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Friday
19
DINNER
Full
Caveau du Cru Moulin-à-Vent x Achille Trouillet

Dinner at the heart of Cru Moulin-à-Vent

Wine-Tasting Cellar
Bistronomic
Walk in the vineyard
prix 45.00€
20 people Full

Discover the wines of Cru Moulin-à-Vent through an immersive experience, which will begin with a walk in the heart of the vineyards*, guided by the winemakers of the appellation. They will share with you the history of it, the richness of the terroirs and the savoir-faire that shapes the identity of the wines of Moulin-à-Vent. 


To extend this moment, if the weather permits, an aperitif will be served at the bottom of the famous windmill, emblem of the appellation, offering an exceptional panorama of the vineyards. 


A convivial meal, prepared by chef Achille Trouillet, will be served in the wine tasting cellar of the Cru Moulin-à-Vent, an emblematic place located opposite the mill. This space, which brings together the winemakers of the appellation, will extend this moment of sharing and tasting in a warm atmosphere.

 

*Easily accessible path through the vines, but not accessible by stroller.

Everything about the meal

  • Dishes

    Appetisers

    Soft brioche with Lyon pork cracklings ;

    Crispy toast with black olive tapenade, asparagus tips, and candied orange zest.


    Starter

    Homemade pork & veal pâté en croûte, flavored with tarragon, onion chutney, and a frisée salad bouquet.


    Main course

    Beef cheek slow-cooked in red wine, reduced braising jus, roasted Brussels sprouts and new potatoes, Beaujolais country bacon, and pearl onions.


    Cheese course

    Crispy focaccia, fresh goat cheese cream with chili and herbs, spring onions in oil, and mango vinegar gel.


    Dessert

    Porcini mushroom and vanilla crémeux, parsley sponge cake, hazelnut and porcini crumble, salted butter caramel heart, and blueberry gel.


    Sweets

    Mini chocolate choux pastries ;

    Gummies made with Beaujolais grape juice.

  • Wines

    Appetisers
    Beaujolais Blanc 

    A beautiful selection of Moulin-à-Vent will be offered throughout the meal. 

    You will have the opportunity to discover the wines of: 

     

    • Perrine et Eric Janin from Domaine Paul Janin & Fils ;
    • Nicolas Loron from Domaine des Fontaines ;
    • Thomas Patenôtre from Domaine Patenôtre ;
    • Jérôme Janodet from Domaine des Vieilles Caves ;
    • Bruno Pin from Domaine du Prieuré Saint-Romain ;
    • Jean-Yves Perraud from Domaine de Forétal ;
       
    • And many other surprises to enjoy...

  • Winemakers

    Cru Moulin-à-Vent

    It was only natural that we chose Chef Achille Trouillet.

    A native of Beaujolais, he is deeply committed to working with and enhancing the local products he holds in such high regard. 

    His sincere cuisine, both precise and generous, highlights the ingredients, respects the seasons, and gives full expression to food and wine pairings.

     

    This philosophy resonates with the identity of the Moulin-à-Vent wines : characterful, deep, and elegant wines that deserve a cuisine capable of enhancing them without overpowering them.

    Together, this represents a natural meeting point between gastronomic craftsmanship and the authentic expression of the terroir.

  • Chef

    Achille Trouillet

    Currently the owner of a food truck serving wood-fired Neapolitan pizzas, this experience has allowed me to discover and further develop the entrepreneurial and managerial aspects of running an establishment. It is part of a long-term progression aimed at eventually opening my own restaurant and offering a cuisine that truly reflects my own identity.

    I trained for two years at the Auberge de Clochemerle, where I discovered the profession of chef in a fine dining restaurant alongside Chef Romain BARTHE. This experience gave me the desire to develop my palate and ideas through dishes that reflect who I am : simple plates featuring high-quality meats, fresh seasonal regional vegetables, and sauces that leave a lasting impression.

     

    Above all, I strive not to alter the essence of the product, but rather to enhance it, while maintaining a touch of creativity inspired by contemporary French gastronomy.

     

    My signature dish for several years now has been pâté en croûte. Somewhere between the “Oreiller de la Belle Aurore” and a more classic Richelieu-style pâté en croûte, I aim to offer fine and flavourful products, enhanced by precise work from preparation through cooking and all the way to carving—where the true result is only revealed at the very first slice.

     

    I chose this vineyard because I personally know one of its collaborators, who had the boldness and trust to give me, despite my young age, the opportunity to prepare this gastronomic meal. I am truly honoured to have been selected to represent the vineyard, and I will put all my energy, discipline, and know-how into delivering a dinner worthy of that trust.

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