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Category Archives: Burgundy
Behind the scenes @ Le Jardin Gourmand
They were just back from Rome, to get away while the work was being done. Work being a total make over of the restaurant Le Jardin Gourmand. « We had to do it to be ready to face the next 10 … Continue reading
Posted in 1996, 2002, Burgundy, FOOD, France, Restaurants, TASTE TRAVEL, What is in my glass?
Tagged 1996, 1er Cru, 2002, Ambonnay Rouge, Auxerre, biscuit, bitterness, Bousserau, Chassagne Montrachet, chizeaux, dayton de cuba, Egly Ouriet, fatty, foie gras, France, garden, Gourmand, Heinz Beck, Italy, Jardin, La Pergola, La Romanée, Le Jardin Gourmand, leaves, liquorish, mustard, olive, Olivier, Olivier Laplaine, Pierre, Pierre Boussereau, Rome, roquette, smoked, speculos, spiciness, spring, tannins, truffle, Verget
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Truffles and Chardonnay @ Le Chassagne
The 2004 Bernard Morey Chassagne Montrachet 1er Cru Les Embrazées, was a little disappointing because it was reduced (needed air) and never fully expressed its potential, both of terroir and vintage. Chardonnay, even if disappointing on its own, tends to … Continue reading
Posted in 2004, Burgundy, FOOD, Restaurants, what am I drinking with this dish?, WINE
Tagged 1er Cru, 2004, artichoke, Bernard Morey, bread, Burgundy, butter, Chardonnay, Chassagne Montrachet, cream, egg, Le Chassagne, Les Embrazées, pepper, reduction, salt, Stéphane Léger, truffle
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Haddock and beets @ Le Chassagne
I have a soft spot for chefs who use beets. Surprisingly complex aromatically with an interesting mixture of red fruits and earthiness, beets are an under-rated vegetable. My most recent visit to Le Chassagne, chef Stefane Léger brought out a … Continue reading
Posted in 2001, Burgundy, FOOD, Restaurants, what am I drinking with this dish?, WINE
Tagged 2001, acidity, beetroot, beets, bitterness, Burgundy, Chassagne Montrachet, chips, Corton Clos du Roi, crunch, Le Chassagne, orange rind, peach, Pinot Noir, Pousse d’Or, smoke, smoked haddock, Stéphane Léger, texture
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Maria, Oh! Maria @ Regalade in Beaune
There was only one line in the email: “Does anyone know how to spell La REGALADE and frogs legs or what???” With that we knew that we would have to make a trip to see Maria. Not only to keep … Continue reading
Posted in 2007, Burgundy, FOOD, Restaurants, TASTE TRAVEL, WINE
Tagged 2007, Beaune, blackboard, Burgundy, butter, Chardonnay, chicken broth, coddled eggs, dark meat, Dover sole, egg, French fries, frites, frogs legs, garlic, La Regalade, morel, mushrooms, potatoes, RN79, terrace, truffle, Vincent Dureuil, white meat
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Psychedelic risotto @ Castel de Tres Girard
It was what we call bonus sunshine. Sun when everyone said it would rain. The kind of day where you feel strange putting on a big coat. But after an hour’s tasting in a cool cellar, you’re really glad you … Continue reading
Posted in Burgundy, FOOD, Restaurants
Tagged aldente, balance, beetroot, beets, bitterness, Burgundy, cachew nuts, cashew, Castel de Tres Girard, harmony, Italy, mange tout pea pods, Morey St Denis, nuts, Parmesan, rice, risotto, Rome, sweetness, veggies
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Chambertin 1979 Louis Trapet
This old thing was kicking around the cellar for reasons that are long to explain. The Duc thought it might be dead. But it was very much alive. (the vintage was written by hand because the neck label with … Continue reading
Posted in 1979, Burgundy, what am I drinking with this dish?, What is in my glass?
Tagged 1979, birds, Burgundy, Chambertin, color, gaminess, Gevrey Chambertin, Louis Trapet, spice, structure, tannin, truffle
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Verget Chassagne Montrachet Pimont 2004
The best white Burgundies of 2004 come from Cote d’Or. Why? Because Cote d’Or had, on average, lower acids and higher alcohols than Chablis or the Maconnais for climactic reasons. Verget harvested very late in Chablis which is why their … Continue reading
Posted in 2004, Burgundy, what am I drinking with this dish?, WINE
Tagged 2004, Burgundy, butter, Chablis, Chassagne, Chassagne Montrachet, Cote d'Or, lemon butter, length, Maconnais, pepperiness, Puligny, truffle, Verget
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What was in the glass to go with these truffles?
1996 Comptes Lafon Meusault Désirée We needed something that was complex and rich enough to be able to marry well with the truffles. 1996 Comptes Lafon Meusault Désirée More nutty, more evolved than the Clos de la Barre we … Continue reading
Posted in 1996, Burgundy, what am I drinking with this dish?, WINE
Tagged 1996, butter, Comtes Lafon, Meursault, Meursault Désirée, nutty, toast, truffle
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Quick, and good value: Sushikai Beaune
Yes, I know. Another Japanese restaurant in Beaune, you say. Why ? Well, it is light, digestible, and a bit of variety never hurts. And I think Pinot Noir goes well with a lot of Japanese food. Because of all the … Continue reading
Posted in 2003, Burgundy, Restaurants
Tagged 2003, Beaune, chicken liver, escargots, Gevrey Chambertin, Humbert Frères, Japanese, radish
3 Comments
Saved by the September sun and wind: 2008 harvest in Burgundy
Hands on the sorting table
Posted in 2008, Burgundy
Tagged 2008, Burgundy, Chapelle Chambertin, Chardonnay, de-stemmer, golden, Harvest, Pinot Noir, ripe, Savigny, sorting table
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A couple of minutes on the sorting table
Grab a sécateur (gardening shears), put on a pair of gloves and prepare your eyes to sort out imperfect grapes. Spent some time working the sorting table this year in Burgundy. An important year to have a sorting table (more details … Continue reading
Apéro in Savigny-Les-Beaune 1er Cru Serpentières
Posted in 2007, Burgundy, What is in my glass?
Tagged 1er Cru Serpentieres, 2007, Jean Luc Dubois, Savigny-Les-Beaune
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Bissoh in Beaune
Baby Zucchini and zucchini flowers @ Bissoh OK. I realize that eating Japanese in Burgundy is not the first thing that comes to mind. However, getting good Japanese food in France that doesn’t cost an arm and a leg is … Continue reading
Summer Nicoise Salad (and, surprisingly, Vincent Dureuil Janthial 2006 Red Burgundy)
Nicoise is what we like to have in the evening when we are feeling veggie starved because it is light, digestible, and full of flavors. It is a dish that is built upon the marriages of different bitternesses. What … Continue reading
Posted in 2006, Burgundy, FOOD, Recipes, what am I drinking with this dish?, What is in my glass?, WINE
Tagged 2006, Baux en Provence, bitterness, Mas de Gourgonnier, Nicoise, rosé, tannin, tuna, veggies, Vincent Dureuil Janthial
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Le Jardin Gourmand in Auxerre: summer garden in your plate
Jardin Gourmand: flowers and salad Sit down on their wildly sensual terrace for a visit with chef and owner Pierre Boussereau and Olivier Laplaine (front of the house) and you will quite literally get Pierre’s garden on your plate. … Continue reading
Posted in 2004, Burgundy, Restaurants
Tagged 2004, Auxerre, Chablis, Grossot, Le Jardin Gourmand, Verget
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Sneaky-creative Jean Michel Lorain in Joigny
Tucked away on between the vineyard covered slope of the Cote St Jacques and the L’Yonne river, this long standing restaurant (La Cote St Jacques) that managed to gain and keep 3 Michelin star status from father to son revisits … Continue reading
Restaurant Le Montrachet in Puligny Montrachet
Restaurant Le Montrachet in Puligny Montrachet Located on the Place des Marronniers in the center of the village of Puligny Montrachet, this restaurant is about to move into a new venue, but in the mean time, the chef is … Continue reading
Posted in Burgundy, Restaurants
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Learning about ‘Le Terroir’
Photos of the class given by the soil and terroir specialist Claude Bourgignon with the new school in Puligny Montrachet Ecole du vin et des Terroirs. What is ‘Le Terroir’? Watch this space.
