Yannick Alléno's * 1947 * At Cheval Blanc, Courchevel France

by Paige Donner

• WHEN: December 12, 2012  until April 7 2013

• Where:  1947, Yannick Alléno's new Pop-Up Gastronomic artistic culinary odyssey of a restaurant at Cheval Blanc in magical winter playground Courchevel, France

Please find here excerpts from the Press Release with my running commentary in red italics. 

Five Michelin-starred French Chef Yannick Alléno begins his winter season at Cheval Blanc Courchevel's 1947 restaurant when it opens on December 12th. 

[OK, this is the Super-Uber-Chef-Extraordinaire Alléno, the same mastermind behind Terroir Parisien which I wrote about here. Note to self* Find someone to explain to me how a mere mortal (human being presumably) gets 5 (five!!) Michelin Stars. I mean, even one signifies you've walked through a dozen or more culinary rings of fire. Right?]

The wine: creating a closer alliance

Moving away from traditional food and wine pairings, 1947 offers guests an entirely new way of experiencing wine, by blending the DNA and raw materials of the wines with the ingredients of Alléno’s dishes to create extraordinary results. 

A loin of veal  is  marinated in the barrels from Château Yquem and cooked using chalk from the Ruinart quarries, whilst the vegetables are fermented in vine leaves from Krug’s Clos du Mesnil. The serving temperature of Dom Pérignon Oenothèque 1996 is regulated; perfectly suiting the artichoke and black truffle…it is with these intricacies that Alléno is laying the foundations of a new modern cuisine

[Wow. Quelle Magnifique. Ruinart Crayères and grape leaves from Clos du Mesnil - love this Cradle to Cradle conceptual approach and implementation. Not to mention Yquem's botrytis sweet-soaked barrels and Dom Pérignon Oenothèque 1996. OMG. Amazing! ; ) ]

The product: distilling ingredients to their essence

“The culinary experience involves tasting exactly the right part of each product in 
successive sequences. At the end of the day, cuisine is only a question of concentration, 
and I have tried to extract the quintessence of the product through a selection process 
resulting from a long investigation,” explains Yannick Alléno.

The service: true mise en scene

Bucking the trend of pared-down service, at 1947 Alléno revives this pillar of French culinary history to offer guests a team of experts that echo the quality of the dining. The scene is set with assistants, sous-chefs and wine waiters that ensure that every aspect of the culinary journey is accompanied by knowledge and passion.

[Ahhh. Niiicce. Back to a bygone era... I'm feeling waves of nostalgia for an era I never even experienced.]

Every evening until 7 April 2013, up to twenty five guests will have the opportunity to  experience Alléno’s new culinary  concept – Cuisine Moderne. The master Chef will create French cuisine that fuses proud Gallic tradition with innovative creativity to define this new foundation. Main course is shared by all 20 guests.

[*Note to LFAW readers - please (please, please, please)  send in your impressions if you have the good fortune to enjoy Alléno's 1947 culinary odyssey this winter season in Courchevel.]

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♥Chérie Du Vin

 

 

 

Le Cordon Bleu And Le Grand Tasting

[From Le Cordon Bleu]

The Grand Tasting took place on December 2nd and 3rd at the Carrousel du Louvre in Paris. Twenty one Wine and Management Diploma students, representing 9 countries, were responsible for serving wine for the “Master Class” and “Master Class Prestige” tastings. *Editor's Note: Including the Ruinart Master Class Tasting that featured a 1998 Ruinart and an almost caramel-colored 1988 vintage paired with pan-seared fois gras.

The Grand Tasting brings together the best producers of wine, from International personalities to young talented winemakers. During the Master Class the best wines are unveiled and tasted. The following were amongst the esteemed producers who were present:  Château Ducru-Beaucaillou, Château Ausone, Domaine Ponsot, Maison Cazes, Domaine Weinbach, Domaine Jean Louis Chave, Domaine de la Chevalerie, Champagne Joseph Perrier, Champagne Taittinger, and other well-known brands.

The tastings were organized by Franck Ramage, Director of the Wine Department at Le Cordon Paris. During this two-day event, more than 3000 glasses were served to 500 wine connoisseurs. Le Cordon Bleu students were eager to participate in this event, proving their professionalism and confirming their know-how in the world of oenology.

Le Cordon Bleu excels in culinary arts training, but the Wine and Management program brings a new dimension to professional education in oenology, wine producing countries, technology, and food and wine pairing.

What do Students think about this experience?

“It was unquestionably one of the most memorable experiences of my life! Most unexpected in fact as prior to the occasion, I could only appreciate (and fear!) the vast challenge. To taste some of the world's most incredible wines and work in a team under one of the wine world's best teachers... With hindsight, it was an honor to be included and consolidated my passion for the subject “  Amanda Thomson, student at the Wine Management program.

“it was really a good opportunity for all of us to learn how to cooperate with each other, and the team work. It builds the trust for all classmates. It also a good chance for people to show their individual leadership. […]. I have no doubt this was the best work opportunity I have ever had.”  Jessica Lee, student at the Wine Management program.   *LOCAL FOOD AND WINE * TWITTER.COM/LOCALFOODWINE FACEBOOK/LOCALFOODANDWINE Follow us On Tumblr  * Follow Us On Twitter * Like Us On Facebook  ♥Chérie Du Vin