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Welcome to the Marin Brach of the International Wine and Food Society.

 

 

 

18th Annual Bordeaux & DRC Weekend

One65

 

165 O'Farrell, San Francisco

 

Friday, August 16, 2019 7:00 p.m.

Black Tie Bordeaux Dinner

Members $950.00, Guests $1,100.00

(First time guest attendees may attend at the member rate)

Dress: Black Tie

 

Saturday, August 17, 2019 11:15 a.m.

DRC Luncheon

Members $1,200.00, Guests $1,350.00

(First time guest attendees may attend at the member rate)
Dress: Business Smart

 

This Weekend Celebration is dedicated to the memory of my dear friends and mentors, Haskell and Rae Norman

 

 

San Francisco has had a long pause in the introduction of a new Chef of French Cuisine. Numerous great French chefs either left for new stations in Las Vegas or retired. It left a significant void in the San Francisco dining scene. With the “big houses” closing, I often wondered if yet another great master French Chef would grace San Francisco.

 

Claude Le Tohic, a conceptional visionary, has created a culinary masterpiece, a center featuring six floors of four distinct modern French dining experiences under one roof, each floor with a flawless approach to a unique concept and superb culinary offerings. The attention to detail of each venue was well thought out and indeed a great tribute to the culinary arts.

 

We spent much time searching for a grand culinary experience to showcase this hallmark two-day event. Our quest ended with an extraordinary dinner at Chef La Tohic’s O’ restaurant – one of the finest dining experiences we have encountered. His approach is a meticulous balance of flavors, a blending of modern styling with reminiscent French touches that tease – simply culinary euphoria.

 

The O’ restaurant opened three weeks ago -- the wait was well worth it.

 

Chef Le Tohic’s credentials are exceptional – the following is an excerpt from their website:

 

“Le Tohic’s culinary journey began with crêpes. Born into a restaurant family in northern France, Le Tohic recognized at an early age that the culinary arts were his calling. He started waiting tables but was soon working side by side with his parents, learning all aspects of running the business.

 

Le Tohic attended culinary school in Vannes, France. Upon graduation, he accepted an apprenticeship at Les Hortensias, a one-Michelin star restaurant. Two years later, he joined the kitchen of acclaimed Chef Ghislaine Arabians’ at Le Restaurant, a two-Michelin star eatery in Lille, France. Recognized for his skills and creativity, less than a year later he became chef de cuisine, working alongside Joël Robuchon, at Jamin, a three-Michelin star restaurant in Paris.

 

In 1998, Le Tohic stepped into a lead position at the Centre de Formation d’Apprentis Interconsulaire de l’Eure (CFAIE), a prestigious apprenticeship program. In 2004, in the presence of the president of the French Republic, he received the highly revered, peer-juried “Meilleur Ouvrier de France” award for his efforts in preserving, advancing and perpetuating the tradition of French cuisine. Le Tohic is the only active chef in the U.S. who has been honored with this prestigious award.

 

After seven years of inspiring work at the CFAIE, Le Tohic moved to the United States, where his creativity earned the restaurant Joël Robuchon at the MGM Grand the only three Michelin star rating in Las Vegas.

 

Claude Le Tohic has garnered numerous awards in recognition his for skills, including the James Beard Foundation Award of Best Chefs in America 2010 and induction as a member of “Les Maîtres Cuisiniers de France” (Master Chefs of France). Despite his distinguished credentials, Claude Le Tohic remains a grounded and humble professional, continually inspiring those around him and excited to share his talents with the world.”

 

The Bordeaux evening will begin with a champagne and hors d’oeuvre reception on the sixth floor with our dinner held in the Cherrywood Room.

 

Chef La Tohic will be preparing an incomparable menu for this celebration of Lynch-Bages wines.

 

The DRC luncheon will be held in the second-floor Chocolate Room, yet again with Chef La Tohic presenting a personalized menu to highlight a Burgundian afternoon.

 

We will begin with a private tour of the entire facility followed by a Champagne and hors d’oeuvre reception and the DRC luncheon.

We hope you will join us for a sensational culinary experience.


Best wishes,
Jack Rubyn, Chairman

 

 

Friday, August 16, 2019 7:00 p.m.

Black Tie

Bordeaux Evening

Location: Sixth-Floor "Cherrywood Room"

 

Reception

Chef’s Selection of Hors d’oeuvre

 

2005 Comtes De Champagne Taittinger Blanc de Blancs

 

Dinner

 

AMUSE-BOUCHE

 

CAULIFLOWER PANNA COTTA, RED CABBAGE JUS, ESSENTIAL OILS
semoule de chou-fleur en panacotta, jus de chou rouge,

huiles essentielles

 

1978 Château d’Yquem“Y” Ygrec - Lur-Saluces

 

CAVIAR COMPOSITION
CARABINEROS SHRIMP TARTARE,

STRAWBERRY GAZPACHO 
UNAGI AND FARM EGG SABAYON,

LEMONGRASS, TOAST MELBA 
LOBSTER GELÉE, GERANIUM, CORN VELOUTÉ
tartare de crevettes, gaspacho de fraise acidulée
anguille et oeuf de poule en sabayon, citronelle, toast melba
gelée de homard, géranium, veloute de maïs

 

2002 Louis Roederer “Cristal” Brut Champagne

 

ZUCCHINI CANNELLONI
Pumpkin Seeds, Olive, Lemon Confit, Tempura Flowers
graines de courge, olive, citron confit, fleurs en tempura

 

2002 Joseph Drouhin Marquis de Laguiche Montrachet Grand Cru

 

SEAFOOD ROYALE
Scallop, Kumamoto Oyster, Uni, Wild Fennel Emulsion
noix de saint – jacques, oursin, huitre de kumamoto,

émulsion de fenouil sauvage

 

1981 & 1982 Château Lynch-Bages

 

ROASTED TURBOT

Seaweed Butter, Shiitake Dashi, Ginger
beurre d’algues, dashi de shiitake, gingembre

 

1999 & 1985 en magnum Château Lynch-Bages

 

DUCK BREAST

Spicy Lavender Honey, Turnip and Porcini, Natural Jus
caramelisé au miel de lavande epicé, navet farci aux cèpes,

jus natural

 

1970 & 1975 Château Lynch-Bages

 

SELECTION Of ARTISAN CHEESES
sélection de fromages afinés

 

1947 Quinta do Noval Nacional Port 

 

LYCHEE & GRAPEFRUIT
Cristalline Rose Water, Mascarpone
cristalline à l’eau de rose, mascarpone

 

1979 Château Rieussec Sauternes

 

Mignardises Cart
chariot de mignardises

 

 

* * * * *

 

Saturday, August 17, 2019 11:15 a.m.

DRC Luncheon

Location: Fifth-Floor Restaurant O'

 

❧ Private Tour of One65 ❧

 

Reception

Chef’s Selection Hors d’oeuvre 

 

2008 Pol Roger “Cuvée” Sir Winston Churchill Brut Champagne

 

Luncheon

CANAPE CRISPY SHRIMP, CARABINEROS TARTARE
crevette croustillante, tartare carabineros

 

2002 Meursault – Coche-Dury

 

AMUSE-BOUCHE

 AVOCADO AND TOMATO INFUSION,

GERANIUM, OLIVE OIL
salad de légumes d’été, avocat et infusion de tomates, géranium, huile d’olive

 

STEAMED SCAMPI OSSETRA CAVIAR,

SHELLFISH GELÉE, CORAL MAYONNAISE
vapeur de langoustines au caviar osciètre, gelée de crustacés, mayonnaise coraline

 

1994 Corton Charlemagne – Coche-Dury

 

HALF-SMOKED SALMON WASABI NAGE,

SHIITAKE, ZUCCHINI BLOSSOM
confit au beurre d’algues, dashi de shiitake, gingembre

 

1991 & 2002 Domaine de la Romanee-Conti Grands-Échézeaux DRC

 

SPICY LAMB SHOULDER COOKED 72 HOURS,

FRESH CHICKPEAS, NATURAL JUS
épaule d'agneau épicée cuite 72 heures, pois chiches frais,

jus naturel

 

1986 & 1987 Domaine Leroy Richebourg
Chairman’s Surprise Special Selection

 

CHEESE CART
SELECTION OF ARTISAN CHEESES
sélection de fromages afinés

 

1890 Taylor Port

 

POACHED PEACH BLACK CURRANT SYRUP,

ALMOND BISCUIT, GERANIUM ICE CREAM
pêche pochée au cassis, sabayon aux amandeset pain de Gênes, glace au geranium

 

1959 Château d'Yquem

 

Mignardises Cart
chariot de mignardises