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France Lunch

Juillac, June 15, 2013

Bailliage of Bordelais

Talking versus experiencing: the creations of Michel Pestel, Officier Maître Rôtisseur, are pure genius which demand savouring.

Drawing on his imagination and vast practical knowledge Michel absolutely honoured our Confrérie’s Charter. Moving away from his usual menus he devised new combinations of flavours for the Chaîne’s friends. First there was surprise, then delight for the most demanding of palates.


- Cocktail of the house to welcome the guests

- Appetisers: the Chef’s Gazpacho, cubes of smoked duck fillets

- Napoleon of duck foie gras a la plancha on kiwi fruit, crystallised ginger

- Scallop and sturgeon skewer, Kikkoman-flavoured meat jus

- Grilled pluma, porcini mushrooms and Banyuls sauce

- Crystallised shallot bonbon

- Cheese selection from the Basque Country, black cherry chutney

- Chef’s surprise

- Coffee and petits fours

Château d’Escurac Bégadan, Médoc 2005
Château Sainte-Marie Madlys, Entre-deux-Mers 2009
Château Desmirail, Margaux 2002 & 2003

Combine culinary delights, an exquisite setting, a renowned hotel, attentive service, the watchful eye of Monique Pestel (Officier Maître Restaurateur) and the result is delighted guests!

This exceptional event was a real highlight in the Bailliage’s calendar.

Bernard Seignat, Bailli (and Chancelier Honoraire of the Bailliage of France)

Photos: Mireille Dopler, Pierre Galerne, Bernard Seignat