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Chef Jeremy Dyer has just released his menu below for Le Sommelier’s MAKE IT SPARKLE dinner at L’Avenue Bistro. Please join us for a pre-Valentine’s celebration of sparkling wines, at 6:30, Tuesday, February 12. Click here for more information.

MAKE IT SPARKLE at L’Avenue Bistro

Freshly shucked oysters with roibos and pickled apple vinaigrette
Eric Bordelet Cidre Brut Tendre

Herb salad with sautéed escargots and Brie croutons, shallot/basil oil vinaigrette
JM Sohler Crémant d’Alsace Blanc de Blancs 2007

Chicken three ways : chambord ballotine, crispy chicken skins, chicken liver parfait, fine herbs
Champagne Gatinois Grand Cru Reserve NV

Roast pork tenderloin with Tabac de bois, sauce Madeira, burnt scallion aioli, prosciutto, brioche and forest mushrooms
Champagne Gatinois Grand Cru Rosé NV

Cara cara orange Sabayone with fresh fruit
Massimo Penna Viticultore Moscato d’Asti DOCG 2011

See you there,
Bernard Stramwasser
Bernard Stramwasser
Le Sommelier

PS. Of course these wines are available for order from our website. Click here to see our current product offerings.

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