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The inspiration for Paulée (Paul-ay) stems from the spirit and purpose of La Paulée de Meursault, the traditional meal at the end of the grape harvest in Burgundy, France. Originally, the celebration included only winemakers, cellar workers, and the surrounding community, but it has since evolved into an event that brings in fans of the region’s wine from all over the world. Paulée, located in the heart of Willamette Valley, aspires to be a comfortable gathering place for the wine community after a hard day’s work, for locals looking to relax with a cocktail at the end of the day, for the foodies and wine enthusiasts of Portland to tease their palates, and for travelers looking to enjoy the experience of the wine country long after the tasting rooms are closed.
The Willamette Valley is known for its wine—it is home to over 200 wineries—and it is also rich in organic farms and ranches. The people of Oregon were into locally produced food, craft brews, and wine before “slow food” or “localvore” entered the lexicon, and this legacy, combined with the valley’s climate and soil, have spawned a community of farmers and ranchers that produce everything from kiwi to rabbit.
As with the vine to the wine, so is the farm to the food. We source virtually all of our meat and produce from local farms and ranches, so we know how it was raised and what was used to raise it. The menu changes based on what nature provides seasonally.