Lou Bird's is Hosting a French Wine Dinner with Wine Pairings, January 26
by
Drink Philly on Jan 25, 2017 in
Event Listing
Head to Lou Bird’s at 500 S 20th Street this Thursday, January 26 for a French-inspired wine pairing dinner served all evening, which was created by general manager Josh Jenkins and head chef Natalie Maronski.
This wine dinner will be the first in a series, but Jenkins and Maronski wanted to stick to their roots for their debut dinner and stick with a French theme, harkening back to Maronski’s roots at Lacroix. The dishes will be an ode to the French countryside, and six wines, each of which represents a different growing region in France, have been carefully paired with each dish.
Tickets go for $100 per guest, and reservations can be made by calling Lou Bird’s at 267-804-7977. The menu is below, so check it out and make your reservation for a trip to France without even leaving Philadelphia.
Start and share:
Salad nicoise
Boniato, haricot vert, kalamata olives, potato
Paired with Carra Beaujolais Village
French onion oxtail soup
Toast, bone marrow mustard, shaved wagyu
Paired with Sauvion Vouvray
Second
Share:
Gratineed scallop
Mushroom cream, gruyere, tarragon foam
Paired with Roux Chardonnay
Seared foie gras
Quince puree, brioche crumbles, petit salad
Paired with Chateau Bonnet Bordeaux Rose
Entrée
Choice of:
Skate meuniere
Capers, lemon, spinach mustard, crushed potatoes
Paired with Picpoul de Pinet H.B.
Duck cassoulet
Duck confit, duck sausage, white beans, swiss chard
Paired with Castelmaure Col des Vents Corbieres
Steak au poivre
Green peppercorn sauce, pommes anna, roasted brussels sprouts
Paired with Grand Veneu Cotes du Rhone Les Champauvins
Salad nicoise
Boniato, haricot vert, kalamata olives, potato
Paired with Carra Beaujolais Village
French onion oxtail soup
Toast, bone marrow mustard, shaved wagyu
Paired with Sauvion Vouvray
Second
Share:
Gratineed scallop
Mushroom cream, gruyere, tarragon foam
Paired with Roux Chardonnay
Seared foie gras
Quince puree, brioche crumbles, petit salad
Paired with Chateau Bonnet Bordeaux Rose
Entrée
Choice of:
Skate meuniere
Capers, lemon, spinach mustard, crushed potatoes
Paired with Picpoul de Pinet H.B.
Duck cassoulet
Duck confit, duck sausage, white beans, swiss chard
Paired with Castelmaure Col des Vents Corbieres
Steak au poivre
Green peppercorn sauce, pommes anna, roasted brussels sprouts
Paired with Grand Veneu Cotes du Rhone Les Champauvins
Fourth Course
Dessert
Assorted éclairs and beignets
Paired with a surprise wine
Dessert
Assorted éclairs and beignets
Paired with a surprise wine
Photo via Lou Bird’s
Recent Articles
Feedback
How are we doing? Tell us what you like or don't like and how we can improve. We would love to hear your thoughts!
