The Grand Tour !

The Grand Tour !

The Chef’s Table « The Grand Tour »

Come and Experience The Grand Wine Tour !

Accompanied by Jean-Francois Méthot, our head chef , you and your guests will be seated directly in the kitchen at The Chef’s Table.

A 7 course tasting menu accompanied with an impressive selection of prestige wines from the following Wineries:

Marchand-Tawse, Robert Mondavi Winery, Ruinart, Ricasoli and Petrus

The wines will be carefully selected by our Sommelier Team with passion and pleasure the sole purpose being to heighten your experience for the evening.  

MARCHAND-TAWSE :

Pascal Marchand, originally from Quebec, has been a winemaker in the region of Burgundy for more than 30 years now. Freshly accredited with a Degree in Oenology from l’Institut des vignes et du vin de Bourgogne, Pascal Marchand did not start lightly and challenged himself by joining the prestigious Domaine Comte Armand. After becoming an International WIne Consultant and representing a plethora of wineries, In 2006 he decides to start his own project and set roots in Nuits-Saint-Georges. In association with Morey Tawse in 2010, owner of Tawse Winery in Ontario, Pascal Marchand decides to create his enterprise which is known today as Domaine Marchand-Tawse. A passionate believer in terroir, he tries to exploit precise vineyards and soil sites so that the wines express a sense of place. One of the leaders of the green system , Pascal Marchand encourages a sort of standard in biological and biodynamic practices which in return gives a wine that is artisanal, but of tremendous quality.

ROBERT MONDAVI WINERY :

Mr. Robert Mondavi established his winery in 1966, under his name, with a vision to create wines in Napa Valley that could be in the company of the greatest wine in the world. He chose an area in the heart of Napa Valley that is known as To Kalon Vineyard to install his winery. This unofficial Grand Cru vineyard, situated in Oakville, is considered to make some of the best Cabernet Sauvignon wines in the world. Not only red wines but white wines of great quality are sourced from the To Kalon Vineyards, which was the catalyser for Robert Mondavi’s signature white wine known as Fumé Blanc made from Sauvignon Blanc grapes. A leader, a believer, and an ambassador for California, Mr. Robert Mondavi would lay down the foundation for what we know today about California Wines.

RUINART :

Created in 1729, Ruinart is the oldest established Champagne house, and at it’s source is the intuition of a Benedictine Monk that was ahead of his time. Since it’s conception in 1729, Ruinart looks to the past to help present the cuvées of tomorrow. The unique form of Ruinart’s bottles are made in tribute to resemble the style of Champagne that was produced in the XVIII century. Dom Thierry Ruinart was an intuitive, visionary, hardworking, and modest Benedictine monk who lived from 1657-1709 and was a contemporary of Louis XIV. A brilliant theologian and historian, at the age of 23 he left his home in Champagne to go to the Abbey of Saint-Germain-des-Prés, one of the most influential centers of learning near Paris. While there, he was exposed to the city and court where he gained an awareness of a more worldly life and in-particular he learned of a new “wine with bubbles,” not yet known as champagne, which was already popular among young aristocrats.

BARONE RICASOLI :

In 1141 Brolio Castle passed into the hands of the Ricasoli family. The family tree, reproduced in a print from 1584, is also one of the first images we have of Chianti. Today it is the largest winery in the Chianti Classico area: Brolio Castle, where Baron Bettino Ricasoli invented the Chianti formula in 1872, is surrounded by 1,200 hectares in the communes of Gaiole and Castelnuovo Berardenga. Valleys, hills, woods of oak and chestnut trees, 235 hectares of vineyards and 26 hectares of olive groves, all enjoying the beauty and the wide variety of soils and climate in this central Chianti area. Francesco Ricasoli, 32nd Baron of Castello Di Brolio, has been at the helm of the family business since 1993 and has renewed the quality and personality of great Brolio wines, experimenting and making the most of the unique characteristics of the land and its history. New labels are coming into existence and the already known wines, which have won awards all over the world, are being perfected: Barone Ricasoli’s research continues and gives a whole new meaning to the culture of winemaking and the art of drinking.

PETRUS :

Records show it is the earliest established vineyard in Pomerol. Petrus has been seen at Queen Elizabeth’s wedding, In the Kennedy’s family cellar in New York, as well as in the White House, and has passed at Coureur des Bois Bistro Culinaire in June of 2016. Since then, transcending time, Petrus itself creates the event.    

Petrus refuses the name of Château, it is a garden… Less than 12 hectares, it sits on a hill of clay with no gravel. Essentially composed of a fine layer of violette clay mixed with the high amounts of ‘’Crasse de Fer’’ or Iron dirt for which Petrus is most famous for. All this, with the main grape varietal Merlot, gives the wine its everlasting depth and beautiful texture, and with age exudes it’s delicate aroma of truffles.

Petrus’ limited production of only 3000 cases annually has made it a high priority for restaurants, connaisseurs, investors and collectors all around the world who reserve this wine year in and year out for their library’s. Because of this we say it is the most expensive wine of Bordeaux, but we can also say that it, Petrus, leaves the most priceless of souvenirs…

6 pers. minimum to 8 pers. maximum.

COST:

6 pers : 630$ per person

7 pers : 550$ per person

8 pers : 470$ per person

 Service fee and tax are not included

WINES EXEMPLES:

*Blanc de Blancs, Ruinart

*Meursault, Marchand Tawse, 2011

*Casalferro, Barone Ricasoli, 2010

*Petrus, 2011

*Cabernet-Sauvignon Reserve, Robert Mondavi Winery, 1996

*Chardonnay Vinemount Ridge Icewine Barel Aged, Tawse, 2008

*The wines are subject to change depending on availability and without notice.

AVAILABILITY:

Thursday, Friday, Saturday

Reservations are based on disponibility.

for more detailed information please contact, Nathalie Brodeur at 450-467-9185 ext 134 or nbrodeur@hotelrivegauche.ca

Hotellerie Champêtre
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Address 1810, rue Richelieu
Beloeil, (Québec)
J3G 4S4
Sortie 112 - Route transcanadienne (20)
Contact Toll free: 1 888 608-6565
Fax: (450) 467-0525