Food and wine pairing

Each dish is paired with a wine from a local cellar.
Each winemaker will be on hand to present them to you.

September 29 menu with Cave la Brunière in St-Léonard (Christophe Morand):
- Cream of squash soup\, parsley coulis and hazelnut oil.
- Venison tartar and salted Gruyère\, fougasse toast.
- Venison shoulder pastilla\, hunting garnish\, homemade spätzle\, red cabbage\, Brussels sprouts and bacon\, pears poached in red wine and spices\, chestnuts glazed with rum and grand veneur sauce.
- Fine fig tart with custard.

October 12 menu with Cave Jean-Marie Pont in Corin :
- Appetizers
- Hunting broth with lemongrass and cabbage stuffed with venison
- Duo of game and pig's trotters cromesquis with foie gras\, white humagne (JM Pont) and truffle emulsion
- Chamois stew (local Anniviers hunt Mr. Bovier Serge) with hunting garnish\, homemade spätzle\, red cabbage\, Brussels sprouts and bacon\, pears poached in red wine and spices\, chestnuts glazed with rum and grand veneur sauce.
- White chocolate palet\, passion fruit\, candied quince and almond lace tuile