Update 5/25
Due to our changing seasons, the scallop dish will have a new set of accompaniments. In place of asparagus and morel mushrooms, the scallops will be served with beautiful baby corn, sugar snap peas and some lovely french breakfast radish. The dish will still be sauced with an emulsion made from summer truffles.
Also, get them while they are available, this will probably be the last week we are serving our live soft shell crabs!
$38
1er
Market salad; maggie’s farm greens, compressed and shave veggies, baby sun tomato, sherry vinaigrette
Or
Soft shell crab; espelette dust, red mustard frill, rouille. (+$10)
2eme
Colorado lamb; weiser farm potato, spring onion, purslane, jus
Or
Scallops; lompoc asparagus roasted and raw, morel, summer truffle emulsion
3eme
Selection of cheese; domestic and imported, condiments
And
Harry’s Berries strawberry cake!
The Wines of ULIZ!
Here’s a word about our wine dinner next Tuesday from our friend Murray from Chambers and Chambers which imports the ULIZ Burgundies:
I traveled to Paris for my first time in 2011 and the young Santos Uy owner of Mignon and Papilles was one of my first resources for leads of great quality food and wine. Santos was throwing names out faster than I could write them down, needless to say I was quite impressed. Mostly casual, many inexpensive, enjoyed all the recommendations. So of course if I’m going to help organize a wine dinner in Los Angeles with a hot new small production French winemaker, I best start at Papilles Bistro.
When I heard the buzz around my office about the wines of Antoine Petitprez, how Antoine is one of the new generation of Burgundy winemakers, was responsible for a research program on how the moon effects wines, trades his consultation fees for grapes to make his own wine, uses no chemical products and follows biodynamic farming methods, makes less than 500 and cases is coming to LA for our trade show, ….. first person came to mind for a wine dinner was Santos and his restaurant Papilles Bistro!
The evening will feature a pairing of four “ULIZ” wines with 4 courses prepared by super Chef Tim Carey.
Antoine sells 85% of his wine in France, of which 50% is sold to 1 & 2 star Michelin restaurants. I believe this is going to be one great “Under the Radar” casual wine dinners.
Menu
Smoked arctic char; chive creme fraiche, caper, pickled onion.
Maryland soft shell crab; smoked pepper rouille, herb salad.
Black cod; oil poached, taggiasca olive tapenade, basil coulis
Harry’s Berries strawberry poundcake, vanilla cream
Wines
2011 Bourgogne Blanc
Production: 66 cases
Parcel: Located in the village of Puligny-Montrachet, biodynamic farmed for 5 years
Saint Aubin ‘Le Ban’, Côte du Beaune, A.C.
This vineyard is high in the village, with S.E. exposures, cool nights and warm days.
Age of the vine: An average of 55 years
2010 Bourgogne Rouge, Côte du Beaune, A.C.
Production: 100 cases
Parcel: 2 plots located at the bottom of the hill, under the vines of “Chateau de Pommard”
Age of the vine: Average of 40 years old
Bourgogne ‘Le Chapitre’, Côte de Nuits Villages, A.C.
Production: 75 cases
Location: Chenove, the southernmost vines from the Côte de Nuit.
Historical plot grown by the monks in the 12th century because they understood the real potential of this appellation. Dr Lavalle in 1855, in his classification of cru, said that the potential is between village and Premier Cru. There are only 6 winemakers who sell wines from this rare appellation
Cost is $80 plus tax and gratuity
First Seating at 6pm
Book your table
http://www.papillesla.com/
Phone: (323) 871-2026
Get your reservation in early this will certainly sell out.
3 Courses $40. Vegetarian option available upon request.
1. Quiche “Jordan”, lardons, gruyere, melted leeks; petite salad
Or
House smoked Arctic char, eggs, pickled onion, chive cream
2. Nova Scotia Scallops, English Peas, Morels, Truffle Espuma
Or
New York Strip, Weiser farms potatoes, carrots, red wine jus
3. Cheese and Dessert