[DEPOSIT] Dinner with Hans Schweitzer & wines from Bordeaux
Enjoy a fabulous evening dining with our special 4-course menu paired with 5 lovely wines from Bordeaux. £90 each for the evening, pay £50 deposit now to reserve spaces.
For this event we are partnering again with masterchef Hans Schweitzer of Cotto, Cambridge's very popular fine dining restaurant recently re-opened in the Gonville Hotel.
Hans is designing a special menu for us to enjoy in the Atrium restaurant and we are pairing each dish with wines from Bordeaux!
The evening will demonstrate the sort of food that pairs well with Bordeaux reds, Bordeaux whites and Sauternes (arguably the most famous dessert wine style in the world). Hans takes inspiration for his menu from local cuisine and between courses your wine host will entertain you with snippets of information about the wines and the food pairing decisions.
We will compare two whites during the evening - one paired with the Amuse Bouche and the other with the Starter. One is a fresh, unoaked style of white wine while the other is richer and fuller.
With the main course we will serve two red wines to compare directly, pitting the left bank of the river against the right bank - which will you prefer with the food?
Ch Teyssier St Emilion Grand Cru 2016 is made by former British businessman Jonathan Maltus OBE who is a power house owner and wine maker in both St Emilion and Napa, Calfornia. Jonathan is the first British winemaker to be awarded a perfect 100 point score by influential American critic Robert Parker!
Ch du Courneau 2014 Margaux is an alternative label made by Cru Bourgeois producers Ch Haut Breton Larigaudière.
To reserve your spaces please book online paying £50 deposit per person. Nearer the time we will contact you to collect the £40 balance per place. Price includes all wines.
Hans is still designing the menu and full details will appear here soon. Meanwhile we can tell you the wine selections (with restaurant bottle prices) will be:
Tomato Gazpacho Gelée Panko Crusted Asparagus with Périgord Truffle Emulsion Warm Croustillant of Bayonne Ham and Soft Quail Egg
Ch Reynon Blanc 2016 (£37)
Tea Smoked Loch Duart Salmon Toasted Rye Bread Crumbles
Dill Crème Fraiche Shaved Fennel
Ch Saransot Dupre Blanc 2016 (£46)
Grass Fed, Angus Beef Fillet Wellington, Bordelaise Sauce, Pommes Gratin Dauphinois, Bouquet of Garden Vegetables
Ch Teyssier St Emilion Grand Cru 2016 (£65)
Ch du Courneau 2014 Margaux (£68)
Tarte Tatin with Calvados Ice Cream
Ch Gravas Sauternes 2014 (£60)
For special dietary requirements, simply contact us after making your reservation and let us know whether you need vegetarian, vegan, gluten free, dairy free or any other issue.
All our courses can be purchased as a gift - just ask us to send you a Gift Voucher when you book. If you wish we can send you a voucher for the full value of the meal so it is a complete gift (and we will collect the balance from you later).
Places remaining: 14
Course Date/Time: Thu 4th Apr 2019 at 7pm
Venue: Atrium Brasserie, Gonville Hotel, Gonville Place