FĂȘte du Bordeaux

Fête du Bordeaux is a worldwide tour by some of Bordeaux elite winemakers, showcasing the brand new vintage, in this case, 2015, which is projected to be one of the best ever. Rarely does this event travel to smaller US cities, but Lake Park Bistro earned the right to host the dinner again for 2017 after a successful event in 2010!

Corporate Executive Chef and James-Beard award winner, Adam Siegel crafted this dinner to consist of six courses and 16 wines! We will have champagne and passed hors d’oeuvres, seven wines from the fabulous new 2015 vintage, six older wines, and sauternes for dessert.

The Lake Park Bistro team is excited to announce that Kinou Cazes-Hachemian, Owner of Châteaux Lynch Bages, Damien  Barton Sartorius, Owner of Châteaux Léoville Barton, Langoa Barton and Mauvesin Barton and Cecile Loqmane, Marketing & Communications Director at Château Figeac are traveling from France to join us and our guests at this memorable evening.

Passed Hors d'Oeuvres
Mousse de Volaille- Chicken Liver Mousse with Apricots
Gougères avec Gruyère- Pastry Puffs with Gruyère Fondue
Choufleur et Caviar- Potato Pancakes with Cauliflower and Caviar
Tartare de Boeuf- Classic Steak Tartare with Brioche 
2005 CHARLES ELLNER “SEDUCTION” BRUT, EPRNAY

Potage de Homard en Croute “VGE” 
Lobster Consommé with Root Vegetables, Foie Gras and Truffles 
2016 BLANC DE LYNCH BAGES, BORDEAUX

Caille Farci aux Champignons
Mushroom Stuffed Quail with Fall Squash, Brussels Sprout Leaves, Mushroom Veloute 
2015 PETITE FIGAC, ST. EMILION 
2015 CHÂTEAU FIGEAC, ST. EMILION 
2015 CHÂTEAU MAUVESIN BARTON, MOULIS EN MEDOC 
2015 CHÂTEAU ORMES DE PEZ, ST. ESTEPHE 
2015 CHÂTEAU LANGOA BARTON, ST. JULIEN 
2015 CHÂTEAU LYNCH-BAGES, PAUILLAC 
2015 CHÂTEAU LÉOVILLE BARTON, ST. JULIEN

Chevreuil Rôti
Roasted Venison Loin with Braised Red Cabbage, Bacon, Apple and Bordelaise Sauce 
2010 CHÂTEAU FIGEAC, ST. EMILION 
2006 CHÂTEAU LANGOA BARTON, ST JULIEN 
2008 CHÂTEAU LYNCH-BAGES, PAUILLAC

Assiette de Fromage
A Tasting of French and French-Inspired Cheese with Honey, Preserves and Nut Bread
2006 CHÂTEAU FIGEAC, ST. EMILION
2000 CHÂTEAU LYNCH-BAGES, PAUILLAC
2006 CHÂTEAU LÉOVILLE BARTON, ST JULIEN

Riz au Lait
Creamy Rice Pudding with Vanilla, Pears and “Langues du Chat”
2009 CHATEAU SUDIRAUT, SAUTERNES

Petits Fours: Canelés du Bordeaux, Gelees, et Macarons

As the name “fête” or festival implies, this is a livelier evening then our typical wine dinners- a great time will be had by all!

Six courses and 16 pairings
$245 per person, plus tax and gratuity

PURCHASE TICKETS