04 July 2014

Food and wine pairing dinner
Summer edition

6.30 pm, for a maximum 30 participants
190 € Inc.VAT / person

A marriage made in heaven; choosing the right wine to accompany food

Join us in our historical cellars for a seasonal dinner to celebrate Summer; the vines are now wearing their leafy cloaks; the flowers show the promise of fruit to come, and dishes are light and colourful.  Market stalls are filled with luscious fruits and vegetables bringing sunshine into our kitchens.  In our historical Burgundy Parliament cellar, relax as you enjoy a gourmet dinner whilst learning in a fun and relaxed way the fine art of deciding the right wine to choose with each dish.

The evening begins when you are welcomed at the oenothèque. From here you will be led through our ancient cellars, formerly belonging to the Church, the Dukes of Burgundy and the Kings of France.

After a glass of wine to welcome you, there will be a brief presentation of the Maison Joseph Drouhin.

Then follows dinner, featuring a seasonal summery menu.  We will discuss the basic priciples of food and wine pairing - how the different flavours and textures of food can be enhanced and complimented by similar, or contrasting wines.

Each course will be served with 3 different wines.  By trying each one with the food, you will discover how the flavours of the wine and the food will change.  It will be fun to discover how some dishes traditionally served with white wine can work surprisingly well with red wine, and vice-versa; a convivial and informative evening in our company.

Itinerary for the evening

- 6.30 pm -
Welcome at the Oenothèque and promenade through the cellars 

- 7 pm - 

Welcome drink and presentation of the Drouhin house

Côte de Beaune white wine

- 8 pm - 
Dînner served in the cellar of the Burgundy Parliament


Seasonal canapés

Chartreuse of confit salmon with crab.  Lightly cooked vegetables seasoned with roast peanut oil.

Chablis Grand Cru 'Bougros' 2011

Meursault 'Luraule' 2000

Rully rouge 2012


Roast breast of Bresse pigeon, escalope of pan-fried foie gras with a thousand spices, with braised young vegetables.

Volnay 2008

Chambolle-Musigny 1er Cru 2008

Charmes Chambertin Grand Cru 1998


Assortment of regional cheeses  

Gevrey Chambertin 2009

Meursault 1er Cru 'Perrieres' 2009

Beaune 1er Cru "Clos des Mouches" rouge 1996


Macaroon made with the first summer raspberries, light cream with Pastis Bardouin and Anis de Flavigny bonbon ice-cream



Petit Fours and Chocolates


Your chef for the evening; Didier Denis from the Hostellerie Bourguignonne, Verdun sur le Doubs

Informations pratiques :

Useful Information:

- Evening upon reservation only

- Number of places limited to 30 people

- For further information, please contact Jacquie Morrison or Raphael   Febvret by:

Clicking here

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