On the occasion of the 157 Auction of the wines of the Hospices of Beaune, the winery offered a pairing lunch with different wines from the Domaines des Hospices de Beaune and Nuits-Saint-George.

The first menu dish was a veal tail and foie gras marble with vines, which was linked to the Meursault Charmes 2013, Cuvée Bahédre de Lanlay of the Hospices of Beaune. A very mineral Chardonay fruit from the first two raw ingredients: Charmes Dessus and Charmes Dessous. Bahédre de Lanlay, was an inspector of telegraphic lines that gave all his fortune to the Hospices of Beaune in 1884.

The second course, the Poivrade Steak Filet Mignon (sauce made with pepper salt and vinegar), and filled with cabbage, paired with the Pinot Noir Nuits-Saint Georges 2009 Premier Cru- Les Didiers Cuvée Jacques Duret Hospices of Nuits-Saint-Georges. This town of the Côte d’Or, the second largest after Beaune, despite not having any Grand Cru, is rich in Premier Crus. The Pinot Noir of the town tends to be rich in cherry, plum and undergrowth.

The cake Matcha as dessert, made with a sponge cake with this green tea and chocolate, was served with Crémant de Bourgogne Louis Picamelot Cuvée Les Terroirs brut blanc. This sparkling, elaborated, like Catalan cava, has a grape of the plots that the cellar has in Côte Chalonnaise, Côte de Beaune and Côte de Nuits, with 39% of Pinot Noir, 41% of Chardonnay and 20 % of Aligoté.

The menu was prepared by chef Jean-Marc Thibeaut and chefs from the Hospices of Beaune. The menu service was provided by the students of the Lycée Hôtelier Savoie-Léman de Thonon-les Bains, under the direction of their teachers.