Ô de Vie Evening March 5, 2023

Watch the video of the Ô de vie Massenez evening

Discover the teaser for this exceptional evening,
ode to French gastronomy.

A grandiose banquet on the eve of the Michelin Stars ceremony

On March 5, 2023, Les Grandes Distilleries Peureux Massenez transformed their distillery into an emblematic gastronomic venue and welcomed over 500 guests for an exceptional dinner.

For the first time, all the French and European three-star chefs, as well as the French two-star chefs and others, gave pride of place to Alsace’s heritage.

This moment will remain engraved in the history of French gastronomy, Alsace and the Massenez Distillery… which was brought to life by Paul Bocuse, in another era.

An evening full of surprises, barely revealed in the invitation booklet each guest received. Sharing, cocktails and innovation were the keywords for an unforgettable evening in the heart of Alsace!

Time for a reunion

“Alsace is a land of welcome and hospitality, renowned for its art de vivre and savoir recevoir. All the 2 and 3 Michelin-starred chefs are here to take part in this historic event. A major first! Alsace is always keen to promote its cultural identity and Alsatian heritage, which includes Massenez Eaux-de-Vie and Liqueurs de Fruits.”

Nicolas Stamm-Corby – La Fourchette des Ducs

BERNARD BAUD, ÉLODIE NASLIN, NICOLAS STAMM & SERGE SCHAAL

Cocktails Time

Master of ceremonies Dan Leclaire opens the ball and unveils the cocktail area to the 500 guests.

Reunions & meetings under a shower of stars

Among the star chefs present were such prestigious names as Christophe Bacquié, Gilles Goujon, Olivier Nasti, Mauro Colagreco, Arnaud Donckele, Arnaud Lallement, the Tourteaux brothers, Jean-François Piège, Christian Sinicropi, Yoann Conte, Pascal Bastian, Paul Stradner, Franck Putelat, Emmanuel Renaut, Eric Frechon, Gérald Passedat, Pierre Gagnaire, Régis et Jacques Marcon, Stéphane Buron, Alexandre Couillon, Jean Sulpice, Alexandre Mazzia, Kei Kobayashi, Christophe Hay, Glenn Viel, Christian Le Squer and Stéphanie Le Quellec.

Speeches

“We dreamed about it. Maybe they’re here… Let’s go and see!
Thank you all for coming to us in the Vallée de Villé, thank you for coming to the Distillerie Massenez. This Ô de Vie evening is the culmination of a lot of hard work, but also a lot of love, so thank you for being here.
I’m sure that never before have so many starred chefs, so many passionate chefs, been present in this winery, inaugurated over 40 years ago by a certain Paul Bocuse… Our history with gastronomy is rooted, like the trees in this great and beautiful valley of Villé, and I wanted to thank you for sharing with us our passion for fruit Eaux- de-Vie. Tonight, we’ve got some surprises in store for you, something to look forward to in a friendly and convivial atmosphere, as well as a world 1st… Let’s party!

Bernard & Élodie

FROM LEFT TO RIGHT: JEAN LUC HEIMBURGER, GWENDAL POULLENEC, ÉLODIE NASLIN, BERNARD BAUD, GUILLAUME GOMEZ & FRÉDRIC BIERRY

C’est la Fête! an enchanting passage à table

Just imagine. The voices fall silent, the lights go out, a red border emerges from the ceiling and the curtains light up. The music of “C’est la fête” from the famous cartoon “Beauty and the Beast” plays, inviting you to step through the curtains and into the dining room.

A unique reception room in shades of red and gold, contrasting with the immaculate white of the tablecloths and the green of the hanging floral arrangements.

The famous Griottines®, among the symbols of the Ô de Vie evening.

A warm welcome for guests.

Delighted guests in a room full of life.

Frédéric Anton & Gérald Passedat.

Gérard Goetz’s gourmet sauerkraut

Gérard Goetz honored us with his signature sauerkraut, made from an Alsatian cabbage: the quintal. As its name suggests, this is a beautiful 6-7 kg piece that can only be harvested by hand when ripe, i.e. from September onwards. Its white heart is then cut into thin strips. Sauerkraut growers call it “Fil d’Or”. This very special cabbage is cooked with Riesling and goose fat. All meats are dry-salted in vats for 21 days and basted with brine. Convivial, gourmet and gastronomic… the guests were served and… delighted.

Massenez innovations in the spotlight

Suddenly, the lights go out, enigmatic music plays and gigantic, mysterious boxes enter the stage, carried by members of the League of Extraordinary Cheesemakers: Christelle and Cyrille Lorho, Laëtitia Gaborit, Bernard Muré-Ravaud and Xavier Thuret.

A spectacular staging, applauded by chefs on their feet as they filmed this unprecedented experience before moving on to the tasting. Guided by Élodie Naslin, it begins with an Eau-de-Vie de Mirabelle & Munster accord, followed by the most popular of the Accords Frappés®, Golden Eight® Pear Liqueur & Roquefort Caves Baragnaudes.

Finally, the last drawer reveals a world first: the “Tartine Liquide“, which marries Liqueur Massenez la la Baguette® with Liqueur de Roquefort Société®.

A MAGNIFICENT TEAM AT THE SERVICE OF EXTRAORDINARY INNOVATIONS

Massenez La Baguette® bread liqueur

Imagine the smell of fresh, crusty bread just out of the oven… and rediscover that olfactory and gustatory memory in a Liqueur! Massenez has created the world’s 1st Baguette Liqueur for lovers of French heritage, and the delight of the most daring mixologists and chefs!

Discover

Société® Roquefort Liqueur

This Roquefort liqueur, unique in the world, is the signature of two exceptional Houses, which provoke our senses by combining the art of the Master Refiner and the know-how of the Master Distiller. Surprising in cocktails, bluffing in gastronomy…and simply spectacular with Massenez La Baguette®! Around this innovation, great names in mixology and gastronomy have expressed their creativity in the service of taste buds.

Discover

Marie Wucher in the center

The black forest by Marie Wucher

For this unique evening, Marie Wucher – Head Pastry Chef at the Hôtel Le Parc **** in Obernai – offered guests her interpretation of the Black Forest with Massenez Kirsch and Griottines®, accompanied by her pastry team-mates.

Aquatic Show

Griottines® on the cake, Aquatique Show brought the gala evening to a close with a unique aquatic show on the theme of French gastronomy.e.

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Une publication partagée par Sandrine Kauffer (@nouvellesgastronomiques)

Les grandes Distilleries Peureux Massenez would like to extend special thanks to Sandrine Kauffer-Binz, who captured the evening with passion on Nouvelles Gastronomiques.
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Our thanks

We are infinitely grateful to the many people who came to help us, support us and take part in this exceptional experience. We would like to express our gratitude for their invaluable contribution.

Bernard Baud, CEO of Grandes Distilleries Peureux Massenez