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The Fearrington Plate – April 17, 2025
Now on the Spring Menu at The Fearrington House: Chef Paul Gagne’s Seared Flounder with Saffron & Fava Bean, Carolina Gold Rice, Golden Beet, and Rosé is a celebration of the season. Inspired by the fresh, bright flavors of spring, Paul highlights local ingredients—NC flounder, Carolina Gold rice, and saffron-pickled golden beets, finished with a delicate rosé gel. It’s a beautifully composed dish that captures the essence of spring on a plate.
“Spring is about renewal and lightness—this dish brings together fresh, local ingredients in a way that feels vibrant, bright, and balanced. I wanted to let the natural flavors speak for themselves.” — Chef Paul Gagne
From Galloway’s Wine Shop: Clos Cibonne Cuvée Tradition Rosé is a true standout among Provençal rosés—a rare, age-worthy wine led by the Tibouren grape, grown organically on estate vineyards near the Mediterranean. Revered by French wine collectors, this iconic cuvée offers depth, texture, and elegance, aging beautifully for over a decade. A blend of 90% Tibouren and 10% Grenache, it’s aged for a year in century-old foudres sous-voile, developing complexity and character. Available now at Galloway’s Wine Shop.