Please join us in welcoming Olivier and Anne Bernard of Bordeaux's Domaine De Chevalier to South Africa. We invite you to join us for an evening of fine wine, and dinner prepared by Chef James Diack.

Date: Tuesday 6th May 2025 

Venue: Great Domaines 

Time: 18h30 

On Arrival

Butter-poached prawn atop a black rice fritter, garnished with cucumber compress

and a light horseradish emulsion

Hibachi-seared togarashi dusted longfin tuna with crisp radish and a lemon gel

Clos des Lunes Bordeaux Blanc Lune d’Argent 2022

First Course

Ash-rolled sous vide line fish served with a smoked broccoli crème, nasturtium oil,

and churned chervil mousse

Domaine de Chevalier L’Esprit de Chevalier Pessac-Léognan Blanc 2020

Domaine de Chevalier L’Esprit de Chevalier Pessac-Léognan Blanc 2021

Second Course

Textures of mushrooms: crispy enoki, wood-roasted eringii, pickled shimeji and truffle crème

Domaine de Chevalier Pessac-Léognan Blanc 2014

Domaine de Chevalier Pessac-Léognan Blanc 2019

Third Course

36-hour braised lamb shank cannelloni, 12-hour pressure cooked dark roasted lamb jus,

whole grain mustard emulsion and 18-month aged Parmesan mousse garnished with pea shoots

Domaine de Chevalier L’Esprit de Chevalier Pessac-Léognan Rouge 2019

Domaine de Chevalier L’Esprit de Chevalier Pessac-Léognan Rouge 2020

Fourth Course

Confit duck leg served with edamame bean cassoulet, beetroot dauphinoise and duck jus

Domaine de Chevalier Pessac-Léognan Rouge 1985

Domaine de Chevalier Pessac-Léognan Rouge 2015

Dessert

Cassia-poached pears, cocoa nib panna cotta and smoked dark chocolate ice-cream