A Four-Course Winemakers Dinner Featuring Domaine Laroche – July 17th

If they could speak, the walls of the Obédiencerie (the former monastery of Saint Martin who founded Chablis) in Domaine Laroche would tell the wonderful story of Chablis wines. Over centuries, the canons of the Obédiencerie have built a strong reputation for these wines thanks to their exceptional vineyards and also their sense of quality.

On Wednesday, July 17th, join Grégory Viennois, Technical Director for the Laroche estates, at Peter Pan Bistro in Toronto, for a stunning journey into the heart of the Domaine Laroche philosophy. From Chablis Saint-Martin, the flagship wine of the estate, to the Premiers and Grands Crus, you will have the unique opportunity to taste the subtleties of the different terroirs of Chablis. WineAlign’s David Lawrason will also be on hand to help guide you through the meal expertly paired with the wines of Domaine Laroche.

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About Grégory Viennois:

Born in 1975, Grégory Viennois is a qualified oenologist of the University of Burgundy. He worked as an assistant winemaker for Cru Classé Smith Haut Lafitte, then joined the renowned Stéphane Dernoncourt’s team as a consultant. He accompanied top châteaux in Graves and Saint-Emilion. He then joined the leading producer Michel Chapoutier both as a head buyer and vineyard investment adviser (Australia, Portugal). A year after, he was appointed as a technical director, and managed the setting up of a high-tech winery in the heart of Rhône Valley.

Grégory joined Laroche in April 2011. His mission is to enhance Laroche’s distinctive style through all the wines. He is helped by technical teams from all Laroche estates to carry out the most recent advances made in viticulture and oenology.

Grégory has a holistic approach to his work: no great wine is possible without high quality grapes, no great fruit without a comprehensive view of the vineyard starting with ploughing the soils. He pays much attention to the consistency between grape growing and winemaking. The winemaking technique is adapted to each single variety and each single plot. Grégory also considers the grape berry as a whole, not just as a source of juice, as he knows that richness and ripeness can bring both complexity and minerality in the wines.

Grégory Viennois

Event Details:
Date: Wednesday, July 17, 2019
Place: Peter Pan Bistro (373 Queen St W, Toronto, ON M5V 2A4)
Time: 6:30pm
Ticket Price: $100 + tax and fees.

Tickets are limited, so book early to avoid disappointment.

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Wine List:

Domaine Laroche Chablis Saint-Martin 2018
Domaine Laroche Chablis Premier Cru Les Beauroys 2017
Domaine Laroche Chablis Premier Cru Les Vaillons 2017
Domaine Laroche Chablis Premier Cru Les Montmains 2016
Domaine Laroche Chablis Premier Cru Les Fourchaumes 2014
Réserve de l’Obédience, Chablis Grand Cru Les Blanchots 2013*

*The Magic of a Unique Blend
The grapes are hand-harvested in Grand Cru Les Blanchots of Domaine Laroche and collected in small crates to go to the winery where they are sorted. Then, each parcel is kept apart in order to do the entire winemaking process separately. Blending of the best wines from Grand Cru Les Blanchots takes place at the beginning of the summer every year. Samples are taken from each vat, cask and barrel and are then tasted and selected for their delicacy and silky outlines. The aim is to express in the glass the typicity of the terroir as faithfully as possible. We try to get nearer to the perfect wine if it exists: refined, intense, mineral and capable of maturing for at least twenty years. In 2013, Gerard Basset participated in the final blending of this wine.


First Course
~ stuffed with spinach and comte, smoked salmon and dill

Second Course
Seared Ontario Whitefish
~ cauliflower, parsley, Bayonne ham, velouté

Third Course
Veal Loin
~ wild mushrooms, truffle potatoes, peas

Fourth Course
~ dried fruits, spiced candied walnuts

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About Peter Pan Bistro:

With a nod to its place in Toronto’s food history, the completely reestablished Peter Pan Bistro brings a contemporary update to the classic traditions of dining out. Peter Pan demonstrates that accomplished cooking does not require a fine dining atmosphere and aims to balance these elements by refining the neighbourhood bistro.

Peter Pan subscribes to the “nose-to-tail” philosophy, popularly readopted over the past few years. This approach extends beyond simply the consumption of meat, instead embracing the responsible use of all raw ingredients. More than an education through food, what some take as byproducts of cooking, nose-to-tail sees as ingredients in the search for pleasure.

Firm in its foundations of British and French principles, Peter Pan forgoes the unnecessary in its approach. Simple intervention should trump the elaborate wherever possible and Peter Pan looks to do this by honouring and reimagining classic dishes by means of modern playful twists. The homage to classic European cuisine, as well as its newer and cheekier elements, restores Peter Pan back into the evolving Canadian contemporary food scene.