On Thursday, March 24 2011, Vancouverites will have a unique opportunity to taste the wines of Burgundy’s illustrious Maison Louis Latour. The wines will be paired with a sumptuous five-course dinner in YEW restaurant + bar located within Four Seasons Hotel Vancouver. 

Family-owned for more than two hundred years, Maison Louis Latour is one of France’s most renowned wineries.  This exclusive dinner includes a special host for the evening, 11th generation owner, Louis-Fabrice Latour, who has been the winery’s General Manager since 1995.  A skilled negociant and the 7th Louis Latour in the winery’s history. Louis-Fabrice will share his insights into the history of his family, the winery and how Maison Louis Latour wines are a unique expression of Burgundy’s terroir and tradition.

Each wine will be paired with a complementary dish prepared by YEW restaurant + bar’s Restaurant Chef Grant Macdonald and Pastry Chef Bruno Feldeisen.

Born and raised in Vancouver, Chef Grant has spent 12 years working in Montreal’s Le Club Des Pins and in three of David Bouley’s New York restaurants. Thrilled to be back to his home town, Chef Grant is reveling in the quality of the local, seasonal ingredients at his disposal.

First generation French, Pastry Chef Bruno Feldeisen is best known for his delectable, one-of-a kind desserts, Bruno specializes in French cooking techniques but also incorporates Asian flair into his overall presentation. He began his ‘sweet’ career in one of France’s most renowned chocolate shops, Les Palets d’Or in Moulin. Chef Bruno has traveled throughout Europe and the United States working for the likes of world-renowned chefs such as Chef Alain Ducasse and now arrives to Vancouver.

Louis Latour & YEW restaurant Menu
NV Simonnet Febvre Cremant – ($24.99 retail)

Dungeness Crab Salad

Grapefruit, Celery Root, Parsley Water

            2009 Mersault 1er Cru Chateau de Blagny ($71.99 retail)

Roasted Sablefish

Caramelized Apple, Vanilla Poached Celery, Parsnip Milk

2006 Corton Charlemagne Cru ($193.99 retail)

Confit Suckling Pig

Braised Coco Beans, Glazed Carrots, House-Made Sausage
2009 Romanee St. Vivant Grand Cru  – ($394.99 retail)

Warm Cheddar Soufflé

Alpine Gold, Black Truffle

1998 Chateau Corton Grancey Grand Cru ($93.33 retail)

Vanilla & Espresso Semifredo

Meyer Lemon Confit, Raspberry Tuile

2008 Domaine de Valmoissine ($22.99 retail)

Thursday, March 24, 2011

6:00 pm Reception

6:30 pm Dinner

YEW restaurant + bar at the Four Seasons Hotel Vancouver

791 West Georgia Street, Vancouver

$188.50 price inclusive of taxes and gratuities  

For more information, or to reserve tickets for this event, please contact Emily Patterson at Emily.patterson@fourseasons.com or 604-609-5480. For more information on YEW restaurant + bar check out our website at www.yewrestaurant.com.