by Paige Donner
Just a few tantalizing photos... All details and descriptions to these outstanding Paris Patisseries can be found HERE at 10BEST Paris.
All photos are copyright the illustrated pâtisseries.
Wednesday, June 4, 2014
Wednesday, April 2, 2014
Bollinger R.D. 2002 - New Release From Champagne Bollinger
by Paige Donner (with some translation from French original)
The great vision of Madame Bollinger – A Wine of Expertise
For Eternity
After much contemplation, and repeatedly going back to the drawing board, Madame Lily Bollinger at long last decided on the term Récémment Degorgé for her prestige champagne.
The date was 1963 and it was during this era that the notion of Prestige Cuvées was starting to pick up tempo in Champagne.
Consulting with her American disstribution agent, she decided to release several of her prestige 1947 Réserve bottles onto the market as prestige releases. What followed was nothing short of a small revolution « champenoise ».
Bollinger R.D. 2002 - Time Rarity Boldness
The nose is quince, ripe fruits, a bit of honey. The palate gives way to a carnal encounter, powerful but balanced with great persistence. The finish hints at lemon notes revealing a lovely citrus. Consume at a temp. of 12°C
The highly original idea that Madame Bollinger had at the time was to choose a great – and older - vintage, one that had only recently been disgorged and then give it only the lightest hint of a dosage, not more than an Extra Brut. At the time, this was a daring approach to releasing a new product on the market as consumers then were not accustomed to older vintage champagnes. But she followed her intuition and worked with her team to communicate to her loyal clientele the significance of a late-disgorged champagne.
In a Bollinger R.D. champagne what you will find is the freshness of Grand Cru champagne along with the developed aromas of a vintage champagne, one that you can keep for a long time. It has everything to do with the « Recently Disgorged » aspect, as that is what has allowed the champagne to mature on the lees for more than a decade, in the case of Bollinger R.D.s, and its recent disgorgement also recalibrates its freshness.
Bollinger R.D. is the perfect testament to our everlasting loyalty to Madame Bollinger and her vision for the House of Bollinger Champagne . - Jérôme Philipon, Président de Champagne Bollinger
It was in 1967 that Madame Bollinger and the House finalized the name of R.D. after toying with several others ( Late Disgorged, Late Disgorged Reserve) and retained the title Récémment Degorgé for their prestige label.
Several vintages were released simultaneously on the market that initial year of commercialization : the 1952 to the English market, the 1953 in Switzerland and France, and for the U.S. market and Italy the 1955. It was with the 1959 vintage that the house first did a full-on international release of the prestige cuvée.
This newest R.D. release, the 2002, will stand out among greats. The 2002 vintage in Champagne is one of the best in recent history. For this blend, the house of Bollinger blended 23 crus using 60% Pinot Noir and 40% Chardonnay. 79% are Grand Crus and 21% are Premier Crus. The maturation of this wine is more than 3 times longer than is mandated by the Champagne AOC regulations. The dosage is very light, no more than 3 or 4 gr. per liter thus keeping it very much an Extra Brut.
In addition to the exceptional quality of this champagne, all bottles are handled exclusively by hand. This 2002 release, which marks the 50th anniversary of the Bollinger R.D. prestige cuvée, is available in a case of 6 bottles, a luxury gift box, a magnum and even a limited edition Jerobaum (price upon request).
@LocalFoodWine
Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook
Monday, March 31, 2014
Moet & Chandon's Summer Pop-Up Restaurant With Chef Yannick Alleno
by Paige Donner
On a recent round-up of Paris interviews, I succeeded in doing the near-impossible - catching up with the man-in-motion, the chef who never stops, Mr. Yannick Alléno, 3* Michelin chef and champion of local-sourced ingredients for his outstanding cuisine.
- Chef Yannick Alleno, Terroir Parisien Brongniart
You can catch my interview with him on World Radio Paris by clicking on the World of Wine play button Here. He talks about his upcoming book that re-envisions French sauces and also his winemaking endeavors with M. Chapoutier in the Rhône Valley. Episode will air shortly...
Until then, here's what's new:
Moët & Chandon, Épernay team up with Chef Yannick Alléno for Summer Pop-Up Restaurant in Champagne
Starting in a few short weeks, mid-April to be exact, you will be able to make reservations for a very special dining experience:
Where - Moët & Chandon's l'Orangerie in Épernay
This is the private l'Orangerie on the Trianon Garden grounds just across from the main cellars on Avenue de Champagne in Épernay. The grounds are only open to invited guests, except for once a year when they give tours of the gardens, including the l'Orangerie, on France's national Garden Day.
A dining experience in this magical setting is sure to be a memorable one.
Who - Yannick Alléno, 3* Michelin Chef and Benoit Gouez,
Moët & Chandon's Chef de Cave.
Chef Yannick Alléno, already a legend not just for his 3* Michelins but also for his extraordinary re-visioning of French cuisine and his dedication to local foods and ingredients which he uses exclusively when creating his menus and dishes.
When - June 9 2014 to July 9 2014.
What - A sublime dining experience.
Photos were taken at his newest Terroir Parisien, at Palais Brongniart in Paris, otherwise known as La Bourse. Photos copyright Paige Donner 2014.
@LocalFoodWine
Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook
Wednesday, February 26, 2014
2015 International Catering Cup - Team Shangri-La Represents France
by Paige Donner
At the International Catering Cup competition held earlier this month in Toulouse, the team from Paris's Shangri-La Hotel took home the top prize. This means they will be representing France in the International competition held in 2015.
Created in 2008 the International Catering Cup has since drawn some of the best caterers from around the world. This championship has become a token of fame and renown. Over the years this contest has become an invaluable motivator that drives the profession. This was the original intention of the creator, Joel Mauvigney, President of the CNCT, Confederation nationale des charcutiers-traiteurs et traiteurs.)
- Shangri-La Winning Team
The Shangri-La Hotel's Catering team from Paris won first place at the International Catering Cup selections for 2015. This is the team that will represent France in the international competitions in 2015.
L'équipe Ile de France du Shangri-la remporte la première place de la Sélection France de l'International Catering Cup 2015.
Le 9 et 10 février 2014 s'est déroulée au Salon Smahrt à Toulouse la Sélection France de l'International Catering Cup 2015, organisée par la Confédération Nationale des Charcutiers-Traiteurs et Traiteurs.
@LocalFoodWine
Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook
♥Chérie Du Vin
Saturday, January 18, 2014
Grey Goose's Sundance
by Paige Donner
As Hollywood hitches itself once again to the Sundance Film Festival post in Park City, Utah as it does every winter, Grey Goose will be there to welcome the filmmakers, revelers and partymakers with specially designed cocktails. And lots of celebrities at their film nights and lounges.
The Cocktails (And below is a sampling of past years Celebs in Attendance at the Grey Goose Lounge).
sponsored post
Each year GREY GOOSE Vodka brings in its celebrated master mixologists to create unique specialty cocktails in honor of the films. Guests will once again enjoy the sparkling Le Fizz or the vodka infused warm apple cider upon arrival at the cozily decorated lounge, and this season bespoke cocktails such as the will Cherry Noir Rudderless Ale and the Cherry Noir Song Spice be highlighted.
For the third year the GREY GOOSE Blue Door has played host to the Festival's top film casts and served as one of its prime hubs, holding press junkets and welcoming the In Style Photo Studio for the last two Festivals. Located in the center of the Park City at 449 Main Street, the crowd in the two-story space swells to capacity nearly every night.
Past highlights have included a seated dinner hosted by Matthew McConaughey for Mud; Nicole Kidman's glam entrance at the party for Stoker; the crowd dancing late into the night with DJ Spider at the party for The East alongside Alexander Skarsgaard and Ellen Page; and from 2012, a dinner to toast Sigourney Weaver and Elizabeth Olsen for Red Lights, James Marsden and Liv Tyler at the party for Frank the Robot; Richard Gere at the dinner for Arbitrage; and Rashida Jones (with proud dad,Qunincy Jones), Andy Samberg, Elijah Wood, Emma Roberts at the Celeste and Jesse Forever party.
2014 lineup:
Saturday, January 18
SKELETON TWINS (Director: Craig Johnson); Kristen Wiig, Ty Burrell, Bill Hader, Luke Wilson, Boyd Holbrook, Joanna Gleason
WISH I WAS HERE (Director: Zach Braff); Zach Braff, Kate Hudson, Jim Parsons, Ashley Greene, Joey King
Sunday, January 19
LOW DOWN (Director: Jeff Preiss); Glenn Close, Flea, Elle Fanning, Anthony Keidis, Peter Dinklage
THE VOICES (Director: Marjane Satrapi); Ryan Reynolds, Anna Kendrick
LIFE AFTER BETH (Director: Jeff Baena); Aubrey Plaza, Dane DeHaan, John C. Reilly, Molly Shannon, Cheryl Hines, Paul Reiser
Monday, January 20
SONG ONE (Director: Kate Barker-Froyland); Anne Hathaway
RUDDERLESS (Director: William H. Macy); William H. Macy, Billy Crudup, Anton Yelchin, Felicity Huffman, Selena Gomez, Laurence Fishburne
#CherieduVin
@LocalFoodWine
Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook
Friday, January 17, 2014
Lazare by Eric Frechon
By Paige Donner
As I sit here at my desk and write this blog post, my little doggy is sitting on my lap. It's her preferred spot when I'm writing at my desk. Yes, I am lucky, aren't I ?
I mention this because it feels so right to have such a comforting presence so close by while writing about Eric Frechon's newest restaurant, Lazare. Eric Frechon is one of France's star chefs. He has 3 Michelin Stars. The restaurants he oversees are at Le Bristol Hotel, the Paris Palace that is a stone's throw from the Elysée and favored by that sort of lofty and VIP crowd. And now, in addition to all that, he's opened up his own independent restaurant in Paris called Lazare.
Chef Eric Frechon at his new Paris restaurant Lazare photo by Paige Donner copyright '13
So it was with curiosity and no real pre-set expectations that I set out to discover Lazare. What I found was a chef who has remained connected to his kitchen and, more importantly, to the people he's preparing and serving his food for.
At Lazare what you'll find are Mom's recipes, re-visited a bit with Frechon's flair. The whole restaurant, from the food to the ambiance has Comfort Food stamped on it. And within it. The dishes are hands down a delight. And I hate to say it, but that's sort of to be expected from a 3-Michelin Starred chef, isn't it ? I mean, right ?
So why would I choose Lazare on a Sunday morning for its €36 brunch over dozens and dozens of other venues in Paris, all outstanding ? Besides being a fan of the kind-hearted and gentle Frechon, his new restaurant speaks to me on several levels.
I like, for example, how the dishes are served tableside. My pumpkin soup, the lightest, creamiest, fluffiest pumpkin soup I've ever tasted, was served from its tureen at the table by my courteous and friendly server. As was my dining partners poached salmon with autumnal roasted vegetables. It made me feel like I was eating at a friend's house. And I could be sure that none of the dishes had been kept even for a moment under a heat lamp awaiting the server's return .
What else ? I liked how the big black chalkboards hung on the tops of the walls that reach up to the high ceilings were written like a train schedule, with departure times and then the indicated destination, which in this case was a culinary one. Such as departure 15 :47 Aperitif and Snacking.
And of course I loved loved loved how Mr. Frechon explained to me that his signature Paris – Deauville dessert was one that he had poached first off his mom and then tweaked a bit to get it just right to serve in his new restaurant, located at the famous – and fully refurbished and renovated – Gare St. Lazare train station. If you haven't guessed it yet, the station is known for its departures to Deauville leaving from Paris.
Frechon has achieved here comfort food. Yes it's stylish but not so fancy that it's unapproachable. It's more like the comfort food that a 3-Star Michelin chef would imagine. It's a Paris Newest not to be missed and the restaurant's proximity to the Galeries Lafayette – Printemps shopping district makes it a perfect stop-in for lunch, dinner, and/or a snack at the bar. And of course Sunday Brunch. Tip : Call ahead for reservations.
Parvis de la Gare Saint-Lazare, Rue Intérieure
@LocalFoodWine
Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook
Friday, December 27, 2013
KRUG: The Art of Blending Pleasure
Can't think of a better Christmas present this year than a cellar tour
and tasting at Krug.
Isn't it too true that oftentimes « the best » is shrouded in mystery
? People tell you something is the best but unless you try it for
yourself and unless you have the same tastes as the tastemakers, how
do you ever really know if « the best » is the best in your estimation
?
See Full Photo SlideShow On Local Food And Wine
http://localfoodandwine.wordpress.com/2013/12/22/krug-the-art-of-blending-pleasure/
Krug Cellars Reims, photo c. Paige Donner
« Taste is subjective, » says Julie Murez, Krug's Hospitality Manager.
For a House that has a global reputation of being the best champagne,
at least, say, Top Ten, this was a refreshingly humble statement to
hear from someone representing a champagne house.
For my upcoming report for World Radio Paris – see my program World of
Wine http://www.worldradioparis.com/ – I will dive more into the
details of the house and its philosophy, but here I'd like to remain
within the comfort of first impressions. And these first impressions
were very comforting.
Pleasure. Their emphasis on the pleasure of the experience of drinking
a glass of Krug champagne feels so right. Nevermind why it tastes so
good and goes down so easily, let's just focus on how darned good it
makes your senses tingle and feel. That is, receive a glass of Krug
with your emotions, less with your intellect, and you will grasp
better its goodness.
Playfulness. I had not expected this underlying tone of playfulness
within such a dignified house, one of the most established in Reims.
But there it was : Playfulness. From hearing how the Tasting Committee
tastes each wine from each unique plot (nearly 250) as well as the 150
reserve wines kept in their cellars and how no hard and fast blending
rules are obeyed – rather a dance with nature is what is achieved.
What nature has given that year is what is respected, recognized and
then « mis en valeur » that fantastic French phrase that means cast in
the best possible of lights.
History. In many contexts the word history can feel stuffy and evokes
images and feelings of austere, untouchable, distant, encased in
something that makes it removed from life today. But there at Krug,
the new President, « Maggie » as this Argentinian woman is apparently
known to all the staff, mined the nuggets of the house's history when
she arrived in 2009. With these nuggets, they assembled a rich human
history of just how Joseph Krug, who once worked for Jacquesson
Champagnes, in its day the biggest champagne producer in the region,
married his boss's English wife's sister and then, for his love of and
loyalty to quality before all else, felt impelled to start his own
champagne house. And this is how Krug was born.
"Our unconventional approach, the way we make choices that are not the
easiest ones and go beyond the rules when needed illustrate our vision
– a constant since the very foundation of the House of Krug." -
Olivier Krug, Director of Krug, Sixth Generation
See Full Photo SlideShow On Local Food And Wine
http://localfoodandwine.wordpress.com/2013/12/22/krug-the-art-of-blending-pleasure/
There were many more surprises, all good, all enjoyable, that awaited
me that wintry morning on my Krug Cellar visit…That the cuvées,
regardless of their price, are not seen as better than the other. «
There's no hierarchy at Krug, » repeated Julie several times ; Their
oak barrels that they keep in a pyramid formation ; And their two wine
libraries, one of bottles that date back to 1880 and the other that
house tenderly cultivated grapes that have been gently pressed into
juice and then fermented into wines that will be the blends of their
champagne in the years and decades to come.
Enjoy the photos. And yes, be good to yourself, open up and enjoy a
bottle of Krug with yourself and someone who appreciates you a whole
lot. And then decide for yourself if a champagne that the world deems
« the best » is really the best for you.
And Good Heavens, don't forget that before all else there's a huge
dose of pleasure to be had in each bottle of Krug.
KrugLovers.com
FOLLOW US ON TUMBLR * FOLLOW US ON TWITTER * LIKE US ON FACEBOOK
♥Chérie Du Vin
http://cherieduvin.tumblr.com
Subscribe to:
Posts (Atom)