The 3rd Paulée de Noël was held on Saturday 6 December, immersing guests in an atmosphere that was as elegant as it was warm.

Faithful to the excellence of the Bernard Loiseau group, Chef Alexandre Dutat, from Loiseau des Vignes in Beaune, sublimated festive gastronomy with a high-flying menu, reinterpreting Burgundian classics with finesse and creativity.

The wines of Château de Marsannay accompanied the dinner, offering perfectly matched food and wine pairings, such as Burgundy’s iconic cheese, ‘Abbaye de Cîteaux en mendiants,’ accompanied by Ruchottes-Chambertin Grand Cru 2017.

A big thank you to all the teams and Chef Alexandre Dutat for this memorable event, which is a magnificent start to the festive season.