Une Fete en Ete

New Orleans is so fortunate to attract such culinary talent, pre- and post-Katrina, as Chef/owner Jacques Saleun of Chateau du Lac in Old Metairie. Chef Jacques began his classical French training at the age of 15 in Brittany.  After honing his culinary skills for twenty years in Paris, the gastronomic capital of the world, he moved to New York and then to New Orleans. As fate would have it, he opened his bistro just five months before The Storm. We are so pleased that he chose to stay and are looking forward to a second Chateau du Lac in the Warehouse District, opening soon. 

Chef Jacques prepared a sumptuous dinner for us. President Christopher Dorion made the arrangements and Michelle Dorion selected these fine wines. 

RECEPTION

2010 Domaine Carneros Brut

first course

Melon Gazpacho with Crabmeat and a Citrus Salad Garnish

2012 Chapoutier Cotes du Rhone Belleruche Rose

Second course

Scallops and Shrimp Napoleon with Shrimp Sauce and Tarragon

2012 Chapoutier Cotes du Rhone Belleruche Rose

third course 

Pan Seared Red Fish and Leek Compote

2006 Cuvee du Vatican Chateauneuf-du-Pape Reserve Sixtine

fourth course

Tournedos of Filet with a Truffle Sauce and Duck Fat Potatoes Tossed with Arugula and Drizzled with Truffle Vinaigrette

2006 Cuvee du Vatican Chateauneuf-du-Pape Reserve Sixtine

DESSERT

Warm Chocolate Cake with Vanilla Ice Cream

Terra d' Oro Zinfandel Port