Tuesday 6th March, 7:00pm for 7:30pm

Jean Trimbach
Head Chef – Kenneth Culhane

The Trimbach family has a wine-making history stretching back almost 400 years, the firm having come into existence in 1626. It was not until the late 19th century, however, under the leadership of Frédéric-Emile Trimbach, that the business began to really expand.

The Trimbach family currently own vineyards scattered across three villages, with an emphasis on planting Riesling and Gewurztraminer, and the style associated with the house is one of dry structure, flavoursome with firm acidity where appropriate, and – in the table wines at least – never an ounce of detectable residual sugar despite the ripeness of the fruit. They also age very well, demonstrating from the outset a fine balance.

The wines will be introduced at the dinner by Jean Trimbach – from the twelth generation of the Trimbach family to run the House and create great wines. We first welcomed Jean to The Dysart Petersham in 2012 for another wonderful dinner.

We have had particularly great pleasure choosing the Trimbach wines for the dinner and creating the menu around them. The wines show the classic qualities of the best of the Alsace region, with refinement and restraint.

Head Chef Kenneth Culhane in 2010 won the Roux Scholarship, the most prestigious and demanding competition in the Country for accomplished young chefs, recognised and known all over the world.

£95.00 per person
By reservation
(£50 per person deposit payable on booking)

Menu and wines

Sardines on toast
Cucumber, juniper, yuzu
2015 Muscat Réserve

Roast guinea fowl, celeriac, pear and tonka bean consommé
Kombu braised kohlrabi, celeriac, pear and tonka bean consommé
2015 Riesling Réserve

Nishiki rice risotto, roasted root vegetables, pickled trompettes de la mort, Madras spice
2011 Gewurztraminer Cuvée des Seigneurs de Ribeaupierre

Cured duck breast, confit leg, coffee and almond, chocolate and cherry
Coffee baked heritage beetroot, almond, chocolate and cherry
2012 Pinot Noir Réserve Cuve 7

Skrei cod, burnt orange, fennel, samphire, pistachio, Ratte potatoes
Roast gnocchi, wild garlic, burnt orange, fennel, samphire, pistachio
2013 Pinot Gris Réserve Personnelle

‘Rhubarb and custard’
2007 Gewurztraminer Selection de Grains Nobles

Vegetarian menu in grey
Table wines will be served in 125ml measures, dessert wine 50ml