L'appellation Mercurey fête ses 100 ans ! Dîner de gala "4 mains, 5 étoiles" - Saint-Loup-Geanges

Few regions express the notion of “wine civilization” as well as Bourgogne.
Here, wine is the bedrock of traditions and skills handed down through the generations.
Whether you are a confirmed wine-buff or simple enthusiast keen to stimulate the tastebuds,
wine professionals have dreamt up a thousand different ways to initiate you into the secrets of the land the magic of vinification. From north to south, from Chablis to Mâcon, winemakers and merchants await, ready to share a convivial moment. Go on a journey of discovery of these prestigious wines. Whether a tasting in a cellar, a hike through the vineyards, a concert in a winery, a picnic in the vines, or even a running race along the Route des Grand Cru, we invite you to share the passion of the men and women who shape this
unique wine region.

The 08 March 2024

L'appellation Mercurey fête ses 100 ans ! Dîner de gala
Hours : Le 8 mars
Where to eat : Orangerie de l'Abbaye de Maizières 2 Chemin de Maizières - 71350 Saint-Loup-Geanges
Price : 275 € à 275 €
Description *: Gala dinner "4 HANDS, 5 STARS" by Éric Pras, Lameloise and Cédric Burtin, L'Amaryllis in the prestigious setting of Maizières Abbey, hosted by the Joyeux flûteux de Mercurey.

- Aperitif in the Cellar
- 5 courses, 8 wines
- Evening dress required

Menu :
"Cocktail
- Burgundy snail in its crispy shell breaded with squid ink
- by Eric Pras

- Foie gras lollipop with mango jelly
- signed Eric Pras

- Beef tartlet - Crispy fried capers - gribiche sauce
- signed Cédric Burtin

- Beef tartare / Egg yolk purée Condiment purée / Mertencia leaf
- signed Cédric Burtin

"Dinner
- Marinated and cooked char, forest broth and trout egg
- signed Eric Pras

- Scallops / snacked Buttemut fermented / Caviar Kristal Kaviari, Sauce Barde de Saint Jacques Coral oil / Iran black lemon powder
- signed Cédric Burtin

- Bresse poultry stuffed under the skin, Morvan cazette and saffron jus
- signed Eric Pras

- Comté and Epoisses, Comté, apple and celery salad, Epoisses emulsion
with gingerbread
- signed Eric Pras

- Blackcurrant chocolate / Creamy cocoa nib sorbet / Blackcurrant pepper
- by Cédric Burtin

Pain-Café

* An automatic translator is used for this page. The Bourgogne Wine Bureau declines responsibility for the quality of the translation and its consistency with the rest of the website's content.

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