Vive la France!

The only element missing during the March 27 French Wine-pairing Dinner at Ingredients, was a view of the Eiffel Tower. Decadent dishes highlighting the tastes that made France famous were paired with wines from the newly formed Chamarré Wine company. This Co-op was created to help smaller vintners in France market their wines in America, and if all their wines are as rich as those showcased at the dinner, then everyone should hunt for the butterfly-adorned bottles at their local wine store.
A Sauvignon Blanc/Chenin Blanc graced our first glass of the evening. Its sweetness welcomed the delicate flavors of the Lump Crab Salad with Grilled White Asparagus and Candied Tomato. The tomatoes were quite a coup. Cooked overnight in a slow oven, their texture and concentrated richness made quite an impact on many of the diners. A smoky Grand Réserve Pinot Noir accompanied the Duet of Duck made up of a Smoked Duck Breast, served cool, and a creamy Leg Confit, served warm. Both meats were piled on top of a Buttered Brioche and served alongside roasted Figs and a swirl of 25-year-old Balsamic Vinegar.	Lump Crab Salad with Grilled White Asparagus and Candied Tomato.
Now, who says there is anything wrong with a strawberry-flavored wine? The Grenache/Shiraz served with the third course definitely had undertones of that sweet berry, but it worked as a great foil for the extravagantly rich flavors of the free-form Lobster Ravioli with Spinach and Cognac Lobster Cream Sauce. The spring-like nasturtium placed on top added a piquant bite to the silky lobster. The most natural pairing of the night happened with the Bordeaux and Beef Wellington. The subtle spices of the drink were swept up in the meatiness of the pate and pastry-wrapped fillet. The fresh greenness of the Haricot Vert and Wild Mushrooms in Bordelaise Sauce provided added texture and earthiness to the plate. Like a sweet honey, the Jurançon served with dessert seemed to melt on the tongue, yet it was not cloying at all. It paired nicely with the macerated Raspberries that cloaked the molten Chocolate Cake. The crowning achievement, however, was the delicate Lavender Honey Ice Cream. Its elusive flavor was truly the taste of France.	Free-form Lobster Ravioli with Spinahce and Cognac Lobster Cream Sauce.
Chef Ben Pratt, Wine Presenter Helen Chorolec, Chef Tony Seguin	Molten Cholcolate Cake with Macerated Raspberries and Lavender Honey Ice Cream.