Beaujolais in the Modern Era
The Max Lunch Club
Featuring Wines from Beaujolais Region of Southern Burgundy
With Guest Speaker Brian Mitchell
Beverage Director, Max Restaurant Group
Friday, November 18
12:45 arrival | 1:00pm seating
Beaujolais is a wine and a region that has seen a tremendous resurgence over the past few years. Recognized for the high quality wines the region can and does produce, mainly by the many smaller domaines that for years have been over-shadowed by larger negociant firms. For this edition of The Friday Lunch Club, Brian Mitchell guides you through selections from Village and Cru level, including the first wines from the new harvest – Beaujolais Nouveau 2016.
Cuisine prepared by Executive Chef Hunter Morton
From the Chef – “Fernand Point has always been one of my true cooking inspirations. From learning about him in school in gastronomy he immediately sparked my interest, I wrote a paper on him, studied his cuisine. His restaurant La Pyramide located in Vienne, an old Roman town south of Lyon was highly regarded as one the best. He was considered the father of Modern French Cuisine, turning out legendary chefs such as Paul Bocuse. Point was a chef and philosopher, who embraced the dining room as much as the kitchen, inviting all walks into his restaurant. One of the greatest gifts he gave was his book Ma Gastronome.
Today’s menu is in honor of this great chef.”
A M U S E-B O U C H E
Domaine des Terres Dorées by Jean Paul Brun Beaujolais Nouveau, 2016
Brochettes D’Huitres
skewered Copps Island oysters and bacon
1 S T C O U R S E
Domaine Dupeuble Beaujolais Villages, 2015
Bisque d’Ecrevisses
crawfish bisque | truffles
2 N D C O U R S E
Jean Paul Brun Beaujolais L’Ancien, 2015
Filets de Soles Georges Pleynet
poached sole | mushrooms | tomatoes | noodles | sovereign sauce
3 R D C O U R S E
Domaine Diochin Moulin-a-Vent Vieille Vigne, 2015
Volaille Pyramide
roast chicken | truffles | carrots | puff pastry | creamed spinach
S O M E T H I N G S W E E T
Marjolaine
La Pyramides Famous Cake
$42.00 per person
(not including tax or gratuity)
Please call for reservations
860.236.6299
