Join us for an extraordinary Exclusive Wine Dinner with Nicolas Rossignol at the renowned 2941 Restaurant on Monday, March 31, 2025. This is your chance to meet the legendary Burgundian winemaker in person as he shares the rich history, expertise, and passion behind his celebrated wines.
Indulge in a meticulously curated multi-course dinner, perfectly paired with Rossignol’s exceptional vintages. From the rolling vineyards of Volnay to your glass, experience the essence of Burgundy through the lens of a master vintner.
Seats are limited for this exclusive evening of fine wine, exquisite cuisine, and captivating storytelling. Don’t miss your chance to savor the artistry of Domaine Nicolas Rossignol—secure your spot today!
- Date: Monday, March 31, 2025
- Time: Reception at 6:30 PM – Dinner at 7:00 PM
- Location: 2941 Restaurant, 2941 Fairview Park Drive, Falls Church, Virginia 22042
- Cost: $350 per person
- Sign up: Click here to purchase ticket
MENU
Canapés
Truffle Croque-Monsieur
Beet tartare & Haricots verts – horseradish cream, bergamot, crispy beet
Domaine Céline et Laurent Tripoz | Crémant de Bourgogne | Brut Nature | Burgundy, France
First Course
Vol au Vent d’ Escargots de Bourgogne – puff pastry, wild mushrooms, pearl onion, burgundy sauce
Domaine Nicolas Rossignol | Pommard | “Les Vignots” | Burgundy, France | 2018
Second Course
West Coast Sturgeon – Louisiana crawfish, crawfish sauce, Kaviari caviar, potato confit
Domaine Nicolas Rossignol | Beaune | 1er Cru | “Les Reversées” | Burgundy, France | 2020
Third Course
Roasted Squab Breast – squab croquette, thumbelina carrot, baby turnips, juniper salmi jus
Domaine Nicolas Rossignol | Savigny-lès-Beaune | 1er Cru | “Fourneaux” | Burgundy, France | 2017
Fourth Course
Wagyu Duo – braised American wagyu shoulder blade “Paleron”, pan seared A5 Japanese wagyu, savoy cabbage, Meadow Creek Appalachian cheese-potato gratin
Domaine Nicolas Rossignol | Volnay | 1er Cru | “Ronceret” | Burgundy, France | 2014
Dessert
Lemon Givré – Lemon curd, streusel, lemon marmalade, lemon gelato
Nicolas uses traditional techniques inspired by biodynamics, with no chemical herbicides, light plowing, and hand harvesting. Grapes are carefully sorted and handled minimally to preserve quality. The elevage varies from 10-20 months, with wines aged on fine lees and never racked. Cask selection and malolactic fermentation are tailored to each vintage, enhancing the wine’s complexity. The lunar calendar guides the timing of elevage, with wines bottled without fining or filtration, preserving their natural character.