The “Sommelières”

Every year, in late November, we hold our “Sommelières” event. On this occasion, we invite our customers for a grand sit-down tasting with commentary. Five wines are served with five original pairings prepared by five Nantes-based partner chefs.

“Les Sommelières” was launched in 1995 following the double idea of our mother Chantal to demonstrate the uniqueness and diversity of Pays Nantais wines and Muscadet, while promoting a broader scope of food pairings for them than the classic seafood suggestions.

The name of the event symbolizes our commitment to working with chefs and the gastronomic scene to promote the unique art de vivre of Nantes. It is a tremendous recognition of our work that five of Nantes’ chefs accept to work with us each year to develop and prepare a recipe to serve with one of our wines.

Famille Lieubeau - Octopus x Voyage

Roasted octopus and polenta with black garlic, tangy yellow pepper coulis and squid ink tuile

Restaurant: A l’Ardoise – Patrick Hervy and Alexandra Vukotic – Nantes
Famille Lieubeau – AOP Muscadet Le Voyage Extraordinaire

Famille Lieubeau - Gaillotiere x Confluent

“Féroce d’avocat” (French West Indies style avocado and cod guacamole )

Restaurant: Auberge de la Gaillotière – Christèle and Benoit Debailly – Château-Thébaud
Famille Lieubeau – AOP Muscadet Sèvre et Maine sur lie Confluent

Famille Lieubeau - Radisson x Sensuel

Nougat of foie gras, passion fruit tuile

Restaurant: A Partager (Radisson Blu Nantes) – Erwan Noblet
Famille Lieubeau – IGP Loire Sensuel

Famille Lieubeau - Civelle x Château-Thébaud

Confit of cod fillet, butternut mash with hazelnut tuile, cream of calamansi

Restaurant: La Civelle – Babeth and Vincent Leduc – Trentemoult
Famille Lieubeau – AOP Muscadet Sèvre et Maine sur lie Confluent

Famille Lieubeau - Baron x Château-Thébaud

Roast hake with a crust of Guérande sea salt, sea asparagus, saffron infused potato

Restaurant: Maison Baron-Lefèvre – Isabelle and Jean-Charles Baron – Nantes
Famille Lieubeau – AOP Muscadet Sèvre et Maine Château-Thébaud

Famille Lieubeau - Sommelieres Livre

Cover of the recipe booklet

Famille Lieubeau - Gaillotiere x M

Skewer of chicken and chicken gizzards confit with home-made gingerbread, and pumpkin purée

Restaurant: Auberge de la Gaillotière – Christèle and Benoit Debailly – Château-Thébaud
Famille Lieubeau – AOP Muscadet Sèvre et Maine Clisson

Famille Lieubeau - Vallée x M

Farm-raised guinea fowl samossa with parsnip and ginger, and curry and coconut velouté

Restaurant: Restaurant de la Vallée – Sandrine and Hervé Déramé – Clisson
Famille Lieubeau – AOP Muscadet Sèvre et Maine M

Famille Lieubeau - Alain x M

Crunchy Bresse chicken bite, melted apple and potato crêpe, creamy bouillon of foie gras and Noilly

Restaurant: L’Atelier d’Alain – Alain Ruffault – Nantes
Famille Lieubeau – AOP Muscadet Sèvre et Maine M

Famille Lieubeau - Sommelieres Livre

Cover of the recipe booklet

Famille Lieubeau - Regate x Sensuel

Tatin-style potato thins, tropical fruit coulis

Restaurant: Le Manoir de la Régate – Loic and Mathieu Pérou – Nantes
Famille Lieubeau – IGP Loire Sensuel

Famille Lieubeau - Atlantide x Sensuel

Roast pineapple with tonka bean, Dulcey and lemon sauce

Restaurant: L’Atlantide 1874 – Noémie, Nathalie and Jean-Yves Guého – Nantes
Famille Lieubeau – IGP Loire Sensuel