TASTE & TERROIR:
BRITTANY, LOIRE & BURGUNDY

THURSDAY 6TH MARCH 2014
MARYLEBONE W1
7–10PM

We are delighted to invite you to join us for the first in a series of tastings of food & wine pairings and how this is influenced by the terroir of regions. We will explore why these pairings work so well, discovering other perfect matches including beers, cider, charcuterie and other produce grown & caught local to the region.

We begin with Spring in France, as Patricia takes guests on a journey through the regions beginning on La Côte d'Emeraude & Le Cote de Granit Rose in Brittany. We then head along Côte Fleurie to Normandy, followed by the Loire Burgundy, looking at both the classic as well as slightly unusual pairings exploring the taste & traditions of the regional terroirs.

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Handmade butters from M. Bordier in Brittany
Moules steamed in Normandy farmhouse cider
Breton style buckwheat crepes with Emmental Français & Jambon Fumé paired
with a beer from Boulogne
Crottin de Chavignol paired with the local Sancerre wine with a toasted walnut salad
Escargot Bourgogne
A classic Burgundy cheese plate paired with a red Burgundy
Tarte aux Fines with Le Piantagioni Coffee to finish