19 — 27 November Fête du Nouveau
In the spirit of the The Auld Alliance of 1295 between the kingdoms of Scotland and France, Boisdale will be hosting a Beaujolais Nouveau Est Arrivé 2020 celebrations and offering a 3‑course Taste of France menu featuring Gallic classicsSalad Lyonnaise, bitter leaves, lardons, soft poached egg, Dijon vinaigrette; Confit duck, potatoes à la sarladaise & braised red cabbage with apples and Selection of French cheeses grapes, honey, crackers accompanied by a 175ml glass of Georges Duboeuf Beaujolais Nouveau 2020 from Thursday 19 until Friday 27 November at £59.50 per person.
The Uncorking of Bottles will take place on Thursday 19 November in partnership with Les Vins Georges Duboeuf, one of the largest wine merchants in France, during The Taste of France Lunch at Boisdale of Belgravia. The event’s attendees will include national and international food and wine press, top London chefs and wine aficionados.
Beaujolais Nouveau is a fruity, very young red wine released for sale every year on the third Thursday of November. All the grapes in the Beaujolais region must be picked by hand and these are the only vineyards, along with Champagne, where hand harvesting is mandatory. Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins.
At the height of its popularity in the 70s and 80s Beaujolais Nouveau was massively produced and gained a bad reputation due to much of the wine being of poor quality. However, after a downturn and in order to counteract dwindling sales, Beaujolais has undergone something of a renaissance. Many producers have started to farm organically and concentrate on rebuilding the reputation of Beaujolais in France, rather than focusing on overseas markets.
The Taste of France 3‑course set menu £59.50 includes a glass of Georges Duboeuf Beaujolais Nouveau 2020
Salad Lyonnaise, bitter leaves, lardons, soft poached egg, Dijon vinaigrette
Confit duck, potatoes à la sarladaise & braised red cabbage with apples
Selection of French cheeses grapes, honey, crackers
Available at Boisdale of Belgravia from 19 November until 27 November. Reservations required.
Bookings: firstname.lastname@example.org 020 7730 6923.