Chef Frédéric Vardon is the first Worldwide œufs en meurette Champion
Passion
Take part in the gastronomic dinner in the large cellar of the Château du Clos de Vougeot.
Chef Stéphane Ory will present the theme of the chicken and the egg in a five-act menu.
The members of the jury will award the title of Worldwide œufs en meurette Champion.
Speeches and refrains to drink will mark the evening.
Dress code: suits
Gastronomic dinner menu 2022
FIRST PLATE
Floating island with tuber uncinatum known as Burgundy truffle
and corn emulsion
Puligny-Montrachet 1er cru “Hameau de Blagny” Tasteviné 2015
GILDING
The mythical oeufs en meurette from Clos de Vougeot
Bourgogne Côte d'Or 2019 Tasteviné
SECOND PLATE
Forest duck breast
Nuits-Saint-Georges 1er Cru “Les Poulettes 2017
CHEESES
Fresh and matured Burgundy and Franche-Comté cheeses
Clos-Vougeot grand cru 2013 Tasteviné
DESSERT
Surprise laying from an organic farm in Auxois
signed by Marie Simon worldwide sweet arts champion
Crémant de Bourgogne brut rosé tasteviné
Coffee and petits fours
Old Marc and sloe liquor from Burgundy
Passion
Passion
