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Tag Archives: pepperiness
A revelation: Foie gras with raspberries and red bell pepper jelly
How do you make foie gras go with Beaujolais Villages? Start by giving the chef a glass or two. Just so that he can get the creative juices flowing… The young chef at Auberge de Chantemerle came up with an … Continue reading
Posted in 2006, Beaujolais, FOOD, Restaurants, TASTE TRAVEL, Uncategorized, what am I drinking with this dish?
Tagged Auberge de Clochemerle, Beaujolais, Beaujolais Village, complex, digestable, Domaine de La Madone, electric, foie gras, Gamay, juice, Le Perreon, new wood, pepperiness, Pinot Noir, raspberry, red bell pepper, red fruits, toastiness
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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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Jerusalem artichoke, foie gras and truffle
Jerusalem artichoke (topinambour in French)-this is a root vegetable that the French elders detest because that and potatoes is what they ate during the war, and nothing else. Some great French chefs are bringing this veggie back into vogue. It … Continue reading
Posted in FOOD, Recipes
Tagged foie gras, Jerusalem artichoke, pepperiness, root vegetable, sweetness, truffle
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Butter or olive oil? That is the question.
Guess what? I don’t know if it was the fact that the olive oil was so fresh, so pure, so perfect. That nuttiness, that fruit, that earth, that terroir. The oil went better with the truffle than the … Continue reading
Posted in FOOD, Recipes
Tagged 2008, baguette, butter, creaminess, explosive taste, fat, magic, olive oil, pepperiness, truffle
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