We tried the food here during the pandemic in an at home meal kit. We were impressed enough that we did eat here post-pandemic and enjoyed the food, but weren’t wowed by the food. I don’t remember how I came across this event (one we were seated I did see this was an AmEx exclusive event so that was how), but it sounded interesting since we enjoyed our time in Beaune so much.
When we arrived in, we checked in at the door and then were ushered in to grab a glass of champagne and then to come out into the patio area where there was a little reception for the winemakers. We didn’t know anybody here so we mostly just stood around, but we certainly heard a lot of French being spoken.
We were ushered back into the dining room. They were serving canapés, some Hog Island Oysters with grapefruit gellé and grapfruit, dungeness crab on toast, cassoulet arincini, and chicken “tenders” on a stick with a caviar creme sauce (no picture). I have to admit that these were flavorful and well made and I was already more favorably impressed than I was from our previous dining experience.
First dish
Our first dish was a lamb and uni dumpling with a dab of harissa sauce paired with a Domaine Rougeot, Bourgogne Passetoutgrain “Les Vercherres” 2023. This was a nice couple bites. I love dumplings. I didn’t get much uni, but the lamb was very nice and you can’t really go wrong with a touch of harissa.
Second course was the Spiny Lobster Terrine and was paired with a three wines, the last two being the same wine but produced with and without sulfur. That was a very interesting comparison. Andrea and I both found the one w/o the sulfur to be more interesting since it had more character, almost a petrol flavor, although if I had to drink it on a regular basis, I’d go for the more moderate version with the sulfur and actually did pair better with the dish. Speaking of the dish, the lobster terrine had a little bit of tarragon and was surrounded by a caviar creme sauce. I’m not positive of the green that was surrounding the terrine, but it was very difficult to cut. I didn’t find this dish particularly flavorful which was dominated by the heavy creme sauce.
The third course was the Petrale Sole on a bed of English peas with a bit of pancetta and a buttery sauce. This was served with 3 vintages of Domaine Rougeot, Meursault 1er Cru Charmes – 2020, 2019, and 1999. The dish was good and I appreciated the peas not being overcooked.
The fourth course, Pinot Noir Braised Egg. This was served with 3 vintages of Domaine des Croix, Beaune 1er Cru Pertuisots – 2021, 2017, 2005.
Our final savory course was the Morris Duck. This was served with three vintages of Domaine des Croix, Corton Grand Cru “Les Grèves” – 2017, 2013, 2010.
For dessert, we had a bit of comté paired with a 2011 Domaine des Croix, Corton-Charlemagne Grand Cru. We love Burgundian cheeses (we absolutely love Délice de Bourgogne and Époisses) this was a very nice bit of comté, perhaps better than any I can remember having. This also had some pear and hazelnut. There was also a half piece of pastry that seemed similar to a canelé without that distinctive Bordeaux form, but wasn’t sweet so maybe it was a type of gougeré?
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