Montreal has been locked down for indoor dining for the past 12 Months. Finally we were able to fine dine together at "Le Renoir" the fine dining at the famous Sofitel Hotel on Sherbrooke Street in Montreal.  Granted everyone had to be double vaxed. Nevertheless, over 65 Members and guests gathered at  our first in Person Dinner.

We started the evening with a Veuve Cliquot Ponsardin Brut Toast to Honor the Memory of our past president Louis Villeneuve and his many years of Leadership and Friendship to us all, and especially the IWFS.  He was proud of the IWFS Americas relationship over his 20 years of involvement and 6 years as President and now past President. He remained active and an integral part of the Branch  until his sudden unexpected passing. There were many members who rose to honor him and share a few memories.

We then shared an exquisite five course dinner from the Award-Winning French Restaurant RENOIR served in the 2^nd Floor Monet suite. Earl Eichenbaum, our cellar master selected the wines and the pairings. Kudos to Earl from all the members present, especially the finishing fortified dessert wine Domaine de la Rectorie Cuvee Parce Freres 2017, not too common and hard to find - rated 90+ from the Languedoc-Roussillon region of France. 

The Executive Chef Olivier Perret created colorful and unique meal presentations. He highlights the best traditional Quebec products with his farm to table Burgundy Cuisine touch.

Pastry Chef, Clement Tilly, previously from Hotel Ritz de la Place Vendome, is an epicurean amongst the greatest pastry artists of the world; A pastry chef extraordinaire with a special presentation sharing his favorite "minis" for each of us.

The dinner was then presented and the Executive Chef Olivier Perret, who described each dish and answered questions from the members.

Cocktail

CHAMPAGNE TOAST TO LOUIS VILLENEUVE

Veuve Clicquot Ponsardin Brut (Reims, FR)

1er service

CHOICE OF

` Saisonnier (no milk or cream)

Ou

Salade de pousses d’épinard, pommes de terre nouvelles, magret de canard fumé, vinaigrette Dijon, oignons frits

Domaine Barmes-Buecher Trilogie 2020 (Alsace, FR)

2ième service

CHOICE OF

Risotto de Porcini et Artichaut, chips et Racine

Ou

Pétoncles a la plancha, crème de mais fumée, oignons cipollini glacés, Parfum de Truffe

Joseph Faiveley Bourgogne Chardonnay 2018 (Nuits-Saint-Georges, FR)

3ième service

CHOICE OF

Pintade (Guinea Hen) de la ferme Besner, purée de panais, choux de Bruxelles pleurotes

Ou

Carré d’Agneau roti aux herbes, orge perlé crémeux oignon fumé, brocoli, choux de Bruxelles

Ou

Dorade Royale à la plancha façon grenobloise, artichaut Barigoule, écrasé de Pommes de terre et artichauts

Jean-Pierre Moueix Pomerol 2016 or Beringer Knights Valley Cabernet Sauvignon 2019 (Sonoma, CA) or Joseph Faiveley Bourgogne Chardonnay 2018 (Nuits-Saint-Georges, FR)

 4ième service

Assiette de Fromages du Québec – Choix Saisonnier

Beringer Knights Valley Cabernet Sauvignon 2019 (Sonoma, CA)

Dessert

Sélection du Chef – a mix of sweet and chocolate

Domaine de la Rectorie Cuvée Parcé Frères 2017