Fondue Festival (May 17-19)
On May 18, we will have a special dinner at the award-winning Primrose Restaurant, consisting of a sequence of 4 different fondues, harmonized by 4 wine glasses from the Serra Gaúcha. Check out the complete menu prepared by chef Fernando Becker:
Fondue to the Sea
Shrimp, Scallops, Mussels and Sole to be prepared at Court-Bouillon. Dill Dip, Tapenade Provençal, Capers Dip and Lemon Emulsion.
Baguette, Olive Bread, Rye Bread, Potatoes, Mushrooms, Broccoli and Tomatoes to be dipped in a creamy blend of imported cheeses.
Red Angus Filet Mignon Baits to be prepared on a Bourguignon and Black Truffle Sauce, Dijon Mustard Pate, Foie Gras Emulsion and Gorgonzola Dip.
Belgian Chocolate Syrup Callebaut and Cognac escorted by Turkish Damascus, Season Fruits and Laminated Almonds.
* Harmonization of 125ml for each label that composes the festival.
Valor R$200,00 por pessoa.
(Não incluso impostos e taxas)
Informações e reservas:
(54) 3295-7700 ● WhatsApp (54) 99957-4220