Luxury and opulence; the two words that kept running through my mind while at the 2024 Beaujolais and Beyond.

With this being the first food and wine event I’ve ever been to that was dedicated to all things French, I wasn’t quite sure to expect. I’m glad to report that the French American Chamber of Commerce Rocky Mountain pulled out all the stops and put something truly magical together.

The Event—

Upon arrival, after getting checked in, I was greeted by a lovely woman who was wearing a dress—along with a  mask that celebrated the masquerade element of the soiree—that was outfitted with dozens of glasses of the Beaujolais Neuvo 2024 wine.

After grabbing a glass, I stood for a moment and basked in the splendor.

In the center of the floor, directly behind the chairs and tables placed in front of the main stage, was a circle of tables that had different companies like Blanchard wines, along with a setup showing the various items available during the silent auction. Immediately flanking these were giant red cloths that hung from the ceiling. During the night, a couple of Cirque du Soleil performers would do acrobatics while pouring wine for attendees.

On the perimeter were over a dozen chefs and cooking stations, being broken up by various businesses like Bobolat (sports) and Denver Sister Cities International. There were also more vintners giving samples of their elixirs.

While perusing the various offerings, beautiful music constantly emitted from the stage.

Vocalist Maria Maria and her jazz three-piece entertained the crowd of over 600 (one of the largest gatherings in the festival’s history) with jazz standards like “Dream A Little Dream.” Her voice was powerful and impressive, and the band was irreproachably tight.

Halfway through, before the awards ceremony, the act Music 4 Humans put together a performance that was electrifying. By combining melodic techno with electric violin, the music was both ethereal and mesmerizing—I found myself in a trance where my body HAD to move with the rhythms many times. Plus, the giant video screen that was playing scenes from various towns in France to the beat of the music was a nice touch.

And when it came to the awards ceremonies, I have to admit I was a little disappointed …. mainly because most of the chefs/restaurants I voted for didn’t win.

While the first ceremony was dedicated to focusing on businesses that have gone above and beyond in terms of commerce and helping Coloradoans (and was definitely a reason for celebration), it was the ceremony for the best dishes and wine voting that got the audience’s complete attention.

Each award was broken up into two categories; the judge’s winner and the winner of the audience vote. For “Best Appetizers,” Bistro Vendôme won both categories. This became a theme when it was announced that both “Best Entrée” awards had been taken by Chez Maggy. For the “Best Dessert” the judges went with Goudy’s French Cuisine while the audience chose La Belle French Bakery. For the “Best Red Wine,” the judges picked Blanchard while the crowd went with La Noue Dubois. And rounding out the awards was “Best White,” which was taken by Chatelier and Company for both the judges and the audience.

Though I did agree with La Belle Bakery taking the best dessert, my winners of the food competition were a little different …

 

The Food—

Noisette; Roasted Pork Collar

For me, the Gold Medal went to Noisette and their Roasted Pork Collar with Choucroute, Pommes Puree, and Mustard Cream Sauce; it was impeccable. Never before in my life have I tasted a dish that exemplified pure pork flavor. How they were able to coax such a massive amount of flavor from a protein without an herb crust or spices is mind-boggling. The pork was also very tender and juicy. The pommes puree was perfectly smooth—which was a beautiful counter-balance to the crunch provided by pickled cabbage—and everything was tied together perfectly with the tart mustard cream sauce. This was French cuisine at its finest.

The Plimoth; Crispy Pork Belly

Taking the Silver Medal was The Plimoth and their Crispy Pork Belly with Polenta and Apple Confiture. With a crispy exterior and melt-in-your-mouth center, the pork belly was cooked with a deft hand. Like a thick, deliciously smoky piece of super-bacon, the belly stood head and shoulders above most of the proteins being served by other establishments. This flavor profile melted beautifully with the polenta. And the polenta, my God was it rich and creamy; there was ZERO granular texture to be found. The apple confiture was sweet and tasted like the best apple pie filling you’ve ever had. The apple added an interesting dilemma—you could either enjoy it at the end of the meal like a little dessert or take a perfect bite and let the sweetness mingle with the salt of the pork. Since I had this dish numerous times throughout the night, I can tell you that either method is a winner.

La Belle French Bakery; Chocolate Hazelnut Cake

La Belle French Bakery not only took the Bronze Award, but they’ve also ruined Nutella for me for the rest of my life. This cake is that good. Put together like a tiramisu, it had multiple layers of sponge, whipped cream, and hazelnuts/hazelnut spread. The cake was so moist that it melted with everything else, creating a flavor bomb of choco-hazel-richness that is second-to-none. Thankfully, with a cake/cream combo this soft, the bakers at La Belle had the foresight to include chopped hazelnuts to allow for a textural contrast. They literally thought of everything when it came to this dessert and it’s easy to see why it was not only in my top three dishes but also won for Best Dessert.

 

The Wines—

Again, keeping with the theme of the medal, there were three wines that stood out above everyone else. From robust reds to refreshing whites, there was no shortage of options available to the masses.

La Noue Dubois; 2022 Black Muscat

This reddish-pink beverage was exactly what I was looking for. Not too sweet, not too dry, with flavors of blackberry dancing around my palate. A lot of times in a wine like this, the vintner will produce it in such a way that allows for a tannin overload—some winemakers believe this adds a level of depth to the vintage. La Noue Dubois avoids this trap by releasing a perfectly balanced wine that could have gone well with any of the dishes presented. If you’re in need of a brilliant, all-purpose drink for your next party, then look no further.

Blanchard Family Wines; 2022 Chardonnay

Dry with a buttery mouthfeel, the Blanchard Chardonnay is what an amazing chardonnay should strive to be. Notes of honey and citrus floated around, giving this wine a depth that is sometimes lacking in a white. To be honest, during the winter months, I have a tendency to lean on more hearty reds as the weather turns cold. However, the Blanchard family has made me re-think this idea entirely. Though I’m sure I’ll be enjoying this vintage on a hot summer day next year, it’s so delicious that I’m pretty sure one or two bottles will find their way into my possession by January.

Beaujolais Nouveau 2024

Of course, when there is a star in town, you’ve got to acknowledge its presence; the Beaujolais Nouveau 2024 is that very star. A dry red with complex oaky notes, this is a wine that most definitely deserves its own celebration. Beginning with the aforementioned oak, the flavor gives way to an almost tobacco-like finish—strong with a tannin backbone. Though this wine is a bit drier than I’m accustomed to, the flavors carried throughout make it a drink that’s easy to enjoy. With this vintage being the flag-bearer for this multi-decade event, I cannot see what the vintners have in store for us next year.

 

Final Thoughts—

The 2024 Beaujolais and Beyond was an unmitigated success. Between holding one of the largest audiences in festival history, to the level of food and wine presented, the entire event was beyond reproach. At one point during the night, I stopped to bask in everything before me. Acrobats poured wine mid-air while complete strangers struck up conversations over incredible wines and French food prepared by some of the best chefs in the world. For a moment, I felt like a true Parisian.

With this being an annual event, I promise that if you attend the Beaujolais and Beyond 2025, you’ll walk away with that exact same feeling.