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Wine and Food Pairing

Pommard Village et Auxey-Duresses

Lunches with chefs

Following are different pairings of cuisine and wine presented during special events.

Senderens (Paris 8th Arr.), July 2012

Menu created by chef Jérome Banctel and sommelier Philippe Marques

 

Prawns, iced turnips, citron-ginger with vanilla emulsion.

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008

Beef chuck portions with silverbeet ravioli on kombu seaweed

Auxey-Duresses Vieilles Vignes Red wine "Moulin aux Moines" Monopole 2009 et Pommard Premier Cru "Clos Orgelot" 2009

Biscuits, rhubarb, sorbet white cheese accompanied by Tasmanian berries and shiso sprouts.

Pinot Noir "Vin Nature"

 

>> Senderens, 9 Place de la Madeleine - Paris 8e (01 42 65 22 90)

Senderens (Paris 8th Arr.), May 2012

Menu created by chef Jérome Banctel and sommelier Phillippe Marques

 

Pan-fried cep mushrooms, quail eggs and beef ham

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008

Atlantic Pollock portions on creamy meadow mushrooms.

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2010

Duck and chocolate miso, celery risotto and young onions, sansho syrup and Tasmanian pepper leaves.

Auxey-Duresses Vieilles Vignes Red wine "Moulin aux Moines" Monopole 2009 and Pommard Premier Cru "Clos Orgelot" 2009

 


>> Senderens, 9 Place de la Madeleine - Paris 8e (01 42 65 22 90)

Lavinia (Paris 1st Arr.), April 2012

Balik salmon tartare, soft chili and garlic.

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008

Lentil salad accompanied by slivers of duck fois gras.

Bourgogne « Aux Serrets » 2008

Grilled lamb side, with  a polenta purée.

Auxey-Duresses Vieilles Vignes Red wine "Moulin aux Moines" Monopole 2008

Vanilla tart « Pierre Hermé »

Pinot Noir « Vin Nature »



>>
lavinia 3, boulevard de la Madeleine - Paris 1e (01 42 97 20 27)

Senderens (Paris 8th Arr.), February 2012

Lunch at Senderens - Paris

Menu created by chef Jérome Banctel and sommelier Philippe Marques

 

Vanilla Homard ravioli, spinach and sorrel sprouts.

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008

Portions of mullet fillet, caramelised pear, mullet jus in red wine.

Bourgogne "Aux Seurrets" 2008

Challans duckling fillet, grated beetroot and wasabi jus.

Auxey-Duresses Vieilles Vignes Red wine "Moulin aux Moines" Monopole 2008 and Pommard Premier Cru "Clos Orgelot" 2009

Malagan forest berries à la Saint Honoré

Pinot Noir « Vin Nature »

 


>> Senderens, 9 Place de la Madeleine - Paris 8e (01 42 65 22 90)

Senderens (Paris 8th Arr.), December 2011

Cod accra, gribiche sauce

Menu created by chef Jérome Banctel and sommelier Philippe Marques

 

Cod accra, gribiche sauce

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008

Duck neck filling and foie gras.

Bourgogne "Aux Seurrets" 2008

Hare’s back and buttered cabbage with iberica beef ham.

Auxey-Duresses Vieilles Vignes Red wine "Moulin aux Moines" Monopole 2008 and Pommard Premier Cru "Clos Orgelot" 2009

Rum desert.

Pinot Noir «Vin Nature »


>> Senderens, 9 Place de la Madeleine - Paris 8e (01 42 65 22 90)

Au Bascou (Paris 3rd Arr.), November 2011

Roast Pigeon

Menu created by chef Bertrand Gueneron

 

Sliced Basque ham with basque pudding.

Bourgogne "Aux Seurrets" 2008

Roast pigeon

Auxey-Duresses Vieilles Vignes Red wine "Moulin aux Moines" Monopole 2008 and Pommard Premier Cru "Clos Orgelot" 2009

Tahitian vanilla mille-feuille

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008



>> Au Bascou, 38 rue Réaumur - Paris 3e (01 42 72 69 25)

Senderens (Paris 8th Arr.), November 2011

Pigeon de Vendée cacaoté

Pan fried mushrooms

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008

Monkfish filet in a meurette sauce

Bourgogne "Aux Seurrets" 2009

Vendée cocao pigeons, with corn seeds in a pea purée

Auxey-Duresses Vieilles Vignes Red wine "Moulin aux Moines" Monopole 2008 and Pommard Premier Cru "Clos Orgelot" 2009

Rose macarons, litchi sorbet

Pinot Noir «Vin Nature »


>> Senderens, 9 Place de la Madeleine - Paris 8e (01 42 65 22 90)

Restaurant de l'Hôtel Le Vernet (Paris 8th Arr.), October 2011

Lunch at Hôtel Le Vernet à Paris

Menu created by Chef Laurent Poitevin and sommelier Patrice Vidaller

 

Frog leg tempura and frosted crab filling, chive crab dressing.

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008

Portions of mullet fillet, caramelised pear, mullet jus in red wine.

Bourgogne "Aux Seurrets" 2008

Hare à la royale

Auxey-Duresses Vieilles Vignes Red wine "Moulin aux Moines" Monopole 2008 and Pommard Premier Cru "Clos Orgelot" 2009

Strawberry zabaglione

Pinot Noir «Vin Nature »

 


>> Restaurant de l'Hotel Vernet, 25 Rue Vernet - Paris 8e (01 44 31 98 98)

Senderens (Paris 8th Arr.), October 2011

Mille feuille of frosted chestnuts

Menu created by chef Jérome Banctel and sommelier Philippe Marques

 

Saint Jacques Carpaccio with spicy oil.

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008

Game pie and foie gras

Auxey-Duresses Vieilles Vignes Red wine "Moulin aux Moines" Monopole 2008 and Pommard Premier Cru "Clos Orgelot" 2009

Mille feuille of frosted chestnuts

Pinot Noir « Vin Nature »

 


>> Senderens, 9 Place de la Madeleine - Paris 8e (01 42 65 22 90)

Restaurant de l'Hôtel Le Vernet (Paris 8th Arr.), September 2011

Philippe Maurange et Antoine Gerbelle

Menu created by chef Laurent Poitevin and sommelier Patrice Vidaller

Pea and Maki salmon velouté, frog leg tempura

Auxey-Duresses White wine "Moulin aux Moines" Monopole 2008

Milk calf «from the head to the feet », on a platter of «melting-crust » apples.

Bourgogne "Aux Seurrets" 2008 Auxey-Duresses Red wine "Moulin aux Moines" Monopole 2009

Strawberry macarons, lime cream and basil sorbet.

Pinot Noir « Vin Nature »



>> Restaurant de l'Hotel Vernet, 25 Rue Vernet - Paris 8e (01 44 31 98 98)