Grand Marnier Pairing Dinner at West

Patrick Raguenaud

Patrick Raguenaud

On October 28, I attended a dinner at West Restaurant that featured Patrick Raguenaud, who is the master distiller at Grand Marnier in France.  Master Distiller, Patrick Raguenaud presented his Grand Marnier Cuvée collection with wonderful dishes from culinary mastermind Chef Quang Dang of West Restaurant.

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1st Course:

Beet Root and Kale Salad

Beet Root and Kale Salad

Beet Root and Kale Salad with Farmhouse chevre, aged balsamic, orange essence paired with the Grand Marnier Cordon Rouge

2nd Course:

Fois Gras Parfait

Fois Gras Parfait

Fois Gras Parfait with Lytton plum compote, turnip with toasted brioche paired with Grand Marnier Raspberry Peach, stunning and delicious!

3rd Course:

Diver Caught Scallops

Diver Caught Scallops

Diver Caught Scallops with young fennel, bacon jam paired with the Grand Marnier Louis Alexandre

4th Course:

Smoked Yarrow Meadows Duck Breast

Smoked Yarrow Meadows Duck Breast

Smoked Yarrow Meadows Duck Breast, kale and a black lentil vinaigrette with poached quince, paired with Grand Marnier Cuvée du Centtebaire

5th Course:

Selection of Cheeses

Selection of Cheeses

Selection of Cheeses paired with the Grand Marnier Cuvee 1880

6th Course:

Cranberry Cream Cheese Tart

Cranberry Cream Cheese Tart

Cranberry Cream Cheese Tart paired with Grand Marnier Quintessence

My favourite pairings of this dinner were the Fois Gras Parfait with Lytton plum compote, turnip with toasted brioche paired with Grand Marnier Raspberry Peach; Diver Caught Scallops with young fennel, bacon jam paired with the Grand Marnier Louis Alexandre. My favourite Grand Marnier of the ones tasted was the smooth Grand Marnier Cuvee 1880.

Grand Marnier is based in France and through Grand Marnier Canada widely available in Vancouver area liquor stores as well as fine restaurants.

By: Richard Wolak