Publié le

Masson-Blondelet’s wines in Wine Enthusiast

12 January 2018.

Pouilly Fumé ‘Clos du Château Paladi’ 2015
93 Points, Editors’ Choice : « This wine comes from a small walled vineyard next to a townhouse with little towers, called locally in jest Château Paladi. Ripe with apple and lime fruits, the wine is crisply textured and balanced, with a flinty character. It is ready to drink. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2015-clos-du-chateau-paladi-pouilly-fume

Pouilly Fumé ‘Les Angelots’ 2017
92 Points, Editors’ Choice : « Based in Pouilly-sur-Loire, this producer has crafted a full, rich wine. With its touch of toastiness and a smoky edge, the wine is full of ripe citrus fruit that is cut with zesty acidity. Drink from 2019. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2017-les-angelots-pouilly-fume

Sancerre Blanc ‘Thauvenay’ 2017
90 Points : «A rounded wine, this offers a good balance between acidity and ripe white fruits. A nervy edge adds a youthful texture that gives shape to the wine. Drink now. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2017-thauvenay-sancerre/

Pouilly Fumé ‘Villa Paulus’ 2017
89 Points : « Named after the Roman villa that once existed in Pouilly-sur-Loire (and which gave its name to Pouilly), this wine comes from old vines giving concentrated citrus and green-fruit flavors. Bright, crisp and tangy, the wine could do with some aging. Drink from 2019. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2017-villa-paulus-pouilly-fume/

Sancerre Rosé ‘Thauvenay’ 2017
88 Points : « With just a touch of minerality, this crisp wine is also full of delicious red fruits. The acidity and brightness of the wine are well balanced, leaving great freshness at the end. Drink now. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2017-thauvenay-rose-sancerre

 

Publié le

Au cœur des vignes de 70 ans

Dernier jour de vendanges au domaine pour les pieds de 70 ans, impression vécue de l’intérieur…

Réaction de Marie, stagiaire 6 mois au domaine et vendangeuse pour l’occasion.

« C’est une ambiance particulière les vendanges. C’est très agréable si on a, comme moi, la chance de travailler avec des personnes sympathiques et si la météo y met du sien, pas trop froid mais surtout pas trop chaud. C’est une tâche très physique et on a chaud facilement même quand on travaille tôt le matin. Aujourd’hui, pour le dernier jour, 9 degrés sous un soleil radieux c’était parfait.

Mais c’est vrai qu’il faut être en bonne forme physique parce que nos bras et nos jambes n’arrêtent jamais. Et si on a la chance d’avoir un bon binôme, nos bouches non plus. Bien sûr, on sait faire la part des choses et on se doit d’être soigneux et rapide. On travaille dehors, au milieu d’un paysage naturel et superbe, et on manipule un produit que, personnellement, je trouve très beau : des raisins dorés à souhait ! C’est très satisfaisant de voir une belle grappe de Sauvignon blanc avec ses grains tout serrés, qui va donner un futur grand Pouilly-Fumé 2018. En ce qui me concerne, c’était une expérience parfaite ! »

Vous pouvez cliquer sur les photos pour les agrandir. Vous y verrez Mélanie Masson (en rouge) et quelques uns de nos salariés permanents, vendangeurs le temps de la récolte : Thierry, Aymeric et Jean-François mais aussi Jenny, Audrey et Marie (gilet rose et cheveux longs). Ce jour là, Pierre et Jean-Michel Masson étaient en cave et Michelle, comme souvent, aux fourneaux pour rassasier toute sa famille à midi…

Publié le

Bistro Rex

Located in the heart of Potts Point in Sydney, the Bistro Rex offers a French modern bistro-like cooking. If you pass by and happen to wish to stay for lunch or diner, they always keep half of the restaurant unreserved. With your glass of our Masson-Blondelet ‘Clos du Chateau Paladi’ 2014, why not trying their fish or egg dishes among their mouth-watering plates :

French onion soup – Gruyere crouton
Tuna tartare – chickpea pancake cured egg yolk
Comte cheese soufflé – twice baked
Scampi omelette – garden peas snow pea tendrils
Market fish – en papillote miso butter daikon sea grapes
Galantine of chicken – chestnut puree brussel sprouts

 

The team – head chef Jo Ward (former owner of Bloodwood); sous chef Michelle Powell (bar manager at Spice Temple); Baci Moore (former manager of Spice Temple); and Josh Dunne (sommelier at China Doll) – prepare a delicious classical french cuisine made with high-end quality products. The copper filled environment offers a warm yet chic atmosphere. Surely you will be pleased with their wine list, an impressive selection of french wines as well as famous wines from around the world. And if you wish to apply for being part of the team… you have to know that a « sense of humour is non-negotiable » 😉

This brand new restaurant, opened in 2017, made a successful entrance as critics and customers’ reviews are mostly excellent.

  • Bistro Rex, the latest French dining room to hit Potts Point, is hard to fault.Concrete Playground1

  • ..Ambient lighting, generous copper-clad banquettes and friendly staff make it a shoo-in for a not-too-stuffy date night. Hana Jo – Qantas Insider1

  • Rex is a tight, contemporary package run by industry pros who clearly love working for themselves. It’s a drop-in, seven-days-a-week bistro that’s the perfect fit for its inner eastern crowd. Even the four-legged ones.Terry Durack – SMH Good Food1

     

Sources (Text and photos) : 1 http://bistrorex.com.au/ https://www.delicious.com.au/people-events/delicious/gallery/behind-scenes-our-bistro-rex-reader-dinner-event/w41yf8C8?page=2 ; https://www.broadsheet.com.au/sydney/potts-point/restaurants/bistro-rex# ; https://www.goodfood.com.au/bistro-rex-elizabeth-bay/bistro-rex-review-20170316-guzu0x

Information :

SHOP 1, 50-58
MACLEAY ST POTTS POINT, ELIZABETH BAY, NSW. 2011

AUSTRALIA

Telephone : +61 293322100

Online reservation on their website1

Open for service 7 days a week, from midday until late whithout break.

Publié le

BlueBlood Steakhouse

 

Dinner in a Castle ?  Yes, of course !

In the Casa Loma Castle, the Blueblood Steakhouse open its doors every evening for dinner.

You will dine in manor-like designed rooms, elegant and chic. Surely you will notice the presence of some anachronistic artwork, like Dali or Warhol, which make a very interesting contrast. Far from being repetitive, each of the rooms has a different ambience.

You will certainly find something to your taste in their extensive cocktail list as well as in their impressive wine collection in which figures our Masson-Blondelet Pouilly-Fumé Villa Paulus. As Nick Di Donato said, they took their time in order « to create one of the most spectacular wine lists in the city. »2

Such diversity permits to find the perfect pair to go with the menus, always presenting high quality ingredients. In their selection of meat, you will find classics and pieces from around the world, like their Wagyu beef from  the United States, Australia or Japan. The menu also have its share of fish and seafood : beet-cured salmon, tuna tartare, oysters and king crab.

The atmosphere, the serving, the refined plates, everything is here to make you feel precious !

You can see here from left to right, the chef de grille Eddie Chung, the corporate executive chef & vice president operations Michael Ewing, and the chef de cuisine Meagan Andrews. The team also counts Natalie Pope, sommelier and wine director and Oliver Stern, bar manager and famous mixologist.

When people come here they can appreciate the artwork, the history of Casa Loma and of course, the culinary experience2 — Nick Di Donato

 

Sources (Text and photos) : 1 http://www.bluebloodsteakhouse.com/; 2 https://dolcemag.com/general-interest/restaurant/blueblood-toronto-classic-steakhouse/25725https://torontolife.com/food/restaurants/whats-menu-blueblood-humongous-new-steakhouse-casa-loma/ ; http://www.dinemagazine.ca/2018/02/dine-now-blueblood-steakhouse/#more-20864

Information :

BlueBlood Steakhouse : Casa Loma – 1 Austin Terrace, Toronto ON M5R 1X8

Sunday – Wednesday 5pm – 12midnight (kitchen closes at 11pm)
Thursday – Saturday 5pm – 1am (kitchen closes at 11pm)   Telephone: +1.416.353.4647

 

Publié le

Nous voilà sur le Toit d’Abidjan !

Notre Pouilly-Fumé Les Angelots arrive sur le Toit d’Abidjan !

Nous sommes heureux et très fiers d’être désormais présents sur la carte des vins du prestigieux restaurant gastronomique Le Toit d’Abidjan1, gagnant dans deux catégories des world luxury restaurant awards 20172. Cet endroit présente un cadre très élégant, offre une cuisine raffinée et gourmande et dispose d’une vue panoramique exceptionnelle. Devenu restaurant iconique, il ouvre ses portes tous les soirs pour proposer un dîner inoubliable.

En 2016, avec l’arrivée de son nouveau chef, Jérôme Cartailler, le restaurant change sa carte. Le Toit d’Abidjan propose des plats alliant la cuisine française aux produits ivoiriens. Ses revisites de certains classiques français laissent aisément voir une influence africaine ou même asiatique.

 

 

 

 

 

Ainsi, on retrouve sur la carte, des viandes délicates telles que le foie gras poêlé, tournedos de filet de boeuf poêlé aux cèpes,  salade fenouil-langouste et sa compote d’avocat, filet et carré d’agneau en croûte d’amande, mais aussi des plats végétariens : gratin d’igname demi-glace à l’ancienne, tian de légumes et jus de cumin ou encore carpaccio de betteraves au beurre de wasabi…2

Sources (Texte et photos) : 1https://restaurants.accorhotels.com/fr/restaurant-8844_R002-le-toit-d-abidjan-abidjan.shtml; 2 http://www.luxuryrestaurantawards.com/winners/2017-restaurant-awards ; https://www.tripadvisor.fr/Restaurant_Review-g297513-d2631628-Reviews-Le_Toit_d_Abidjan-Abidjan_Lagunes_Region.html

Information :

Le Toit d’Abidjan,
Boulevard Hassan II, Sofitel Abidjan Hôtel Ivoire (Tour) – 08 Bp 01
Abidjan – Côte d’Ivoire

Ouvert tous les soirs de 19h à 23h –  Telephone: +225 22 48 26 26

Publié le

Aux portes de Genève : Le Café de Certoux

C’est aux portes de Genève que se situe : Le Café de Certoux.

Cet établissement familial repris il y a 35 ans par Bernard Livron est une ancienne ferme transformée en restaurant.

Dans un cadre chaleureux, vous pourrez profiter d’une cuisine appétissante et élégamment dressée. Les plats, (en menus ou à la carte), sont préparés avec des produits frais, le plus souvent locaux . Il s’agit d’une cuisine reprenant les incontournables mais aussi des recettes revisitées dévoilant, entre autre, des influences italiennes ou asiatiques. C’est une cuisine en constante évolution « à l’horizon ouvert et aux goûts contemporains »1.

(Comme au Domaine Masson-Blondelet : un jardin potager), des produits frais, une volonté de faire à la main : de quoi s’attendre à un vrai bon repas !

N’oublions pas la carte des vins, reconnue par le guide Michelin, présentant un large choix puisqu’elle recense près de 250 références parmi lesquelles vous retrouverez bien sûr, notre Pouilly-Fumé Villa Paulus.

 

Menée par le chef Bernard Livron, toute l’équipe s’affaire pour que ce « lieu de convivialité et de partage »1 vous donne envie d’y revenir.

 

Sources (Texte et photos) : 1 http://www.cafe-certoux.ch/le-restaurant.html; 2 https://www.cavesa.ch/cafe-de-certoux.html

Information :

Route de Certoux 133
1258 Perly-Certoux

Ouvert tous les jours sauf le dimanche et le lundi

Réservation par téléphone au +41 22 771 10 32

Publié le

The Elephant, you can’t ignore it !

Today let’s discover a prestigious British restaurant : The Elephant.

Owning a Michelin Star since 2004, it also displays 3 AA rosettes since 2005 and in 2009, it gained a place in the top 100 UK Restaurant.1

The restaurant offers a bright and modern environment and high quality cooking, « beautifully presented dishes with no unnecessary elaboration ». 2 As the Chef « aims to source all their ingredients locally and sustainably »3, their main provider is a 69-acre farm in Brixham. The top-notch plates, presented in a simple but very attractive setting, are either à la carte or in set menus but they can change according to the seasonality of the products. Their wine list in which you will find our Pouilly-Fumé Villa Paulus 2015, also reflects their position as they « try to keep it short so that the wines offered are all of the highest quality ».3

The owner of this award-winning place is the Chef Simon Hulstone, himself used to competition since his young age. Among some of his other accolades, he won the Roux Scholarship in 2003 and the Craft Guild of Chefs’ Chef of the Year in 2008 and 2010. He also represented Great Britain during the final of the famous worldwide competition The Bocuse d’Or in 2009 and 2011.

Once in a while, you will have the opportunity to try another chefs cooking in the guest chefs events. The chef Simon Ulph was the first one to take over the experience in November. In March and April followed the Michelin-starred chefs Daniel Clifford and Tom Kerridge, which dinner was sold out in ten minutes only. The next one will be Glynn Purnell on the 10th of June. Look out on their website who will be next !

Sources (Text and photos) : 1  https://www.nationalrestaurantawards.co.uk/the-list/ ; 2 https://www.viamichelin.co.uk/web/Restaurant/Torquay-TQ1_2BH-The_Elephant-33eufo5 ; 3 http://www.elephantrestaurant.co.uk ;

Information :

The Elephant Restaurant : 3 & 4 Beacon Terrace, Torquay, Devon TQ1 2BH

Reservation. Open Tuesday – Saturday : 12.00 – 2.00pm and 6.30pm – 9.00pm

Telephone: 01803 200 044

Publié le

In the Baleares ? Do not miss Zaranda !

It’s in Majorca that you will find the restaurant Zaranda, “where everything is designed for the delight of the senses.”1

Awarded 2 stars by Michelin red guide since 2016, this exceptional place is also part of The List 2018 with a grade reaching 93.25.

You can either decide to be inside enjoying an elegant and luxurious surrounding or to get some fresh air in their romantic garden. In this warm and elegant environment you will be offered creative and technical plates, and drinks from an amazing wine list in which you will find our Masson-Blondelet 2016 White Sancerre Thauvenay.

 

The menus reflect Fernando P. Arellano’s personality as he wants them to be “inspired by his experiences, his surroundings, his travels and his roots.” 1 Indeed, his work in famous restaurants in 5 different countries in Europe gave him the potential to reach the top level.

   Fernando P. Arellano, Zaranda’s Chef

You will have the opportunity to taste a contemporary cooking with “cutting-edge technical concept” 1, offering gorgeous dishes with a significant Majorcan influence : Caviar, horseradish and pickled pearls, Paprika spiced octopus and potato veloute, Parmentier of Morels…

Sources (Text and photos) : 1 http://zaranda.eshttps://guia.michelin.es/3x0t4cti/zaranda-es-capdella

Information :

Restaurante Zaranda : Carretera Es Capdellá-Galilea, km 1.7, 07196 Es Capdellá, Calvía, Illes Balears

Tuesday-Saturday from 19:30 to 22:00

Booking Telephone: +34 971 138 627