The GOODS from Market by Jean-Georges

Vancouver, BC | MARKET by Jean-Georges will host an unprecedented evening of exquisite food and wine. A host from Château Margaux in the Bordeaux region of France together with MARKET Chef de Cuisine Montgomery Lau, have partnered together to showcase some of the house’s rarest and most admirable wines.

Aurélien Valance, Senior VP Commercial Director of Château Margaux, will be on hand throughout the evening to offer his consummate insight and depth of knowledge about wine. The seven-course dinner will feature the 1985, 1989, 1990 and 1996 vintages of the Grand Vin alongside the esteemed Pavillon Blanc 2011 and Pavillon Rouge 2004. The highlight of the evening however will be the 1983 vintage of the Chateau Margaux, hailed as one of the finest vintages from the last century. Recognized for its quality since the 18th century and world renowned for its seductive silkiness, subtlety and finesse, Château Margaux represents the pinnacle of winemaking achievement.

To complement the outstanding wines, Chef Lau has prepared a special menu that reflects Jean-Georges’ signature ‘vibrant cuisine’ with its intense flavours and textures that speak to his philosophy of ‘global in reach, local in content.’

CHAMPAGNE
British Columbia Seafood Canapé Reception

PAVILLON BLANC 2011
Foie Gras Terrine, Rhubarb, Rose Water Gellee, Pistachio crumble

PAVILLON ROUGE 2004
Chilled Octopus, Artichokes, Celery, Barigoule Dressing

CHATEAU MARGAUX 2004 & 2003
Crispy Port Hock Terrine, Confit Egg yolk, Truffle Sweetbread Sausage, Coffee Gastrique

CHATEAU MARGAUX 1990 & 1996
Roasted Squab, Mushroom Cavatelli, Buckwheat crackers, Brown Butter Emulsion

CHATEAU MARGAUX 1983 & 1985 & 1989
Beef Tenderloin, Oxtail Croquette, Cauliflower, Sauce Bordelaise

SAUTERNES
Crispy Chocolate Ganache Tart, Toffee Sorbet

The dinner will start at 7:30 pm on April 29, 2014. Tickets are available for $1900 per person. Space is limited and those interested should call immediately to avoid missing out on this rare opportunity.

Details

1115 Alberni Street, 3rd Floor, Vancouver, BC V6E 0A8
Telephone: 604-695-1115
Website: www.marketbyjgvancouver.com
Facebook: www.facebook.com/marketbyjeangeorgesvancouver
Twitter: @scullyatmarket | @davidatmarket | @oliatmarket | @barjonesing

Gallery

About MARKET by Jean-Georges

A dining destination & bar, where we promise to shake & stir you to the core! Located on the 3rd floor of the Shangri-La Hotel, Vancouver, MARKET by Jean-Georges offers four distinct dining experiences; the intimate and casual Georgia Room with fireplace; a heated covered outdoor terrace; an enticing bar with lounge seating; and a modern dining room featuring three private rooms, accommodating 10 to 30 guests. Most recently nominated for Best New Restaurant in 2010 by Vancouver Magazine and rated as AAA Approved Four Diamond restaurant, Chef Jean-Georges Vongerichten brings his vibrant cuisine to Vancouver with his unique dishes inspired from his travels through South East Asia.

Recent Press

THE VANCOUVER SUN – Mia Stainsby | It’s been too long since I’ve visited New York… So it was really nice of New York to come and visit me. Market at Shangri-La in Vancouver borrowed chef Anthony Ricco from New York’s Spice Market to bring some of his food here. Both restaurants are operated by Jean-Georges Vongerichten, whose name is spoken in reverential tones even in that jaded city.

We shared four à la carte dishes, plus a dessert. Shaved tuna with chili tapioca, Asian pear and lime ($14) was, if I may speak in rhyme, sublime: Petals of sashimi-grade tuna and a quenelle of tuna broth sorbet were served over a coconut kaffir lime broth. Vietnamese chicken curry ($22) featured half a chicken chopped into eight pieces in a beautiful coconut curry broth; fresh cut herbs
rained down upon it…

Ricco says he was impressed by the passionate, hard-working crew at Market. By his reckoning, this generation of New York chefs are getting a little too soft.

In Vancouver, Market impressed me once again, with casual but impeccable service. Case in point: a server saw us switching dishes and swooped in with the proper cutlery for each of us. The congenial professionalism is just right.

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