Grand crus

We have had the pleasure to meet unforgettable people since we started these events five years ago.

Winegrowers from all parts of France gather here twice a year to share their passion and philosophy with our guests. And we endeavour to reach the perfect harmony for their wines by creating new dishes.

The last party was held on February 1st was based on the thema ‘Tuber Melanosporum’. Here are the details:

Champagne Bollinger
Cuvée spéciale

 Brouillade de diamants noirs
Scambled eggs and black truffles, truffle slivers and spinach shoots, bread fingers with truffle.
1985 Champagne Bollinger R.D.

Saint-Jacques en viennoise
Viennoise of scallop and truffle, potato cannelloni and vegetables with truflfle, garlic and cep cream
Champagne Bollinger
Grande année 1999

Homard grillé
Grilled lobster with mashed artichokes, potato cream and melanosporum spooma.
2000 Puligny Montrachet
1er Cru Les Pucelles
Domaine Leflaive

 
Pigeon Prince Rainier
Pigeon delight,, royal melting Jerusalem artichoke with truffle studded foie gras and, white truffle macaroons.
1978 Pomerol
Vieux Château Certan

Crème brûlée
Caramelised vanilla cream with truffle, green apple and lime soufflé, olive oil and black truffle sorbet
2004 Jurançon, Domaine de Souch
Yet J.R. Hegoburu 

TO FIND OUT ABOUT THE NEXT DINNER PARTIES, PLEASE CLICK ON CONTACT. 

To celebrate Easter with our gourmet pastry, Aurélien Lebeau and Berty CAMUS, have created delicious topics while chocolate.