Special wine-paired dining affairs are on tap this month at two French-inflected Palm Beach restaurants.
Fine wines from Chile will take center stage at a five-course Oct. 15 wine dinner at Café Boulud, while a wine-paired tasting menu Oct. 18 at La Goulue will feature pours from France’s Château Beau-Séjour Bécot.”
Advance reservations are required for both events.
The affair at Café Boulud, 301 Australian Ave. at The Brazilian Court, begins with a 6:45 p.m. reception followed by dinner at 7 p.m.
Special guest Claudia Vera, a fine-wine manager for Southern Glazer's Wine & Spirits, is co-hosting the dinner with Café Boulud’s executive chef Christopher Zabita, head pastry chef Rosana Quintero and sommelier David Sauer.
Among the wine-paired dishes
to be served will be ceviche with green apple, cilantro and pickled red onion; crab cake with sweet corn purée and parmesan; and pork belly with quinoa and roasted squash.
A coffee-and-cocoa-crusted ribeye with charred parsnips and Bordelaise sauce will follow. And for dessert? Chocolate torte served with figs and rosemary gelée.
Café Boulud’s wine dinner with wines from Chile is $175 a person. More information and reservations are available by calling 561-655-6060.
Meanwhile, La Goulue’s “Afternoon with Château Beau-Séjour Bécot” begins at 3:30 p.m. with a four-course menu by executive chef Gwen Le Pape.
Each dish will be paired with vintages — spanning four decades from 1976 to 2018— of prestigious Château Beau-Séjour Bécot selected by La Goulue Sommelier Xavier To Van Trang.
The event at La Goulue, 288 S. County Road, is $295 a person.
In recognition of Breast Cancer Awareness Month, also known as Pink October, a portion of all bottle sales will benefit breast cancer research.
Featured wine-paired dishes are set to include a mini beef-tartare “bite” with creamy horseradish and waffle potato crisp; duck pâté in pastry crust with chili pepper and red-wine glaze; and mushroom-and-rosemary-crusted lamb loin with au jus, Jerusalem artichokes, salsify and fingerling potatoes.
Dessert is a poached pear in red wine with dark chocolate sauce and toasted hazelnut ice cream.
More information and reservations are available by calling 561-284-6292.
For more than 20 years, M.M. Cloutier has written about restaurants, wine, the hospitality industry and island history for the Palm Beach Daily News.
This article originally appeared on Palm Beach Post: Wine-paired dining events at two popular Palm Beach restaurants
