Date of arrival        Number of night(s)
Special evenings at Abbaye
24 May 2013
Cancellation: Special evening: "The rose and the rosé wine"
The evening is canceled and reported to another, non defined, date.
The flower and the wine - 2nd edition
with Rosegarden Laperrière
80€ per person

The evening will be run by Charly, Head Sommelier of Abbaye de Talloires
and Master Sommelier of French Sommelier Union

Aperitif at 7h30 : Wine tasting
Special menu will be prepared by Chef Georges Ringeisen: Harmony between the food and wines

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20 September 2013
Special evening: "Savenières - Roche aux Moines"
Domaine Mme Laroche - Loire Valley
Vertical tasting
80€ per person

The evening will be run by Charly, Head Sommelier of Abbaye de Talloires
and Master Sommelier of French Sommelier Union

Aperitif at 7h30 : Wine tasting
Special menu will be prepared by Chef Georges Ringeisen: Harmony between the food and wines

read more
18 October 2013
Special evening: 3Côtes du Rhönes Villages"
Do we really know them?
80€ per person

The evening will be run by Charly, Head Sommelier of Abbaye de Talloires
and Master Sommelier of French Sommelier Union

Aperitif at 7h30 : Wine tasting
Special menu will be prepared by Chef Georges Ringeisen: Harmony between the food and wines

read more
15 November 2013
Special evening: "The whisky"
To discover them differently during the meal
100€

The evening will be run by Charly, Head Sommelier of Abbaye de Talloires
and Master Sommelier of French Sommelier Union

Aperitif at 7h30 : Wine tasting
Special menu will be prepared by Chef Georges Ringeisen: Harmony between the food and the whisky.

read more
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Special evening: The truffle and the wine
Abbaye de Talloires, Hotel Annecy, chambres Annecy, Hotel Lac Annecy, Actualités, Special evening: The truffle and the wine

02 November 2012

The truffle and the wine
100€ per person

The evening will be run by Charly, Head Sommelier  of Abbaye de Talloires
and Master Sommelier  of French Sommelier Union

Apéritif at 7h30 : Wine tasting
Diner prepared by Chef Sylvain Ruffenach: Harmony beween the cuisine and wines


MENU

Rapée de truffe
Célerisotto crémeux à l'oseille
*
St Jacques et truffe
en feuilleté à la sauce Périgourdine
*
Pigeon de Pornic
Légumes racines à la truffe et tartine d'abats
*
Brie affiné à la truffe
*
Truffe et chocolat en duo

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