- Zucchini & Spring Peas, Goat Ricotta, Mint, Almond, Meyer lemon
- Cod Fritters, Fennel, Anchovy, Aioli
- Lamb Tartare, Pickled Beets, Fried Leeks
- Duck Confit, Braised Fava, Artichokes
Domaine de l'Ecu, one of the Loire Valley's undisputed pioneers with their early embrace of natural viticulture, terroir-specific bottling, and extended lees aging, has defined how Muscadet is thought of today. But their impact goes far beyond just Muscadet.
Guy Bossard, the legendary founding winemaker of Domaine de l'Ecu, set up nearly 40 years ago a series of non-negotiable "house rules" that still apply to all the wines at Domaine de L'Ecu: biodiversity in the vineyards, low yields, harvesting by hand, fermentation with indigenous yeast, no pumping or racking of the must (only gravity), and minimal use of sulfur. He did so because he believed passionately that the unique terroirs that exist within the Muscadet appellation inspired vinification and bottling according to soil type, and that Melon de Bourgogne (the Burgundian import that is the varietal powerhouse of the region) is as capable a variety as any of reflecting the nuances of those varied soils. Now under the direction of dynamo Fred Niger, the domaine has maintained its reputation as a top grower of terroir-transparent, age-worthy Muscadet, and has grown to include a lineup of varietal wines like Chenin Blanc, Cabernet Franc and Pineau d'Aunis, often aged in amphora, that aim to likewise showcase the diverse and expressive terroir in the region.
We're thrilled to feature Domaine de L'Ecu's stunning wines for our second wine dinner of the year. Eric Quily of Merchants of Thirst will join us in exploring the depth and complexity of the L'Ecu lineup alongside a menu of seasonal dishes that highlight the gastronomic quality of these incredible wines. As always, seats are extremely limited!