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The Winegrowers' Table

The Grand Winemakers’ Dinner

 

Several times a year, Sébastien Sanjou and Micael Morais invite winemakers to create a unique food and wine pairing, designed around a specific theme and enjoyed together at the Maison’s grand table.

These dinners become singular moments, where guests discover the soul of an estate or a wine region, guided by the winemaker himself.

Enhanced by a bespoke menu crafted in harmony with the chosen theme, each experience offers a unique dialogue between cuisine and terroir.

In a warm yet refined atmosphere, sharing a Michelin-starred meal becomes an opportunity to experience an authentic encounter and to celebrate the art of wine and gastronomy at their finest.

8 p.m.

16 guests

 

6 wines selected 
by guest winemakers


5-course menu

​​​​Thursday, December 11, 2025
THE WINES OF PORTUGAL
€295 per guest
 
For this exceptional dinner, Sébastien Sanjou invites you to explore the soul of Portugal alongside two iconic figures: Antonio Madeira, a rising star and great hope of the wine scene, and Niepoort, one of the most prestigious estates in the world. Together, they will inspire a five-course menu created by our Michelin-starred chef, designed to showcase great Portuguese wines and ports, revealing the intensity of their aromas, the richness of their terroirs, and the ancestral techniques used to produce them.
 
BOOK

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​​​​Thursday, February 5, 2026
THE GREAT WINES OF ALSACE
€295 per guest
 
For this exceptional dinner, Sébastien Sanjou invites you to discover Alsace at its purest and most vibrant. He will be joined by two major names from the region: Domaine Pfister, ambassador of precise and contemporary viticulture, and Maison Trimbach, one of the most respected historical references in Alsatian viticulture. Together, they will inspire a five-course menu created by our Michelin-starred chef, designed to accompany great Rieslings, Pinot Gris, and Gewurztraminers. A dinner designed to reveal the aromatic depth of these wines, the uniqueness of their terroirs, and the heritage of techniques passed down through generations.

 
BOOK

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