Thu September 15, 2016
Le Colonial SF Pairs Intriguing Food & Wine to Celebrate Indian Summer
SEE EVENT DETAILS
Le Colonial SF Pairs Intriguing Food & Wine to Celebrate Indian Summer
Le Colonial in San Francisco will be celebrating Indian Summer on Thursday, September 15 beginning at 7:00 p.m. by serving a $65.00 six-course tasting menu prepared by Executive Chef Jean-Paul Peluffo with an optional pairing of wines by the glass available for an additional $35.00. Reservations are required and can be obtained by contacting the restaurant directly at http://www.lecolonialsf.com/istdreservation or via Eventbrite at http://www.eventbrite.com/e/indian-summer-of-san-francisco-celebration-with-six-courses-prix-fixed-tasting-menu-tickets-27267777657. Prices exclude tax and gratuity.
Commenting on this special dinner showcasing Le Colonial's signature Vietnamese cuisine with strong French colonial flair, Chef Peluffo notes, "I love cooking at this time of year given the diversity of seasonal ingredients and I have found gatherings of this kind to be a wonderful way for our guests to meet their neighbors and tour the restaurant."
Chef Peluffo, 56 years old, was born in Nice and has worked at distinguished restaurants and for premier culinary-related businesses in locations as diverse as France, Italy, Greece, Mexico, Guinea and the Ivory Coast, plus the American cities of Miami and Pasadena. In 2001, he orchestrated culinary operations for the G8 Summit in Genoa, creating custom meals for eight Heads of State. In the Bay Area, for nearly a decade he was the Executive Chef at Le Bistro, a venue loved by both critics and customers. Peluffo holds three Master's degrees including ones in Culinary Arts and Pastry & Chocolate and he has excelled in numerous Food Network show competitions such as Guy’s Grocery Games (winner) and Cutthroat Kitchen (two-time Super Championship winner).
Complementing the food, the Le Colonial international wine list has more than 200 selections, of which about 20 are available by the glass. The list is comprised of French and domestic vintages, plus wines from Chile, Argentina, New Zealand and elsewhere. The full bar’s cocktail menu showcases classic, contemporary and original libations.
The atmosphere at Le Colonial evokes the elegance of Vietnam in the 1920’s. From the mosaic-like tile flooring, the vaulted pressed-tin ceiling, the shuttered windows, the plush rattan furniture, and the tropical plants, all accented by the glow of candlelight, the restaurant feels as if it was transported here from many generations ago and 10,000 miles away. Vintage black and white photographs of life at the turn of the century adorn the walls, while ceiling fans gently stir the air. In addition to the intimate main dining area, the upstairs bar and lounge at Le Colonial provides a relaxed salon ambiance with its faded oriental rugs, decorative bamboo birdcages, low wood tables and comfortable couches. The lounge is appropriate for tea, cocktails, appetizers or casual dining.
Le Colonial is located at 20 Cosmo Place between Sutter and Post and Jones and Taylor. The restaurant is open nightly for dinner, Sunday through Wednesday from 5:30 to 10:00 p.m. and Thursday to Saturday, 5:30 to 11:00 p.m. Valet parking is available. Visit Le Colonial on the web at https://www.lecolonialsf.com. For more information or reservations, which can also be made via OpenTable.com, call (415) 931-3600.
Le Colonial Indian Summer Celebration Menu
Course 1
Welcoming cocktail and Chef’s passed appetizers
Course 2
Canh Cua: Dungeness crab soup with rice noodles, seasonal vegetables & Dungeness crab meat
Paired with: Blanc de Blancs, Pol Clement Brut, France, NV
Course 3
Goi Cuon: fresh spring rolls with poached prawns, red leaf lettuce, pickled daikon, rice noodles & hoisin peanut sauce
Paired with: AlbariÑo, tangent, San Luis Obispo ‘15
or
Bo Bia Chay: fresh spring rolls with sautéed mushrooms, chayote, jicama, carrots, tofu, herbs & peanut dipping sauce
Paired with: Grüner Veltliner, Laurenz V. Austria ‘14
Course 4
Thit Kho Chien: twice cooked pork belly, hosui pear, quail egg, mustard jus & shrimp chips
Paired with: Riesling, Dopff & Irion, Alsace ‘13
or
Goi Ca Thu: ahi tuna tartare with avocado, green papaya, Vietnamese herb salad & sesame-passion fruit vinaigrette
Paired with: Murrieta’s Well, Livermore ’14
Course 5
Bo Luc Lac: wok-seared filet mignon cubes, sweet-savory soy, pickled red onion, on a bed of watercress, fingerling potatoes, cherry tomatoes & crispy lotus chips
Paired with: Pinot Noir, Baileyana, Edna Valley '14
or
Ca Hap Nuoc Cot Dua: coconut poached Alaskan halibut, green papaya salad, mango & pineapple sauce vierge, cilantro basil pistou
Paired with: Chardonnay, Domaine Priur Brunet‘14
Side of Xu Bruxelles (v): crispy sweet chili-glazed brussels sprouts, portobello mushroom, carrot chips & nuoc cham
Course 6
Orange & Lime Crepes Cake (g): layer of warm crepes with citrus cream, lychees & berries
Paired with: Chateau Grand - Jauga, Sauternes, Bordeaux‘ 11
show less
Le Colonial in San Francisco will be celebrating Indian Summer on Thursday, September 15 beginning at 7:00 p.m. by serving a $65.00 six-course tasting menu prepared by Executive Chef Jean-Paul Peluffo with an optional pairing of wines by the glass available for an additional $35.00. Reservations are required and can be obtained by contacting the restaurant directly at http://www.lecolonialsf.com/istdreservation or via Eventbrite at http://www.eventbrite.com/e/indian-summer-of-san-francisco-celebration-with-six-courses-prix-fixed-tasting-menu-tickets-27267777657. Prices exclude tax and gratuity.
Commenting on this special dinner showcasing Le Colonial's signature Vietnamese cuisine with strong French colonial flair, Chef Peluffo notes, "I love cooking at this time of year given the diversity of seasonal ingredients and I have found gatherings of this kind to be a wonderful way for our guests to meet their neighbors and tour the restaurant."
Chef Peluffo, 56 years old, was born in Nice and has worked at distinguished restaurants and for premier culinary-related businesses in locations as diverse as France, Italy, Greece, Mexico, Guinea and the Ivory Coast, plus the American cities of Miami and Pasadena. In 2001, he orchestrated culinary operations for the G8 Summit in Genoa, creating custom meals for eight Heads of State. In the Bay Area, for nearly a decade he was the Executive Chef at Le Bistro, a venue loved by both critics and customers. Peluffo holds three Master's degrees including ones in Culinary Arts and Pastry & Chocolate and he has excelled in numerous Food Network show competitions such as Guy’s Grocery Games (winner) and Cutthroat Kitchen (two-time Super Championship winner).
Complementing the food, the Le Colonial international wine list has more than 200 selections, of which about 20 are available by the glass. The list is comprised of French and domestic vintages, plus wines from Chile, Argentina, New Zealand and elsewhere. The full bar’s cocktail menu showcases classic, contemporary and original libations.
The atmosphere at Le Colonial evokes the elegance of Vietnam in the 1920’s. From the mosaic-like tile flooring, the vaulted pressed-tin ceiling, the shuttered windows, the plush rattan furniture, and the tropical plants, all accented by the glow of candlelight, the restaurant feels as if it was transported here from many generations ago and 10,000 miles away. Vintage black and white photographs of life at the turn of the century adorn the walls, while ceiling fans gently stir the air. In addition to the intimate main dining area, the upstairs bar and lounge at Le Colonial provides a relaxed salon ambiance with its faded oriental rugs, decorative bamboo birdcages, low wood tables and comfortable couches. The lounge is appropriate for tea, cocktails, appetizers or casual dining.
Le Colonial is located at 20 Cosmo Place between Sutter and Post and Jones and Taylor. The restaurant is open nightly for dinner, Sunday through Wednesday from 5:30 to 10:00 p.m. and Thursday to Saturday, 5:30 to 11:00 p.m. Valet parking is available. Visit Le Colonial on the web at https://www.lecolonialsf.com. For more information or reservations, which can also be made via OpenTable.com, call (415) 931-3600.
Le Colonial Indian Summer Celebration Menu
Course 1
Welcoming cocktail and Chef’s passed appetizers
Course 2
Canh Cua: Dungeness crab soup with rice noodles, seasonal vegetables & Dungeness crab meat
Paired with: Blanc de Blancs, Pol Clement Brut, France, NV
Course 3
Goi Cuon: fresh spring rolls with poached prawns, red leaf lettuce, pickled daikon, rice noodles & hoisin peanut sauce
Paired with: AlbariÑo, tangent, San Luis Obispo ‘15
or
Bo Bia Chay: fresh spring rolls with sautéed mushrooms, chayote, jicama, carrots, tofu, herbs & peanut dipping sauce
Paired with: Grüner Veltliner, Laurenz V. Austria ‘14
Course 4
Thit Kho Chien: twice cooked pork belly, hosui pear, quail egg, mustard jus & shrimp chips
Paired with: Riesling, Dopff & Irion, Alsace ‘13
or
Goi Ca Thu: ahi tuna tartare with avocado, green papaya, Vietnamese herb salad & sesame-passion fruit vinaigrette
Paired with: Murrieta’s Well, Livermore ’14
Course 5
Bo Luc Lac: wok-seared filet mignon cubes, sweet-savory soy, pickled red onion, on a bed of watercress, fingerling potatoes, cherry tomatoes & crispy lotus chips
Paired with: Pinot Noir, Baileyana, Edna Valley '14
or
Ca Hap Nuoc Cot Dua: coconut poached Alaskan halibut, green papaya salad, mango & pineapple sauce vierge, cilantro basil pistou
Paired with: Chardonnay, Domaine Priur Brunet‘14
Side of Xu Bruxelles (v): crispy sweet chili-glazed brussels sprouts, portobello mushroom, carrot chips & nuoc cham
Course 6
Orange & Lime Crepes Cake (g): layer of warm crepes with citrus cream, lychees & berries
Paired with: Chateau Grand - Jauga, Sauternes, Bordeaux‘ 11
Le Colonial SF Pairs Intriguing Food & Wine to Celebrate Indian Summer
Le Colonial in San Francisco will be celebrating Indian Summer on Thursday, September 15 beginning at 7:00 p.m. by serving a $65.00 six-course tasting menu prepared by Executive Chef Jean-Paul Peluffo with an optional pairing of wines by the glass available for an additional $35.00. Reservations are required and can be obtained by contacting the restaurant directly at http://www.lecolonialsf.com/istdreservation or via Eventbrite at http://www.eventbrite.com/e/indian-summer-of-san-francisco-celebration-with-six-courses-prix-fixed-tasting-menu-tickets-27267777657. Prices exclude tax and gratuity.
Commenting on this special dinner showcasing Le Colonial's signature Vietnamese cuisine with strong French colonial flair, Chef Peluffo notes, "I love cooking at this time of year given the diversity of seasonal ingredients and I have found gatherings of this kind to be a wonderful way for our guests to meet their neighbors and tour the restaurant."
Chef Peluffo, 56 years old, was born in Nice and has worked at distinguished restaurants and for premier culinary-related businesses in locations as diverse as France, Italy, Greece, Mexico, Guinea and the Ivory Coast, plus the American cities of Miami and Pasadena. In 2001, he orchestrated culinary operations for the G8 Summit in Genoa, creating custom meals for eight Heads of State. In the Bay Area, for nearly a decade he was the Executive Chef at Le Bistro, a venue loved by both critics and customers. Peluffo holds three Master's degrees including ones in Culinary Arts and Pastry & Chocolate and he has excelled in numerous Food Network show competitions such as Guy’s Grocery Games (winner) and Cutthroat Kitchen (two-time Super Championship winner).
Complementing the food, the Le Colonial international wine list has more than 200 selections, of which about 20 are available by the glass. The list is comprised of French and domestic vintages, plus wines from Chile, Argentina, New Zealand and elsewhere. The full bar’s cocktail menu showcases classic, contemporary and original libations.
The atmosphere at Le Colonial evokes the elegance of Vietnam in the 1920’s. From the mosaic-like tile flooring, the vaulted pressed-tin ceiling, the shuttered windows, the plush rattan furniture, and the tropical plants, all accented by the glow of candlelight, the restaurant feels as if it was transported here from many generations ago and 10,000 miles away. Vintage black and white photographs of life at the turn of the century adorn the walls, while ceiling fans gently stir the air. In addition to the intimate main dining area, the upstairs bar and lounge at Le Colonial provides a relaxed salon ambiance with its faded oriental rugs, decorative bamboo birdcages, low wood tables and comfortable couches. The lounge is appropriate for tea, cocktails, appetizers or casual dining.
Le Colonial is located at 20 Cosmo Place between Sutter and Post and Jones and Taylor. The restaurant is open nightly for dinner, Sunday through Wednesday from 5:30 to 10:00 p.m. and Thursday to Saturday, 5:30 to 11:00 p.m. Valet parking is available. Visit Le Colonial on the web at https://www.lecolonialsf.com. For more information or reservations, which can also be made via OpenTable.com, call (415) 931-3600.
Le Colonial Indian Summer Celebration Menu
Course 1
Welcoming cocktail and Chef’s passed appetizers
Course 2
Canh Cua: Dungeness crab soup with rice noodles, seasonal vegetables & Dungeness crab meat
Paired with: Blanc de Blancs, Pol Clement Brut, France, NV
Course 3
Goi Cuon: fresh spring rolls with poached prawns, red leaf lettuce, pickled daikon, rice noodles & hoisin peanut sauce
Paired with: AlbariÑo, tangent, San Luis Obispo ‘15
or
Bo Bia Chay: fresh spring rolls with sautéed mushrooms, chayote, jicama, carrots, tofu, herbs & peanut dipping sauce
Paired with: Grüner Veltliner, Laurenz V. Austria ‘14
Course 4
Thit Kho Chien: twice cooked pork belly, hosui pear, quail egg, mustard jus & shrimp chips
Paired with: Riesling, Dopff & Irion, Alsace ‘13
or
Goi Ca Thu: ahi tuna tartare with avocado, green papaya, Vietnamese herb salad & sesame-passion fruit vinaigrette
Paired with: Murrieta’s Well, Livermore ’14
Course 5
Bo Luc Lac: wok-seared filet mignon cubes, sweet-savory soy, pickled red onion, on a bed of watercress, fingerling potatoes, cherry tomatoes & crispy lotus chips
Paired with: Pinot Noir, Baileyana, Edna Valley '14
or
Ca Hap Nuoc Cot Dua: coconut poached Alaskan halibut, green papaya salad, mango & pineapple sauce vierge, cilantro basil pistou
Paired with: Chardonnay, Domaine Priur Brunet‘14
Side of Xu Bruxelles (v): crispy sweet chili-glazed brussels sprouts, portobello mushroom, carrot chips & nuoc cham
Course 6
Orange & Lime Crepes Cake (g): layer of warm crepes with citrus cream, lychees & berries
Paired with: Chateau Grand - Jauga, Sauternes, Bordeaux‘ 11
read more
Le Colonial in San Francisco will be celebrating Indian Summer on Thursday, September 15 beginning at 7:00 p.m. by serving a $65.00 six-course tasting menu prepared by Executive Chef Jean-Paul Peluffo with an optional pairing of wines by the glass available for an additional $35.00. Reservations are required and can be obtained by contacting the restaurant directly at http://www.lecolonialsf.com/istdreservation or via Eventbrite at http://www.eventbrite.com/e/indian-summer-of-san-francisco-celebration-with-six-courses-prix-fixed-tasting-menu-tickets-27267777657. Prices exclude tax and gratuity.
Commenting on this special dinner showcasing Le Colonial's signature Vietnamese cuisine with strong French colonial flair, Chef Peluffo notes, "I love cooking at this time of year given the diversity of seasonal ingredients and I have found gatherings of this kind to be a wonderful way for our guests to meet their neighbors and tour the restaurant."
Chef Peluffo, 56 years old, was born in Nice and has worked at distinguished restaurants and for premier culinary-related businesses in locations as diverse as France, Italy, Greece, Mexico, Guinea and the Ivory Coast, plus the American cities of Miami and Pasadena. In 2001, he orchestrated culinary operations for the G8 Summit in Genoa, creating custom meals for eight Heads of State. In the Bay Area, for nearly a decade he was the Executive Chef at Le Bistro, a venue loved by both critics and customers. Peluffo holds three Master's degrees including ones in Culinary Arts and Pastry & Chocolate and he has excelled in numerous Food Network show competitions such as Guy’s Grocery Games (winner) and Cutthroat Kitchen (two-time Super Championship winner).
Complementing the food, the Le Colonial international wine list has more than 200 selections, of which about 20 are available by the glass. The list is comprised of French and domestic vintages, plus wines from Chile, Argentina, New Zealand and elsewhere. The full bar’s cocktail menu showcases classic, contemporary and original libations.
The atmosphere at Le Colonial evokes the elegance of Vietnam in the 1920’s. From the mosaic-like tile flooring, the vaulted pressed-tin ceiling, the shuttered windows, the plush rattan furniture, and the tropical plants, all accented by the glow of candlelight, the restaurant feels as if it was transported here from many generations ago and 10,000 miles away. Vintage black and white photographs of life at the turn of the century adorn the walls, while ceiling fans gently stir the air. In addition to the intimate main dining area, the upstairs bar and lounge at Le Colonial provides a relaxed salon ambiance with its faded oriental rugs, decorative bamboo birdcages, low wood tables and comfortable couches. The lounge is appropriate for tea, cocktails, appetizers or casual dining.
Le Colonial is located at 20 Cosmo Place between Sutter and Post and Jones and Taylor. The restaurant is open nightly for dinner, Sunday through Wednesday from 5:30 to 10:00 p.m. and Thursday to Saturday, 5:30 to 11:00 p.m. Valet parking is available. Visit Le Colonial on the web at https://www.lecolonialsf.com. For more information or reservations, which can also be made via OpenTable.com, call (415) 931-3600.
Le Colonial Indian Summer Celebration Menu
Course 1
Welcoming cocktail and Chef’s passed appetizers
Course 2
Canh Cua: Dungeness crab soup with rice noodles, seasonal vegetables & Dungeness crab meat
Paired with: Blanc de Blancs, Pol Clement Brut, France, NV
Course 3
Goi Cuon: fresh spring rolls with poached prawns, red leaf lettuce, pickled daikon, rice noodles & hoisin peanut sauce
Paired with: AlbariÑo, tangent, San Luis Obispo ‘15
or
Bo Bia Chay: fresh spring rolls with sautéed mushrooms, chayote, jicama, carrots, tofu, herbs & peanut dipping sauce
Paired with: Grüner Veltliner, Laurenz V. Austria ‘14
Course 4
Thit Kho Chien: twice cooked pork belly, hosui pear, quail egg, mustard jus & shrimp chips
Paired with: Riesling, Dopff & Irion, Alsace ‘13
or
Goi Ca Thu: ahi tuna tartare with avocado, green papaya, Vietnamese herb salad & sesame-passion fruit vinaigrette
Paired with: Murrieta’s Well, Livermore ’14
Course 5
Bo Luc Lac: wok-seared filet mignon cubes, sweet-savory soy, pickled red onion, on a bed of watercress, fingerling potatoes, cherry tomatoes & crispy lotus chips
Paired with: Pinot Noir, Baileyana, Edna Valley '14
or
Ca Hap Nuoc Cot Dua: coconut poached Alaskan halibut, green papaya salad, mango & pineapple sauce vierge, cilantro basil pistou
Paired with: Chardonnay, Domaine Priur Brunet‘14
Side of Xu Bruxelles (v): crispy sweet chili-glazed brussels sprouts, portobello mushroom, carrot chips & nuoc cham
Course 6
Orange & Lime Crepes Cake (g): layer of warm crepes with citrus cream, lychees & berries
Paired with: Chateau Grand - Jauga, Sauternes, Bordeaux‘ 11
show less
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20 Cosmo Place, San Francisco, CA 94109
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