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Fête du Bordeaux Wine Dinner

Publié le October 2, 2018
We are thrilled to announce the arrival of our favorite night on the calendar, our annual Fête du Bordeaux dinner! ! This year’s Fête introduces the soon-to-be-released 2016 vintage.


All you need to know...

WHAT: Fête du Bordeaux Wine Dinner

WHEN: Wednesday, October 24, 2018 - 6:30pm - 9:30pm

WHERE: La Maison Française – 4101 Reservoir Rd, NW - Washington, D.C. - 20007

PRICE: This dinner is now SOLD OUT. Waiting list available - please call 202-966-4400 or email

ADD. INFOS: Valid ID required, no parking inside the embassy. No large bags, helmets and suitcase.

We’re even more thrilled to announce that this year’s dinner will be held — for the very first time — inside the Embassy of France in Washington, DC! Chef Mark Courseille wowed us at the trial dinner with his outstanding, creative cuisine and camera-worthy plate presentation. Truly one of the best meals we’ve had in recent memory. Mark is from Bordeaux originally, but moved to the U.S. in 2005 at just 21 years old. A trained pastry chef, Mark spent seven years honing his cooking skills under renowned chef Michel Richard at Citronelle before moving to the Embassy in 2017.

Special guests for the evening will be:
Lilian Barton-Sartorius - Châteaux Léoville Barton, Langoa Barton and Mauvesin Barton
Jean-Charles Cazes and/or Kinou Cazes-Hachemian - Château Lynch-Bages and Ormes de Pez
Élodie Le Léap - Château La Conseillante


Chef’s Selection of Passed Hors d’oeuvres
Veuve Clicquot "La Grande Dame" Champagne 2006

First Course
Salade de Hômard du Maine, Petite Salade,
Tuile de Pain de Campagne, Huile d’Olive Acidulé

Maine Lobster Salad, Petite Salad,
Crunchy Country Bread Tuile, Citrus Dressing
Blanc de Lynch-Bages 2017

Second Course
Le Cassoulet "Revisité": Boudin Blanc, Pignons de Pin
"Revisited" Cassoulet: Boudin Blanc and Pine Nuts
Château La Conseillante 2016
Château Mauvesin Barton 2016
Château Ormes de Pez 2016
Château Langoa Barton 2016
Château Lynch-Bages 2016
Château Léoville Barton 2016

Third Course
Filet de Canard Sauté, Purée de Panais, Potimaron, Sauce Périgourdine
Pan Seared Duck Breast, Parsnip Purée,
Butternut Squash, Périgourdine Sauce
Château La Conseillante 2011
Château Langoa Barton 2007
Château Lynch-Bages 2006

Fourth Course
Noisette d’Agneau Rôti, "Mac Cube à la Truffe,"
Petits Légumes Glacés, Sauce Bordelaise

Roasted Lamb Loin, Truffle "Mac Cube,"
Glazed Vegetables, Bordelaise Sauce
Château La Conseillante 2007
Château Lynch-Bages 2001
Château Léoville Barton 2004

La Jolie Poire
The Pretty Pear
Château Suduiraut 2010


Please be advised that for security reasons:
- ID’s will be checked at the gate.
- Embassy staff and security services cannot allow large bags or backpacks to be brought onto Embassy grounds. Any large bags will be confiscated at the entrance gate before the owner can be granted entry.

Street parking.