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

Sold out

This price is inclusive of tax but Captains tip (recommended at 10%) is optional and additional and can be made at / or after the event.

We sell out at 14 guests.

Pairing some of the best food from a Michelin Chef with epic bottles. Retail value of the wine is over $16,000. All wines have amazing Provenance - All Bordeaux wines imported directly by DUCLOT.

Whites

• A special bottle of Napa's finest Sauvignon Blanc will be added here (TBA)

  
  
• Château La Mission Haut Brion, Pessac-Léognan, 2018
  100 Points - Jeb Dunnuck; Valued at $875 - directly Imported from the winery
• Château d'Yquem, Y-Ygrec Dry Blanc, 2000
  95 Points - Wine Independent; Valued at $500 - directly Imported from the winery
  
• Kongsgaard, "The Judge", Napa Valley, 2020
  96 Points - Vinous; Valued at approximately $800 a bottle 

2nd Course | 1989 Bordeaux vs Older Napa

• Château Montrose, Saint-Estèphe, 1989
  99 Points - James Suckling; Valued at $1100, directly Imported from the winery
  
• Château Lynch Bages, Pauillac, 1989
  99 Points - RPWA; Directly Imported from the winery
• Robert Mondavi, Cabernet Sauvignon, Napa Valley, 1970
  94 Points - RPWA; Valued at $750 
• Inglenook, Cabernet Sauvignon, Rutherford, 1965
  90 Points - Cellartracker; Valued at $1000
• Charles Krug, Cabernet Sauvignon, Napa Valley, 1968
  91 Points - Cellartracker; Valued at $750
  

3rd Course | Napa Icons

• Harlan Estate, Napa Valley, 1996
  97 Points - RPWA; Valued at $1200
• Scarecrow, Cabernet Sauvignon, Napa Valley, 2006
  99 Points - James Suckling; Valued at $1200
• Lokoya, Cabernet Sauvignon, Howell Mountain, 2014
  99 Points - RPWA; Valued at $500

4th Course | First Growths

• Château Margaux, Margaux, 2000
  100 Points - RPWA; Valued over $1700, directly Imported from the winery
  
• Château Lafite Rothschild, Pauillac, 1996
  100 Points - Jane Anson; Valued over $2000, directly Imported from the winery
• Château Latour, Pauillac, 2000
  100 Points - James Suckling; Valued over $1800, directly Imported from the winery
  

Dessert

• Château Suduiraut, Sauternes, 1996
  93 Points; Valued at over $100, directly Imported from the winery
  
• Château D'Yquem, Sauternes, 2007
  98 Points - RPWA; Valued at $550, directly Imported from the winery

*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.