Cliff Young
Home Page
CY Steak
Cliff Young's Restaurants Consultants
Cliff Young's Burgundy Club
Cliff Young's Wine Events
Cuisine at the Domaine
Cliff Young's Sample Itinerary
Cliff Young's Burgundy Wine Authorities
Cliff Young's Burgundy Membership Application
Cliif Young's Cellars USA
Wine Offering and Order Form
Newsletter - Art of Tasting Burgundy Wines
Contact Information

Collect Wine
private wine club

Cuisine at the Domaine


Executive Chef Mike Weist

Born and raised in Denver, Colorado, Chef Weist has been inundated in the Rocky Mountain Cuisine and lifestyle for his entire career.

Chef Mike WeistAs an avid skier and climber, Chef Weist spent many years in the picturesque ski town of Telluride, Colorado. Chef Weist worked as the Executive Sous Chef for the critically acclaimed Allred's Restaurant. Under Weist's direction, Allred's was highly honored as one of the country's “Best New Restaurants” by John Mariani and Esquire Magazine. He also led the Allred's team to a sold out benefit dinner at the James Beard House in New York City. Chef Mike Weist

After leaving Allred's, Chef Weist spent a year as Chef Consultant and Guest Chef De Cuisine for Domaine Montangy in Burgundy, France. There Weist added to his repertoire the experience of using truly market fresh ingredients matched with world renowned wines of the great Burgundy regions. 

5 Star CousineNow Executive Chef for Sampling's Wine Bar & Restaurant in Frisco, Colorado, and The Cellar in Breckenridge, Colorado, Chef Weist defines his cuisine as contemporary American with major influences from southern France and northern Spain. Using only the freshest ingredients available, Chef Weist creates sophisticated plates with complex flavors, in a relaxing and casual yet service driven atmosphere.

Amuse Bouche
Monkfish cheeks with a sweet onion, pear and roasted peach ragout, and beet emulsion

1 st Course
Smoked ocean trout with shaved fennel, white radish and chervil salad, trout roe and crème fraiche

2 nd Course
Sesame poached sole and shellfish consommé with tender leek, saffron and fresh garden tarragon

3 rd Course
Ahi tuna carpaccio with mache and tapenade vinaigrette

4 th Course
Roasted fennel soup with butter poached oysters and truffle oil

5 th Course
Burgundy helix snails with poached artichoke heart, tomato and sage pesto

6 th Course
Pan seared foie gras with cherries, toasted brioche and cassis reduction

Main Course
Seared duck breast, duck foie gras and duck confit with a brown butter and white bean puree, sage and natural jus

A selection of fine Burgundy cheese

1 st Dessert
Strawberry soup, strawberry sorbet and strawberry chip with fresh mint

2 nd Dessert
Molten chocolate cake with caramel ice cream and fresh raspberries

3 rd Dessert
A selection of fine house-made chocolate candies



Cliff Young’s Consultants
1222 Glenarm Place, Denver, Colorado 80202,
Phone: (303) 571-4242, Clilff Young Direct: (720) 327-7596 Email: