BRASSERIE PROVENCE OFFERS A 5-COURSE DOMAINE JULIETTE AVRIL CHÂTEAUNEUF-DU-PAPE WINE DINNER ON WEDNESDAY, APRIL 10TH AT 6:30PM.

Special Guest Maïlis Lehedois, Ambassador for the Domaine Juliette Avril Winery, presents exceptional wines from the Châteauneuf-du-Pape terroir paired with Chef Patrick Gosden's Provençale Menu.

The Reception features an Apéritif served with Provençale Spreads. Dinner begins with a Mediterranean Fish Soup including Shrimp, Littleneck Clams & Musselsaccompanied by Châteauneuf-du-Pape Blanc, followed by a Veal Cheek Daube Ravioli with Châteauneuf-du-Pape Rouge. For the Entrée, a traditional Mushroom, Herb, & Garlic-Stuffed Lamb Saddle with Flageolets Ragout is paired with Châteauneuf-du-Pape 'Cuvée Maxence'. And finally, a dish of Warm Hazelnut-Crusted Fresh Goat Cheese, Fried Zucchini Blossom and Plum Jam is served with the Cairanne 'Cuvee Maily's.'

The Domaine Juliette Avril Wine Dinner is $79 per person plus tax & gratuity (included in ticket price.)

Wines will be available for purchase with a 15% discount through Westport Whiskey & Wine.

Brasserie Provence is located at 150 North Hurstbourne Parkway, Louisville, KY, 40222. Please visit us at www.brasserieprovence.com

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Domaine Juliette Avril Châteauneuf-du-Pape Wine Dinner With Special Guest Maïlis Lehedois, Ambassador for the Domaine Juliette Avril Winery on Wednesday, April 10th 2019

Reception 6:30PM
Réserve de la Saurine Rosé Cassis Cocktail
Hors d’Oeuvres d’Apéritif
Provençale Spreads
Tapenade, Eggplant Caviar, Anchoïade

Dinner 7PM
First Course
Châteauneuf-du-Pape Blanc 2017
Soupe de Poissons de Roche et Fruits de Mer
Mediterranean Fish Soup and Shrimp, Littleneck Clam & Mussels
Rouille Crouton, Shredded Parmesan Cheese

Second Course
Châteauneuf-du-Pape Rouge 2016
Daube de Joue de Veau Provençale en Raviole
Veal Cheek Provençale Stew in Folded Ravioli

Third Course
Châteauneuf-du-Pape “Cuvée Maxence” 2015
Selle d’Agneau Farçis aux Champignons, Herbes Fines & Ail
Mushroom Herbs Garlic Stuffed Lamb Saddle, Flageolets Ragoût

Fourth Course
Cairanne “Cuvée Maily’s” 2016
Fromage de Chèvre d’Avignon
Warm Hazelnut Crusted Fresh Goat Cheese, Fried Zucchini Blossom, Plum Jam

Prepared by Chef Patrick Gosden
$79 per person plus tax and gratuity (included in ticket price)
Wines will be available for purchase with 15% discount through Westport Whiskey & Wine