Dining with deutz

Dining with deutz

Being sentenced to probation. It's less punishment than jail, but you still have to keep quiet, listen nicely, don't make mistakes... We don't bother and sit it out patiently. - TEXT + IMAGE EDITORS

Dining with deutz

Reception

Whether we want to be at a dinner in a Michelin-starred restaurant? Is the earth round? Yes, of course! So on a dark Wednesday evening, we headed to Erik Tas's 't Ganzenest, just by tram line 1 in The Hague. Wine merchant Fourcroy has prepared the bottles and had a wine farmer flown in. We are not talking about the first person here, but a vintner from Champagne! His name is Philippe Rivet and he is a director at champagne house Deutz in Aÿ.

Theory

Philippe explains in English that, perfect for a Frenchman, Deutz was a 'sleeping beauty' and there has been a lot of investment in the last few decades, at the turn of the century 'a new era' began that we are now reaping the benefits of. He should know because he joined Deutz 15 years ago. Deutz is a gourmet champagne house that excels not in splendour, but in quality. Philippe: 'There is still the spirit of a family business and it is small-scale. Only 100 people work there and that includes the vineyard team and the cellar team.'

Instructions

We will have a five-course dinner prepared by the team at 't Ganzenest with champagne as the theme. Philippe is going to tell all the ins and outs about the champagnes, under the culinary guidance of the chef. That is, of course, restaurant owner and chef Erik, but for the cold side, we also see chef Kevin in the kitchen.

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