We are very pleased to have welcomed Oustanding in the field and their guests on Friday 19th July for an exceptional dinner in the vineyards of Gigondas.
Rather than source ingredients for a restaurant, they bring their restaurant to the source.
They aim to connect diners to the origins of their food while celebrating the hardworking hands that feed us.
We welcomed the guests in a plot of Grenache near the cellar of La Machotte, where as a welcome speech, we proposed a short meditation session to immerse ourselves in the place and the atmosphere. This was of course accompanied by a glass of Gigondas Romane Machotte rosé 2018!
The table was set a little further away, in our plot of old Clairette. We took advantage of this short walk to present the history of the estate and to describe the different terroirs that were in front of us.
This dinner allowed guests of different nationalities to discover our region, our terroirs and our wines of Gigondas. To accompany the tasting, a chef prepared a special menu with local products.
Guest Chef is Serge Ghoukassian from restaurant “Chez Serge” in Carpentras, among the most renowned in Provence and features a menu dedicated to local black truffles in both summer and winter.
Here is the menu :
Tortilla aux truffes d’été & salade bio de la ferme Le Petit Maraicher
Côtes du Rhône blanc Domaine Grand Romane 2018
Poisson grillé à la plancha en sauce vierge, salade de fenouil et agumes
Gigondas Le Pas de l’Aigle 2007
Brochette de volaille à la provençale, pomme de terre grenaille
Gigondas Romane Machotte 2015
Chèvre du Domaine de la Haute Lèbe & petits fromages affinés de la fromagerie Mercy
Gigondas Domaine Grand Romane 2016
Salade de fruits rôtis & meringues de la Maison Jouvaud