Wine dinner at Caprice

Wine dinner at Caprice

at Caprice on 5 August 2018
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Chef Guillaume Galliot and Sommelier Victor Petiot put together a custom menu to match the wines being served, and added truffle to just about all the savory dishes. The tartare was amazing, the pigeon in cocoa pods is a signature dish, and the cherry wood smoked beef was incredible.

Full account of the dinner is here: http://www.diarygrowingboy.com/2018/08/la-la-la-laa-la-laa-la-laaaaaaa.html

9 / 10

Balik salmon with crème fraîche and oscietra caviar

Tartare de bœuf, truffe noire et œuf de caille

Homard bleu de Bretagne, artichaut, duxelle, menthe et truffe noire

Le pigeon de Racan de la Maison Bellorr, cuit dans une cabosse de cacao, chutney de figues et salsifi

Le pigeon de Racan de la Maison Bellorr, cuit dans une cabosse de cacao, chutney de figues et salsifi

Faux filet de bœuf Kagoshima et aubergine, sauce Périgourdine

Faux filet de bœuf Kagoshima et aubergine, sauce Périgourdine