"Taste of Paris"

Thank you to everyone who got your tickets! We are now sold out. I forgot to close the RSVP, so we have 21 guests. It should be a wonderful evening!

🇫🇷 A Parisian Five-Course Culinary Journey

🎩 Join Chef Irvin for an unforgettable evening steeped in warmth, culinary storytelling, and Parisian charm.

Hosted by Chef Irvin & Wednesdays Angels Tuesday, October 21, 2025 \| 7:00 p.m. – 9:00 p.m. Private Residence – Lakewood, Texas
An unforgettable evening of French elegance, thoughtfully crafted dishes, and curated pairings — all within the cozy charm of Chef Irvin’s Lakewood home.

Note: This event is BYOB. Guests are encouraged to bring one bottle from the suggested wine pairings to complement your dinner. RSVPs are welcome, but seating is limited — only ticket holders are guaranteed entry to this fundraising dinner.

Tickets are listed here: "Taste of Paris" | Wednesdays Angels(https://www.wednesdaysangels.org/event-details/taste-of-paris)

🥂 Course 1: Amuse-Bouche
Goujonnettes de Sole avec Sauce Tartare Maison Elegant golden-fried ribbons of sole, crisp yet delicate, served alongside a luxurious homemade tartare sauce — brightened by capers, cornichons, fresh herbs, and a whisper of lemon.
Wine Pairing Suggestion: Muscadet Sèvre et Maine Sur Lie – Loire Valley Crisp, mineral-driven with subtle salinity, this charming Muscadet gracefully complements the delicate fish and balances the tartare’s richness.
Finishing Touches: 🍋 Lemon wedge tucked with poise beside the fillet 🌿 Sprig of fresh dill or parsley atop the sauce for verdant allure

🧅 Course 2: Soupe
Soupe à l’Oignon Gratinée French onion soup done right — slow-caramelized onions basking in robust beef broth, crowned with toasted baguette and bubbling Gruyère.
Wine Pairing Suggestion: Beaujolais-Villages – Burgundy Light-bodied with red fruit brightness and a subtle earthy backbone — a perfect foil to the deep umami and molten cheese.
Finishing Touches: 🌱 Fresh thyme delicately placed over the gratin 🥖 Rustic baguette slice, temptingly crisp and golden

🥗 Course 3: Salade
Salade Lyonnaise Fragrant frisée dressed in warm Dijon vinaigrette, studded with crisp lardons and croutons, crowned by a velvety poached egg.
Wine Pairing Suggestion: Sancerre – Sauvignon Blanc, Loire Valley Expressive, herbaceous, and high-acid — this wine dances effortlessly with the savory richness of egg and bacon.
Finishing Touches: 🌶 Cracked black pepper dusted across the egg 🌸 Radish slivers for color, crunch, and subtle bite

🍷 Course 4: Plat Principal
Coq au Vin with Pommes de Terre Anna & Haricots Verts An ode to Burgundian tradition — chicken lovingly braised in red wine with mushrooms, lardons, and pearl onions. Paired with elegantly layered potato rosettes and vibrant green beans.
Wine Pairing Suggestions: Pinot Noir – Côte de Nuits, Burgundy Earthy and romantic, with notes of cherry and forest floor. This legendary wine finds its soulmate in Coq au Vin.
Finishing Touches: 🌿 Flat-leaf parsley scattered like confetti over the braise 🌱 Chervil bouquet atop crisp-tender haricots verts 🥔 Golden Pommes Anna, sculpted into individual rosettes

🍮 Course 5: Dessert
Crème Brûlée aux Baies Fraîches Luxuriously creamy vanilla custard hidden beneath a brittle caramelized sugar crust, served cool to the touch with a riot of fresh berries.
Wine Pairing Suggestion: Sauternes – Bordeaux Honeyed decadence in a glass, laced with apricot and toasted almond, echoing the crème’s silky-sweet elegance.
Finishing Touches: 🍓 Raspberries, strawberries & blueberries scattered artistically 🌿 Mint sprig for aromatic lift and visual flourish

✨ Bring your favorite bottle, your appetite, and your joie de vivre — and join us for a truly Parisian culinary escape.

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