Josiah Citrin & Special Guest Chefs

Invite You to Join Them at Mélisse on Sunday, September 10, 2017
for an Exclusive Wine and Food Tour of France to Benefit Los Angeles Regional Food Bank
 To purchase tickets please visit:  https://www.lafoodbank.org/september-wine-dinner/

Regional cuisine and top wines from Champagne, Provence, Burgundy, the Rhone Valley and Bordeaux.

Detailed menu and wine list can be viewed below.

$1,000 per person

100% of proceeds go directly
to the Food Bank

Seating is limited

Special guest chefs, top wines
and regional cuisine.

Sunday, September 10th

Cocktails: 6:30 PM
Dinner: 7:15 PM

All costs have been underwritten so 100% of the proceeds will go directly to the Food Bank.

 

Menu & Wine Pairings

Cocktail Hour

Hors d’oeuvre – Josiah Citrin
Beef Rossini
Santa Barbara Spot Prawn, Ginger, Cherry Bloosom and Nasturtium
Wild Japanese Sea Bream, Reed Avocado, Finger Lime and Basil

2004 Dom Perignon
The 2004 Dom Pérignon is from a classic vintage….White-golden in color, the clear, discreet and subtle nose gives way to dried white rather than yellow fruits, raisins and hazelnuts, as well as to floral and herbal aromas.
RP 92+

2016 Ch Peyrassol Cote de Provence Rose
Find out why 85% of the wines produced in the Cote de Provence are Rose. Made from the classic Rhone Valley varietals, the 2015 vintage of this Rose was awarded the Gold Medal with a 95 rating at the Decanter World Wine Awards. 2016 not yet rated.

First Course

1st Course – Ludovic “Ludo” Lefebvre
Smoked Beets, Crème Fraiche, Caviar

2013 Ch Simone Palette Blanc
This dry white wine from the small Palette appellation in the southeastern corner of France is made with a combination of grape varieties that will be new to most Californians: Clairette 80%, Grenache Blanc 10%, Ugni Blanc 6%, Bourboulenc 2% and Muscat Blanc 2%. Unrated by the usual US publications. Cellar Tracker 91.6

Second Course

2nd Course – Michael Cimarusti
Grilled California Rockfish
Fresh and fried Cranberry Beans, smoked buttermilk, chanterelles, nori

2004 Ch Bonneau du Martray Corton Charlemagne

“A focused beam, this white burgundy wraps its lime, mineral, apple and vanilla notes around a core of bracing acidity. Has intensity and balance yet this is firm and crisp on the finish for now with real stony length.”
Wine Spectator 93. Burghound 93.

Third Course

3rd Course – Josiah Citrin
Beef Cheek and Mushroom Ravioli
Rich Beef Broth

2007 Ferrand Chateauneuf du Pape

“One of the wines of the vintage is the 2007 Chateauneuf du Pape from Philippe Bravey…. Big, full-bodied, layered and unctuous, it has a huge nose of garrigue, black fruits, saddle leather and licorice. I absolutely love this wine and would happily drink bottles over the coming decade.”
RP 98 (2017 tasting)

Main Course

Entrée – Walter Manzke
Roast duck, apple, turnip, sauce rouennaise

1996 Pichon Comtesse de Lalande

“The 1996 Pichon-Lalande has long been one of the high points of this Pauillac estate and now at 20 years of age it is firing on all cylinders. You cannot have any complaints against the nose: intense blackberry, cedar and graphite, all beautifully delineated, demand your attention. The palate offers exquisite balance, refined and yet intense, the Cabernet Sauvignon clearly in the driving seat but assisted by the Merlot that imparts the crucial fleshy texture on the finish. Red berry fruit, cigar box, mint, juniper berries … this is a complex and riveting Pauillac wine that is going to cruise along its drinking plateau for many years. This is outstanding.”
RP 96 (2016 tasting)

Dessert

Dessert – Josiah Citrin
Jasmine Green Tea, Tapioca, Coconut Milk, Calamansi

2001 Ch. Suduirat

“Hello…one can already see thick tears on the glass. The bouquet is powerful and focused: a lot of botrytis evident here. It soars from the glass with scents of lemon curd, lanolin, dried ginger and pressed flowers, the oak perhaps a little obvious at the moment. The palate is medium-bodied with a caressing, honeyed texture, very fine acidity, just a touch of ginger inflecting the botrytis-laden finish, with just the right amount of residual sugar. This is just superb.”
RP 95 (2011 tasting)