The aim of the event is to promote different villages in the Limoux vineyards, and an auction takes place at the end of a gastronomic lunch, with part of the proceeds going towards the restoration of the bell tower of the organizing village.

This year’s menu, created and served by the Sieur d’Arques teams, was entirely created by Chef Christophe Bacquié. It included a tartare of scarlet Gambon with “Osciètre” caviar accompanied by a slightly acidic velvet of samphire; a filet of Saint Pierre with roasted white asparagus, stuffed morel mushroom, and onion and tagetes oil jus; line hake cooked in sparkling butter with potatoes and black truffles; and pink grapefruit in different textures and a batak berry infusion.