FOR THIERRY VIRONNEAU, CHEF-CATERER, TAKING CARE OF THE WINEMAKER DINNER OF THE SAINT-EMILION PORTES OUVERTES WEEKEND GIVES HIM PLEASURE AND PRIDE
Still, he keeps in mind the primary objective “serve the wines and showcase them through dishes”. To satisfy the 200 guests who will attend the dinner party, the caterer bets on the quality of the produce. “People who take part in the winemaker dinner often come from other regions of the country, and come to meet the wine producers and taste south-west produce in a convivial atmosphere. So they expect to also find it in their plate.” The regional gourmet produce is in plenty, and the menu reflects this richness.
For starters, the guests will get a mixed salad including south-west duck gizzards and duck rillettes, which go very well with the Saint-Emilion wines. The main course will be meat, with “a heart of bone tip on embers” ( a local term to design topside meat), to preserve simplicity and authenticity. The final sweet note will highlight the alliance of flavours between chocolate and the Saint-Emilion wines.
SATURDAY 3RD MAY AT 8PM – Dominicans Room – 14 rue Guadet in Saint‑Emilion
Price: 27€/person (wine offered by the winemakers) – Children’s menu (-12 years) : 14€
Registration (subject to availability) compulsory before the 28th April 2014 on www.saint-emilion-tourisme.com