Domaine Lampyres Wine Dinner with FX Dauré

If you ask François-Xavier Dauré, F.X. for short, he will tell you he was destined to become a vigneron. Indeed, he is the 4th generation of Dauré to grow grapes in and around the village of Espira de L’Agly. Jokingly he claims to have been born on a tractor, and that is not far from the truth. Many of his earliest memories take place on a tractor with his father. From a young age F.X. worked in the vineyards with his family. However, with the entire production being sold to the cooperative, F.X. needed to look elsewhere to gain experience making wine.

Starting in 2008 F.X. began working with different vignerons in the Roussillon. Intrigued by Organic farming and minimal intervention in the cellar, F.X. joined Tom Lubbe at Matassa in 2015. In July of that same year F.X. took over full control of his family’s Domaine and began the conversion to Organic farming. For the next 5 vintages he worked with Tom in the vines and the cellar at Matassa, while also farming 16 hectares of his own vines. F.X. continued to sell the production of the family Domaine to the cooperative. To be full time at Matassa and farm an additional 16 hectares organically, was a monumental task. For over 4 years (5 vintages) F.X. was in the vineyards hours before sunrise using a headlamp to see his work. People would joke that he looked like a lampyre, which is firefly in French. Searching for a name for his new venture, the proverbial light came on! Domaine Lampyres was born.

Today, F.X.'s sought-after complex wines are a benchmark in a modern Roussillon wine industry.

We are so excited to be welcoming the owner and winemaker at Domaine Lampyres, FX Dauré, to Mallard for an intimate four-course meal by Chef Hamilton Johnson. We like to keep the seating limited, so secure your spot today!

Kabocha squash panna cotta. hickory smoked duck, crisp root vegetables, spiced pepitas, compressed pear

Porcini mushroom french toast. roasted royal trumpets, preserved chanterelles, red currant jam, camembert fondue

Braised Shenandoah lamb shank. parisian sage gnocchi, pearl onion confit, grilled heirloom carrots, black truffle lamb jus, herb persillade

Honey crisp apple tarte tatin. butter pecan toffee, whipped pipe dream farms chevre, local thyme honey

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