Zum Wohl | Wine & Food Pairing
Discover the family vineyard and create dishes to complement the wines.
Over the course of the seasons, we’ll be discovering and making essential recipes from French gastronomy (but not only) to highlight the wines from my sister’s family winery (4th generation | Touraine, France).
We’ll be emphasizing the use of local, seasonal produce.
Once we’ve finished cooking, we’ll taste our production, accompanied by Domaine Jacky Marteau wines.
5 wines will be tasted:
- Crémant de Loire
- Touraine Sauvignon
- Touraine Gamay
- Touraine Chenonceaux Blanc (Sauvignon)
- Touraine Chenonceaux Rouge (Malbec/Cabernet Franc)
Dishes are served with homemade sourdough bread.
Description
Winter
In winter, Bavaria is not very rich in fruit and vegetables. However, with cabbage, potatoes, carrots, leeks and apples, there are plenty of options.
Menu idea (subject to change):
- Amuse bouche
- Soup | Fruit and seasonal vegetables
- Gratin Dauphinois | Pan-fried Duck Breast
- Warm goat’s cheese salad
- Tarte Tatin
Spring
Bavaria can be proud of its asparagus and strawberries. After a long winter, it’s good to see the first fruits and vegetables on the shelves.
Menu idea (subject to change):
- Amuse bouche
- Raw green asparagus salad with parmesan
- Peas, strawberries and feta tabbouleh
- Morel omelet
- Rhubarb éclair
Participants:
8 to 12
Duration:
4 hours
Location:
GUBE20 KULTURESSRAUM | Gubestraße 20 rgb, 80992 München (S1, U3 Moosach)
The classes are offered in English. I also speak German and French and can assist you in these languages if needed.
Coffee, water, and beverages (with and without alcohol) are included in moderation. Prices include VAT.