Tasting of French malbecs with Philippe Lejeune
By Cathy Huyghe
WGBH Member Discount!
Here are the hats that Philippe Lejeune wears:
Chateau owner in Cahors, France
CEO of Galaxy Semiconductors
Alumnus of Teradyne, Inc. in North Reading, MA
Here’s the story that explains, at least a little, his life in business and his life in wine:
Back in the day, when he was a young engineering intern, Lejeune came from France to work at Teradyne. He promptly invented a systems solution for semiconductors — right — then patented it and eventually built two companies, including Galaxy Semiconductors, where he is still CEO. He bought Chateau Chambert in 2006 in the Cahors region of southwestern France, which is the ancestral homeland to the Malbec grape. Lejeune has been making wine ever since alongside Stephane Derenoncourt, one of the most in-demand consulting winemakers in the world today.
Lejeune returns to Boston, his old stomping grounds, this Saturday for two very special wine events.
From 5 to 7pm, he will be pouring his Malbec wines at the Bulthaup Designer Studio on Boylston Street, right across from the Boston Common. Tickets are normally $25 but WGBH members receive a special discount with the code WGBHCAHORS. Click here to purchase your ticket.
At 8pm Lejeune heads over to Sel de la Terre in the Back Bay for an intimate dinner with 12 guests. Email Cathy Huyghe at firstname.lastname@example.org if you would like to attend this dinner. Space is limited! Guests can order a la carte or from Sel de la Terre’s Restaurant Week menu, which is $33.10 for three courses.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Subscribe to WGBH Food & Wine Emails
Follow WGBH Foodie