Dinner dates for oenophiles at Wolfgang Puck’s Cut

A series of fine wining and dining experiences, kicking off with a four-course feast paired with vintages from Domaines Barons de Rothschild

The stylish setting at Cut at 45 Park Lane
The stylish setting at Cut at 45 Park Lane

Chef David McIntyre has conjured a series of fine wining and dining experiences at Wolfgang Puck’s Cut at 45 Park Lane, which begins on Wednesday October 23 with a four-course dinner paired with vintages from Domaines Barons de Rothschild (£225 per person), hosted by Frederic Marti, the hotel’s director of wines.

Chef David McIntyre, the culinary mastermind behind these dinners at Wolfgang Puck’s Cut restaurant
Chef David McIntyre, the culinary mastermind behind these dinners at Wolfgang Puck’s Cut restaurant
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Set in the art deco dining room, the evening will start with canapés of spicy tuna tartare cones with sesame-miso tulle and steak tartare on grilled bread with herb aioli. Marti has selected a Barons de Rothschild Blanc de Blancs NV to complement the light bites – a cuvée with subtle notes of citrus, almonds and fruit. Appetisers are set to include a chilled Scottish lobster salad with avocado and lemon-tarragon paired with a 2012 Opalie de Château Coutet. This will be followed by pumpkin agnolotti with mascarpone and sage served with a Château Clerc Milon, Grand Cru Classé and the Château L’Evangile, a full-bodied Bordeaux from the Pomerol region.

The entrance to 45 Park Lane
The entrance to 45 Park Lane
Frederic Marti, the hotel’s director of wines
Frederic Marti, the hotel’s director of wines

For the main course, guests can select dishes of grilled New York sirloin with porcini mushrooms and peppercorn sauce or braised short ribs with La Ratte potato purée. One of the evening’s highlights promises to be the pairing of these delights with the 2014 Château Mouton Rothschild, Premier Cru Classé – which is punctuated with hints of black fruit, spices and tobacco. Baked Alaska with buttermilk cake, ice cream and passion fruit sorbet will top off the meal, served with Château Coutet, Premier Cru Classé 1999 – a dessert wine imbued with notes of candied fruits, sweet spices and white pepper.

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For oenophiles who can’t attend the Rothschild dinner, there will be opportunities to indulge throughout the autumn. Each of the subsequent evenings will celebrate a different grower, producer or region – from Burgundy on Wednesday November 27 to Alsace and the Loire on Friday December 6.

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