Jean-Luc Boujon, edited by Nathanaël Bentura
Direction Dijon with the opening, this Friday, of the brand new International City of Gastronomy and Wine. A huge space of three hectares, right in the city center. A place dedicated to French and Burgundian gastronomy with exhibitions, shops and above all the largest wine cellar in the world, with more than 3,000 wine references.
The visit begins with an exhibition on pastry, proposed by the king of macarons Pierre Hermé. Then there are a dozen shops, l’Ecailler, the cheese maker, the butcher or the mustard maker. Each time, we discover the products, and their excellence, but we can also taste and look. In Dijon, the brand new International City of Gastronomy and Wine opens this Friday. In this immense space of three hectares, visitors will be able to discover exhibitions, a cooking school and a giant cellar with more than 3,000 wine references, from Burgundy and elsewhere.
Make excellence accessible
The main attraction, the experiential kitchen, a 600 m² space where workshops and masterclasses will take place, explains William Krief, its designer: “We offer participatory cooking workshops around the chef who will teach you how to make a stock of sauce, a soufflé in pastry or an egg in poached wine.”
Making excellence accessible is also the objective of the Cave de la Cité. 3,000 wine references and the possibility of tasting them for cheap, assures François Deseille, delegate of the City: “We have here the largest wine cellar in the world. And you will have around fifty wines by the glass for less than five euros “, he detailed before listing: “Saint-Véran, Pinot noir from Burgundy. Because it is a city that must be as popular. But you will also have Romanée-Conti. You will also have the possibility to taste very very great vintages, for more expensive obviously, but by the glass, whereas a bottle is obviously inaccessible.”
There will probably be more here beyond 100 euros a glass… But it will remain a unique moment. And that’s kind of the goal of this City of Gastronomy and Wine: to create rare moments.