Celebrated French oenologist Michel Rolland will be gracing Cantaloupe for an exclusive five-course winemaker’s dinner. Begin with Jerusalem artichoke soup with fresh scallop followed by hand-chopped lamb tartare with egg yolk sphere, smoked duck and shallot oil. Dive into the pre-main of confit of pigeon leg with pan-seared hickory pigeon breast and foie gras as you prepare for the main of braised Wagyu cheek with trumpet mushrooms and chip pea fries. Dessert is a fully chocolate ensemble of Guanaja chocolate cremeux, chocolate marshmallow and whipped ganache. The dinner will be paired with wines from the Bordeaux specialist’s very own backyard, most that are heavy on the fruit and oak-influenced.