Join Sommelier David Bérubé and winemaker Jean Trimbach for an exclusive five-course dining experience
Photo: Trimbach Estate
On Monday, October 23, Bar Boulud and special guest, Jean Trimbach, invite guests to revel in the history of Alsace, a beautiful wine region situated amongst the rolling hills and quaint medieval villages of northeastern France, for an educational five-course dining experience.
Produced across twelve generations, Trimbach’s fine wines are known for their structure, elegance, essence of fruit, and balance. To complement each varietal, Chef De Cuisine Michael Denk and Pastry Chef Robert Differ will showcase a selection of autumn-inspired dishes and regional classics including: Brandade Croquette, succulent fresh cod seasoned with garlic, Scallop and Pumpkin Risotto and savory White Roasted Suckling Pig served with delicious roasted apple, chestnuts, turnips, potato fondant, thyme and a mustard jus.
The five-course Trimbach Wine Dinner will be served as follows:
Brandade Croquette
cod fish, garlic
Pâté Grand Père
foie gras, truffle
Crispy Sweetbreads
persimmon jam, arugula
Trimbach, Pinot Blanc, 2016
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Yellowtail Crudo
Romanesco, cauliflower, pickled raisins, lemon
Trimbach, Riesling, Reserve, 2012
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Scallop and Pumpkin Risotto
scallop, pumpkin seeds, goat cheese
Trimbach, Riesling, Cuvee Frédéric Emile, 2010
Whole Roasted Suckling Pig
roasted apple, chestnuts, turnips, potato fondant, thyme, mustard jus
Trimbach, Pinot Gris, Réserve Personelle, 2013
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Tropique Pavlova
mango mousse, coconut dacquoise, exotique soup
Trimbach, Gewurztraminer, 2014
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COST: $125 for five-course menu with wine pairings
(Ticket price includes tax and gratuity)
Learn to Make an Iconic Seasonal Dessert
Upon arrival, participants will transform into a pastry apprentice as they sip a complimentary glass of prosecco or a rich cup of hot cocoa while preparing to expertly craft this standout, celebratory sweet. Each participant will have a choice of White Chocolate Eggnog or Dark Chocolate Peppermint, they will then be presented with a pre-rolled Bûche de Noël that serves as a confectionary canvas.
Emphasizing festive decorating techniques, this tailored class allows students to focus on all of the fun aspects of holiday baking without the stress of measuring, mixing and manipulating. Each class participant will depart with a recipe for crafting this iconic Christmas-themed dessert at home, along with a freshly baked Bûche de Noël to share with friends and family.
To purchase tickets, please visit: https://www.eventbrite.com/e/buche-de-noel-pastry-class-tickets-39664414331
Toast to 2018 with a Five-Course New Year’s Eve Gala Dinner at Bar Boulud Boston
An unforgettable evening at Bar Boulud Boston begins promptly at 8:00 p.m., revelers will gather in the lobby of the adjacent Mandarin Oriental, Boston hotel for a welcome reception, complete with celebratory sips and decadent canapés such as: fresh Oysters topped with a Champagne gelée and Citrus Cured Scallops laced with caviar and crème fraîche.
As the night progresses, guests will be seated at 9:00 p.m. in Bar Boulud where they will enjoy a five-course dining experience featuring savory French-inspired dishes including: Rohan Duck Breast, tender Wagyu Beef and Aurora, a delectable dessert comprised of hazelnut milk chocolate cream, raspberry espuma, and moelleux au chocolat crafted by Pastry Chef Robert Differ.
While diners treat their taste buds to an array of spectacular flavors, live jazz music will add to the evening’s ambiance. Enhancing the experience further, guests will also have the option to add an exquisite wine pairing with each course, hand-selected by Sommelier David Bérubé.
Encompassing celebration-worthy ingredients and presented with an artful flair, Bar Boulud’s New Year’s Eve Gala Dinner will be served as follows:
Canapés
Oyster
Champagne gelée
Citrus Cured Scallop
Caviar, crème fraîche
Wagyu Beef
Seared rare, quail egg, sunchoke, arugula, parmesan
Torchetti Pasta
Celeriac, chestnuts, fontina, truffle
Turbot
Crab dauphine, purple potato, Tokyo turnip, bottarga, uni cream
Rohan Duck Breast
Chanterelles, barley, blood orange, albufera sauce
Aurora
Hazelnut milk chocolate cream, raspberry espuma, moelleux au chocolat
New Year’s Eve Gala Dinner includes a complimentary glass of Champagne at midnight. Sommelier selected wine pairings are offered for $125. An evening à la carte dinner menu will be served in the restaurant until 8:00PM. Bar Boulud’s lounge will be serving a limited à la carte menu from 5:30 to 11:00PM.
Enjoy an Exclusive Tasting Experience with Domaine Louis Magnin
Bar Boulud presents the first wine dinner of 2018 featuring Domaine Louis Magnin from Arbin, France. Producing organic and biodynamic wines focused on Mondeuse, Roussette and Bergeron varietals, Louis & Béatrice Magnin serve as regional ambassadors, showcasing the prosperity of the Savoie wine region.
Pouring some of the greatest wines including two spectacular back vintages of Mondeuse, Sommelier David Bérubé is excited to welcome guests for this exclusive tasting experience.
FEATURED MENU
Reception
Domaine Louis Magnin, Roussette de Savoie, 2012
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Pâté en Croûte of Pheasant
foie gras, pistachio, huckleberry
Domaine Louis Magnin, Vin de Savoie, Chignin Bergeron, 2013
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Seared Atlantic Char
smoked belly, mushroom civet, pearl onions, beurre rouge
Domaine Louis Magnin, Vin de Savoie, La Rouge, 2009
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Spiced Venison Loin
winter root vegetables, quince confit, chestnuts, sauce poivrade
Domaine Louis Magnin, Vin de Savoie, Tout un Monde, 2009
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Tamié Cheese Course
chicory salad, black truffle, toasted hazelnuts
Domaine Louis Magnin, Vin de Savoie, Chignin Bergeron, Vertigo, 2010
Ticket price includes gratuity and taxes.
Enjoy an Exclusive Tasting Experience with Domaine Louis Magnin
Bar Boulud presents the first wine dinner of 2018 featuring Domaine Louis Magnin from Arbin, France. Producing organic and biodynamic wines focused on Mondeuse, Roussette and Bergeron varietals, Louis & Béatrice Magnin serve as regional ambassadors, showcasing the prosperity of the Savoie wine region.
Pouring some of the greatest wines including two spectacular back vintages of Mondeuse, Sommelier David Bérubé is excited to welcome guests for this exclusive tasting experience.
FEATURED MENU
Reception
Domaine Louis Magnin, Roussette de Savoie, 2012
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Pâté en Croûte of Pheasant
foie gras, pistachio, huckleberry
Domaine Louis Magnin, Vin de Savoie, Chignin Bergeron, 2013
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Seared Atlantic Char
smoked belly, mushroom civet, pearl onions, beurre rouge
Domaine Louis Magnin, Vin de Savoie, La Rouge, 2009
•••
Spiced Venison Loin
winter root vegetables, quince confit, chestnuts, sauce poivrade
Domaine Louis Magnin, Vin de Savoie, Tout un Monde, 2009
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Tamié Cheese Course
chicory salad, black truffle, toasted hazelnuts
Domaine Louis Magnin, Vin de Savoie, Chignin Bergeron, Vertigo, 2010
Ticket price includes gratuity and taxes.
Bar Boulud Welcomes Robert Foley for a Wine Dinner
Bar Boulud proudly welcomes Robert Foley Vineyards from Napa Valley, a small family-owned and operated winery known for their incredibly rich red blends, including his floral and mouth-coating Claret (Foley’s flagship wine), and alternative grape usage such as Charbono, Petite Sirah and White Rhône Blend. Robert Foley is one of the few remaining producers that still cultivates the Charbono Grape, creating an expressive and delicious wine that features: blueberry jam, anise and herbal flavors supported with elevated acidity.
Join Sommelier David Bérubé with special guest, Robert Foley, for this exclusive and educational five-course dining experience.
FEATURED MENU
Cured Salmon
sugar snap peas, citrus zest, crème fraîche
Robert Foley, Rhône Blend, California, 2016
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Braised Veal & Ricotta Cappelletti
green asparagus, pecorino, veal jus
Robert Foley, Charbono, Napa Valley, 2014
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Lobster & Monkfish Medallions
parsley spaetzel, pancetta, wild mushrooms
Robert Foley, Merlot, Napa Valley, 2013
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Pithivier de Pigeon
puff pastry, foie gras, savoy cabbage
Robert Foley, Claret, Napa Valley, 2013
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Framboise Almond St. Honore
chocolate crémeux, almond craquelin, vanilla bean gelato
Robert Foley, Touriga Nacional, Napa Valley, 2013
Ticket price includes gratuity and taxes.
Ment’or Dinner
For one night only, join us for a special five-course dinner with paired wines hosted by James Beard Award-winning Chefs Daniel Boulud and Barbara Lynch, celebrating the season. Hailing from Boston and with a passion for Italian and French cooking, Barbara is one of the most treasured chefs in the country and will be collaborating on the menu for this intimate evening of food, wine and camaraderie. Additionally, 50% of the proceeds will benefit Ment’or – a nonprofit organization devoted to inspiring culinary and gastronomy excellence in young professionals.
MENU
CANAPÉS
grissini with lardo and lomo
spring pea pomponette with sage and bacon
oyster with sea cress and meyer lemon coulis
lobster tartlet with black truffles
beet meringue with salmon rillettes
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TUNA NIÇOISE
tomato gelée, potatoes, haricots verts, olives, saffron aioli
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PAN ROASTED GRENOUILLE
green garlic mousse, lemon, capers, shallot crème fraîche
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LOTTE ET HOMARD
pancetta wrapped monkfish, lobster, carrots, sauce civet
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AGNEAU AUX MORILLES
lamb loin, morel royale, spring peas, herb jus
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COCOA POD “ITAKUJA”
green cardamom infused dark chocolate, passion fruit, brazilian coffee
*Ticket price includes tax and gratuity.
Don’t miss your chance to try wines from one of the world’s most iconic estates, Bodega Vega Sicilia.
Bodega Vega Sicilia, one of the most mythical wineries in the world, was founded in 1864 in the Ribera del Duero region in Spain. Since then it has become an iconic estate cherished by critics and sought after collectors worldwide. Since 1982 it belongs to the Alvarez family, who has extended the portfolio to include other unique estates: Alion in Ribera del Duero, Pintia in Toro, Oremus in Tokaji (Hungary), and the most recent project – Macan, a joint venture with Benjamin de Rothschild in Rioja. Two Hungarian wines will be showcased at dinner, along with 3 different vintages from their Spanish properties including the iconic and terroir driven Valbuena.
Join Sommelier David Bérubé with special guest Diana Kelley, Tempos Vega Sicilia Regional Manager for the Americas, for this memorable four-course Spanish wine dinner.
FEATURED MENU
Traditional Pintxos
Oremus Mandolas, Dry Furmint, Tokaji, 201
Bacalao
pipérade, corn galette, sweet garlic olive broth
Vega Sicila, Valbuena, Ribera del Duero, 2011
Roasted Lamb Saddle
spring peas, potatoes bravas, romesco
Vega Sicila, Macan, Rioja, 2013
Vega Sicilia, Pintia, Toro, 201
Chamomile Financier
honey crémeux, peach sorbet, mint
Oremus, 3 Puttonyos, Tokaji, 2011
Ticket price includes gratuity and taxes.
Fore more information, please click here.
Join Bar Boulud Sommelier David Bérubé and Special Guest Tristan Kressmann for an Exclusive and Educational Five-Course Dining Experience
Photo Credit: Chateau LeTour-Martillac
Located in the central part of France’s Bordeaux wine region, Château LaTour-Martillac has remained under the management of the Kressmann family since 1930. The estate owes its name to the tower in the main courtyard, a remnant of a small 12th-century castle that existed until the French Revolution.
Château LaTour-Martillac is one of only six properties classified in the Graves for both red and white wines and is considered a benchmark reference for the Pessac-Léognan appellation.
Dinner will feature five wines including an example of the outstanding 2005 vintage and an expression of some of the oldest vines of Sémillon in the entire Bordeaux appellation.
The evening’s menu will be served as follows:
Assorted Canapés
Lacroix-Martillac, Blanc, 2016
Sautéed Foie Gras
champagne mango, citrus, brioche
Château LaTour-Martillac, Blanc, 2013
Orecchiette & Veal Ragu
fava beans, spring garlic, ricotta
Lacroix-Martillac, Rouge, 2011
Pepper Encrusted Beef Sirloin
pomme fondante, trumpet royal, red wine confit shallots
Château LaTour-Martillac, Rouge, 2014
Château LaTour-Martillac, Rouge, 2005
French Cheese Selection
comté, brie, raisin-walnut bread
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Fleming’s Boston Celebrates New Zealand and California Sauvignon Blanc
Join Fleming’s Boston for a special wine dinner featuring four extraordinary wines from New Zealand & California. This one-night-only event includes a perfectly prepared five course menu, expertly curated by Chef Partner Poi Ali. Tables are limited, so please reserve yours today.
First Course
Popcorn Crab
meyer lemon drizzle, stone fruit compote, pickled radish red onion
VILLA MARIA, Spring Fruit Sangria Marlborough New Zealand, 2015
Second Course
Seared Scallops
frisée, bacon, roasted tomato, lemon-chili vinaigrette
KIM CRAWFORD, Sauvignon Blanc Marlborough New Zealand, 2015
Third Course
Seared Chilean Sea Bass
valencia orange beurre blanc, served aside a butter lettuce bouquet
FROG’S LEAP WINERY, Sauvignon Blanc Rutherford California, 2015
Fourth Course
Iron-Crusted Tenderloin of Beef
duchess potatoes, maître d’hôtel butter
WHITEHAVEN, Sauvignon Blanc Marlborough New Zealand, 2015
Dessert
Passion Fruit Crème Brûlée
topped with fresh berries and chantilly cream
Coffee or Tea
Please call 617-292-0808 to reserve today!
Visit Fleming’s Boston at 217 Stuart Street or by clicking here.
