Simply put, Beaujolais and Beyond 2025 was a collection of dishes that perfectly exemplified why French cuisine is not only the pinnacle of technical mastery, but also has the most depth of flavor in any cooking style found on Earth. And, when you add in the bounty of wines and other spirits available—especially the unveiling of the festival’s namesake—it’s no wonder that ReelWorks in Denver was completely sold out.

As you’ll see, from soup-to-nuts (literally), Beaujolais once again enchanted and enthralled the people of Colorado.

 

The Atmosphere:

Considering the first thing guests were greeted by was a red carpet with velvet ropes keeping the professional photographer at bay, it’s clear the French American Chamber of Commerce Rocky Mountain (RMFACC) wanted everyone to feel like a star.

With the sounds of swing jazz and rockabilly (provided by a six-piece ensemble called “The Wild Ones”) filling the air, casino tables at every turn, and classic French automobiles on display, everyone felt like they’d been transported to the Riviera during the time of the Great Gatsby.

Beyond that, local vendors were abundant and had been placed strategically on the outside walls of the venue. One thing I found interesting was that in each corner of the building, the businesses had been nestled together in themes. One corner was completely based on education, with Petit Loup Academy (French-immersion preschool), Denver Language School, and the French American School of Denver present.

Yet, in the opposite corner was a sports theme that included Babolat (tennis/pickleball racquets) and their quarter-sized tennis court (complete with a net), and a special Formula 1 race car simulator.

Other attractions included a silent auction (with items like Chez Maggy gift cards, a relaxation stay at La Butte in France, and various art pieces, among other goodies), and various contests (including a trip to Paris via Aer Lingus).

However, as awesome as this setup was, anyone who has ever been to Beaujolais and Beyond previously knows that this festival is really about the food and wines.

 

The Food:

For my money, I believe future generations will consider the 2025 Beaujolais and Beyond a watershed year in terms of excellence of execution and flavor when looking back through history. Every chef’s heart was on those plates, and there was nothing served that could be considered short of brilliant.

With that said, both guests and professional judges (chefs, teachers, restaurateurs) were encouraged to vote for their favorite tastings. Though this voting was broken up into categories (as listed below), I opted to focus on what I considered to be the three best dishes of the night.

Bistro Vendôme; Duck Confit with Panisse, Fig, and Port Reduction—
Dishes that contain duck are the ones I oftentimes critique more harshly; since duck is one of my favorite proteins, it really irritates me when it gets wrecked. Fortunately, not only was the duck prepared perfectly by the chefs at Bistro Vendôme, but overall, this is easily the best duck confit I’ve had in years. Yes, it was just as tender and juicy as the best confits I’ve ever had. Yet, I’ve found in the past that this cooking method can leave the duck greasy—none of that was to be found here; their mastery of meat cookery was clearly evident. The panisse was crunchy on the outside and creamy on the inside. And the fig-port sauce with a fig sliver on top added the perfect amount of sweetness to help cut through the richness of the duck confit. Also, to make sure the information I give you is accurate, I made it a point to be extra thorough by hitting up this table a few (seven) times … it’s that good.

Chez Maggy; Crispy Boudin Noir Wonton with Sweet and Sour Sauce—
I guess it should come as no surprise that the person who has written many, many articles for Rooster about the goth/alternative scene would pick blood sausage as a favorite dish. However, if I didn’t already know what boudin noir was, I NEVER would have guessed there was blood anywhere in this culinary delight. Because the filling had so many layers of flavor—with none of them being irony/salinic—I had to ask what was inside. The grocery list included everything from the usual suspects (onions) to the unexpected (apples); all of which made for a powerful umami-bomb. The texture of the filling was incredibly creamy and was the perfect contrast to the crunchy wonton wrapper. The apricot sweet and sour drizzle rounded out every necessary flavor profile in the wheel, illustrating why owner Ludo Lefebvre’s Michelin stars are more than justified.

Frank and Roze; Fromage Blanc Profiterole with Mocha Ganache—
As you can see from the official voting below, Frank and Roze CRUSHED IT. Not only were they my favorite dessert of the night, but their technical execution and flavors made them an easy choice for my top three. The puff pastry was cooked perfectly; crunchy, chewy, light and airy all in one. As soon as you take a bite, you are hit with the texture of a neutral creamy cheese (like mascarpone) and the flavor of coffee. Since they have their own coffee brand, I cannot imagine a better way to introduce someone to your roast than through this nugget of deliciousness. And finally, the combination of the chocolate ganache and espresso bean on top takes everything on a sharp turn into mocha paradise. Great job, guys!

 

The Wines:

Georges Duboeuf; Beaujolais Nouveau—
With how incredible the 2025 vintage of the Beaujolais Nouveau is, it’s easy to see why an entire festival was dedicated to it. Far and away, this was the best wine out of any presented. Strong fruity notes hit the nose first, which is amplified by the flavor of cherry that coats your tongue upon drinking. Though I wouldn’t call this a sweet or dessert wine, it’s definitely not as dry as the 2024 vintage. The tannins don’t hang around too long and give way to a cherry/plummy after taste. This is a drink I could easily get myself into trouble with.

Georges Duboeuf; Chardonnay—
Though it was the lightest wine I tried all evening, the Georges Duboeuf Chardonnay was definitely not light on flavor. A clean, citrus smell carries over to that same brightness it its taste. Behind these citrus flavors is a nuttiness, similar to what you’d find in an aged cheese. Not too sweet, not too dry, this chardonnay is in the perfect Goldilocks zone of everything you’d want from a balanced, easy-drinking wine.

Andre Brunel; Grenache—
There were two words that kept entering my mind when I took a sip of the Andre Brunel Grenache: Pop Rocks. That’s not to say this wine is sugary or tastes anything like that candy flavor-wise. But rather, each sip provided my mouth with the same levels of excitement. Upon the initial sip, there was a punch of tannins mixed with a strong earthy flavor. Then the tannins were gone, and I was hit with a sweeter, fruity backbone. At the end, it almost completely dissipates, leaving no real aftertaste. It is a roller-coaster ride in your face at every turn. If you love to find adventure in your wine, then look no further.

 

Final Thoughts:

Exquisite food, fine wines being poured by acrobats hanging from sheets tied to the rafters, laughter, and the ability to make new friends and connections through a shared passion for life—that’s what Beaujolais and Beyond is about.

It’s clear that with the overwhelming success of B&B 2025, the RMFACC has perfected this combination, thereby retaining its place as the most prestigious French food and wine festival in the Rocky Mountain region. With no end in sight, I recommend you get on their mailing list for notifications of the 2026 B&B; I guarantee it will be the night of your life.

 

The Awards:

People’s Choice—
Savory: La Bilboquet

Sweet: Frank and Roze

Judge’s Choice—
Savory: Bistro Vendôme

Sweet: Frank and Roze