Brotherhood Burgundy
CHÂTEAU DU CLOS DE VOUGEOT
Entertains with great ceremony
The Château du Clos de Vougeot, rich of a unique historical heritage,
is a Mecca of French cuisine which distinguishes itself through world famous receptions. The address cannot claim any gourmet reward. And yet, it would probably find favors with some of those critics who roam all year long the tables from all places in France to award a star here and a fork there.
But the thing is that the Château du Clos de Vougeot, spectacularly settled in the heart of the vineyard, is not a restaurant like others. Head office of the famous Confrérie des Chevaliers du Tastevin since 1945, the castle is a
“top of the range” place, dedicated to gala dinners!
“Here, we serve up to 600 people by dinner, Oliver Walch, who now is the Chef, underlines. Our activity: the chapters organized by the Chevaliers du Tastevin, but also business seminars, weddings and private receptions”. That evening, 600 guests will take their seat in the XIIth century cellar, built by the monks from Cîteaux. And in the kitchen of course it is out of the question to shirk:
“Our job is different from a restaurant, Olivier Walch goes on. It is a constant challenge because not only we have to provide a quality recipe like in a great restaurant, but also we must adapt it to the number”. Then, a few hours before the feast, there is much to do. Because the menu is substantial: Poultry Consommé, followed by a Mosaic of Three Game Meat, a Du Barry of Scallops with an Urchin Tile, Grand Veneur Venison Tournedos and its Chestnut Tart, Trou bourguignon [a glass of Burgundy liqueur to help digest], cheese, dessert, coffee and liqueur. But the climax of the meal is the fourth dish: Eggs in Meurette. A speciality of the Chef Olivier Walch who has been working here for over 15 years.
A real challenge to manage to serve simultaneously 1,200 soft-boiled eggs to 600 people! Soft-boiled eggs topped with a sauce which is simmering for several hours already: duck stock, belly pork, boned shoulder of calf, some vegetables and of course Burgundy wine.
A real challenge to manage to serve simultaneously 1,200 soft-boiled eggs to 600 people! Soft-boiled eggs topped with a sauce which is simmering for several hours already: duck stock, belly pork, boned shoulder of calf, some vegetables and of course Burgundy wine.
From the XIIth century, the monks of the Cîteaux abbey built viticultural buildings in the middle of the vineyards: a wine cellar, a wine press and a vat house. The structure was completed in the XVIth century with a corps de logis in the purest Renaissance style. The château is surrounded by the walls of the famous "Clos de Vougeot", one of the finest appellations in Burgundy. If the Château du Clos de Vougeot is no longer producing wine today, it gives France one of its finest tables d'hôte.
The Chef of the Château du Clos de Vougeot, Oliver Walch,
manages throughout the year the perilous challenge
of serving top quality dishes to endless tables!
Meanwhile in the Cellar we bustle. The preparation is very precise under the direction of the Maître d'Hôtel. And tonight, we put on a big spread: 4,200 glasses to arrange... because the feast is accompanied by great wines, of course. If the harmony between foods and wines is a French specialty, at Château du Clos de Vougeot, it has even become art.
In the dining room everything is ready and the first guests arrive at the castle. After a cocktail served in the courtyard, the bell rings to announce the start of several hours of feasting.
In the kitchen there is a sudden rush, it is time for the Du Barry of scallops, it has to be served perfectly warm to 600 guests in three minutes. So the ceremonial is very precise. The waiters are standing at the end of the table and await the signal from the Maître d'Hôtel before serving all together. It is the apotheosis!
A traditional recipe, a food and wine pairing, a unique historical setting, the love for produce and a table that is perfectly prepared... that is probably why the Château du Clos de Vougeot really not is a place like another.
Vincent des Sagets
photos JL Bernuy
Château du Clos de Vougeot
21640 VOUGEOT
Tél. : + 33 (0)3 80 62 86 09
info@tastevin-bourgogne.com
www.tastevin-bourgogne.com
