Event date: Friday, June 21, 2019 Start time: Length of event:

Chef Xavier Burelle invites…

 

Friday 21 June – an exclusive gourmet evening at Le Candille restaurant with Chef Julien Lucas.

 

Save the date! If you’re a lover of fine food and wine, you won’t want to miss this soiree!

 

Le Candille’s Michelin-starred Chef Xavier Burelle has invited Michelin-starred Executive Chef Julien Lucas to collaborate with him to prepare an exceptional dinner on Friday 21 June.

 

The seven-course set menu will be paired with delectable wines selected by our Head Sommelier Julien Leroux.

 

Julien Lucas, Michelin-starred Executive Chef at Relais & Chateaux’s Auberge du Jeu de Paume, Domaine de Chantilly

As the son, grandson and great-grandson of a family of chefs, Julien Lucas was initiated into all things culinary from a very early age. Blessed with the innate talent and understanding of skilfully combining ingredients, he was nurtured on the values of respect, humility and elegance of working with choice ingredients. During his career, Julien Lucas has worked with such notable grand chefs as Joël Robuchon, Eric Frechon et Alain Ducasse. Today, as Executive Chef at l’Auberge du Jeu de Paume, he expresses his creativity and knowledge in the kitchens on a daily basis, highlighting local products from the Paris Basin and Picardy regions.

 

Chef’s menu

 

Aperitif from 7.30pm – Dinner Service at 8.30pm

 

Glass of Champagne Louis Roederer Brut 1er

 

Bouillabaisse seafood soup, memories from my time in Marseille, warm and chilled versions

Xavier Burelle, Le Mas Candille

 

Fine tart with local vegetables, Saint Jeannet olive oil, Petrossian caviar

Xavier Burelle, Le Mas Candille

 

Champagne Françoise Bedel, Dis « Vin Secret » – 2010

Côtes du Rhône, Domaine de Montirius « Jardin Secret » – 2015

 

Eggs scented with lovage, hops and chicory

Julien Lucas, Auberge du Jeu de Paume

 

Champagne Françoise Bedel, Entre Ciel et Terre – 2006

Vacqueyras, Domaine de Montirius « Minéral » – 2017

 

Langoustine royale, Lincoln garden peas, strawberry, rhubarb and goat’s cheese, Mougins verbena emulsion

Xavier Burelle, Le Mas Candille

 

Champagne Françoise Bedel, L’Âme de la Terre – 2006

Vacqueyras, Domaine de Montirius « Perle de rosée » – 2017

 

Pan-fried veal sweetbreads, seasoned with bayleaf, carrots, St Rieul beer jus

Julien Lucas, Auberge du Jeu de Paume

 

Champagne Françoise Bedel, Magnum L’Âme de la Terre – 2010

Vacqueyras, Domaine de Montirius « Le Clos » – 2014

 

The Raspberry: raspberry and champagne pudding, thin shortbread crisp

Olivier Roth, Le Mas Candille

 

Champagne Françoise Bedel, Dis « Vin Secret » – 2012

Gigondas, Domaine de Montirius « Terre des Ainés » – 2013

 

Picardy chicory, praline crisp with curly endive, caramel and chocolate

Julien Lucas, Auberge du Jeu de Paume

 

Champagne Françoise Bedel, « Comme Autrefois » – 2004

Gigondas, Domaine de Montirius « Confidentiel » – 2011

 

Mineral water

 

Coffee or tea

 

Price: €160 per person, drinks included

By advance reservation only