We were over the moon when event designers and collaborators Twenty Three Layers invited us to pair cuisine with ten wines from one of the world’s most iconic wineries: Château Lafite Rothschild. Since this is one of the five original Premieres Crus of Bordeaux, we brought our A game to this late fall al fresco dinner on a private estate in Atherton, California. The history and tradition being poured into each glass was an honor to witness and taste. We look forward to collaborating with Château Lafite Rothschild again soon. Here’s what Chris Campbell, CEO of the Rothschild Collection, had to say about the experience:

“What a pleasure it was to work with you on the event last night. Your planning and preparation was exemplary, service levels spot on and food quality just superb – especially when considering the team were using a field kitchen. Bravo to you and your team. Hope to work with you again.”

MENU:
Reception:

2006 Barons De Rothschild Blanc De Blancs

• • Porcini Gougeres, caramelized onion-gruyere mousse
  • Salsify crisp, parmesan, wild mushroom duxell
  • Tuna pops, gwertztraminer, roasted sunchoke aioli, pickled mustard seed
  • Dungeness Crab roll, spicy lemon aioli, celery gremolata
  • Beef Tartare, potato crisp, jardiniere relish, dijonnaise

4-COURSE DINNER
Dinner served individually plated. 2 side-by-side wines pairing per course

• • Bread & Butter: Artisan bread, cultured butter, sel gris French-style service

1st Course Wine:

• • Aile d’Argent 2013 – Fine white wine from Château Mouton Rothschild (Sauvignon 67%, Sémillon 33%),
  • R de Rieussec 2016 – (57% Sémillon, 43% Sauvignon)- dry white from Lafite
  • Persimmon Salad, castelfranco, candied walnut, pickled chanterelles, piave vecchio, banyuls-herb vinaigrette

2nd Course (Main) Wine:

• • Château Lafite Rothschild 2000 (Merlot 7%, Cabernet Sauv.93%)
  • Château Lafite Rothschild 2003 (86% Cabernet Sauvignon, 9% Merlot, 3% Cabernet Franc, 2% Petit Verdot )
  • Wagyu Short Rib, coffee-miso, hen of the woods ragout, hazelnut, Brussels sprout, celery root puree
  • Roasted Cauliflower Steak/coffee-misohen of the woods mushroom ragout, hazelnut, Brussels sprout, celery root puree
  • Roasted Salmon/ coffee-miso, hen of the woods mushroom ragout, hazelnut, Brussels sprout, celery root puree

3rd Course: (Cheese)
Wine:

• • Château l‘Evangile 2010 Pomerol (Merlot 88% + Cab Franc 12%)
  • Château l‘Evangile 2001 (Merlot 79%, Cabernet franc 21% )
  • Camembert, fennel-golden raisin marmalade, coraline chicory, seed cracker
  • Tofu Misozuke, Fennel-golden raisin marmalade, coraline chicory & seed cracker

4th Course: Dessert
Wine: Rieussec 1997

• Souffle Rothschild 2 Ways (hot & cold) nougat, candied fruits, gold leaf
• Grapefruit Sorbet / candied grapefruit, puffed rice, basil)