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Adventures in PR: It's Best to Flatter the Invitee, Not Demean Them

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There's nothing like a subject line like "World Renowned Chef Jochim Splichal and Famous Wine Connoisseur Pierre Lurton Show L.A. How To Wine And Dine" [our emphasis, and yes, his name was misspelled] to get our attention. But wait, it gets so much better:

I wanted to let you know about an event that Joachim Splichal, chef and founder of The Patina Restaurant Group is hosting. It’s a very special, semi-exclusive dinner on Monday, November 5 at 7 p.m. at his flagship restaurant Patina. The dinner is a rare treat; costing $425 per person but the evening will be filled with the best of both the food and wine industries.

Wishing to bring the experience of fine dining back to Los Angeles, Joachim invited famed wine connoisseur Pierre Lurton of Chateau D’Yquem to make this a once in lifetime experience. Together they will walk the guests through the evening’s six course meals (specially prepared by Splichal) and their companion wines - the exalted Cheval Blanc and Chateau D’Yquem wines.

When did the experience of fine dining leave L.A., and last we checked, fine dining didn't have to cost $425 per person. We get that the the wines range from $200 to $400 a bottle, probably more. So yes, this is a special occasion, but showing LA how to wine and dine? Might want to flatter us a bit first before we part with that kind of cash. For those not turned off yet, the menu is after the jump.

1st course
Sautéed foie gras with caramelized pear, Poire William ice cream and cocoa nibs
Chateau d’Yquem 2002

2nd course
“Homard roti” with cepes risotto and Saint-Emilion jus
Le Petit Cheval 2001 .

3rd course
Petit veal osso buco, with chanterelle agnolotti
Chateau Cheval Blanc 2003
Chateau Cheval Blanc 2000

4th course
Stuffed saddle of Scottish venison, with roasted chestnuts, lardons, glazed Brussels sprout petals and winter truffles
Chateau Cheval Blanc 1999
Chateau Cheval Blanc 1995

5th course
An assortment of blue cheeses with traditional accompaniments
Chateau d’Yquem 2003

6th course
Brulée banana mille-feuille with spiced quince gastrique
Chateau d’Yquem 1997

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