The menu for the banquet was well balanced and beautifully prepared. Dishes cane out piping hot and wait staff bustled to and fro.
In March this year, I was one of the lucky guests at the splendid banquet at the Meursault Chateau. 600 people sat down to enjoy 6 courses.
The chefs went to extraordinary lengths to give us an array of surprisingly complicated and beautifully presented dishes.
The highlights, though, were the wines that were so generously offered by the local producers. They shared the best of their old and young vintages.