Stay Informed of Our Upcoming Events!


Sign up for our newsletter.


Send your name and email address to:




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




La Folie

2316 Polk Street, San Francisco, CA

Tuesday April 23, 2013 ~ 6:30 P.M.

Members $285.00 , Guest $300.00




We are looking forward to a great upcoming event at San Francisco’s fi nest restaurant of French Cuisine, La Folie. Roland Passot, is one of the few great French Chefs in San Francisco that remains in the kitchen, surrounded by a stable of enormously talented Chefs.


This talent is reflected in superb French Cuisine, masterfully prepared in traditional French culinary techniques that many of us remember from days-gone-by. Gratitude for this fi ne gentleman is an understatement, and what Roland has planned for this very special event will be a celebration in the highest standards of the International Wine and Food Society.


After seriously contemplating the wines to pair with Roland’s culinary creations, a decision was made to depart from our traditional Champagne reception with a still wine captivating the freshness of spring, with overtones of citrus and great balance, the 2010 Condrieu “La Doriane” E Guigal is drinking magnificently and will undoubtedly compliment the superb Hors d’Oeuvre selection.


There is no better delicious paring to Roland’s signature Asparagus Soup than with the 1992 Chablis Grand Cru - Moutonne - Long Depaquit, a fitting tribute to the sublime flavor of this terrific dish. We will then move to the 1986 Clos Saint-Denis Dujac drinking at the top of its form, an ideal companion to Passot’s perfect Seared Day Boat Scallop with Crispy Sweetbreads. To embrace the Entre, two Bordeaux selections, 1982 and 1999 Lynch Bages will be served with his elegant Rôti of Quail and Squab. To close off the evening a 1975 Lanessan has been chosen, a sensational Bordeaux, to compliment his enticing Warm Edam Cheese Soufflé.


We hope you will join us for this grand evening at La Folie -- true culinary madness as the name suggests, from San Francisco’s greatest Chef of French Cuisine.


Best Regards,
Jack Rubyn, Chairman IWFS Marin