The guest speaker will be Guy Sarton dy Jonchay, Managing Director and Winemaker of J. Vidal-Fleury winery located in the Rhone Valley region of France.
The 5-course dinner created by The Brown Hotel Executive Chef Laurent Géroli, and his four-diamond culinary staff begins with Crawfish à la Nage with Trout Mousseline and Tomato Fumet, followed by Sautéed Quail with Glace de Volaille and Artichoke Provençale, a main course of Roasted Beef Loin Strip with Pont Neuf Potatoes and Zucchini Tian with Daube Sauce, a salad course of Warm Goat Cheese with Micro Mesclun and Verjus Vinaigrette, and a dessert of Almond Cake with Figs and Lavender Ice Cream.