JAN | 1995
Chef Erik Maillard of The Mark Hotel will create a meal for us with each course from appitizer to dessert based on the truffle and wines from our cellar will be chosen to accompany each course.
Hosted by Pascaline Lepeltier of Racine’s and Clémentine Clervil, Bordeaux Specialist at Duclot, with nibbles by Racine’s and... Learn More >
Andrew Tow, founder of The Withers winery, will host a tasting featuring a sampling of the portfolio including the Burgundian style... Learn More >