30 YEARS OF LE GAVROCHE
Vancouver, BC… Le Gavroche, Vancouver’s Parisian inspired street-urchin turns THIRTY in 2008 and celebrates by hosting a series of bigger, bolder and absolutely ‘winesatious’ multi-course dinners. Starting the celebration on January 16th with a ‘Three Decades of Don Melchor’ menu and wine pairing for $200.00 per person, Le Gavroche will host a specialty winery dinner each month, culminating with the 30th Anniversary, ultra-decadent Bordeaux Extravaganza; taking place April 9th at $1,500.00 per person with limited seating. All prices are inclusive of taxes and gratuities. Please see attached menus below.
January 16th features the wines of Concha y Toro’s Don Melchor –who, in 1883 founded, together with his wife Doña Emiliana Subercaseaux, the Concha y Toro vineyard. He brought to Chile the best grape varieties of the Bordeaux region: Cabernet Sauvignon, Sauvignon Blanc, Semillon, Merlot, and Carménère. Today, Concha y Toro wines originate from the producer’s own vineyards consisting of 11,200 acres (4,500 hectares) spread throughout Chile’s major wine regions: Maipo, Maule, Rapel, Colchagua, Curico, and Casablanca.
Manuel Ferreira owner of Le Gavroche, consummate host and juggler of many hats, has been the driving force behind this beloved Vancouver gem of a restaurant for the last twenty years. Ferreira has undoubtedly one of the best cellars in Canada, amassing an collection of vintages from as far back as the late 1800’s. Opened in 1978, the setting of Le Gavroche has charmed Vancouverites and travelers alike. The gently refurbished Victorian house (circa 1910’s) features views of the Coastal Mountains and Coal Harbour from the upstairs terrace, a cozy fireplace for those cold winter evenings, and a private reception room that can accommodate up to 28 guests. Visit the website at www.legavroche.ca or visit the restaurant at 1616 Alberni Street, Vancouver, BC. To book reservations please call 604-685-3924.
APRIL 9, 2008
$1,500.00 PER PERSON
Bordeaux Extravaganza
Reception
Cristal Roederer
1st Course
Fresh lobster, sweetbreads, foie gras salad
1989 Chevalier Montrachet Chartron Trebuchet
1989 Batard Montrachet Chartron Trebuchet
2nd Course
Chestnut, truffle soup, venison Ravioli
1937 Clos Lambrays
1938 Nuits St-Georges Grivelet
3rd Course
Roasted squab, white peach, port reduction
1921 Château Gruaud Larose
1922 Château Lanessan
4th Course
Beef tenderloin, shallot confit, Bordelaise sauce
1929 Château Lafitte
1929 Château Cheval Blanc
5th Course
Les Amis assorted Artisan cheese plate
1945 Château Grand La Lagune
1945 Château Segla
Dessert
Pear, apple, candied pecans in filo, Sauternes reduction
1967 Château d’Yquem
1964 Moulin Touchais
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JANUARY 16, 2008
$200.00 PER PERSON
3 DECADES OF DON MELCHOR
Reception – Assorted Canapés
Sauvignon Blanc
1st Course
Albacore Tuna Marguerite, fennel salad, citrus vinaigrette
Chardonnay Marques de Casa
2nd Course
Quail stuffed wild rice and chorizo, Madeira sauce
Don Melchor 2003 & Don Melchor 2004
3rd Course
Braised short rib, Cannelloni, Bordelaise sauce
Don Melchor 1995 & Don Melchor 1996
4th Course
Salt Spring Island Lamb Rack, Gnocchi, Rosemary, Garlic Jus
Don Melchor 1988 & Don Melchor 1987
Dessert
White port poached pear, Stilton, walnuts, wrapped in filo, port reduction
Sauvignon Blanc Late Harvest
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FEBRUARY 13, 2008
$250.00 PER PERSON
3 DECADES OF USA
Albacore tuna tartar, Smoked Salmon, Kushi oysters with Ponzu
Roederer Brut
1st Course
Fresh Alaskan Scallops, braised greens, truffle vinaigrette
2001 Chardonnay Les Pierres & 2001 Gloria Ferrer Chardonnay
2nd Course
Duck Confit, fondant potato and port sauce
2000 Tudor Cellars Pinot Noir & 2003 Pinot Noir Belle Soeurs
3rd Course
Tenderloin, Stuffed with Chorizo with Calvados Sauce
1985 Cabernet Sauvignon Heitz Martha’s Vineyard
1985 Cabernet Sauvignon Joseph Phelps Eisele
4th Course
Assorted cheese plate
1994 Dominus
1993 Cabernet Sauvignon Philip Togni
Dessert
Peach tart, dried pineapple
Mystery wines
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March 12, 2008
$250.00 PER PERSON
THREE DECADES OF FAIVELEY
Assorted canapés
Roederer Brut Premier
1st Course
Fresh Scallops pan seared with fresh black truffles vinaigrette
1996 Givry “Champs Lalot”
2nd Course
Duck confit, mushroom flan, wild berry port sauce
1986 Clos de La Roche
1989 Nuits St-Georges 1er Cru “Les Porests”
3rd Course
Triple A Beef tenderloin seared foie gras Bordelaise sauce
1986 Chambertin Clos de Beze
1989 Corton “Clos des Corton”
4th Course
Assorted Cheese Plate
Mystery Wine
Dessert
Crème brulée with lace cookie
2002 Kracher, Beereneauslese Cuvée, Burgenland
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