Gerard Bertrand Wine Dinner at Lake Park Bistro
Gerard Bertrand Wine Dinner
Bartolotta's Lake Park Bistro
Thursday, March 9 at 6:30 p.m.
Five courses, four wines
$85 per person, plus tax and gratuity ($108.22 total)
Purchase your tickets here
Experience the art of life from southern France’s Languedoc-Roussillon region during Lake Park Bistro’s Gerard Bertrand Wine Dinner on Thursday, March 9.
A former rugby player, Gerard Bertrand is the leading wine expert from the South of France determined to promote the large region of south of France Languedoc-Roussillon-Midi-Pyrénées on the international scene. With the help of his father, Gerard began making wine with his father when he was just 10 years old.
Today, every wine evokes the image and emotions from what Gerard refers to as "Art de Vivre" – the "art of life." Committed to producing quality wines, Gerard is hands-on in every facet of the operation and has received numerous accolades such as recent gold medals at the Millésime Bio show’s international challenge, and in 2012 the winery won Best European Winery of the Year and Gerard himself was awarded the title of Red Winemaker of the Year in the International Wine Challenge.
2017 marks the company’s 30th anniversary of offering a full range of wines from red, white, rose, varietal, appellation, estate, still, sparkling, and dessert.
Gerard Bertrand Wine Dinner Menu
Grandes Crevettes Fumées
Braised prawns with “American Oak,” roasted Meyer lemon, peashoots and arugula oil
2015 Gerard Bertrand Perles de Sauvignon Blanc
Crotin de Chavignol avec Champignon Frit
Fried wild mushrooms, warm Crotin de Chavignol, shaved butternut squash, toasted sage and Marcona Almond
2013 Gerard Bertrand Cremant de Limoux Brut
Longe d’Agneau au cidre de cerise
Charred lamb loin, roasted parsnip puree, buttered leeks, cherry cider
2013 Chateau L'Hospitalet La Reserve La Clape Gerard Bertrand
Courte Côtes Braisées
Slow braised shortrib and bone, espellette, roasted baby carrots, natural jus
2013 Gerard Bertrand Tautavel "Grand Terroir"
Tarte aux Pignons et Miel
Shortbread crust with honey and pine nut filling, fennel and orange ice cream, olive oil drizzle, candied orange peel, orange sauce