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Wed, Jul 10


VC King

La Cuvée One Drop Toronto

The One Drop Foundation, created by Guy Laliberté, its curating partner, the Académie du Vin, and its culinary host, the Vintage Conservatory, are proud to invite you to an exceptional philanthropic event benefitting the crucial mission to solve the water and climate crisis.

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La Cuvée One Drop Toronto
La Cuvée One Drop Toronto

Time & Location

Jul 10, 2024, 6:00 p.m. – 9:00 p.m. EDT

VC King, 224 King St W, Toronto, ON M5H 1K4, Canada

About the Event

Introducing the Foundation: 

The One Drop Foundation has made a significant impact, reaching over 3 million people across 14 countries with 29 global water projects. In 2022, they initiated the Indigenous Water Allyship program to further their commitment to sustainable water solutions. Lisa Clowery, co-CEO of the One Drop Foundation, will present its mission and achievements.

Embark on a Journey Through Excellence as we invite you to a captivating evening of unparalleled sophistication and indulgence. Savor the opulence of a welcome glass of Dom Perignon 2008 while esteemed Master Sommelier Alexander Powell from the Académie du Vin introduces an extraordinary array of vintages from renowned wineries worldwide, including highlights such as the 2018 Domaine Nicole Lamarche La Grande Rue Cuvée 1959 and Château Montrose St-Estèphe 1928.

The culinary adventure begins with canapés featuring a harmonious blend of flavors. Seared scallops paired with apple fennel purée, pickled mustard seeds, and crispy prosciutto provide a delightful burst of textures and tastes. Alongside, guests can enjoy mini crab vol-au-vents filled with lump crab, summer corn, and tarragon. These delectable bites are perfectly complemented by the effervescent elegance of Dom Pérignon 2008, known for its refined bubbles, bright acidity, and notes of brioche and citrus.

For the first course, guests will savor a luxurious dish of East coast lobster tail and scallop mousse, served with celeriac purée and transmontanous caviar beurre blanc. This rich and creamy dish is paired with Domaine Dauvissat Chablis Grand Cru Les Clos 2005, a wine celebrated for its crisp minerality, vibrant acidity, and nuanced flavors of green apple, citrus, and wet stone, which enhance the delicate seafood flavors.

The second course features a decadent braised short rib raviolo, enriched with béarnaise sauce and sautéed spinach. This hearty and flavorful dish is accompanied by two exceptional wines: Occidental Bodega Headlands Vineyard Cuvée Elizabeth Pinot Noir Sonoma Coast 2012 and Domaine Nicole Lamarche La Grande Rue 2018 Cuvée 1959 in Magnum. The Pinot Noir offers rich, complex flavors of dark berries, spice, and earthy undertones, while the La Grande Rue brings elegance with its refined tannins, bright acidity, and layers of red fruit and floral notes.

Next, the third course presents succulent magret duck breast, served with butternut squash purée, pickled endive, and cherry gastrique. This dish is elegantly matched with Château Figeac St-Émilion 1er Grand Cru Classé 1989, a Bordeaux known for its silky texture, balanced tannins, and complex flavors of plum, blackberry, tobacco, and hints of cedar, which perfectly complement the richness of the duck.

The evening also includes an exclusive Bordeaux tasting, commented by Alex and Marc, featuring exceptional vintages such as Château Lafleur Pomerol 1959 and Château Montrose St-Estèphe 1928. Château Lafleur Pomerol 1959 offers deep, concentrated flavors of dark fruits, truffle, and earthy nuances, while Château Montrose St-Estèphe 1928 is renowned for its powerful structure, elegant tannins, and layers of blackcurrant, leather, and spice.

For the fourth course, guests will indulge in exquisite Mishima U.S. wagyu tenderloin, accompanied by truffle pomme pavé, foie mousse, shaved Périgord truffles, white asparagus, and veal glacé. This luxurious dish is paired with Château Hosanna Pomerol 2000, which boasts velvety tannins, rich fruit flavors, and a long, complex finish, and Château Cos d’Estournel St-Estèphe 1982, known for its full-bodied structure, deep flavors of dark berries, and notes of tobacco and exotic spices.

The culinary journey concludes with a delightful Cruller Sundae, featuring blueberry coulis, cheesecake ice cream, amarena cherries, and edible flowers. This dessert is perfectly complemented by the rare Tokay Aszu Eszencia Hegyaljai Allami Gazdasagi Borkoombinat 1957, a sweet wine with luscious flavors of apricot, honey, and caramel, offering a perfect and luxurious end to an unforgettable dining experience.

This menu promises an extraordinary dining experience, with each course carefully paired to create a symphony of flavors.

Price: $1,750/p + HST (a tax receipt for a portion of the ticket will be issued)



Champagne Reception: Canapés

Seared Scallop 

apple fennel puree, pickled mustard seed, crispy prosciutto

Mini Crab Vol au Vent 

lump crab, summer corn, tarragon


Dom Pérignon 2008

1st course

Lobster and Scallops 

East coast lobster tail, scallop mousse, celeriac purée, transmontanous caviar beurre blanc


Domaine Dauvissat Chablis Grand Cru Les Clos 2005

2nd Course 

Lamb Chops 

Grilled New Zealand lamb, sautéed chanterelles, toasted walnuts, lamb jus 


Domaine G. Roumier / Christophe Roumier Chambolle-Musigny 1er Cru Les Cras 2011 

Occidental Pinot Noir Occidental Station Vineyard Cuvée Catherine 2012 

3rd Course 

Magret Duck Breast 

Butternut squash puree, pickled endive, cherry gastrique


Château Figeac St-Émilion 1er Grand Cru Classé 1989 

Bordeaux Tasting Interlude (Commented by Alex and Marc) 

Château Lafleur Pomerol 1959 

Château Montrose St-Estèphe 1928

4th Course 

Mishima U.S. Wagyu Tenderloin  

Truffle pomme pave, foie mousse, shaved perigord truffles, white asparagus, veal glacé 


Château Hosanna Pomerol 2000 

Château Cos d’Estournel St-Estèphe 1982

5th Course

Cruller Sundae 

Blueberry coulis, cheesecake ice cream, amarena cherry, edible flowers 


Tokay Aszu Eszencia  Hegyaljai Allami Gazdasagi Borkoombinat 1957

We will try to accommodate all dietary restrictions to the best of our abilities.

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