£21.82

LOIRE SUPPER CLUB

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Terroirs Wine Bar

36-38 Lordship Lane

London

SE22 8HJ

United Kingdom

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"The Loire is the beating heart of the natural wine movement." - Doug Wregg, http://blog.lescaves.co.uk/

For one night only, we're hosting two of our favourite Loire winemakers, Nicolas Reau and Sylvie Augereau joined by their friend, Chef Marie Monmousseau from La Route Du Sel restaurant on the banks of the Loire.

Marie will be cooking a 3 course Loire menu from La Route Du Sel to compliment Nicolas Reau and Sylvie Augereau's wines.

£38 per person (£65 with wine pairing)

Book with £20 deposit. Call 0208 693 9021 or book online here (+£1.82 booking fee on eventbrite)


THE MENU:

Apéro

Radishes & fleur de sel
2016 Nicolas Reau, Bonhomme Chenin


A la Table

Smoked eel
with soft boiled egg, crème fraîche & horseradish*
2016 Nicolas Reau, Attention Chenin Mechant

Chou farci
Cabbage leaf stuffed with pork, veal, foie gras and wild mushrooms*

2014 Nicolas Reau, Anjou Rouge Pompois
2015 Sylvie Augereau, Rejouissances


Crémet du Thoureil
Fromage blanc, whipped cream, meringue and autumn fruits
2015 Sylvie Augereau, Peaux Chenin Blanc


*Vegetarian alternative available for pre-order

Beetroot, fresh goat’s cheese and toasted hazelnuts
Quinoa d'Anjou, wild mushrooms, turnip tops and pesto


SPECIAL THANKS TO:


Guest Chef, Marie Chef Marie Monmousseau of La Route Du Sel, Loire

Marie Monmousseau and her partner Daniel Eastcott together with Guila & Dario, have created the beautiful La Route Du Sel on the river Loire. Marie is a Loire local and part of the well-known Monmousseau wine family of Bouvet Ladubay. As head chef, Marie continues to attract the most discerning foodies from far and wide to this little valley gem, with its ancient church backdrop and stunning terrace with views of the Loire.

Winemaker NICOLAS REAU from Anjou, Loire

One day, former jazz pianist; Nicolas Reau, decided to tickle the vines rather than the ivories. He studied winemaking and viticulture at Montreuil and supplemented these studies with time spent in Bordeaux. Nicolas makes a Chenin from vines on clay-limestone soils that display characteristics of minerality and ample fruit combined. The grapes are fermented in old barrels and aged for a further year without racking. For his Anjou Rouge Pompois, the grapes are de-stemmed before fermentation and placed in cement tanks, followed by maturation in oak barrels. There is no filtering, no fining, no sulphuring and twelve months in used oak barrels.

Winemaker SYLVIE AUGEREAU from Anjou, Loire

Sylvie Augereau is one of France’s most prolific wine writers and is a passionate spokesperson for natural wine. Sylvie is the founder of La Dive Bouteille, heralded as the world’s largest annual natural wine exhibition, which takes place in the Loire this year from the 31st January-1st February.

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Date and Time

Location

Terroirs Wine Bar

36-38 Lordship Lane

London

SE22 8HJ

United Kingdom

View Map

Refund Policy

Refunds up to 7 days before event

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