An Evening to Remember: Dinner with Jean-Charles Boisset at Aura Restaurant

There are many things that could be written about the dinner with Jean-Charles Boisset at Aura Restaurant following the first day of the Boston Wine Expo, but fun would have to be at the top of the list. There was singing, there was clapping, and there was plenty of good cheer and free-flowing wine. And there was a wonderful menu prepared with care by Aura Chef Robert Tobin. Tobin dishes perfectly complemented the selection of wines from some of the many properties owned and operated by Boisset Family Vineyards in both France and California. While some wine dinners can be serious, academic, or even prone to navel-gazing, Jean-Charles, who is President of Boisset Family Estates, embraces joie de vivre.  Great food, excellent company at our table, wonderful wines, and a fun-loving host – what more can one ask for?

Jean-Charles Boisset: Our Charming and Fun Host for the Dinner at Aura

Jean-Charles Boisset: Our Charming and Fun Host for the Dinner at Aura

We started with JCB No. 21

We started with JCB No. 21

Potato Cup with Herbed Chevre served with Jean-Charles Boisset #81 2010

Potato Cup with Herbed Chevre served with Jean-Charles Boisset #81 2010

Tuna Tartare Napoleon served with Bouchard Pouilly Fuisse 2011

Tuna Tartare Napoleon served with Bouchard Pouilly Fuisse 2011

Grilled Scallops with Crispy Polenta and Sauce Bouillabaisse was served with DeLoach OFS Pinot Noir 2010

Grilled Scallops with Crispy Polenta and Sauce Bouillabaisse was served with DeLoach OFS Pinot Noir 2010

Grilled Beef Shoulder Tenderloin was served with Raymond Napa Valley Cabernet 2009

Grilled Beef Shoulder Tenderloin was served with Raymond Napa Valley Cabernet 2009

Apple Pie with Aged Gouda with Neige Apple Ice Wine

Apple Pie with Aged Gouda with Neige Apple Ice Wine

The Aura Team - including Chef Robert Tobin (second from the left) - with Mr. Boisset

The Aura Team – including Chef Robert Tobin (fourth from the left) – with Mr. Boisset

 

Boisset Family Estates Vintner Dinner Menu

Saturday, February 16, 2013

Reception Wine

Jean-Charles Boisset #21

Amuse

Jean-Charles Boisset #81 ‘10

Crispy Potato Cup with Herbed Chevre, Seaport Honey, Lavender

First Course

Bouchard Pouilly Fuisse ‘11

Tuna Tartare Napoleon with Almonds, Currants, Spanish Olives, Spicy Vinaigrette and Toasted Coconut

Second Course

DeLoach OFS Pinot Noir ‘10

Grilled Scallops with Crispy Polenta and “Sauce Bouillabaisse”

Third Course

Raymond Napa Valley Cabernet ‘09

Grilled Beef Shoulder Tenderloin with Smoked Barley Risotto, Bacon Lardons, Sweet Potatoes, Foraged Mushroom Sauce

Dessert

Neige Apple Ice Wine

Apple Pie with Aged Gouda, Caramel Sauce, Candied Walnuts

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Author:katrin

Katrin is one of the co-founders of Wine Dine With Us. She enjoys sharing her love of wine on the blog, and is particularly fond of wines from Argentine, Alto Adige, and Germany. A lifelong environmentalist, Katrin has become increasingly interested in issues of sustainability in wine and food, local food production, biodynamics, and organic agriculture. When not drinking wine and writing about it, she is a nonprofit professional, specializing in fundraising and special events.

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