Christopher’s Louis Jadot Wine Dinner

This must be wine dinner week in Phoenix.

On Tuesday, May 19, just one night before the Binkley’s-Duncan Farms dinner and the Autostrada wine dinner, Christopher’s & Crush Lounge presents a five course dinner paired with five wines from the famed Louis Jadot winery (and a port from Portugal for dessert).

Just for fun, I’ve put a little glossary together at the end of this post, just in case you run across a word you’re not familiar with. Italicized words are defined in the glossary.

Amuse bouche: panna cotta of creme fraiche with a millefeuille of house smoked salmon and brioche paired with Chablis.

1st course: ravioli of scallops with essence of truffles, lobster, tomato tea and fines herbes paired with Meursault.

2nd course: braised veal cheeks with vinaigre de xeres, parsnip puree, confit of leeks and foie gras paired with Pommard.

Main course: pigeon roasted with wild mushrooms, cipollini onions, and oeufs en meurette in burgundy paired wth Gevery Chambertin.

Dessert: chocolate tart with chocolate sorbet and espresso sauce paired with Fonseca Bin 27.

Details: 2502 E. Camelback, (at the Biltmore shopping center), Phoenix, (602) 522-2344, $75++/per person.


amuse bouche: a little nibble to stimulate the palate.

brioche: a soft, eggy yeast bread.

confit: cooked in its own fat (like duck confit) but in this case, the term is used with leeks, so the leeks will be cooked in fat.

creme fraiche: a dairy product made with heavy cream and buttermilk, similar to sour cream only more delicate in texture.

fines herbes: a particular French combination of the herbs chervil, chives, parsley and tarragon.

millefeuille: a traditional French dessert made with layers of puff pastry and vanilla cream. Looks like Christopher will be replacing the puff pastry with brioche layers and the vanilla cream with his house smoked salmon.

oeufs en meurette: eggs poached in a dark red wine sauce.

panna cotta: an Italian dessert made with cream and usually gelatin for thickening. In this case, it will be a savory dish, made with creme fraiche.

vinaigre de xeres: sherry vinegar


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