Bourgogne-Burgh

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to Burgundian
wines.

Apertif
Paté on crostini

Crémant de Bourgogne Brut NV
(Cave des Vignerons de Mancy, France)

Entrée
Escargot with shallots and garlic white wine sauce in puff pastry

Bourgogne Blanc – Saint Veran 2008
(Domaine THOMAS, Prisse France)

Plat Principal
Poulet auox Ecrevisses (roast hen with crayfish in Burgundy wine sauce)

Bourgogne Rouge – Savigny-les-Beaune 2008
(Pierre et Jean Baptiste LEBREUIL, Savigny-les-Beaune, France)

Bourgogne Rouge – Gevrey-Chambertin 2008
(Dupont-Tisserandot, Gevrey-Chambertin, France)

Salade
Salad greens with Epoisses

Dessert
Cherry Clafoutis

Kir Royale
(Crémant de Bourgogne Brut NV with Crème de Cassis)

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