A tale of two estates - one in Bordeaux and one in Tuscany. Join Salum restaurant and special guest Mr. Alexander Van Beek, General Director of both Château Giscours, 3rd Grand Cru Classé in Margaux and Super Tuscan estate Caiarossa, for a unique and delicious evening of world renowned wines and creative cuisine.

Aperitif

Ahi tuna tartare cones with poached Asian pears and Rabbit Pistachio Terrine on buttered brioche with Goat cheese and roasted elephant garlic in phyllo cups

Caiarossa Bianco 2019 and Champagne Arlaux Brut

Entrée

Crispy duck confit cake, watercress, baby heirloom tomatoes and blackberry vinaigrette

Sirène de Giscours 2015

Plat 1

Tea smoked beef tenderloin medallion, taleggio whipped potatoes, spinach quenelle and cocoa demiglace

Giscours 2010 and Giscours 2016

Fromage

Kaltbach Le Gruyere, the drunken goat, St. Andre triple brie with fig paste and crostini.

Caiarossa 2010 and Caiarossa 2018

Dessert

White chocolate pavlova, cherry compote, almond tuile

Giscours 2000 from a double magnum