Outstanding in the Field, Burgundy, France


Outstanding in the field is a foodie’s dream. Turning the notion of dining out on its head, instead of bringing the farm to a restaurant’s table, they bring the restaurant to the field. Their mission is to “re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.”

Sounds enticing, doesn’t it?

Outstanding in the Field, Burgundy, France

Starting out in 1999 in California by artist and chef Jim Denevan, Outstanding in the Field was one of the early pioneers to try a such a crazy idea before it was cool for pops ups and food trucks to roam the country. They’re now in their 14th year with 87 events alone this season and have held events in all 50 states as well as 14 countries. My friend Emily has been waiting years for them to come to Europe and I was lucky enough to join them for their first event in Burgundy, France.

Welcome to Outstanding in the Field

We were dropped off in the middle of the vines of Domaine Lebreuil where we were greeted by General Manager Eden before joining the other 80 guests for canapés and generous pours of third-generation winemaker Jean-Baptiste Lebreuil’s selection. I was keenly interested in finding out where everyone was from, there were a few French and English accents I could hear, but the event was overpowered by faithful advocates who traveled all the way over to Europe from the US. That’s some effort!

Canapes 
House-made marbled ham
Salmon gravlax with Fallot mustard
Vegetable tart with a mousse of Fromagerie Delin Delice de Pommard
Beetroot salad with Emmanuelle Bailard Farm back currants and crunchy peanuts
2013 Domaine Lebreuil “Dessus des Gollardes” Blanc
2013 Domaine Lebreuil “Aux Grands Liards” Rouge

Canapes at Outstanding in the field

After Eden shared the history of the program and why we were all standing in the middle of nowhere, 41-year-old Jean-Baptiste followed up with a humble and humorous welcome. “I am so happy we are all here in the earth of Burgundy,” he shared. He was clearly very excited to meet everyone and host his first of this kind, and “for the weather since harvest is next week!” It was a hot day for sure.

Jean-Baptiste Lebreuil

We walked straight through the Grand Cru vines to find a long table set in the middle of the vineyard. You were even welcomed to bring your own plate, but for those of us who hadn’t, we picked through the colorful stack before taking a seat to start our meal prepared by Michelin starred chef David Le Comte of Kook’In.

Domaine Lebreuil

Dinner
Club sandwich with tomato, hard-boiled egg, cocktail sauce, parmesan, bacon & Truites De L’ube GAEC trout

Club Sandwich

Bourguignon perch with espelette butter with grilled Eric Roy Farm seasonal vegetables
2015 Domaine Lebreuil Premiere Cru “Aux Clous” Blanc

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Ligny Farm poultry prepared in the style of Gaston Gerard with roasted Farmer Bruno Grenailles potatoes
2015 Domaine Lebreuil Premiere Cru “Aux Clous” Rouge

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Petite Louisette Charolais beef grilled in the style of Bourguignone with ratatouille
2014 Domaine Lebreuil “Les Boutieres” Rouge

Beef with ratatouille

Assortment of Burgundian cheeses with pain d’epices: Brillat Savarin, Epoisses, Comte, Mulot & Petit Jean
Cheesecake with Emmanuelle Baillard Farm black currents

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The wine pours were generous and Jean-Baptiste even brought out a magnum to share with his guests. He truly was a pleasure to meet and speak to.

Lisa & Jean-Baptiste

So what did I think? If I’m honest, I was disappointed with the food. It could have been the fact that it was nearly 90F degrees and therefore the fish was overcooked, the chicken undercooked, and steak so fatty I couldn’t even get it down.

But what I will praise is our friendly and fun waiter Percy; Jean-Baptiste and his wines; the carrots and vegetables which accompanied the fish were out of this world; and the cheese, OMG!!! Plus that fact that I was lucky to be in a beautiful vineyard in the middle of Cote de Beaune, Burgandy.

Lisa Vecchio Burgundy France

Lastly, the event was poorly organized from a logistics perspective (except for the excellent porter-loo facilities). When the meal ended at around 10 pm most guests made their way to an after party at Jean-Baptiste’s chateaux. We would have loved to join but weren’t quite sure if were invited, and therefore, stood in the pitch black dark in the field scrambling to figure out how to get the one taxi in town to come get us in the middle of a vineyard, literally. Finally one did, for the price of 30 Euro to go 3 kilometers down the road.

I would consider going again because who doesn’t love drinking copious amounts of wine in a beautiful setting while making new friends and tasting some fantastic local grub. But for the steep cost of $250 USD, I’d give it a proper consideration before forking over the cash again. Thanks Outstanding in the Field for a fun dining experience!

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Top 5 New Wine Learning’s From the WSET Level 1 Course


In my effort to become a professional wine drinker I’ve decided I’ll need to step up my game. I’ve been to nearly every major wine region in Australia and New Zealand, have visited vineyards in the US and South Africa, and next month I’ll tackle the ever famous Bordeaux and often overlooked vineyards of coastal Croatia.

But recently I accepted, with increased encouragement (i.e. nagging) from my mother, that a wine qualification outside of the many wine festivals and events I attend throughout the year, in addition to my far too regular consumption within my own apartment, would really provide the deeper understanding that I need – both as an enthusiast and one with interest in working with the industry.

Last weekend I completed the internationally recognized Wine & Spirit Education Trust (WSET) Level 1 Award in Wines (QCF). I walked away reassured of my pre-existing knowledge of wine varietals, tasting, pouring, storing and food pairing. However, there were definitely a few new things I learned as well. And while I’m pretty confident that I passed the exam, I’m still eagerly waiting for my old-school pencil-filled-in-scantron test to be sent to the UK, then the results mailed back to Australia, so that I can receive an email notifying me that I have passed and then I will go to the Wine House to pick up my certificate and lapel pin.

WSET: Level 1 Course

WSET: Level 1 Course @ The Wine House: Melbourne

Top 5 new wine learning’s from the WSET Level 1 Course:

  1. A Champagne bottle should be tilted at a 30-degree angle and you should twist the bottle, not the cork when opening.
  1. Rinse my wine glasses thoroughly before pouring wine. I’ve never previously considered the affects of detergent on the wine flavors.
  1. I don’t quite have the whole food/wine-pairing thing down as well as I thought and should practice more on how acid, sweetness, spiciness, salt and bitterness affect the taste of wine.
  1. Confusion between Burgundy (pinot noir) and Bordeaux (cabernet sauvignon and merlot) is now clarified. Great timing since I had already booked my trip to Bordeaux.
  1. Sauternes is a sweet white wine I’ve never heard of but will likely try while in Bordeaux very soon.

Next up on my list is completing WSET® Level 2 Award Wines and Spirits (QCF) to learn more in depth knowledge on wine making, wine regions, varietals and food pairing. The challenge here is the astronomical cost associated with it so you could say I’m open to sponsorship. Wink wink. If you’re interested in where classes are offered in your region, visit the WSET website. And if you’re ever looking to share a great vintage, you know who to turn to!