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
Live acoustic guitar and French chansons by Les Bérets Gris
White attire required.
July 9 Menu
Under the Marquee
○ Herb barbajuans (crispy Provençal pastries)
○ Cheese gougères
○ Cherry tomato focaccia
○ Seasonal crudités
On the Table
○ Provençal caponata
○ Chilled melon and watermelon with prawns
○ Summer vegetables à la barigoule
○ Sardines and tomatoes, cachina style
○ Courgette flower tart and vitello
From the Grill
○ Monkfish wrapped in fig leaves, sweet potato
○ Grilled vegetable skewers
○ Bone-in beef rib, marrow roustide
○ Crispy pork belly
○ Potatoes cooked over the embers
To Finish on a Sweet Note
○ Rosé wine & peach granita
○ Vanilla and raspberry baked Alaska, flambéed with Marc de Provence
○ Seasonal fresh fruit to share
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.
