Truffles and wine at the Beau-Rivage

This fall, the Beau-Rivage team is wasting no time in setting the gastronomic tone. On January 23, Le Chat-Botté invites discerning epicureans to a unique oenological and culinary evening. For the occasion, head sommelier Mikael Grou will bring out some exceptional vintages from the Geneva palace’s cellar. He will tell the fascinating story of the selected wines. In the kitchen, chef Mathieu Croze will be concocting a menu where scallops, lobster, Miéral guinea fowl and chocolate will be paired with black truffles. So if you’d like to sample this exceptional menu accompanied by a Drouhin Montrachet Marquis de Laguiche 2017, a Clos des Lambrays 1993 or a Château Montrose 1970, to name but a few, don’t hesitate to register using the attached address: [email protected].