Le Festin de Molière, the dinner of winegrowers from the Pézenas region, this year invites starred chef Clément Bonano

Le Festin de Molière provides, each time, an immersion in the 17th century, thanks to the support of actors. Archive Alain Mendez – Midi Libre

The winegrowers present during the meal are all in costume and present the wines served at the table. Archive Alain Mendez – Midi Libre

The Bonano brothers, chef Clément in the foreground and Benjamin, the sommelier, will prepare the 2024 menu. The Mechanics of Bonano

A gourmet meal, wines from the Languedoc Pézenas appellation, an exceptional setting and actors brought to life by the irreverent spirit of Maître Poquelin, such is the recipe for this feast.

Castle life… The Festin de Molière, organized by the Terroir Pézenas winegrowers' union, returns to the forefront this year for a 4th edition scheduled for Friday May 31.

On the menu for this exceptional evening: a gourmet meal concocted by Clément Bonano, the starred chef of La Mécanique des Frères Bonano, and his brother Benjamin, sommelier, based in Colombières-sur-Orb, and wines rigorously selected by the winegrowers of the Languedoc Pézenas appellation.

In the time of Molière

But the little extra of these extraordinary feasts is to settle down each time in an exceptional setting – it will be the Château Saint-Martin-de-Graves this time – and offer guests a journey back in time to return to the 17th century of Molière.

This year, it is the Château Saint-Martin-de-Graves, in Pézenas, which is hosting the feast. Archive P. E. – Midi Libre

"It is often said that Jean-Baptiste Poquelin was born in Paris but that Molière was born in Pézenas, because it is here that ;he invented the character of Sganarelle and turned to comedy and satire", smiles Olivier Lebaron, responsible for communications for the event .

Winegrowers in period costumes

"The idea is to reconnect with the splendor of that era when Molière and his troupe came to entertain the Prince de Conti, during the States General of Languedoc" . We can bet that the actors of the Provisional Company, between aperitif and dinner, will be able to instill the rebellious and insolent spirit of the great French playwright.

The Bonano brothers, who have just revealed the menu (read below), will be assisted by the teams of caterer Frédéric Husser, who will provide "French-style service", c& ;rsquo;that is to say served on the plate.

Making wine shine

The 18 cellars and estates present will not be left out, present at each table and in period costume, to present the chosen wines. "There will be two for each dish presented, which will be more or less robust, fruity, sweet or tannic".

Because this Festin de Molière also nourishes the ambition of making known the richness of the wines of the appellation. Moreover, the winegrowers will all be hard at work the next day, Saturday June 1, in their estates, for the operation "The cellars raise the curtain" in order to extend the experience.

A menu that can run mechanics

The history of La Mécanique des Bonano, restaurant located in in a former spinning mill à Colombières-sur-Orb, in the Hauts-Cantons, is that of two brothers united by the pleasure of sharing, one at the piano and the other at the piano. the cellar.

Clélement, young chef with a reputation for a star since last year, cut his teeth in the family kitchen of the Auberge de Combes, run by his parents, before rubbing shoulders with the restaurant industry. the gastronomy of the Pourcel brothers, à Montpellier then à London. Benjamin, sommelier, worked as a sommelier. his talents at the Ritz, à Paris, and à l’Oustau de Baumanière, in Baux-de-Provence.

Returning to the country and masters of their destiny, they opened their own table and are offering, for this Festin de Molière 2024, a tempting menu. As appetizers, guests will be able to taste a cassolette of candied quail leg, coconut, drop of pepper and capron or a shortbread poppy seeds and creamy haddock with fresh cheese and herbs, among others. For the hors d’œoeuvre, place à tips of green asparagus, gravlax trout, black garlic and citrus mousseline. The dish will be composed of: of a square roasted, thinly sliced ​​Aveyron lamb carrots and snow peas à la française, aniseed lamb jus.

The cheese? A foam of goat's cheese, bread crumble sprinkled on top of pollen, followed by a dessert made of beautiful garriguettes prepared in pavlova, notes of rhubarb and thyme.

The Feast of Molière, Friday May 31, from 7 p.m., at Château Saint-Martin-de-Graves, chemin communal, Saint-Martin, in Pézenas. Price: 150 euros/person. Reservations on www.lefestindemoliere.com.

The theater in all its splendor

With their piece "Les Farces de Molière", the Compagnie Provisoire opens the 15th edition of the Molière festival – The theater in all its splendor, which will take place until June 9. On the program: exhibitions, meetings with authors, cinema screenings and, of course, plays which will take over numerous places in the city, both indoors and outdoors (municipal theater, Alfonce hotel, Edmond-Charlot media library, green theater, Place Canabasserie…).

Among the proposals, we can retain "The saga of Molière", by the company Les Estivants or "Dehors Poquelin!", from the company Bruit qui court . Please note that a special tribute will be paid to Marcel Pagnol. Info and reservations: 04 67 32 59 23; www.ville-pezenas.fr.

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