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Veritas Presents ~ A Night In Paris

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    Thu, March 23, 2023 (6:00 PM - 9:00 PM)

VERITAS
151 West Michigan Avenue
Jackson, MI 49201
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Veritas presents ~ A Night in Paris

Join Veritas as we welcome Chef Emmanuel Saintin and Elisa Weber-Saintin back for a very special Night in Paris. Many of you may remember Emmanuel from the early days of Veritas.

Emmanuel is a French chef who has been in the fine dining industry since age 16, when he began in his home of southern France. He has worked at michelin-starred restaurants and luxury resorts across Europe until meeting his (American) wife in Italy in the early 2000's and emigrating to the US with her. He worked for years at Zingerman's Roadhouse and has been part of the Veritas/GRB family since before Veritas was created.

Elisa is Sales Manager for Little Guy Wine Company--a small, specialized wine distributor and importer, focusing on family-owned, old-world wines. She started her career in wine as a Sommelier living in Italy, then met Emmanuel at a 3-star Michelin restaurant they were both working at, where he convinced her to move to France before eventually settling down in her hometown of Ann Arbor. She has been selling, tasting and educating people about wine since 2003.

Our evening will be prepared and presented by Chef Emmanuel and Chef Shari Cruz with wine paired by Elisa.

* Course 1: Potage du Barry(Cream of Cauliflower Soup). Garnished with roasted cauliflower, crispy chorizo, truffle oil and chives. Paired with Rêveur “Pierres Sauvages”, Alsace Pinot Blanc/Gris/Noir.

Created in Paris 1768 in Versailles for King Louis XV by Contesse du Barry's chef. The king loved the soup and called it and gave it the name of the Contesse.

* Course 2: Bouchee a la Reine. A puff pastry tower stuffed with a creamy preparation of chicken, Paris ham, button mushrooms and fresh herbs. Paired with Mâcon “La Roche Vineuse”, Alain Normand.

Marie Leczcinska, Queen of France, asked the kitchen to create a dish for King Louis XV. It became very popular soon after, especially in the Alsace region.

* Course 3: Matelote de Doré Jaune. Walleye marinated in red wine, poached fish, with pearl onions, carrots, crushed garlic, mushrooms, parsley. Paired with Chinon, Domaine de Pallus “Messanges Rouge”.

* Course 4: Onglet Bercy. Grilled Hanger Steak, bone marrow, pommes pont neuf, white wine/shallot/lemon sauce, parsley and watercress. Paired with Bordeaux, Château Grand Français.

* Course 5: Opéra. Paired with Banyuls.

More information:
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  • VERITAS
  • Things to do in Jackson, MI
  • Michigan Wine & Food Events
  • Jackson Wine & Food Events