Description
Exclusive Burgundy Premier Cru and Champagne Grand Cru Dinner
Burgundy Premier Cru and Champagne Grand Cru Wine Seminar Menu and Wine selection:
Aperitif: Champagne Grand Cru Blanc de Blanc Robert Moncuit
Light gold. Deep, complex nose combining pastries, dried fruit and a slightly toasted mineral note. Full, fresh, long-lasting mouthfeel. Refined structure, forward aromas. A top-notch wine suitable for any occasion.
> Ranking Gilbert & Gaillard: 92/100
Amuse: Saint Jacques Fume d’Aomori et remoulade de celeri-rave de Tsuduhara aux agrumes.
Black pepper flavored Smoked Scallops From AOMORI and celery root remoulade micro leaf from TSUDUHARA with citrus fruits.
Wine: Chablis Premier Cru Mont de Milieu Chateau de Fleys 2016 Chardonnay
White blossom and yellow fruits aromas (peach, apricot, candied lemon) with some mineral notes. Ample and round attack with a fleshy fruit. Rich texture with a precise and tangy freshness. Elegant and full-bodied palate. Mineral finish with some candied lemon notes and a grilled/toasted hint.
> Ranking Bettane & Desseauve: 16/20
Starter: Escargots fris, style Bourgogne avec Salade Organique de Ibaraki et patate roti avec des champignons sautés.
Fried Escargots Burgundy Style with Organic Salade from IBARAKI, roasted potato and mashroom saute
Wine: Rully Premier Cru Blanc mollesme Domaine Jean Baptiste Ponsot 2016 Chardonnay
This is aged entirely in barrel with about 25% new oak. It shows some oak spice in youth but underneath there is a real weight of fruit and the finish is long and inviting. Sophisticated and stylish.
> Ranking Jancis Robinson: 15.5 /20
Main: Assiette de Bœuf Braise Australien dans du vin rouge style Bourgogne avec Purée de Carottes et legumes de saisons.
Braised Australian Beef plate in red wine sauce Burgundy style with mash carrots seasonal vegetables
Wine: Nuits Saint Georges Premier Cru Les Pruniers Domaine Taupenot Merme 2011 Pinot Noir
Intense colour, very well balanced, full-fruit and with a firm tannic structure. Long on the finish, it shows nuances of bitter cherries and toasted oak in the aroma and aftertaste.
> Ranking Jancis Robinson: 17/20
Dessert: Mont-blanc aux fraises avec une sauce chocolat.
Mont-blanc with Strawberry and chocolate sauce.
Wine: Champagne Rose Grand Cru Forget Brimont
Luminous pink colour with light salmon nuances. Fine persistent bubbles. The nose initially presents citrus aromas that give way to red fruit notes. Fresh and lively in the mouth with a delicate finish. Lovely balance between the citrus and red fruits.
> Aggregated Critic Score : 88/100
Coffee or tea
The ambiance of The Restaurant ARGO is simply elegant. Upon entering the restaurant, there is a feeling of both grandeur and intimacy. The view on the Imperial Palace Garden is wonderful. Overall, the casual yet sophisticated atmosphere beautifully represents the classic traditions of the French culinary experience.
Argo Access:
Argo inside the One Four Two building
1-12, Kojimachi, Chiyoda-ku, Tokyo 102-8525
One Four Two by tojo 9F
Tel.03-3265-5504
3 minutes walk from Hanzomon Station ( Exit 3 )
Tokyo Metro Hanzomon Line
Our Wine Instructor
Paul , a 43-year-old US wine instructor, will manage that event in English.
With a lifelong passion for wine, he has made a career in wine sales, wine list development at upscale restaurants, and vinicultural education. He has a deep knowledge of wine production, regions, and food compatibility, and he enjoys sharing his enthusiasm with others interested in wine. Paul has been with our Wine Tasting Club for 3 years.
Price: 18,980Y + tax
Here’s what you’ll get for your entrance fee:
The full Menu : Aperitif, amuse, starter, main, dessert, 5 wines, coffee, service, lecture and speakers.
Not included: tax 8%
3 hours and half of education, fun and gourmet time : 7pm-10:30pm
Vegetarians are welcome and should apply for the vegetarian menu in advance
Most of the time our events are fully booked in advance therefore better you reserve your spot quickly!
Possible to get a receipt for business expenses ( on advanced request please )
Feel fell free to spread the word – forward this to anyone you think might be interested.
