You thought Beaujolais is a mediocre wine? We are going to prove you were wrong!
Next Thursday, April 24, from 8:30 p.m., restaurant Allégorie will host Charles Leteissier, sommelier of the Lavinia stores, from the Chanel – Ulysse Cazebonne group, and a great connoisseur of Beaujolais wines, for a pairing dinner. Lavinia will supply 5 wines from the region, from 5 different D.O. The first 4 will be reds, made with Gamay, the emblematic grape of Beaujolais, derived from Pinot Noir, while the last will be a very curious Chardonnay, which we will discover together.
We will first taste a Régnié from Nicolas Chemarin, light and fruity, which will perfectly accompany our spring Foie gras, served with strawberries (and corn) in various textures.
This will be followed by a Fleurie by Jean Foillard, one of the most famous and influential winemakers of Beaujolais, whose spicy notes and moderate acidity will marry in an perfect way with a mackerel, whose cooking and vegetable garnish will surprise diners.
From the same Jean Foillard, we will try a Morgon, the most increasing D.O. from Beaujolais. An important detail, the grapes used come from the Côte de Py, where the best plots of Morgon are located, due to its volcanic soil and exposure. It will accompany a Marie Hot Landes Pinchón, with exquisite meat, and tasty garnish.
The last red, les Michelons, by Mee Godart, from the most famous D.O. in the region: the Moulin-à-vent (“Windmills”). To enhance it, the modern version of a traditional and wine dish from nearby Burgundy: ribs such as a Boeuf Bourguignon, which will round off the dinner.
With dessert, a very special Chardonnay, from the D.O. Beaujolais-Villages, which will accompany a pear dessert in a very precise way, for reasons that diners will quickly understand.
The price of the pairing menu will be 120 euros
Beaujolais menu
STARTERS
Spring Foie Gras
Seased, roseberry and y mais in several textures
Régnié – Nicolas Chemarin «La HauteRonze» 2021
Mackerel
Celeriac and apple, crude garbage, granade
Fleurie – Domaine Jean Foillard 2022
MAIN COURSES
Landes Pigeon
Carrot ravioli,, blackberries, Macadamia nuts
Morgon – Domaine Jean Foillard «Côte du Py» 2022
Beef of the winemaker
Ribs like a bourguignon
Moulin-à-vent – Mee Godart «Les Michelons» 2021
DESSERT
Pear
Delicatly confited, buckwheat, pear sorbet
Beaujolais-Villages – Domaine Laurence & Rémi Dufaitre» 2022
