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 accompanied by winemakers.
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!
The meal will be preceded by a guided aperitif tasting of four 2026 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 and winemakers 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:
€ 38 (wine not included with the meal – complimentary tasting glass of Sarmentelles 2026)
Meal
Starter
Saint-Antoine platter : poultry terrine “bouchon lyonnais” style and Beaujolais jelly
served with white balsamic chutney and crunchy vegetable brunoise
Main course
Roasted poultry supreme with a wild mushrooms cream sauce, served with sweet potato
flan and broccoli purée
Cheese
Fresh cheese with cream or red berry coulis
Dessert
Homemade dessert
Mango & coconut delight
Coffee
12h00 à 14h00
Place de l'Hôtel de Ville
Meal
Starter
Saint-Antoine platter : poultry terrine “bouchon lyonnais” style and Beaujolais jelly
served with white balsamic chutney and crunchy vegetable brunoise
Main course
Roasted poultry supreme with a wild mushrooms cream sauce, served with sweet potato
flan and broccoli purée
Cheese
Fresh cheese with cream or red berry coulis
Dessert
Homemade dessert
Mango & coconut delight
Coffee
Friday Evening
Discover
Programming 2026
Discover our daily program and organize your visit !
16h45
Place de l’Hôtel de Ville
17h00 à 21h00
Centre village
18h00
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
