Traditionally, you can welcome the new vintage of Beaujolais with us. For its opening on 16 November, we have prepared dishes worthy of this special day. We will offer two types of red Beaujolais Village Nouveau and a less common rosé.Come and taste what this year’s Beaujolais will actually be like. If you can’t make it on the third Thursday in November, you can taste the Beaujolais Village Nouveau the following week if it doesn’t drink faster.
Dishes ready for the opening of Beaujolais Nouveau:
- Breast and leg of French squab with cognac sauce and chestnut puree;
- Beef Bourguignon, the famous Burgundy dish prepared by long braising over a low heat (mijoter), with a sauce of red wine, vegetables, mushrooms, bacon, fresh herbs and cognac with pumpkin puree;
- Leg of lamb roasted on rosemary for seven hours, quince chutney, grenaille.
