The culinary visionaries behind Le Colonial's French-inspired Vietnamese cuisine and global wine program have collaborated in an upscale dining experience in partnership with Joseph Drouhin. The restaurant will showcase a collection from the renowned French winemaker complete with a five-course menu curated by Le Colonial’s Chef d'Cuisine Charlie Ho.
The progressive menu will feature by the glass pairings of numerous varietals, chef selections of sorbets and chef-crafted dishes including the Crab and Yuzu comprised of jumbo lump crab, avocado, chives, apple, jalapeno, endive, French breakfast radish and spicy sesame yuzu dressing; Braised Sable Fish with bok choy, shiitake mushroom and crispy ginger; Tea Smoked Squab with fennel seed and orange roasted carrots, coconut rice, juniper berries and onion jam and a Chocolate Raspberry Delice with dark chocolate mousse, hazelnut croquant and lychee ice cream.
The event will be hosted in Le Colonial's upstairs lounge on the North Balcony. Guests will be treated to an intimate cocktail reception, featuring hand-passed hors d'oeuvres before a seated dinner. The dinner will be led by Le Colonial’s Wine Director and Sommelier, Trevor Wiedeman, and include Dryfus, Ashby & Co’s Regional Manager, William Welch, and Le Colonial’s Chef d'Cuisine Charlie Ho. Those wishing to continue their evening may attend an after-hours reception to enjoy super-premium offerings of Domaine Drouhin’s Eschezeaux Grand Cru by the glass with a two-glass minimum purchase.
The culinary visionaries behind Le Colonial's French-inspired Vietnamese cuisine and global wine program have collaborated in an upscale dining experience in partnership with Joseph Drouhin. The restaurant will showcase a collection from the renowned French winemaker complete with a five-course menu curated by Le Colonial’s Chef d'Cuisine Charlie Ho.
The progressive menu will feature by the glass pairings of numerous varietals, chef selections of sorbets and chef-crafted dishes including the Crab and Yuzu comprised of jumbo lump crab, avocado, chives, apple, jalapeno, endive, French breakfast radish and spicy sesame yuzu dressing; Braised Sable Fish with bok choy, shiitake mushroom and crispy ginger; Tea Smoked Squab with fennel seed and orange roasted carrots, coconut rice, juniper berries and onion jam and a Chocolate Raspberry Delice with dark chocolate mousse, hazelnut croquant and lychee ice cream.
The event will be hosted in Le Colonial's upstairs lounge on the North Balcony. Guests will be treated to an intimate cocktail reception, featuring hand-passed hors d'oeuvres before a seated dinner. The dinner will be led by Le Colonial’s Wine Director and Sommelier, Trevor Wiedeman, and include Dryfus, Ashby & Co’s Regional Manager, William Welch, and Le Colonial’s Chef d'Cuisine Charlie Ho. Those wishing to continue their evening may attend an after-hours reception to enjoy super-premium offerings of Domaine Drouhin’s Eschezeaux Grand Cru by the glass with a two-glass minimum purchase.
The culinary visionaries behind Le Colonial's French-inspired Vietnamese cuisine and global wine program have collaborated in an upscale dining experience in partnership with Joseph Drouhin. The restaurant will showcase a collection from the renowned French winemaker complete with a five-course menu curated by Le Colonial’s Chef d'Cuisine Charlie Ho.
The progressive menu will feature by the glass pairings of numerous varietals, chef selections of sorbets and chef-crafted dishes including the Crab and Yuzu comprised of jumbo lump crab, avocado, chives, apple, jalapeno, endive, French breakfast radish and spicy sesame yuzu dressing; Braised Sable Fish with bok choy, shiitake mushroom and crispy ginger; Tea Smoked Squab with fennel seed and orange roasted carrots, coconut rice, juniper berries and onion jam and a Chocolate Raspberry Delice with dark chocolate mousse, hazelnut croquant and lychee ice cream.
The event will be hosted in Le Colonial's upstairs lounge on the North Balcony. Guests will be treated to an intimate cocktail reception, featuring hand-passed hors d'oeuvres before a seated dinner. The dinner will be led by Le Colonial’s Wine Director and Sommelier, Trevor Wiedeman, and include Dryfus, Ashby & Co’s Regional Manager, William Welch, and Le Colonial’s Chef d'Cuisine Charlie Ho. Those wishing to continue their evening may attend an after-hours reception to enjoy super-premium offerings of Domaine Drouhin’s Eschezeaux Grand Cru by the glass with a two-glass minimum purchase.