Etoile Cuisine et Bar is joining forces with the Vincent Girardin Winery of Bourgogne, France, to present a five-course feast, created by the restaurant’s co-owner and master chef, Philippe Verpiand.
From a bay-scallop beginning to a brie stuffed with Burgundy mascarpone finish, the dinner menu is a fine example of Chef Verpiand’s acclaimed skills with classic French cuisine and is designed to bring out the best of the five Burgundy wines being paired. Also being served is a course with a confit of pork belly and green lentils and another with roasted ribeye cap and forest mushrooms.
Etoile Cuisine et Bar is joining forces with the Vincent Girardin Winery of Bourgogne, France, to present a five-course feast, created by the restaurant’s co-owner and master chef, Philippe Verpiand.
From a bay-scallop beginning to a brie stuffed with Burgundy mascarpone finish, the dinner menu is a fine example of Chef Verpiand’s acclaimed skills with classic French cuisine and is designed to bring out the best of the five Burgundy wines being paired. Also being served is a course with a confit of pork belly and green lentils and another with roasted ribeye cap and forest mushrooms.
Etoile Cuisine et Bar is joining forces with the Vincent Girardin Winery of Bourgogne, France, to present a five-course feast, created by the restaurant’s co-owner and master chef, Philippe Verpiand.
From a bay-scallop beginning to a brie stuffed with Burgundy mascarpone finish, the dinner menu is a fine example of Chef Verpiand’s acclaimed skills with classic French cuisine and is designed to bring out the best of the five Burgundy wines being paired. Also being served is a course with a confit of pork belly and green lentils and another with roasted ribeye cap and forest mushrooms.