Every two years in the heart of the Beaujolais terroir, with Lycée Aiguerande secondary school in Belleville-sur-Saône, Cru Régnié organises a culinary competition for the students doing a ‘bac pro hôtellerie-restauration’ (equivalent to NVQ level 3 vocational training in catering). The concept is simple, several cook/wait staff duos have 6 hours to put together a Cru Régnié food and wine pairing. They serve it to a jury of prefessionals made up, among others of, a ‘meilleur ouvrier de France’, a master sommelier and a starred chef. The winners are awarded prizes, bottles of wine and the Jean-Philippe Evar Cup.
Post cards of the photo of the winning dish and the recipe are available at the Caveau de Régnié tasting cellar.
The vinegrower-winemakers of the Cru have been organising a tasting of Régnié wines at the beginning of February since 1987. This allows them to get to know the latest vintage, draw up a ranking of the samples tasted and give prizes.
Beaujonomie, is a recently coined name for our widespread Beaujolais tradition of sharing, exchanging and exploring. It is what has made the reputation of the women and men who are well-known and recognised in our villages, like in Régnié-Durette.
Every year during a Beaujonomie weekend the partner wine estates spotlight their cuvées served with gastronomic dishes.Find out about Beaujonomie
For a fortnight in the month of May, our vinegrower-winemakers showcase their cuvées of Régnié at their partner wine merchants and shops, restaurants and wine bars.