À TABLE: A TASTE OF FRENCH ELEGANCE
CHEF PIERRE MAGNOLINI PRESENTS:
Ora King Salmon
Salmon cooked in a terrine, green peppercorn and ravigote sauce
Pairing: Can Sumoi, La Rosa, Penedès, 2023
White Mushroom Stew
White mushroom, chanterelles, black trumpet stew, garlic, vin jaune
Pairing: Sandhi 'Central Coast' Chardonnay 2022
Roasted Fluke
Roasted Fluke on the bone, anchovies, sourdough bread, sauce from the heads, fresh chervil
Pairing: Vignoble du Reveur , Vin de France Rouge "Rien ne Bouge" 2022
Heritage Pork Rack
Heritage pork rack from joyce farms, pomme puree, pork jus
Pairing: Pax 'North Coast' Syrah 2022
Warm Pears with Biscuit & Cream
Warm pears, almonds, brittany biscuit, chocolate cream
Pairing: Remo Farina, Recioto Della Valpolicella, Veneto, Italy 2022
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.
