The Rites of Spring Wine Dinner with Bruno Gaschet of Chantovent


Tuesday, April 23, 2013 at 6:30 p.m.

Chantovent based in Carcassone France

Carcassone, France

Chantovent Wine at Bite Bistro Alpharetta Ga

Updated on 4-22-13 with new menu items.

Finally, it seems that spring has indeed sprung, and that provides a perfect opportunity to pair Bite Bistro & Bar’s exceptional cuisine with food friendly wines from the Languedoc-Roussillon region of France.  Bite’s Leif Johnson and Jason Morgan welcome Chantovent’s export manager, Bruno Gaschet, for an exploration of wines from southern France, which will be paired with small plates created especially for the warmer springtime weather. Guests will enjoy five courses and five wines during the evening’s festivities.

Chantovent was founded in 1953. The company is owned by 1,200 winegrowers brought together into one winemaking union, representing nearly 15,000 acres of vineyards, with a total annual production of more than 8.5 million gallons of wine. Chantovent exports 25 percent of its wine to 35 countries around the world. As a specialist in wines from the Languedoc region of France, the company is primarily focused on developing distinctive “terroir-driven” wines from Vin de Pays des Coteaux de Peyriac and Minervois.

Online Reservations Only

Only $65, tax and gratuity included. Purchase required upon reservation.

Quantity:

“Rites of Spring” Menu

cheese board

Local & artisan cheeses with house made apple chutney, fig jelly, savannah honey comb, cured meats with holeman & finch breads

amuse bouche

a gift from the chef to excite the palate

frisee salad

pickled grapes, leeks, sweet grass dairy Thomasville tome & herb crouton with strawberry-vanilla bean & celery seed vinaigrette 

bouillabaisse

mussels, shrimp, black cod, white wine, fennel, red pepper, tomato, shellfish-saffron broth & spinach with baguette

filet de boeuf aux morilles

herb roasted beef tenderloin, fois gravy, poached quail egg, confit of fingerling potato with fresh morel mushrooms

lemon semifreddo

semi frozen lemon custard with raspberry coulis & fresh berries 

Executive Chef

Leif Johnson

Chef de Cuisine

Jeff Morgan

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2 Comments

  1. Looking forward to this!!!! Please put Erica Thomas, Bridget Lincoln and Kelly Majkowski at the same table! See ya Tuesday!

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