French Wine Dinner at the Hi-Life Café
April 21st, 6.30pm
Hi-Life Café
3000 N Fed. Hwy, in the Plaza 3000
Fort Lauderdale, FL 33306
www.hilifecafe.com

After a Year and a Half in the US, Aude can no longer resist and is very impatient to share a selection of her favorite recipes from her French Homeland with you. For Aude its like flying Home in order to say : “Merci Maman for all this wonderful recipes”.

After an initial Panic in the Kitchen, everybody is fine again, don’t be afraid, we won’t serve you Brains, Offal or other weird organs some Frenchmen adore…

Together with Chef Carlos we paired our next Wine-Dinner featuring Aude’s favorite recipes with amazing French Wines from the Beaujolais, Bourgogne, Bordeaux, Loire and Alsace regions. Our special guest will be Tal Cohen from Selected Brands, an outstanding expert in French Wines, who will give you his thoughts and tasting notes during the Dinner.

Have a glance at the Menu underneath and save the Date: Thursday April 21st – 2011, 6.30pm

For your convenience (and because Aude, as every woman, was absolutely unable to make a final choice… ) we have two options for the Hors-d’Oeuvres. Please let us know your choice when making your reservations.

Looking forward to seeing you! Aude & Carlo

French 5 Course Wine Dinner featuring Wine Expert
Tal Cohen
Thursday April 21st – 6:30pm
($69 – option 1 or $79 – option 2, all wines incl., taxes and gratuity excl.)

Amuse – Gueules
Toasts au Saumon Fumé, Oeufs de Lump et Rillettes, Roulade d’Aubergines grillees au Confit de Tomates et St Moret.
A Variety of Classic Grilled Toast points with Smoked Salmon, Lumpfish Roe and Roasted Eggplant bites.
Pinot Noir Ros̩ Brut (Beaujolais) Domaine Ruet, Col Noir РSparkling Brut 2003

Hors d’Oeuvres
Option 1: Tomate Crevettes.
Shrimp Cocktail with a Whiskey scented French Cocktail Sauce.
Sauvignon Blanc (Bordeaux) Chateau Couronneau 2009
OR
Option 2: Tranche de Foie Gras avec sa Confiture d’Oignons, Figues et ses Toasts.
A slice of Foie Gras, slightly chilled and served with Onion Confit and Fig Jam.
Vouvray (Loire) La Craie 2009

Entrée
Coeurs de Saumon, Sauce Vin Rouge avec ses pommes vapeurs et son bouquet d’Haricots Verts.
Juicy Salmon baked in a Shallot and Red Wine Sauce with Steamed Potatoes and Green Beans.

Gevrey Chambertin (Bourgogne) Louis Boillot – Les Evocelles Premier Cru 2004
Plat Principal
Le Traditionnel Boeuf aux Carottes accompagné de notre Purée Maison.
The French Classic Beef and Carrot Stew with our Creamy Homemade Mashed Potatoes.
Saint Emilion (Bordeaux) Chateau La Caze Bellevue – 2006

Dessert
Les Classiques: Pomme au Four avec une Glace à la Vanille, Pain Perdu et Orangettes.
A journey through French Classic Desserts: Baked Apples, with Vanilla Ice-Cream, “Pain Perdu” and “Orangettes”