The oldest wine producer in Burgundy, started in 1720 with the cellars in the center of Beaune, some as old as the 1400’s. Natural fermentation, hand picked and sorted, all organic and biodynamic farming methods. Dinner in the caves with the owner and winemaker, four courses, the highlight of no less than four pates and terrines of rabbit, pork, duck, escargot. Classic beef burgundy stew, cheeses of Epoisse and Charouce and dessert finished with a Jeroboam of 2002 Grand Cru. Maison Champy
Chef John Brand 