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SUMMARY:[VIC] Dinner with James Halliday AM and Jacques Reymond at Frederic
DESCRIPTION:Australia’s most respected wine critic and Melbourne’s master of French cuisine are teaming up for one night only. Join us at Frédéric on Thursday February 16\, 2023 for a truly special evening with old friends\, James Halliday AM and French-Australian chef Jacques Reymond.\n\nFrédéric Bistro\, located in the heart of Cremorne in Melbourne\, will provide a European-style setting for the evening that will see Reymond designing a four-course French menu using the finest local and seasonal ingredients.\n\nJames and Jacques will draw from their years of experience\, and will guide you through the food and wine elements of the evening\, while sharing stories from their celebrated careers.\n\nThe night will include canapés and sparkling to start the evening\, followed by a selection of entrees and mains. The menu will be matched to 15 carefully curated wines. Across five brackets\, you will taste some of the finest wines from around the country – each one a favourite of James’ from 2022.\n\nJoin us for a memorable night\, with two icons from the food and wine industry\, and celebrate some of the finest Australian wine. Don’t miss out. \n  \nEvent details \nWhere: Frédéric Bistro\, Cremorne VIC \nWhen: Thursday\, February 16 \nTime: 6:30pm – 11:00pm \nYou’ll drink wines from the following producers: \nHouse of Arras | Henschke | Jim Barry Wines | Grosset | Dawson & James | Hoddles Creek Estate | Penfolds | Oakridge | Bream Creek | Giant Steps | Paralian | Bondar Wines | Bekkers | Cherubino | Wynns Coonawarra | Cullen Wines \nThe menu:\n \nOn arrival: canapes and sparkling \nFoie gras and sauternes jelly\nTempura Kakiage of vegetables\, togarashi\nBaked escargots in grape tomato \nFirst course: riesling \nSalad of sea and Earth: young vegetables barigoule\, marlin\, lemon flan\, apple dashi\, brebis sheep curd\, roasted scallops \nSecond course: chardonnay \nKing George whiting and Crystal Bay prawns en croute\, sauce champagne\, chervil \nThird course: pinot noir \nSouthern Ranges Angus a la ficelle\, horseradish gribiche\, caramelised daikon and mustard ice cream tartlet \nFourth course: shiraz \nHighland Sancho venison\, beurre rouge\, tea smoked beets\, viking potatoes\, Tasmanian wasabi \nFifth course: cabernet sauvignon \nHoly goats “La Luna Ring” goat cheese\, aged comte cloud mist from Jura\, toasted walnuts\nGianduja parfait glace\, spiced strawberries\, four pepper tuile\, espresso coffee emulsion \n  \nFor more information and to book visit:\nhttps://winecompanion.com.au/articles/events/dinner-with-james-halliday-and-jacques-reymond \n  \nSommeliers Australia members receive 10% OFF when they book tickets: \n\nlogin at sommeliers.com.au and click the ‘Members Only Offers’ button on the dashboard for the Dinner with James Halliday AM & Jacques Reymond 10% discount coupon code\, then apply the code when booking your tickets.
URL:https://sandbox.sommeliers.com.au/event/vic-dinner-with-james-halliday-am-and-jacques-reymond-at-frederic/
LOCATION:Frédéric Bistro\, 9-11 Cremorne St\,\, Cremorne\, VIC\, 3121\, Australia
CATEGORIES:Trade Events
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