Our 2018 Burgundy by Bacchus Culinary Vacation was a wonderful adventure!
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2018 BURGUNDY BY BACCHUS:
Imagine yourself taking a four-day culinary adventure to Burgundy and Lyon and discovering the hidden gems that only locals know about. Chef Francois and Lisa will guide you through a highly personalized food and wine adventure, past the usual tourist traps, to discover one of the best eating regions in the world. We pair with foodie friends who live in the areas we visit and give an insider’s view of the area they live in.
Jovial. Good Humored. Gregarious. Festive. Fun.
Friday, June 22: Welcome to Burgundy Party
7pm to 10pm / Location: in town of Meursault
[Included: all food, wine and fun]
Saturday, June 23: Tour of Lyon’s Best Bouchon, Bakeries, Charcuteries and Markets
8:30am to 5:00pm / Location: in the city of Lyon
Early the next morning, we will travel to Lyon, long considered the food mecca of France, and perhaps the entire world, to eat our way through the vieux city one plate at a time. Our friend will give you an in-depth understanding of the local cuisine through its history and culture, and most importantly tasting it. We will be visiting many places, including the famed Les Halles de Lyon Paul Bocuse, a bustling food market with over 60 food stalls peddling culinary delights. With our appetites primed, we will visit one of Lyon’s many Bouchon to enjoy a hearty meal Lyonnaise with a few pots of Beaujolais wine. We will visit a number of charcuteries, including C. Reynon Traiteur who has been making the best charcuterie since 1937 (and popularized in America by Anthony Bourdain), bakeries and food shops as we wander the narrow streets of the old city.
[Included: All activities and surprises during our exploration of Lyon’s best eating spots, including an exclusive tour of Lyon by our local friend Sonia, food speciality sampling within Les Halles & at other surprise stops, tips on how to shop the market and pair local foods, and Lunch at a Bouchon (all pre-selected food and wine).]
Sunday, June 24: Cooking Class with the famous Poulet de Bresse, followed by Lunch
10am to 4pm / Location: in town of Meursault
Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat. ~ Joe Bastianich, noted restaurateur and tv star
On Sunday morning, we’ll have a fun, intimate cooking class and learn how to prepare one of the most classical Burgundian dishes: Poulet de Bresse à la crème, made with the fabled AOC blue-footed ‘Poulet de Bresse’ chickens; then sit down to dine on an incredible lunch we made together. We will put to test the classic question of whether a white wine or red wine goes better with chicken. Read this article about wine and chicken.
[Included: Cooking Class and Lunch (all food and wine prepared and served for the meal)].
Monday, June 25: Winery Tours & Tastings and a Picnic Lunch amongst the Vines
10am to 6pm / Location: Vineyards of Burgundy
On Sunday, regional wine expert and friend Pascal Wagner, self-described ‘Oeno Technical Wine Storyteller Sommelier’, will take us on a magical mystery tour of discovery, enjoyment and stimulation of all the senses during a private winery tour and tasting at Remoissenet Père et Fils, founded in 1877, followed by a picnic lunch in a vineyard, where we will drink incredible wines amongst the vines that grew them. After lunch we will take a stroll in the charming town of Aloxe-Corton and enjoy a tasting in the cellars of Château de Corton-André.
We met Pascal on our trip to Burgundy last year and were immediately enamoured with him. Pascal is a fountain of insider information about anything Burgundian and an amazingly approachable guy who can break down the complicated world of wine in words all of us can understand. He will regale us with funny stories, histories and more.
[Included: Winery Tours, Tastings, and Lunch in a Vineyard (all food and wine)].
Convivialis, To Feast (v)
François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.
While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence. With wife Lisa, they conduct highly personalized, insider gastronomic tours of Burgundy/Lyon, Provence and the Pacific Northwest.
Lisa de Mélogue is obsessed with creating organization and weaving fun and education into everything she encounters. She has over 15 years of hospitality experience doing everything from managing restaurants and tasting rooms (including world-renowned Duckhorn Wine Company and Roederer Estate), conducting educational wine classes to hosting wine and food events of all sizes. Lisa is a Francophile who loves all things French and is thrilled to share her passion and love with the group.