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.

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

1. Quiche
Or
House smoked Salmon

2. Scallops
Or
Filet Mignon

3. Cheese and Dessert

(All dishes will be served with appropriate market garnishes)

Current Menu:

3 courses, $35. Menu subject to change according to market availability.
Vegetarian option available upon request.

1. Market Salad
Or
Lompoc Artichoke (From Life’s a Choke), Tarragon Aoili (+$5)

2. Niman Ranch Pork Porterhouse, Artichoke and Fava Ragout
Or
Squab (limited, +$15)
Or
Onaga, English Peas, Morels (+$5)

3. Cheese and Dessert.

1. Market Salad
Or
Lompoc Artichokes (From Life’s a Choke), Tarragon Aoili (+$5)

2. Niman Ranch Pork Porterhouse, with Baby Artichokes, Fiddleheads, Ramps, Baby Sun Tomatoes
Or
Vermilion Rock Fish, English Peas, Morels

3. Cheese and Dessert.

1. Carrot Ginger Velouté
Or
Market Salad

2. USDA Prime Flat Iron, Artichokes, Sungold Tomatoes, Fiddlehead Ferns
Or
Rock Fish, Favas, English Peas, Morels, Sea Beans.

3. Cheese and Dessert.

1. Carrot Ginger Velouté
Or
Market Salad
Or
Asparagus, Poached Egg, Hollandaise (+$3)

2. Mary’s Farm Duck Breast OR USDA Prime Flat Iron (+$3): with Celery Root Purée, Mustard Frills, Potato, Fiddlehead Ferns
Or
Atlantic Salmon, Fava Beans, Fava Tendrils, Seabeans, Sungold Tomatoes

3. Cheese and Dessert

More Changes coming soon.

1. Mushroom Veloute (Changes tomorrow)
Or
Market Salad: Baby Lettuces, Shaved Ice Carrots, Beets, Sungold Tomatoes, Cucumber Vinaigrette

2. Mary’s Farm Duck Breast, Salsify, Baby Red Celery, Red Wine Jus
Or
Market Fish, Roast Potato, Asparagus, Wild Ramps (Changes soon)

3. Cheese and Dessert

1. Quiche with Bacon and Melted Leek, Frisee Salad.
Or
Market Salad

2. Roast Colorado Leg of Lamb, Baby Parsnips, Ramps, Fennel
Or
Market Fish, Roast Potato, Asparagus, Wild Ramps

3. Cheese and Dessert

1. Quiche with Bacon and Melted leek, Frisee Salad.
Or
Roast Cauliflower, Pine Nut, Mint

2. Roast Colorado Leg of Lamb, Creamy Polenta, Roast Heirloom Carrots, Cipollini
Or
Market Fish, Variations of Fennel, Blood Orange, Pernod Emulsion

3. Cheese and Dessert

More changes coming shortly.

Easter Luncheon
3 courses, $45. Garnishes to the dishes are yet to be determined, but as always, it’ll be good.

1. Turnip Veloute’
or
Spring Quiche

2. Roast Leg of Lamb
or
Poached Salmon

3. Irish Whiskey Cake

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Current Menu.
3 courses, $37. Menu subject to change according to market availability.
Vegetarian option available upon request.

1. Turnip Veloute’, Black Radish, Herb Coulis
Or
Roast Cauliflower, Pine Nut, Mint

2. Braised Beef Cheeks a l’ Papilles, Creamy Polenta, Roast Heirloom Carrots, Cipollini
Or
Market Fish, Variations of Fennel, Blood Orange, Pernod Emulsion

3. Cheese and Dessert