Michel Chapoutier believes wine conveys a sense of sharing with an underlying note or two of conviviality and generosity. It’s in this same spirit of hospitality that Executive Chef Andrew Richardson’s passion for wood-fired cooking embodies Chapoutier’s ideals. Join us for an evening of tradition and modernity.

Menu:

canapé reception
hamachi tartare – preserved lemon and thyme,
elisa signature beef tartare, winter vegetable arancini
Tavel Beaurevoir Rosé 2017

FIRST COURSE
crisp pork belly
granny smith apple and lyonnaise potatoes – maple vinegar, honey & mustard
Hermitage Chante-Alouette Blanc 2017

SECOND COURSE
braised snake river farm wagyu zabuton &
grilled angus reserve tenderloin
sieglinde potato & parsnips – bourguignon garnish
Châteauneuf-du-Pape La Bernardine 2015
Hermitage Monier de la Sizeranne 2015

THIRD COURSE
holstein striploin of beef cooked over fire
carrots cooked in beef tallow, smoked celery root, red wine sauce
La Mordorée Côte-Rotie Rouge 2014

DESSERT COURSE
chestnut pecan cake
pecan sponge, chestnut cremeux, caramelia & blood orange
Banyuls Rouge Fortified 2017

Wines subject to change. Due to the nature of these events, we are unable to accommodate food allergies or special dietary requests for winery dinners.

Born to Rhône is graciously co-hosted by the Consulate General of France.

Must be 19 or older (No Minors) to attend Vancouver International Wine Festival events. Two pieces of ID (one with photo and birthdate) are required. Infants and children are not permitted.