Centre du Vin
480 First St. East
Sonoma
(707) 996-9779
French Bistro
Lunch and dinner daily
Entrées (dinner): $16-$26
Select spirits, unique wine list
Located on the ground floor of the Ledson Hotel, a luxury, boutique hotel with six unique rooms (each with its own theme and balcony), Centre du Vin is a casually elegant, French-style bistro with both bar and table seating, a big fireplace, a grand piano and beautiful French doors all along the wall that faces Sonoma’s square, which open to patio seating.
The wine list features selections from the Ledson family’s Ledson and Zina Hyde Cunningham wineries, as well as a few others, while the menu changes seasonally and features local, fresh ingredients.
We started with Bouillabaisse with perfectly prepared mussels and prawns in a rich tomato-saffron broth, served with French bread crostini for dipping. It was expertly paired (by our server, Coy, who did all the pairings for the meal and was really great at it) with 2010 Napa Valley Sauvignon Blanc (pears, round finish).
The prosciutto and fig salad with tart, bright arugula and dressed with pomegranate vinaigrette had fresh, thin-sliced prosciutto and dried figs (due to the season—visit in summertime if you want them fresh) and creamy, flavorful goat cheese. It was paired with 2012 Anderson Valley Reserve Chardonnay, and the two really brought out each other’s characteristics. The soup of the day was roasted chestnut, which was thick and rich with crème fraiche and chives on top, paired with a delicious 2012 Anderson Valley Pinot Noir (cherry nose, lush and silky, long finish).
Bison prime rib (on special) was served rare (as I ordered it) and was a true delight. It came with dense, lovely white truffle and cheddar mashed potatoes with crisp vegetables and a chunky garlic demi glaze. It went very well with the 2010 Dry Creek Valley Zinfandel (smooth, dark berries, caramel). The Three-Vineyard Anderson Valley Pinot Noir was wonderfully paired with thick-cut, pecan-crusted halibut, pan seared and tender, served over rich wild rice with crisp vegetables with a lovely Dijon butter sauce.
For dessert, we had decadent, apple bread pudding with vanilla bean ice cream and house made caramel sauce, paired with 2008 Orange Muscat (orange blossom, honeysuckle). The chocolate mousse and flourless chocolate torte came with fresh berries and were paired with 2007 Sonoma Valley Merlot (dark fruit, cocoa)—two great ways to end a very enjoyable meal.
