Château Pavie premieres "Les Traversées" with two Michelin three-star chefs
In Saint-Émilion, Château Pavie inaugurated “Les Traversées”, an event that brings together wine, gastronomy and art, with Yannick Alléno and Sébastien Faramond at the helm of the kitchen.
Château Pavie continues its transformation and aims to open the estate to new forms of creative expression. The Premier Grand Cru Classé "A" of Saint-Émilion has organized the first edition of "Les Traversées" ("The Crossroads"), an event designed to foster dialogue between wine, gastronomy, and art—three worlds intrinsically linked to the estate's identity.
Gastronomy took center stage at the opening. Yannick Alléno, who has been developing the cuisine at La Table de Pavie for several years, and Sébastien Faramond, the restaurant's executive chef, invited Arnaud Lallement, from L'Assiette Champenoise in Tinqueux, near Reims, and Michelangelo Mammoliti, from La Rei Natura in Serralunga d'Alba, Piedmont, to cook alongside them. Both are chefs with three Michelin stars.
Each kitchen brought its own traditions. In Saint-Émilion, Alléno conceives his dishes in relation to the vineyard and the estate's wines, and vine leaves, must, shoots, and verjus inspire his culinary vision. Lallement bases his cuisine on the product and a constant dialogue with Champagne and the wines of his region. Mammoliti works in Piedmont, where gastronomy and fine wines are inseparable.
The first edition also featured a new art installation. Twelve stained-glass windows, created by Ateliers Duchemin, now adorn the building's historic arches. Designed specifically for the estate, they use light and color to evoke the terroir, the vine's cycle, and the gestures involved in winemaking. In a winery where light and time are integral to the aging process, the installation offers a fresh perspective in a space dedicated to maturing exceptional vintages.
The project fits into a broader evolution. The 42-hectare estate, which remains untouched, is no longer defined solely by its wines. A complex has developed around it, encompassing Château Pavie, the Hôtel de Pavie, and La Table de Pavie, a two-Michelin-starred restaurant. With "Les Traversées," the property adds a cultural dimension that, in future editions, could foster more encounters between chefs, winemakers, artisans, and artists.
For this first edition, the result brings together excellent wines, two chefs with three Michelin stars, an executive chef committed to the region, and twelve stained-glass windows that let light into the winery.
