What a way to welcome the new wines from France! It was a weekend of the most delicious food, great company and a lovely choice of Beaujolais Nouveau wines.
On Friday evening, head chef Tim O’Sullivan and his team cooked a beautiful buffet with such gorgeous choices of french food including terrines, foie fras, paté, scallops, mussels, vennison and pheasant to name a few. The French Honorary Consul to Galway, Catherine Gagneaux introduced the Beajolais Nouveau wines which were sampled, the history behind them and what to look for.
On Saturday morning, a beautiful morning, guests partook in a beautiful and very interesting 3 hour walk around the Renvyle Peninsula guided by historian and archaeologist Michael Gibbons who pointed out many places of interest, the history, geology, geography and archaeology along the route.
Saturday night’s Banquet was carefully put together by Tim O’Sullivan and Ronnie Counihan and was based on the French chef, restaurateur and culinary writer Mr. Georges Auguste Escoffier recipes. Georges Escoffier popularized and updated traditional French cooking methods (1846-1935). A delicious feast accompanied by George de Boeuf’s Beaujolais Nouveau wine.
One will be our Chilean Food & Wine Weekend (2nd – 4th March) with Jorge Coderch of the Caballo Loco vineyard travelling to be with us along with the Chilean Ambassador to Ireland.
The other will be our inaugural, week long Wild Atlantic Way Bay Coast Food Festival (8th – 15th April) also in conjunction with the Galway European Region of Gastronomy 2018.