Le Yaca Restaurant Williamsburg Wine and Dine Experience
During our weekend getaway to historic Williamsburg, Virginia, we dined at Le Yaca fine dining French Restaurant.
The Le Yaca story dates back to 1964/65 in the little village of Le Praz in the French Alps.
In 1968, a second “Le Yaca” opened in the southern French coastal town of Saint-Tropez. In 1980, the third Le Yaca moved to the United States and opened in Williamsburg, VA.
Daniel
Abid was one of the first chefs at the Williamsburg location who was instrumental in growing the popularity and reputation. Abid acquired Le Yaca in 2001. A fourth location opened on High Street in Williamsburg in 2014.
We dined at the High Street location. I took advantage of the Chef's Five Course Tasting Menu and selected the chef's wine pairing with each course (shown below).
Linda chose the LE SAUMON D’ECOSSE, poached filet of fresh Scottish salmon. Her dessert selection was the LA VERSION FRANÇAISE DU TIRAMISU, Chef's version of tiramisu, served with Espresso ice cream (shown below).
For her wine accompaniment we ordered from the winelist Ramey Russian River Valley Chardonnay 2014.
The Chef's Tasting Menu and Wine Pairings:
Menu Dégustation
Château Puy-Servain Haut-Montravel Terrement 2009
http://www.leyacawilliamsburg.com/
The Le Yaca story dates back to 1964/65 in the little village of Le Praz in the French Alps.
In 1968, a second “Le Yaca” opened in the southern French coastal town of Saint-Tropez. In 1980, the third Le Yaca moved to the United States and opened in Williamsburg, VA.
We dined at the High Street location. I took advantage of the Chef's Five Course Tasting Menu and selected the chef's wine pairing with each course (shown below).
Linda chose the LE SAUMON D’ECOSSE, poached filet of fresh Scottish salmon. Her dessert selection was the LA VERSION FRANÇAISE DU TIRAMISU, Chef's version of tiramisu, served with Espresso ice cream (shown below).
For her wine accompaniment we ordered from the winelist Ramey Russian River Valley Chardonnay 2014.
The Chef's Tasting Menu and Wine Pairings:
Menu Dégustation
COQUILLE SAINT-JACQUES ET HOMARD
diver sea scallop
maine lobster tail
truffle vinaigrette
Nicolas Feuillatte Brut Réserve, Champagne, Non-Vintage
diver sea scallop
maine lobster tail
truffle vinaigrette
Nicolas Feuillatte Brut Réserve, Champagne, Non-Vintage
❖
LE CANARD ET FOIE GRAS
magret duck breast
seared foie gras
caramelized white peach
port reduction
LE CANARD ET FOIE GRAS
magret duck breast
seared foie gras
caramelized white peach
port reduction
Château Puy-Servain Haut-Montravel Terrement 2009
(Substituted for the Petit Guiraud Sauternes, Borde
aux, 2012)
❖
INTERMISO
Rosé sorbet granité
INTERMISO
Rosé sorbet granité
❖
DOVER SOLE
imported
classic brown butter sauce
DOVER SOLE
imported
classic brown butter sauce
Domaine des Gerbeaux Pouilly-Fuissé, Burgundy, 2015
and ...
La Fleur D;Or Sauterne 2013
And finally for the dessert course, this decadent, over-the-top ...
SYMPHONIE
Grand Marnier soufflé
citron
chocolat
café
Grand Marnier soufflé
citron
chocolat
café
Pineau des Charentes (Rosé)
http://www.leyacawilliamsburg.com/
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