Venison Parmentier

This recipe was just what a crew of hungry harvesters needed after a long day in the vines during the vendanges. Private chef Yann Le Pollotec prepared this dish using meat from a deer that was hunted and cured on the grounds. Yann brought together the best of locally sourced ingredients and typical French cuisine to make a meal that our team savored while squeezed around Noëlla’s dinner table. Another unforgettable harvest experience to add to the