OK. I've been inundated with emails this week about events they are holding. I'm not sure why this is happening the week I am on vacation, I guess it's a good thing because restaurants are starting to notice me, but I decided to wake up "early" this morning and post a bunch of them.
Le Paradou will be hosting a Chateau Carbonnieux Wine Dinner on May 2 at 7:00 pm. Now, I've never been to Le Paradou, but I've read about Yannick Cam's exquisite cooking on both eGullet and Chowhound. The meal is $150 a person which includes taxes and gratuity, but if you consider that a six course meal usually costs $110 a person and then add wine tasting, tax, gratuity on top of that, $150 really isn't all that bad. If you were thinking about trying Le Paradou, this might be a good time. I know I'm considering it, especially since finishing Kitchen Confidential, in which Anthony Bourdain's descriptions of French dishes really peaked my appetite.
From Le Paradou's web site:
This property is one of the oldest in Graves. Named after Ramon Carbonnieux in 1234, the Château and vineyards were purchased in 1740 by Benedictines who started bottling wine at the Château. The Benedictines were ousted by the Revolution and the property changed hands several times between 1790 and 1956 when it was acquired by Marc Perrin, father of the current owner. A member of a family of wine growers of Burgundian origin, the Perrin's had been producing wines in Algeria for the last four generations. Marc Perrin and his son Antony improved the vineyards, restored the Château and modernized all of the working areas. Château Carbonnieux produces as much white wine as it does red.
The menu will consist of six courses:
Aumonière de Homard, Jus de Carotte au Gingembre
Lobster Purse with Carrot Jus and Ginger
Queue de Langoustine, Flan de St. Jacques, Jus de Homard au Safran
Langoustine Tail, Scallop Flan, Sauce of Lobster and Saffron
Poitrine de Pigeon au Miel, Epices et Baie de Genièvre, Mousseline au Foie Gras
Breast of Pigeon with Honey, Spices and Juniper Berries, Mousse of Foie Gras
Noisette d'Agneau Poêle, Purée d'Aubergines aux Champignons des Bois, Jeunes Navets a Fanes
Lambchop, Puree of Eggplant with Wild Mushrooms, Baby Turnips
Red 1998, 2000
Taleggio, Poires Rôti, Jeunes Salade au Vieux Balsamique
Taleggio, Roasted Pears, Baby Greens with Aged Balsamic
Saveur de Chocolat, Emulsion au Thym, Glace Noisette-Citron Confit
Chocolate Saveur, Thyme Sauce and Hazelnut-Citron Confit Ice Cream
The cost for the dinner is $150 per person (which includes tax and gratuity) and reservations are required as seating is limited.
Please contact Heather Tighe at (202) 347-6780 or email@example.com for reservations.