À LA FRANÇAISE
CHEF PIERRE MAGNOLINI PRESENTS:
Vegetables
Carrots and celery terrine, vierge sauce, herbs salad
Pairing: Carpinus, Hárslevelü, Tokaji, North Hungary, 2022
Crepes
Stuffed and souffle crepes, comté and ham
Pairing: Flowers Chardonnay, Carneros, 2022
Fluke
Fluke poached in milk, mustard and roasted leeks
Pairing: Benton Lane, Pinot Noir, Willamette, 2022
Veal
Braised and stuffed veal belly, braised lettuce
Pairing: Graeme Et Julie Bott, First Flight, Syrah 2021
St Epvre
Crunchy dacquoise, hazelnut mousse, powdered sugar
Pairing: Col Dei Venti, Girontondo, Brachetto, Piemonte, Italy 2023
CHEF PIERRE MAGNOLINI
Learning to cook as a child from his grandparents and parents in France, Pierre started his first culinary job at 15 and never looked back. He proceeded to work at some of the most highly acclaimed restaurants in Paris, including Meurice (3 Michelin Stars), Lucas Carton (1 Michelin Star), and Crillon (1 Michelin Star). After moving to New York, Pierre accepted the role of Chef de Cuisine at Frevo and was directly responsible for the restaurant earning its first Michelin star. He is currently a freelance private chef.
