Gigondas

Domaine La Garrigue (1998 à aujourd’hui)
S.C.E.A A. BERNARD et Fils Vignerons exploitants
84190 Vacqueyras
Tél. +33 (0)490 65 84 60
Fax. +33 (0)490 65 80 79
info@domaine-la-garrigue.fr

 

Julien bréchet
DOMAINE DES BOSQUETS (2004 à aujourd’hui)
Route de Courthezon
84230 CHATEAUNEUF DU PAPE
Tél : +33 (0)4.90.83 70 31
Fax : +33 (0)4 90 83 51 97
contact@famillebrechet.fr

JOËL SAUREL
DOMAINE SAINT DAMIEN (1998 à aujourd’hui)
La Beaumette
84 190 GIGONDAS
TEL : +33 4 90 70 96 42
FAX : +33 4 90 70 96 41
Email : domaine.saint.damien@wanadoo.fr

GABRIEL MEFFRE (LAURUS)
DOMAINE DE LONGUE TOQUE
84190 GIGONDAS
Tél: +33 (0)4.90.12.30.21
Fax: +33 (0)4.90.12.30.28
caveaugabrielmeffre@meffre.com

MAISON GABRIEL MEFFRE ( 2009 à aujourd’hui)
84190 GIGONDAS
Email : gabriel-meffre@meffre.com
Commercial Tél 04 90 12 32 47   Fax 04 90 12 32 49
Commercial Export Tel +33 (0)4 90 12 32 53  Fax +33 (0)4 90 12 32 59
Marketing / Communication Tél 04 90 12 32 21 – Fax 04 90 12 32 29
Qualité / R&D Tél 04 90 12 32 91 – Fax 04 90 12 32 19
Services Opérationnels Tél 04 90 12 32 33 – Fax 04 90 12 32 39
Administration/Juridique Tél 04 90 12 32 75 – Fax 04 90 12 32 09
Relations Humaines Tél 04 90 12 32 00 – Fax 04 90 12 32 09

 

Domaine des Florets( 2010 à aujourd’hui)


Route des Dentelles
84190 Gigondas
Tel/Fax : 04 90 40 47 51
scea-domainedesflorets@orange.fr

  1. Scarlett

    Hi, Aileen. It was certainly good to meet you as well last night. I didn’t know you were Pia’s frenid, Ivo didn’t mention it – but, then, maybe he didn’t know that either.Re JSG, as with any restaurant, I suppose it depends what you like and order. Personally, I am very fond of French country cuisine, which Marc does very well. I’m there quite often and usually order the same things – save when I ask Marc to make French dishes which are off the menu.Marc’s escargot Bourguignone is, for me the best in the country and tastes just as good as the same dishes in Burgundy. His signature terrine of foie gras is every bit as honestly delicious as those in Paris, Alsace, Burgundy, etc. and even better than some.Every so often, he has shipments from France and informs his regulars of them. Among these are wild pigeon (a favorite of mine), duck, venison, boar, etc. He also has real deal moules de Bouchot and crottin de Chavignol, etc. once in a while.I’ve even had Marc execute a typical Alsacienne dinner for the International Wine & Food Society and it was just like I was back in Alsace.Aside from these typical/regional French dishes, he also makes a mean Cacciucco.Anyway, I ramble (as I tend to do when talking about food and wine) – Marc’s strength is typical, regional French country cuisine. If you like that, just stick to those kinds of dishes on the menu and you should be ok – and, yes, definitely, a long leisurely meal with a bottle of wine (or three) is definitely in order in JSG.Best,N

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