Chateau Petrus & Friends Bordeaux Dinner With Esteemed Michelin-Starred Chef Christophe Émé presents

Chateau Petrus & Friends Bordeaux Dinner With Esteemed Michelin-Starred Chef Christophe Émé

Friday, March 17th @ 6:45 pm PST


Indulge your senses in an exquisite evening of wine and dine with none other than Michelin-starred chef, Christophe Émé. Experience a luxurious and elegant French meal that will take you on a gastronomic journey like no other. 

A fortunate 14 guests will get to experience Chef’s delectable line-up. From Agnolotti of Wild Mushroom  to Caramelized Apple Tarte, Chef Émé has crafted a culinary masterpiece that is sure to tantalize your taste buds. Each course is paired perfectly with the finest from Bordeaux! Duclot wines procured by renowned wine expert, Ian Blackburn, who has carefully curated a selection of wines to elevate the dining experience. Don't miss this rare opportunity to savor the best cuisine and wines in one unforgettable evening. Join us at LearnAboutWine for an exclusive event that promises to be a night of pure indulgence and sophistication. Reserve your spot now and prepare to be amazed!  Limited tickets available here 

1st Course:
Chilled Half- Lobster with Sevruga Caviar and Herb Salad
Château Cheval Blanc, Le Petit Cheval Blanc, 2018 - 98 Points (Valued at $225)
Château Pape, Clement Blanc, 2016 - 98 Points (Valued at $240)
Château Margaux, Pavillon Blanc, 2016 - 96 Points (Valued at $450)
2nd Course:
Agnolotti of Wild Mushroom with Crispy Parmesan 
Château Talbot, Grand Cru Classé
1961 - 91 Points (Valued at $1,000) vs 2016 - 95 Points (Valued at $125)
Château Ducru-Beaucaillou, St-Julien
1966 - 90 Points (Valued at $700) vs 2016 - 100 Points (Valued at $450)
3rd Course:
Squab Suprème with Salsify, Barley, Hazelnut and Jus Reduction
Château Ausone, St. Emilion
1998 - 95 Points (Valued at $1,000) vs 2016 - 99 Points (Valued at $1,000)
4th Course:
Seared Lamb Filet, Cabbage with Black Truffle and Creamy Polenta
Château Pétrus, Pomerol
1975 - 98 Points (Valued at $4,500) vs 2016 - 100 Points (Valued at $5,000)
5th Course:
Selection of Cheeses
Château Mouton Rothschild, Pauillac
Magnum 2005 - 98 Points (Valued at $1,700) vs 2016 - 100 Points (Valued at $1,000)
Carmelized Apple Tarte with Vanilla Ice Cream
At 15, Emé began an apprenticeship at the Hôtel de France in Contres, embarking on a journey that would take him into the world’s most rarefied kitchens. During his career, he honed his skills at the Michelin two-starred Auberge des Templiers in the Loire Valley and cooked alongside such luminaries as Gérard Rabaey in Switzerland and maverick chef Marc Veyrat at his three-star Auberge de l’Eridan, in the French Alps. In Paris, Émé worked with chef Michel Rostang at his eponymous restaurant in the 17th Arrondissement, and with Philippe Legendre at Paris’ opulent three-star Taillevent and later assisted Taillevent owner Jean-Claude Vrinat in opening the exclusive Normandie Grill at the Hotel Oriental in Bangkok. Emé arrived in the United States in 2001, briefly working in New York, before moving on to Los Angeles to cook at the venerable L’Orangerie. There he introduced his signature brand of modern French cuisine, which eschews heavy, cream-based sauces in favor of intensely flavored emulsions and natural jus. After the traditional formality of L’Orangerie, Emé opened the legendary Michelin starred Ortolan. Los Angeles Resume: L’Orangerie Ortolan Kass.