Open House - Cave de Cairanne

On the program:

Wine tasting along a sensory trail. The cooperators will guide you from starter to dessert during a food and wine matching session.

Several exhibitors present for the occasion:

Boucherie Reynaud: Pâtés, sausages, etc.
Roger Dunal: Foie gras, cassoulet
Varie Équilibre: Pata Negra charcuterie
Le Comptoir du Fromage: Jura and Savoy cheeses, goat's cheese, etc.
Le Rucher du Marais: Organic honeys (lavender, chestnut, flowers, etc.)
Le Bonheur est dans le Pot: jams
Le Nougat Servoz: Nougats, chocolates...
H. Blin: Champagne
Bio'n Truffe: Culinary preparations with certified organic black truffles (oil, vinaigrette, etc.).

Lunch at the winery on December 8.
Menu (€29/person):
Starter: Pâté en croûte of duck and pistachio (homemade), served on a bed of salad.
Main course: Ballotine of poultry with porcini mushroom sauce and mashed potatoes.
Cheese: Cabécou with truffle jelly.
Dessert: Chocolate entremets.
Coffee.
Wine served at discretion.

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