Jacques Pépin Foundation Dinner
Sunday April 27th, 2025
Reception
Vol au Vent d’Escargots / Escargot in puff pastry
Gougères / Comté Cheese Puff
Saumon fume, Blinis au Blé Noir / House Smoked Salmon, Buckwheat Blinis
Torsade au Jambon Gruyère, Ham and Cheese Pastry Twist
Pommes de Terre au Caviar, Baby Potato, Crème Fraiche, Caviar
L’escale Champagne, L’escale Rosé, Frank Family Chardonnay & Cabernet
Dinner
Médallion De Homard Du Maine
Maine Lobster Medallion, Crunchy Spring Slaw, Bergamot Mousseline
Château La Nerthe “Les Cassagnes de La Nerthe”, Côtes du Rhone 2022
Dos de Saumon de Patagonie
Patagonian Salmon, White Sturgeon Caviar, Cauliflower Cream, Parsley Coulis
Maison Louis Jadot Meursault 2022
Croustilland de Magret de Canard
Crispy Skin Duck Breast, English Pea Purée, Morel Mushroom, Bacon Gastrique
Domaine Pavelot, Savigny-Les-Beaune, 1er Cru, “Aux Gravains” 2019
Carré de Veau Roti
Rack of Veal, Sunchoke-Creamed Spinach, Hen of the Wood, Truffle Madeira Sauce
Château Ducru-Beaucaillou, “Le Petit Ducru”, Saint Julien 2018
Baba Au Rhum
Rum Baba, Vanilla Cream, Mixed Citrus, Confit Zest
Hine Cognac Miniature Sidecar
$550 per person
A portion of proceeds will support the Jacques Pépin Foundation, providing free culinary and life skills training to help individuals gain confidence, skills, and employment in food service