First Growth Bordeaux vs Napa Cult Wines - The Dinner with Michelin Chef Christophe Emé | Duclot: Thursday, July 25th at 6:45PM
First Growth Bordeaux vs Napa Cult Wines - The Dinner with Michelin Chef Christophe Emé | Duclot: Thursday, July 25th at 6:45PM
First Growth Bordeaux vs Napa Cult Wines - The Dinner with Michelin Chef Christophe Emé | Duclot: Thursday, July 25th at 6:45PM
First Growth Bordeaux vs Napa Cult Wines - The Dinner with Michelin Chef Christophe Emé | Duclot: Thursday, July 25th at 6:45PM
First Growth Bordeaux vs Napa Cult Wines - The Dinner with Michelin Chef Christophe Emé | Duclot: Thursday, July 25th at 6:45PM

First Growth Bordeaux vs Napa Cult Wines - The Dinner with Michelin Chef Christophe Emé | Duclot: Thursday, July 25th at 6:45PM

Regular price$0.00
/

Title

Early Bird: $1695 | July 1st: $1800 | Door: $2000
Limited to 14 guests

Pairing some of the best food from a Michelin Chef with epic bottles. Retail value of the wine is over $22,000. All wines have amazing Provenance - All Bordeaux wines imported directly by DUCLOT.

Whites

  • Château La Mission Haut Brion, Pessac-Léognan, 2018
    100 Points - Jeb Dunnuck
  • Château d'Yquem, Bordeaux Supérieur, 2000
    91 Points - James Suckling
  • Screaming Eagle, Sauvignon Blanc, Oakville, 2019
    98 Points - RPWA (2017)
  • Kongsgaard, "The Judge", Napa Valley, 2020
    96 Points - Vinous

2nd Course | 1989 Bordeaux vs Older Napa

  • Château Montrose, Saint-Estèphe, 1989
    99 Points - James Suckling
  • Château Lynch Bages, Pauillac, 1989
    99 Points - RPWA
  • Robert Mondavi, Cabernet Sauvignon, Napa Valley, 1970
    94 Points - RPWA
  • Inglenook, Cabernet Sauvignon, Rutherford, 1965
    90 Points - Cellartracker
  • Charles Krug, Cabernet Sauvignon, Napa Valley, 1968
    91 Points - Cellartracker

3rd Course | Napa Icons

  • Harlan Estate, Napa Valley, 1996
    97 Points - RPWA
  • Scarecrow, Cabernet Sauvignon, Napa Valley, 2006
    99 Points - James Suckling
  • Lokoya, Cabernet Sauvignon, Howell Mountain, 2014
    99 Points - RPWA

4th Course | First Growths

  • Château Margaux, Margaux, 2000
    100 Points - RPWA
  • Château Lafite Rothschild, Pauillac, 1996
    100 Points - Jane Anson
  • Château Latour, Pauillac, 2000
    100 Points - James Suckling

Dessert

  • Château Suduiraut, Sauternes, 1996
  • Château D'Yquem, Sauternes, 2007
    98 Points - RPWA

*We can accommodate any dietary restrictions with a 72 hour notice.

1 bottle per paying guest, bottle selection subject to change without notice*


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.

Duclot Art Lofts
1850 Industrial St, Los Angeles CA 90021 

 

Dinner Policy

All tickets are non-refundable.  We can adjust your menu for dietary needs up to 72 hours prior without any additional cost.  Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund.  We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum.  Fewer bottles  / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event.  Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee.  The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.

The dinner ticket is inclusive of tax but gratuity is NOT included. You may chose to add gratuity at check out or offer gratuity at the event. Suggested gratuity: 18% or $215, 20% or $239, 22% or $246.


About

IAN BLACKBURN

I discovered the wine industry while working with Chef’s Thomas Keller and Joachim Splichal in the top dining rooms of Los Angeles. My passion redirected my career from restaurants/hotels to vineyards and wine-education. Now with over 25-years of experience hosting events; leading trips around the wine world; I published a wine book; produced my own wine called Beekeeper Cellars and sat for the difficult Master of Wine Exam! Today, I am considered one of the region's best wine educators and work for my 20,000 followers (follow me), visiting vineyards and wine regions and produce over 100 wine classes and events a year for my businesses and my team. 

Read More

Recently viewed