what all the hype is about! This dish was paired with a white wine as well. The 2013 Domaine Thomas Morey Chassagne Montrachet was a rich chardonnay that went perfectly with the dish.
We were very excited for course three, and somehow still had plenty of room left! The savory bread pudding topped with braised short rib and a wild mushroom au jus was melt in your mouth. It was paired with the first red of the evening, a 2013 Vincent Girardin Volnay.
The final course before dessert featured a filet of beef topped with beet chips and a chevre aioli paired with a pinot noir from Burgundy, the Mongeard Mugneret Echezeaux Grand Cru 2013. This was the perfect wine to get us ready for something sweet.
We always save room for dessert, and Chef Sichel’s Calvados Cream Napoleon was the perfect way to finish the evening. The Calvados flavored cream layered between flaky puff pastry was not too rich to follow the four course dinner.
The menu was one to remember. We are already looking forward to the final dinner in Galatoire’s 2017 series on September 27th, the Alpha Omega dinner. Hope to see you there.