Friday, September 21, 2012

Le Vigne Restaurant, Dahlonega, GA: Local Gourmet Food

Le Vigne Restaurant at Montaluce Winery & Estates, Dahlonega, Georgia, is a gourmet food destination. It is under the culinary leadership of two amazing chefs: Austin Roconni (27) Chef du Cuisine, and Sean Fritchle (23) Sous Chef. 

Montaluce Winery's vineyard, Dahlonega, G.A.
The restaurant grows a lot of produce in an organic garden, just minutes away from the dining area. They also use some local and regional ingredients.

My husband and I went in to share brunch. We ordered a $12 Flight (wine tasting) to go with our meal. We chose four whites and one dessert wine.
Summertime beet and greens salad, Le Vigne Restaurant,
Dahlonega, GA
We ordered light salad ($12) with marinated pink beet, earthy red beet sorbet, and a spring lettuce mix topped with peppery nasturtium leaves, sharp Crater Lake (GA dairy sourced) blue cheese, and champagne vinaigrette. The plate was finished with a drizzle of sweet orange blossom honey coriander emulsion. 

We drank the 2010 Montaluce Primo and Primaluce white wines with the dish. The Primaluce had a mild orange peel nose and citrus taste. And the Primo smelt of honeysuckle and had a spicy taste. Unfortunately their flavors overpowered the salad.

Springer Mountain Farm chicken dish, Le Vigne Restaurant,
Dahlonega, GA
For the main course we ordered a Springer Mountain (GA farm sourced) chicken breast dish ($20)with broccolini, yellow zucchini, golden raisins, and fingerling potatoes. The chicken was surprisingly juicy, the broccolini was earthy, the potatoes creamy, and the sauce drizzled about tasted of teriyaki sauce mixed with smoke, black pepper, and sesame oil.

We drank the 2009 Montaluce Chardonnay and Viognier wine with this dish. The Chardonnay had a unripe pinapple nose mixed with citrus. It was a bit bitter at the beginning of the sip but it finished nicely with a tart citrus flavor. The Viognier had a slight vanilla nose mixed with ripe pineapple. It tasted sweeter than the other wine, and had a slightly bitter citrus finish. Both wines went well with the chicken.

Vanilla Mascarpone pannna cotta dessert, Le Vigne
Restaurant, Dahlonega, GA
For dessert my husband ordered a vanilla mascarpone panna cotta ($7.50) with peach (GA sourced) sorbet in a chilled peach soup. It was a wonderful combination of sweet creaminess to tart cold floral soup.  
Blackened garlic ice cream with chocolate torte,
Le Vigne Restaurant, Dahlonega, GA
I had blackened garlic ice cream with a bitter-sweet chocolate tart ($7.50) on a buttery shortbread crust. I loved the slightly grey colored ice-cream with its smoky mild garlic flavor. It went beautifully with the chocolate and candied hazel nuts.

We drank the sparkly mead with both desserts. It smelt like wildflower honey mixed with tropical ginger flower. But it was surprisingly dry with a slight vanilla, mangosteen, and caramel flavor. It went beautifully with the panna cotta and garlic ice cream.

Le Vigne Restaurant on Montaluce Vineyards exceeded my expectations. The flavors are bold and bright with very little salt. And the Food, wow it was amazing. It was a lovely brunch by some fabulous chefs in a gorgeous location. I look forward to the next time I am in town.

To find out more about the winery and Le Vigne restaurant, you can go to or visit them at 946 Via Montaluce, Dahlonega, GA 30533   Phone: (706) 867-4060
They are closed on Mondays.

1 comment:

  1. Thanks for the share and it is my pleasure to know a little about the business.

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