04 April 2015

Springtime Lunch Cocktail

1 pm to 3 pm / maximum 12 people
60 € Inc.VAT / person

Springtime Lunch Cocktail

Spring has arrived ! The vines have awakened from their winter sleep; the sun is shining again nurturing the first spring vegetables, soon to be transformed into fresh and delicate dishes. To rejoice in the arrival of Spring, the Maison Joseph Drouhin is offering a lunch cocktail, to be served in our cellars; the oldest in Beaune, where we will be pairing some typical spring dishes with some 1er crus from Burgundy.

What could be nicer to celebrate your Easter weekend than an exceptionnel wine ! For this event we have selected 6 emblematic wines of our house, all classified as Premier Crus (3 whites and 3 reds), which marry perfectly with dishes traditionally served at Easter. The morning will consist of a tour of our cellars dating from the 13th and 15th centuries. Following this we enjoy a chic and convivial cocktail lunch in our historical cellars formerly belonging to the Dukes of Burgundy and the Kings of France. To illustrate this sensory experience the following food and wine pairings will be served:

Chablis premier cru 2011

Verrine of asparagus mousse with crayfish


Chassagne Montrachet premier cru Clos-St-Jean 2011

Coarse trout paté

Sushi of pike-perche


Puligny Montrachet premier cru Clos de La Garenne 2009

Foie Gras on a compote of forest fruits

Salmon Gravalax with Granny smith apples

Samossa of scallops with parsley butter


Chambolle Musigny premier cru 1990

Samossa of lamb with morel mushrooms

Skewers of Jambon Persillé (ham hock in parsley aspic)


Beaune premier cru Clos des Mouches 1996

Pâté in a pastry crust

Burgundy cheeses ; Brillat-Savarin and

Abbaye de Cîteaux


Fixin premier cru Clos de La Perrière 2011

Selection of small chocolate and other desserts



1 pm: Welcome and visit of our historical cellars

1.40 pm: Cocktail lunch with food and wine pairing commentary

Practical information:

On appointment only.

Maximum 12 people.

For further information or reservations please contact Benjamin Ioli, Jacquie Morrison or Raphael Febvret by clicking here.

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