DEMESSEY BOURGOGNE WINEMAKER DINNER
AT LA CACHETTE
 La Cachette (LA, Century City)
  Thursday, April 24, 2008 |  7pm (hors d'oeuvres at 6:30pm)
Jean Francois Meteigner, chef/owner of La Cachette, will present
a Five Course Dinner featuring wines from Chateau Demessey.  
This very old winery, owned by Marc Dumont (he will be present!),
located in the Northern part of the Maconnais and known for
mature wines that express the character of their “terroir”.  Wines
to be poured:  Demessey Chassagne Montrachet 1st Cru
Morgeot, 2004; Demessey Puligny Montrachet, 2004; Demessey
Macon Cruzille Les Avoueries, 2004, Demessey Pommard, 2004
and Demessey Gevrey Chambertin Les Creux Brouillard, 2005.
Complete menu below:

Come join us for an evening with great food, great wines and
great people!
Chateau Demessey












In 1986, Marc DUMONT bought a vineyard in
Cruzille, in Maconnais, that originally
belonged to the monks of the illustrious
Abbey of Cluny. A few years later, he met
the Demoiselles Jourdan sisters then the
owners of Chateau de Messey, a domain of
89 hectares (220 acres), of which 17
hectares (42 acres) had produced AOC
wines until 1958. Marc Dumont purchased
this domain to carry on the tradition of many
generations in the art of fine wine making.
The beautiful XVIth century vaulted cellars
assure the best conditions for making high
quality wine. To offer as wide a range as
possible, Marc DUMONT decided to extend
beyond the production of Clos des
Avoueries by buying grapes or must from
quality vineyards across Burgundy. After a
few years, in order to reduce the distance
from the vines to the cellar to minimize the
risk of oxidation, he acquired Manoir
Murisaltien, with 1500 m2 (16,000 sq. ft) of
beautiful cellars in the heart of Burgundy at
Meursault, center of the fabulous white Cote
d'Or wines. Thus wines from Maconnais are
made and matured at Chateau de Messey,
while those from Cote de Beaune, Cote de
Nuits and Cote Chalonnaise are brought to
their full potential at Meursault, in the best
tradition of the unique flavor and style of
each specific terroir.


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Hors d'Oeuvres

1st Course
Scallops Quenelles
Belgian Endive with Beurre Blanc
'04 Demessey, Chassagne Montrachet
Premier Cru Morgeot

2nd Course
House Smoked Trout and Whitefish
baked potato with crème fraiche
'04 Demessey, Puligny Montrachet

3rd Course
Wild Alaskan Salmon
with Lobster Butter and Leeks
'04 Demessey, Macon-Cruzille

Main Course
Farm Squab with Dates, Olives
Pastilla with Foie Gras
'04 Demessey, Pommard

Dessert
Epoisse and Goat Cheese Cake
'05 Demessey, Gevrey Chambertin