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Celebrating the first ever Australian La Paulée lunch featuring desserts from CACAO
The prestigious La Paulée held its inaugural Australian event at Zinc, Federation Square on 5 May 2023 and CACAO was invited to create a dessert for the special event.
The three-course meal, accompanied by incredible wines, meant our team had to consider all elements when creating a signature dish to match. Our team made a hazelnut mousse filled crunchy choux, sprinkled with hazelnut praline and served with apricot gel and fior di latte gelato.
The Melbourne event paid homage to Meursault – where the modern day La Paulée originates from – by bringing the spirit and culture of Burgundy to Australia and highlighting local Victorian vineyards with similar characteristics to those in Burgundy.
"La Paulée is a celebration held at the end of the grape harvest in Burgundy, France. Originally, the gathering only included winemakers, cellar workers, and the surrounding community but since then it has evolved to become a prestigious international wine event," explains Laurent Meric, Co-Owner of CACAO.
The community style lunch brought together winemakers from Victoria and Burgundy and collectors from all around Australia to share and celebrate their latest vintages and favourite bottles of wine with one another. It was a fun event with some very special wines served and tasted.
To find out more about the origins of La Paulée click here.
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