Flavors from the kitchen, stories from the cellar
To celebrate the fall harvest, The Woodward invites guests to a series of monthly Wine Dinners: intimate evenings where the joy of gathering at the table meets the art of fine food and regional wine. Seated together at a communal table, guests will share in the stories, flavors, and conviviality of the season. Guided by wine specialist Marc Checkley alongside a renowned winemaker or wine expert, each dinner offers a rare opportunity to experience remarkable vintages alongside the inventive, Michelin-starred cuisine of Executive Chef Olivier Jean. The dinners will be held on September 24, October 15, and November 26.
Wine Dinner Series, Chapter I
6-course menu with wine pairing: CHF300 per person
About the hosts
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Caroline Frey – Winemaker
Mentored by the legendary Denis Dubourdieu at the University of Oenology in Bordeaux, Caroline Frey graduated at the top of her class before assuming leadership of Château La Lagune at just 24, guiding it to renewed international prestige. She later revitalized Domaines Paul Jaboulet Aîné, including the storied La Chapelle, along with Château Corton C, earning critical acclaim across the wine world. Today, she devotes her vision and expertise to an ambitious new vineyard in Switzerland’s Valais. Her pioneering work has been recognized by leading publications such as Forbes and Robb Report.
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Chef Alain Verzeroli - Michelin-Starred Culinary Director of The Bastion Collection
Co-creator of the concept Le Jardinier and Michelin-starred chef, curates the evening’s menu with his signature blend of creativity, precision, and sophistication, ensuring each dish harmonizes perfectly with the Rhône Valley wines.
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Marc Checkley – Wine Specialist
Marc Checkley, is a New Zealand-born wine writer and host based in Lavaux. WSET-qualified, he has judged major international wine competitions and was a 2024 Global Wine Communicator Awards finalist who isis co-writing the Smart Traveller’s Wine Guide to Switzerland, launching October 2025.
Menu
Apéritif: Le Chalet de Mon Jardin Secret 2023, Magnum
Starter: Marinated Trout with Citrus, Gruyère Double Cream, Confit Grey Shallots with Petite Arvine Wine
Fish Course: Steamed Sea Bass, Marinated Shimeji Mushrooms with Raspberry Vinegar, Pear, Grain Noir & Blackberry “Sauce Genevoise”
Meat Course: Seared Beef Fillet, Malabar Black Pepper Sauce, Crispy Celeriac & Potato Millefeuille, Confit King Oyster Mushroom
Cheese Course: Pairings: La Chapelle 2006 and Sterimberg 2018
Dessert: Thin Apricot Tart, Hojicha Tea-Infused Cream Cheese Mousse, Pure Fruit Sorbet
All Experiences
unforgettable activities for
