#20 - The Flavors of Sud-Ouest Cuisine: Served to Perfection at Home

Experience the essence of French comfort cuisine to be served in style at your home. This Sud-Ouest five-course dinner cannot be experienced at our local French restaurants and promises to transport you to the heart of France’s terroirs.

You and seven guests will indulge in a culinary journey catered by INTL parent Chef Navaline Quach, a French native and former French Cooking Instructor at the Bechtel International Center at Stanford, teaming up with favorite Home Chef and Soirée du Vin co-chair Véronique Micha. The five-course meal will be expertly paired with wines by Boris Micha, our INTL wine connoisseur.

Select your party’s à la carte menu in advance, with Chef Navaline offering a selection of gourmet appetizers, main courses, and scrumptious desserts, while Véronique will delight you with exquisite amuse-bouches and a curated cheese course.

Kick off the evening with Sauternes sweet white wine paired with tantalizing foie gras-based Verrines, setting the stage for an unforgettable meal.

Choose one of these delectable appetizers: Terrine de foie gras de canard–a creamy French delicacy made from duck liver served with toast and fig jam– or Salade Périgourdine, featuring smoked duck magret, foie gras and mixed greens dressed with a tangy vinaigrette.

For the main course, savor one of these options: Parmentier de canard–shredded duck confit layered under a creamy mashed sweet potato topping– or Poulet Basquaise, a traditional Basque dish featuring chicken simmered with tomatoes, bell peppers, onions, garlic and Espelette pepper, creating a rich and flavorful stew.

Next you will dive into the unexpected flavors of a French Artisan cheese platter. To complete this symphony of sensations, you'll revel in a sweet indulgence: a Duo of Desserts featuring Canelé Bordelais–that iconic Bordeaux pastry with its caramelized crust and soft, custardy center infused with vanilla and rum. For the second delight, choose between Gâteau Basque, a buttery cake from the Basque region filled with creamy pastry custard, or Gâteau Fondant aux Framboises et Amandes, a delicate raspberry and almond dessert bursting with sweet-tart flavor.

Bon appétit!

Inclusions:

Five-course French dinner catered by Chef Navaline Quach teaming up with Véronique Micha, hand-delivered locally and served at the winner’s home by Chef Navaline, with wine pairing by Boris Micha for up to eight adult guests.

Limitations:

INTL Community only
To be scheduled on a mutually agreed-upon date
To be scheduled at least two months in advance
Maximum of 8 adult guests
Expires on September 27, 2026

Donated by: Navaline Quach and Véronique & Boris Micha

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