Our last Christmas Port & Madeira Wine dinner at Odette

Matthieu Delaunay | April 19 2017 | 0 Comments



Last December Colheitas partnered with odette restaurant to create a unique experience around the stunning cuisine of chef Julien Royer.
Chef Julien presented a unique  6 courses menu around a selection of 7 Port and Madeira wines from our portfolio (Below the menu and wine selection).

Each wine was highlighted by the sophisticated flavors of Julien's precise and delicate cuisine.

The ballotine of Rabbit & Foie Gras was an incredible pairing to the rich and subtle Dalva GW 1963.
The great texture and laser acidity of both Madeira, offered a nice contrast to the milky texture of the sweetbread. The nutty and earthy flavours of the wines were highlighted by the fresh hazelnuts and black truffle. A great dish.
Graham's Vintage Port 2000 fruity profile did very well paired with the pigeon and Barao de Vilar 1934 Colheita Port was the perfect wine to go with teh rich texture of the chocolate tart. One of teh highlight of the dinner.

Fortified wines at their best. Thank you julien for the amazing experience.




HAND PICKED SCALLOP & HOKKAIDO UNI DUO
Miso Caramel, Mussel Cloud, Oscietra Caviar
DALVA 40 Years Old Dry White Port NV

BALLOTINE OF SOLOGNE RABBIT & FOIE GRAS
 Auvergne Quince, Candied Ginger, Juniper berries
DALVA Golden White Colheita Port 1963

LIMOUSIN VEAL SWEETBREADS
Piedmont Hazelnuts, Roots Vegetables, Melanosporum Black truffle
D'OLIVEIRA Terrantez 1971 & verdelho 1905

CHARRED PIGEON ‘FABIEN DENEOUR’
Potimarron, Glazed Cabbages, Liver parfait
GRAHAM'S Vintage Port 2000

BERNARD ANTONY 36 MONTHS COMTE
Mache bouquet, Black truffle ‘Mikado’, Toasted Poilane bread
KOPKE Colheita Port 1965, SG50 Ed.

NYANGBO CHOCOLATE TART
Croustillant Praline,Tahitian Vanilla, Peanuts
BARAO DE VILAR Colheita port 1934


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