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1st Growth Bordeaux Dinner w/ Christophe Émé | Friday, June 24th at 6:45pm

Regular price $750.00 USD
Regular price Sale price $750.00 USD
Sale Sold out

Friday, June 24th
Last Spot Available!

Dinner with one of Los Angeles’ Top Chefs at a fantastic private event space in the arts district, Downtown.

$750 inclusive of tax (tip not included)  
Please tip at venue based on your experience.
Limited to 14 guests.

The Lineup 

6:45pm Reception 
Rooftop Garden - with a selection of Bordeaux wines to taste and explore.

7:30pm 1st Course | Bordeaux Blanc

Château Cheval Blanc, Le Petit Cheval Blanc, Bordeaux, 2018

Château Pape, Clement Blanc, Pessac-Leognan, 2016

Château Margaux, Pavillon Blanc, Bordeaux, 2016

2nd Course | Right Bank

Château Cheval Blanc, Saint-Émilion Grand Cru, 2012

Château Cheval Blanc, Petit Cheval, Saint-Émilion Grand Cru, Bordeaux, 2011

Château Figeac, Saint-Émilion Grand Cru, 2010

3rd Course | 2nd, 3rd & 4th Growth

Château Pichon Longueville, Comtesse de Lalande, Bordeaux, 2009

Château Brane Cantenac, Margaux, 2009

Château Pape Clement, Pessac-Léognan, 2007

4th Course | 1st Growth

Château La Mission Haut Brion, Pessac-Léognan, 2012

Château Lafite Rothschild, Pauillac, 2009

Château Margaux, Margaux, 2008

5th Course | A Study of Bleu Cheese

Château d'Yquem, Bordeaux, 2007

Dessert with Coffee


About the Chef

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.


1850 Industrial St, Los Angeles CA 90021