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Prominent ingredients in Rhône regional cuisine include cured meats, sausages, truffles from Tricastin, and lake fish. Slow-cooked or braised dishes of beef or veal are common, and potatoes and onions factor more heavily into daily dishes, such as gratins and tarts. Our Chef Tony will be working with our wine source to come up with a variety of tasty regional dishes that pair well with the wines.
Seating at this wine dinner will be at socially spaced tables and therefore tickets are limited.