Galatoire's Food & Wine Pairing Dinners

Perfectly matched

Traditional New Orleans restaurant Galatoire's will host a special wine dinner series in The Beaumont's Lotos Room featuring three of the finest wineries. All the wines have been carefully selected by Galatoire's Wine Director René Sudduth to match Executive Chef Michael Sichel's classic dishes.

Thursday, 28 September at 7pm

Crab Beignet with Corn and Apple
Chablis, Cellier de la Sabliere, Maison Louis Jadot 2015

Lobster à la Queen with Herbsaint Cream Glaçage
Chassagne Montrachet, 1er cru, Morgeot Clos de la Chapelle, Domaine Duc de Magenta 2014

Fried Chicken Amandine, Roasted Almonds, Meuniere Sauce and Dried Cherries
Beaune, 1er cru, Célébration, Maison Louis Jadot, 2012

Petit Filet, Rockefeller Spinach and Spiced Red Wine Reduction
Gevrey Chambertin, 1er cru, Lavaux Saint-Jacques, Maison Louis Jadot 2006

Apple Cobbler and Chantilly Cream
Moulin à Vent, Clos de Rochegres, 2010, Château des Jacques

Friday, 29 September at 7pm

Veuve Clicquot Champagne Ambassador Lucy Warren will be presenting each Champagne and talking guests through the making and the philosophy behind them.

Smoked Salmon Tea Sandwich with Avocado and Mint
Veuve Clicquot Yellow Label ​

Fried Shrimp Sardou, Creamed Spinach, Artichoke Heart and Hollandaise Sauce
Veuve Clicquot Rosé

Poached Sea Bass, Dill Whipped Potatoes and Smoked Bacon Jus

Filet Mignon, Bordelaise Mushrooms and Roasted Garlic Puree
Veuve Clicquot Extra Brut Extra Old

Pound Cake, Chocolate Ice Cream and Caramel
Veuve Clicquot Demi Sec

Saturday, 30 September at 7pm (SOLD OUT)

Smoked Salmon Salad, Burrata Puree, Fennel, Arugula and Cucumber
DAOU Reserve Chardonnay, 2015

Roasted Cod, Sauce Foie and Dried Fruit Chutney
DAOU, Reserve Seventeen Forty, 2015

Grilled Bacon and Pineapple with Rosemary Burnt Honey
DAOU, Reserve Cabernet Sauvignon, 2015

Filet Medallion, Blue Cheese Whipped Potatoes and Red Wine Bordelaise
DAOU, Estate Cabernet Sauvignon, 2014

Banana Bread Pudding and Caramel

All tickets are £112.50 per head, including service, and can be purchased by emailing us or calling the Private Dining Department on 020 7499 1001. Places are limited.