You Won’t Want To Miss Boston Harbor Hotel’s Luxurious Louis XIII Dinner Tonight

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Louis XIII

Chef Daniel Bruce wants to have dinner with you tonight to celebrate a haute Louis XIII dinner produced by the prestigious House of Rémy Martin in the town of Cognac, France. At the three-course dinner held in Boston Harbor Hotel‘s Rowes Wharf Bar, you will sip on a variety of lavish wines paired with some haute cuisine prepared by one of our favorite chefs finishing off with a grand finale dessert paired alongside a pour of Louis XIII. (Louis XIII contains Grande Champagne and is aged anywhere from 40 to 100 years). Joining Chef tonight will be Brand Ambassador Philippe Vasilescu to celebrate Louis XIII cognac.

Chef Daniel BrucePhoto Credit: Chef Daniel Bruce

“This is our second year in a row hosting this dinner,” Bruce said. “The market certainly dictates that we can do these high end dinners. I think more and more people have discretionary income and are looking to spend it on a special night out. The dinner tonight is being held in the bar because it’s more of a spirit than a wine dinner. We will be featuring Chateau Cos d’Estournel during the second course, which is a nice tie-in to the Boston Wine Festival’s dinner being held on February 16.”

Tickets to tonight’s dinner, which gets started at 7:30 p.m., are $315 per person (including tax and gratuity).

Here’s a sneak peek at the menu:

Reception

2009 LOUIS Roederer Cristal Champagne

Crispy Oysters on the Half Shelf, Champagne Saffron Escabeche

Sweet Corn and Lemon Fritters

Caviar Topped Steamed La Ratte Potatoes, Crème Fraiche, Micro Tangerine

First Course

2010 Château Carbonnieux Grand Cru Classé du Graves – Blanc

Flash Poached Nantucket Scallops

Lemon Grass Sabayon, Scallion Tempura, Baby Spinach

Second Course

1996 Chateau Cos d’Estournel 2ème Cru St. Estephe – Rouge

Slow Roasted Mint and Fennel Seed Crusted Colorado Lamb Chop

Wild Mushrooms, Pumpkin, Aged Gouda Gnocchi, Black Kale

Grand Finale

Louis XXI de Rémy Martin

Black Walnut Cake

Orange Curd, Speculoos Ice Cream, Smoked Cocoa Nib Lace

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