Enjoy an evening of French cuisine and learn all about French wines from different regions in France.
It’s no secret that we love all things French–from antiques to the culture to the country itself. Among our most favorite French things are the cuisine and wine! This year we decided to put our favorite things together for our first annual Bastille Day dinner in the French inspired gardens of the Chateau Sonoma farm in Sonoma, California. Andreya Nightengale of Mortar Pestle Cooking will be preparing French cuisine with representation from many regions of France such as Alsace, Provence and Burgundy (just to name a few!) Matthew Goughan of Matthew’s World of Wine and Drink will be pairing French wines for us to enjoy with each course and educating us on the many wines from different appellations of France.
The French are very particular about their food and there are farmers’ markets in nearly every village in France. In most villages, throughout the French countryside, local farmers’ markets are their main source of food. We are going to respect that tradition and source as much of the meal as we can from the Chateau Sonoma garden.
Andreya and Matthew share a deep passion for exploring the profound, historical relationship between cuisine and wine, and we look forward to learning so much from them at our celebration of Bastille Day. Using local ingredients from our Chateau Sonoma Farm and inspiration from regional French dishes paired with great French wine, Andreya and Matthew will take you on a gastronomical tour de France.
What’s on the Menu?
All of our Favorites!
BASTILLE DAY MENU - JULY 14, 2019
Champagne Reception with Passed Canapés
Olives and Anchovies on picks
Jambon et Moutarde Tartinette (ham and mustard crostini)
Champagne – J. Lassalle Cachet Or Brut Champagne NV
First Course – Alsace
Tarte Flambée with greens
bacon, caramelized onions, crème fraîche, thyme
Albert Boxler Pinot Gris Alsace 2016
Second Course – Bourgogne
Herb and nutmeg cream sauce
Domaine le Grappin “Les Grèves” Premier Cru Beaune 2015
Third Course – Rhône
Lamb cooked with Rosemary, Garlic, and Olive
pomme purée, tomato-lamb jus
La Barroche “Liberty” Vin de France 2016
Fourth Course – Provence
summer tomato, peppers, eggplant, zucchini, and basil
Clos Cibonne “Tradition” Côtes de Provence Rosé 2017
Fifth Course – Sauternes
bleu with honey and walnut
Château Guiraud Sauternes 2009
Sixth Course – Roussillon
Fresh Fruit topped with Vin Doux Naturel
Comtes du Roy Maury Blanc 2010
*Menu items subject to change
We hope you can join us for seven delicious courses of fine French cuisine and learn all about French wines from Matthew Goughan, the most knowledgeable person we know in the business. Let’s celebrate Bastille Day and all things French!
BON APPÉTIT AND VIVA LA FRANCE!
What is French Cuisine? Leave comment below.