1:00 - 2:00 pm Our chef will arrive at your home to begin preparing a gourmet dinner for you and up to 15 guests with a maximum of 16 participants. Having perused the local markets and specialty shops, he will arrive in the afternoon with all of the ingredients and take charge of your kitchen for the day.
6:00 pm Beginning of the wine tasting (you will have already received a case of wine from our cellars in Chateauneuf du Pape about 1 month in advance). The tasting lasts roughly 1.5 hours and
is composed of an initiation into wine tasting phase and a practical phase where you will discover the different wines of Chateauneuf du Pape.
8:30 pm Dinner and continuance of the tasting. Our chef will serve you 4 courses inspired by traditional Provençal cuisine.
11:00 pm Our services for the evening come to an end, feel free to continue to celebrate the great wines of Chateauneuf as you wish !
For those that would like to order wine, there will be the opportunity to order cases after the tasting session. These cases will be shipped directly to you as soon as possible upon our return to France. See you soon,Guy Bremond, Master Sommelier & Jean-claude Altmayer, Chef de Cuisine
Reserve your special evening now !
Due to our high security payment processing,
we ask that once you have reserved your event,
you inform your bank or credit card company of your upcoming purchase."
"We kindly ask you to contact us before Booking & payment
to check details and avaibility"
cell +33 603 46 47 37
by E-mail (just below)
-Guy & jean-claude expert services from the mid afternoon until 11pm -18 bottles of wine that will be sent a few weeks ahead of your event (transport included, direct from Guy's cellars) -All shopping and food preparation for this evening's 4 course meal + light pre-dinner aperitif for 16 people (larger parties are available upon request and additional charge) -1 Server throughout the meal -Basic cleanup afterwards -All recipes from the meal if so desired -4 wine glasses / guest, 1 water glass / guest, silverware & plate ware for a 4 course meal (This will be delivered the day before or the morning of your event by a local party rental company) We request that our hosts please provide the following in order to ensure this evening be perfect: -Adequate table space, seating, napkins, tablecloths and cleaning materials -A list of any dietary requirements or allergies pertaining to your guests, sent 15 days before the event How is your kitchen stocked? Jean-claude will bring his own knife set and any smaller, more delicate equipment that is needed. If you could please provide us with photos of your kitchen and kitchen equipment (saute pans, pots, mixing bowls, electrical equipment, etc...), this will greatly help us in preparation and menu planning.
Having always been destined for the culinary
profession, over the course of his studies Guy
Brémond fell in love with wine. At the age of 17,
when working alongside of André Chabert (who
at that time led the Château de Rochegude),
Guy tasted a Fonsalette '69 and a Rayas '76.
From that moment on, his fate was sealed.
He threw himself into his wine studies, which led him to great success. He was spotted by a delegation of Chefs Sommeliers then was recruited by the legendary Hôtel Richemond in Geneva, one of the jewels of luxury hotel sector in the 1980s. At the age of 24, he became Head Sommelier, a rare responsibility at such a young age. He remained at the hotel for 8 years, before participating in the opening of the ultra-luxurious Grand Hôtel du Parc in Gstaad, where he spent a further 7 years.
After spending some time in China, and feeling somewhat homesick for his native land in Vaucluse, Guy returned to his Provencal roots. Thanks to an innovative idea, he became a pioneer of wine tourism; he was the first to open a 'multi-chateaux' wine cellar offering the tasting and sale of the best vintages of Châteauneuf-du-Pape.
Several successful years later, he acquired some magnificent cellars dating from the 13th Century, a stone's throw from the château. Although completely dilapidated, he saw their potential and had the courage and vision to tackle the monumental challenge of restoring them to their former glory; no small feat as the renovation works ultimately took 8 years to complete. He finally succeeded in transforming the cellars entirely into a spectacularly beautiful place.
has 43 years of kitchen experience in some of the most
Michelin starred restaurants in France. At the age of 60,
with a rich and diverse career path, he has been leading
the restaurant industry in Avignon (the ‘cité des papes’) for
nearly ten years.
This experienced sommelier and maître d'hotel has a varied experience; from the Hostellerie de la Poste in Avallon where he started his career, to Lameloise (3 Michelin stars), London and Chagny, whilst passing through La Côte Saint Jacques in Joigny (3 Michelin stars), he has experience of several outstanding culinary establishments.
Currently resident chef of La Maison de Fogasses, this talented and colourful individual delivers his cooking with great generosity.. " resident Chef of " La Cuisine de Valentine " in Châteauneuf du Pape , " Hôtel de la Mirande " ***** and luxury B&B " La Maison de Foguasse " in Avignon city.
"We kindly ask you to contact us before Booking & payment to check details and avaibility"
cell +33 603 46 47 37