24/5 & 26/5 Ch. de Valandraud Dinner

Ch. de Valandraud Exclusive Wine Dinner @ Luk Yu Tea House on 24th May 2006

Date: Wednesday, 24rd May, 2006
Time: 7: 15pm Reception, 7:45pm Dinner
Venue: 2/F Luk Yu Tea House 24 Stanley Street Central, Hong kong
Price: HK$1,098 per person (ALL INCLUSIVE)
Limited to 36 Persons.

We are delighted to welcome Mr. Jean Luc Thunevin (Winemaker and Owner of Ch. de Valandraud) to guide us through an evening of superb vintages of Ch. de Valandraud, St. Emilion, Bordeaux. The evening will begin with a brief reception and the venue is private function room at Luk Yu Tea House (陸羽茶室)

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Assorted Barbecue Pork and Chicken Liver
什錦大拚盆
2003 Calvet Thunevin Dentelles
* * *
Steamed Garoupa in Chinses Style
清蒸東星斑
2004 Blanc de Valandraud No. 2
* * *
Fried Shark’s Fin and Scrambled Eggs
珊瑚炒桂花翅
Fried Shrimps
豉油皇干煎蝦碌
2004 Blanc de Valandraud No. 1
* * *
Fried Sliced Pigeon with Ham
燒雲腿鴿片
2003 Virginie de Valandraud
* * *
Braised Abalone with Duck’s Feet
露鮑鵝掌芥?
1999 or 2001 Ch. de Valandraud
* * *
Braised Duck with Mashed Lotus Stuffing
八寶蓮子鴨
L'Interdit de Valandraud
* * *
Steamed Rice Wrapped in Lotus Leaves
什錦荷葉飯
2003 Calvet Thunevin Hugo
* * *
Almond and Egg Pudding
蛋白杏仁露
Mashed Date Dumpling
棗泥雪酥餃
Mashed lotus seed dumpling
蓮蓉笑口棗
2000 Arche Lafaurie



Ch. de Valandraud Exclusive Wine Dinner at Toscana on 26th May 2006

Date: Tuesday, 23rd May, 2006
Time: 7:30pm Reception, 8:00pm Dinner
Venue: Toscana, The Ritz Carlton Hong Kong, 3 Connaught Road, Cetnral, Hong Kong
Price: HK$1,300 per person (ALL INCLUSIVE)
Limited to 16 Persons.

We are delighted to welcome Mr. Jean Luc Thunevin ( Winemaker and O wner of Ch. de Valandraud ) to guide us through an evening of superb vintages of Ch. de Valandraud, St. Emilion, Bordeaux. The evening will begin with a white wine reception and the venue is private function room at Toscana.

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Insalata di Granchio e Caviale, Gnocchetti al Prezzemolo, Gelatina di Peperone Dolce
Crab Meat and Caviar Salad, parsley Gnocchi, Sweet Bell Pepper Jelly
2004 Blanc de Valandraud No.2
* * * * *
Risotto agli Asparagas Risotto
White Asparagus Risotto
2003 Virgine de Valandraud
* * * * *
Cernia Brasata ai Funghi e Vino Rosso, Crema di Patate all' Olio d' Oliva
Poached Garoupa with Mushroom and Thyme, Red Wine Jus, Olive Oil Mashed Potatoes
2004 Blanc de Valandraud No.1
* * * * *
Filetto d'Agnello con Piselli Spugnole
Lamb Loin in Morel Mushroom Sauce and Fresh Peas
1999 Ch. de Valandraud2001 Ch. de Valandraud
* * * * *
Piatto di formaggi
Italian Cheese Platter
* * * * *
Torta di Pere e Gelato alla Vaniglia
Pear Tart with Vanilla Ice Cream
2000 Arche Lafaurie
* * * * *
Caffe Pasticcini herto Bombana Chef de Cuisine


Prepayment required with 7 days cancellation notice.
Please call to make your reservations at 2854-2987
or email to angela@gdv.com.hk