Enjoy a special moment during this Sarmentelles Week: with your colleagues and/or clients, or with friends, discover the expertise of Beaujolais winemakers during a tasting lunch.
This event will be hosted by two oenologists from the Beaujolais region, Philippe Laprun and Xavier Pichon.
Philippe Laprun: he could have exercised his sagacity in Bordeaux, Champagne, Burgundy, and elsewhere, but he chose Beaujolais, a terroir open to a particular spirit, with a unique atmosphere and cellars that are neither too rigid nor too tidy… Let yourself be guided by this mischievous lover of Beaujolais wines.
Xavier Pichon: a native of Villefranche-sur-Saône, Xavier is a graduate of the University of Dijon. His rich career as a cellar master in several wine-growing regions brought him back to Beaujolais, the land of his childhood.
Look forward to moments of exchange and conviviality with our two oenologists!
Translated with DeepL.com (free version)
The meal will be preceded by a guided aperitif tasting of four 2025 Beaujolais Nouveaux (included in the price of the meal).
This will be followed by a menu prepared by Maison Guillemot, an artisan caterer in Beaujeu.
You can contact the oenologists at your convenience during the meal. They will present the wine list designed for the occasion, pairing it with the dishes served, and will provide comments and answer your questions to help you make the best wine choices.
A wonderful opportunity to discover Beaujolais wines in a friendly atmosphere and learn how to taste.
To continue this experience of discovering local products, head to the Sarmentelles Wine Fair, which starts at 5 p.m. for 3 days of meetings…
Meal, Beaujolais Nouveau aperitif tasting, and entertainment/tasting:
€35 (wine not included with the meal – complimentary tasting glass of Sarmentelles 2025)
Meal
Starter
St Antoine Plate: Poultry terrine with Chartreuse, fig chutney and shredded white cabbage
Main course
Confit veal shoulder cooked low temperature, reduced timut pepper jus
Mashed potatoes with mushrooms
Cheese
White cheese with cream or paradis coulis
Dessert
Vanilla – vine peach bavarois
Coffee
12h00 à 14h00
Place de l'Hôtel de Ville
Meal
Starter
St Antoine Plate: Poultry terrine with Chartreuse, fig chutney and shredded white cabbage
Main course
Confit veal shoulder cooked low temperature, reduced timut pepper jus
Mashed potatoes with mushrooms
Cheese
White cheese with cream or paradis coulis
Dessert
Vanilla – vine peach bavarois
Coffee
Friday Evening
Discover
Programming 2025
Discover our daily program and organize your visit !
16h45
Place de l’Hôtel de Ville
17h00 à 21h30
Centre village
18h30
Place de l’Hôtel de Ville
19h00
Promenade des Sarmentelles
19h30
Théâtre – Place de l’Hôtel de Ville
19h00 à 23h00
Salle du stade
23h00
Place de l’Hôtel de Ville
