The program :
1:00 - 2:00 pm Our chef will arrive at your home to begin preparing a gourmet dinner for you and up to 18 guests with a maximum of 20 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 2 cases 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. the tasting will be conducted by Guy Bremond, "MAITRE SOMMELIER"
8:30 pm Dinner and continuance of the tasting. Our chef will serve you 4 courses inspired by traditional French and 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.
cheer's, Guy Bremond, Master Sommelier & Jean-claude Altmayer, Chef de Cuisine
BOOKING FORM
Reserve your special evening now !
(First booked, First in)
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."
(otherwise the payment might be rejected)
"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)
US TOUR 2019-2020
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2019
(Zone A)
SaturdayOctober26thKATONAH / NY8.800 €
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2019
( Zone A )
TuesdayOctober29thSYRACUSE / INDIANA7.500 €
-
2019
( Zone C )
SundayNovember3rdKANSAS CITY / KANSAS7.500 €
-
2019
( Zone D )
FridayNovember8thBOULDER / COLORADO7.500 €
-
2019
( ZoneB )
SundayNovember10thATLANTA / GEORGIA7500 €
-
2019
(Zone E)
ThursdayNovember14thMANHATTAN BEACH / CALIFORNIA7.500 €
-
2020
( Zone A / B )
FridayJanuary31thPHILADELPHIA / PA8.800 €
-
2020
(Zone A)
SaturdayFebruary1rstKATONAH / NY8.800 €
-
2020
(Zone A)
MondayFebruary3rdOPEN DESTINATION7.500 € Add to cart
-
2020
( Zone B )
WednesdayFebruary5thCHATTANOOGA / TENNESSEE7.500 €
-
2020
( Zone B )
FridayFebruary7thOPEN DESTINATION8.800 € Add to cart
-
2020
( Zone A )
SaturdayFebruary8thATLANTA / GEORGIA8.300 €
-
2020
( Zone B )
MondayFebruary10thOPEN DESTINATION7.500 € Add to cart
-
2020
( Zone D )
WednesdayFebruary12thDENVER / COLORADO7.500 €
-
2020
( Zone C )
FridayFebruary14thTEXAS8.800 € Add to cart
-
2020
( Zone C )
SaturdayFebruary15thHUMBLE / TEXAS8.800 €
-
2020
( Zone F )
TuesdayFebruary18thOPEN DESTINATION7.500 € Add to cart
-
2020
( Zone F )
WednesdayFebruary19thOPEN DESTINATION7.500 € Add to cart
-
2020
( Zone E )
FridayFebruary21thSACRAMENTO / CALIFORNIA8.800 €
-
2020
( Zone E )
SaturdayFebruary22thLOS ANGELES / CALIFORNIA8.800 €
October 26th
SOLD OUTOctober 29th
SOLD OUTNovember 3rd
SOLD OUTNovember 8th
SOLD OUTNovember 10th
SOLD OUTNovember 14th
SOLD OUTJanuary 31th
SOLD OUTFebruary 2nd
SOLD OUTFebruary 3rd
February 5th
SOLD OUTFebruary 7th
February 8th
SOLD OUTFebruary 10th
February 12th
SOLD OUTFebruary 14th
February 15th
SOLD OUTFebruary 18th
February 19th
February 21st
SOLD OUTFebruary 22th
SOLD OUT
Requirements and sales terms
Included in your evening are the following:
-Guy & jean-claude expert services from the mid afternoon until 11:30pm -24 bottles of wine that will be sent a few weeks ahead of your event (transport included, direct from Guy's cellars) in Châteauneuf-du-Pape -All shopping and food preparation for this evening's 4 course meal + light pre-dinner aperitif for 18-20 people -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.
Biography - Guy Bremond Master Sommelier
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 Relais & Châteaux 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.
Biography - Jean-Claude Altmayer
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 twenty years, Hôtel Hôtel La Mirande.
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 "Les caves saint charles", 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 in Avignon city.
"We kindly ask you to contact us
before Booking & payment
to confirm details and avaibility"
cell +33 603 46 47 37
Cancellation Policy
if Cancellation is 31 days or more before event, the refund is 100 %.
if Cancellation is between 15 & 30 days before event, the refund is 50 %
if Cancellation is between 07 & 14 days before event, the refund is 20 %
No refund if cancelation is less than 06 days before the event .
contact@cave-saint-charles.fr
www.cave-saint-charles.fr