French Evening at Le Gosse

On October 24, 2024, Le Gosse hosted an unforgettable private dinner à la française for 43 guests, many of whom visited us for the first time. The evening was filled with exquisite flavors, a cozy atmosphere, and live music, creating memories to cherish.

The smooth sounds of jazz performed on guitar, saxophone, and double bass set the mood. Adding a touch of humor and magic, a mime entertained guests with pantomime, playful jokes, and gestures, even handing out paper flowers.

All the dishes came from our new menu, available at Le Gosse since November 1. Serving 43 plates of each dish simultaneously was a real challenge, but our team ensured every plate was served hot and perfectly presented.

This evening was made possible by:

Anton Nemirovich, Brand-Chef and Co-Founder of Le Gosse, who was the creative force behind the ideas that shaped the evening. Anton personally welcomed each guest at the door with a treat of foie gras and a glass of sparkling wine.
Nikita Molodtsov, Chef at Le Gosse, who designed and perfected every dish on the menu.

Our kitchen team, who worked tirelessly to ensure every dish was flawless, delivering exceptional quality to such a large group.

Our service team of friendly and professional wait staff, who made sure every guest felt special. The team, led by Yuliya Lukashik, manager of Le Gosse, ensured every detail was impeccable, creating a warm and welcoming atmosphere.

The Menu and Stories Behind the Dishes

Roasted Padrón Peppers with Béarnaise Sauce and Anchovies

Padrón peppers have a fascinating history, originating from seeds brought by Franciscan monks from Mexico to the Spanish town of Padrón in the 17th century. While the peppers are now grown worldwide, their playful character remains the same – some are mild, and some pack a spicy punch! We served them with a creamy French Béarnaise sauce enriched with tarragon and anchovies, blending culinary traditions from different corners of the world.
Wine Pairing: Domaine de l’Astré Flamenc Rosé, Dordogne, France, 2022

Baked Roucoulons with Apple Chutney, Saffron, and Baguette

Roucoulons is a creamy, soft cheese with a gentle earthy flavor, aged for just two weeks. We paired it with our homemade apple chutney infused with saffron, fresh figs, and a crusty baguette – a perfect harmony of sweetness, creaminess, and French sophistication.
Wine Pairing: Cota 45 UBE Miraflores, Sanlúcar de Barrameda, Spain, 2022

Three Types of Scallops in Different Styles

A true culinary adventure: Asian style – scallop ceviche with ponzu sauce and citrus. American style – corn purée, crispy bacon, and pumpkin seeds. French style – braised shallots with butter sauce.

Guests were invited to explore the variety of flavors in the recommended order, enjoying this trio of textures and tastes.
Wine Pairing: Domaine Chavy-Chouet Bourgogne Blanc Les Femelottes, Burgundy, France, 2020

Filet Mignon with Seasonal Vegetables and Truffles

The epitome of elegance, our Filet Mignon was served with a rich, 48-hour Demi-Glace sauce, truffles, and seasonal vegetables inspired by the scents and textures of an autumn forest – mushrooms, acorns, and juniper. A touch of juniper butter added depth to this luxurious dish.
Wine Pairing: L’Aurage Le Versant, Bordeaux, France, 2020

Apple Tarte Tatin with Chantilly Cream

This iconic dessert originated in 18th-century France, when the Tatin sisters accidentally created it by flipping a burnt pastry upside down. To their surprise, it became an instant hit! At Le Gosse, we make our Tarte Tatin with local, seasonal apples and serve it with airy Chantilly cream, a delightful end to the evening.
Wine Pairing: Bortolomiol Bandarossa Special Edition Valdobbiadene Superiore, Prosecco Valdobbiadene, Italy, 2021

Each dish told its own story, delighting with flavors, aromas, and presentation. The wines, carefully selected by Andrii Varchenko, sommelier from Enoterra, perfectly complemented each course, elevating the dining experience to a whole new level.