Our dinner series with The Essex is a chance for Chef Taylor and myself to showcase what we love. Supporting sustainable agriculture (for both food and the wine) is our passion, but so is constantly pushing our own boundaries.
This January we are continuing our series by spending "A Night in Chamonix". The alpine region spans 6 countries and hits elevations past 15,000 feet. The multitude of cultures here leads to amazing cuisines which share some commonality. We are going to explore the cuisines and wines that come from Savoie, Valais, Piedmont, & the Dolomites.
What better way to spend January than eating raclette and crushing Apremont.
— David
Oysters with Chartreuse Sauce Noisette
Romain Chamiot Apremont Vin de Savoie 2020, Savoie
Raclette & Potato
Serge Roh-Cave Les Ruinettes de Vétroz 2020, Valais
Lightly Smoked King Salmon with Chèvre, Wakame, Meyer Lemon
Cave Caloz Gamay "La Mourzière", Les Coteaux de Sierre 2019, Valais
Spiced Beef Tartare, Hazelnut, Calabrian Chili, Black Garlic
Le Piane "IL Mimmo Colline Novaresi 2016, Piedmont
Duck Confit Tartiflette with Karlie’s Gratitude Cheese
Gilles Berlioz, Vin de Savoie La Deuse 2020, Savoie
Carbonade Valdostana over Creamy Polenta
Vino Rosso "Ty....." (Teroldego) 2015, Alto Adige
Chocolate Orange Candy Bar
Raphaël Bartucci, Bugey Cerdon Méthode Ancestrale (NV), Savoie