A few acoustic guitar chords set the tone for the evening as Provence wines accompany the aperitif. At sunset, Patrick Périe and Benoît Witz host a convivial dinner among the vineyard rows, celebrating the generous spirit of traditional Provençal feasting.
Evening programme:
8:00 pm: Welcome aperitif under the marquee
9:00 pm: Shared table dinner
Jazz, Guitar & Accordion with Maxiswing
White attire required.
Menu for 6 August
Aperitif under the marquee
Breadsticks & Iberian cured ham
Comté gougères
Crudités
Gnocco fritto
Starters to share
Provençal caponata, roustide
Melon and watermelon pearls, wild prawn
Tender summer vegetables à la barigoulette
Veal and courgette, tonnato sauce
Sardine fillets à la cachina
Main courses
Sea bass fillet wrapped in fig leaf, aubergine tarte tatin
Crispy farm-reared pork belly
Bone-in Galician rib of beef, bone marrow persillade, Béarnaise sauce
Large potatoes cooked in rendered fat
Provençal vegetable tian
Desserts
Peach from our orchards, rosé granita
Iced vacherin, vanilla and strawberry
Meet Patrick Périe
A chef with an international career, Patrick Périe has worked in leading restaurants and luxury hotels across France, Europe, the Middle East, the United States and Asia. As Executive Chef, he has held positions in Bangkok, Beijing, New Orleans and Yangon. A champion of bold French cuisine, he has a long-standing connection with Cotignac, where he once ran the renowned restaurant L’Ensouleillado. Now back in the village, Patrick Périe reunites with his friend Benoît Witz to create a series of four-hands dining events, including the White Dinner Evenings in the Vineyards.
