French Influence: A Four-Course Wine Dinner

PYRO 142’s four-course wine dinner is inspired by the quiet elegance of French cuisine, where balance, restraint, and respect for ingredients define the experience.
Each dish reflects classical technique interpreted through a modern lens, while the wines have been carefully selected to enhance texture, flavour, and harmony at the table.

Course I

• MARINATED BEETROOT
  Thinly sliced beetroot, gently marinated in dill, finished with clementine gel, and a whipped goat cheese espuma.
• Wine Pairing: HAUT BEL AIR BLANC
  Lively acidity refreshes the palate and lifts the creaminess of the goat cheese, while citrus notes mirror the clementine and subtle herbal tones resonate with the dill.

Course II

• FRENCH ONION SOUP
  Onions, long caramelised and bathed in a deeply aromatic broth, gratinéed with toasted sourdough and nutty Hercule de Charlevoix cheese from Quebec.
• Wine Pairing: BOURGOGNE CHARDONNAY
  Balanced acidity and gentle oak frame the sweetness of the onions, while the wine’s texture harmonises beautifully with the melted cheese.

Course III

• FARMHOUSE CHICKEN RAGOUT
  Free-range Alberta chicken, slowly braised in a creamy velouté sauce with woodland mushrooms and young carrots, butter-poached potatoes, crowned with a poppy seed and cranberry twist.
• Wine Pairing: HESTER CREEK MERLOT VQA
  Supple tannins respect the finesse of the chicken, red fruit notes echo the cranberry, and subtle earthiness deepens the mushroom character.

Course IV

• CRÈME BRÛLÉE
  Rich custard infused with the warm, vanilla-almond notes of tonka bean, hidden beneath a shatteringly delicate layer of caramelised sugar.
• Digestif Pairing:GRAND MARNIER
  Bright orange zest cuts through the richness, Cognac depth complements the caramelised notes, and gentle warmth brings the evening to a graceful close.