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Pouilly-Fume Villa Paulus at the Maison Rostang**

What could be better than a cuisine history that continues? The gastronomic restaurant of Michel Rostang, created in 1978 became today the double-starred Maison Rostang, where now four hands cook to delight our taste buds.

Portrait Michel Rostang - Nicolas BeaumannThe establishement gathers the Chef Michel Rostang, whose “cuisine gradually became in line with the greatest tables”1 and its acutal Chef, Nicolas Beaumann. For Michel Rostang, son, grandson and great-grandson of Chefs, gastronomy is a family business. Moreover, this one has learned the job in the most famous restaurants – Lasserre et Lucas-Carton in Paris or even Pierre Laporte in Biarritz. Together, they continue “great classics and contemporary creations”2 through refined plates made from raw and seasonal products.

These flavoured dishes perfectly match “nectars from the restaurant’s cellar”4. The wine list contains no less than 1300 references – 50.000 bottles carefully selected by Michel Rostang and his loyal Sommelier Alain Ronzatti, for who wine is a pleasure rather than an emotion. Thus, we can find “pearls of winemaking arts”3 but also wines from all the regions of the world such as our Pouilly-Fume Villa Paulus 2014, harvested on Kimmeridgian marls.

Then, you could combine it with some specialities such as the croque with Truffles, the soufflé of pike quenelle and its lubster sauce or even the poached Foie gras in a well-seasoned soup, with spring vegetables, sesame oil, mint and wild thyme4. In dessert, the crunchy cigare made of Tabacco from Havana, mousseline of Hennessy Cognac and Marsala ice cream has already made the success of the establishment.

Plats Maison Rostang 2

« More than a gourmet break, a rendez-vous of aesthetes ! », Guide Michelin 2016

Salon Robj - Maison Rostang

Four private rooms are available to customers in that “luxurious and unsual”1 decor : the Salon Art nouveau, Lalique, Robj ou Art contemporain3… All are embellished by amazing art collections selected by Michel Rostang himself. As you can imagine, the Chef is passionate about beautiful objects. And to honour this intimist place, be aware that formal dress is required!

 

Sources (Texte et photos) : 1 Guide Michelin 2017 ; 2 lesgrandestablesdumonde.com ; 3 maisonrostang.com ; 4 lafourchette.com ; 5 Elle Magazine.

Information :

La Maison Rostang, 20 Rue Rennequin, 75017 PARIS – +33(0)1 47 63 40 77

Open from Monday night to Friday noon from 12:30 to 2:00 pm and from 7:30 to 10:00 pm.

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Pouilly-Fume Villa Paulus alongside the Seine

Looking to escape from the capital? There is no need to travel many kilometers… The restaurant Cap Seguin is waiting for you at 20 minutes from the Champs-Elysées, on the Quai Alphonse Le Gallo, alongside the Seine.

Cap Seguin - Intérieur Extérieur

Created in 1993 by Marc Bungener, this one went into a partnership with Manuel Heurtier ten years after for a renewed success. Today, they warmly welcome you with their team. The sober but elegant decor has been created by the designer interior decorator Pascale de Montrémy, also behind the interiors of the «Petit Poucet», the «Chalet des Iles» or even the «Café de lʹHomme». On the outside, a beautiful terrace offer you a « fabulous view »2 on the Saint-Cloud Park, an « ideal place for a romantic dinner »3… Total escape guaranteed !

Cap Seguin - Manuel Heurtier

In the kitchen, the Chef Manuel Heurtier, trained by the most important names in French gastronomy – Jean-Pierre Coffe, François Clerc or even Jean-Louis Costes concocts you Basque dishes, typical from his region. He puts his creativity and love of good food in his cuisine and proposes a menu « full of life, colours and generosity »4. Between land and sea flavours, his dishes are prepared from raw products depending on the market.

If you like fish, you can enjoy a ceviche of sea bream with lime and coconut milk, served with popcorn and avocado or even gingerbread crusted cod accompanied with pears, mushrooms and cherry tomatoes5 However, if you prefer meat, the cushion of veal and its peas, pickles of vegetables and dry coppa is for you. As you can imagine, « relaxation and gastronomy”5 are on the menu. For the wines, if you want to complete your meal with a white wine, our Pouilly-Fumé Villa Paulus 2014 is now available on the list. And if you don’t drink the bottle you ordered, don’t worry, you can take it with you in a bag!

Cap Seguin - Plats

Sources (text and photos) : 1 bestrestaurantsparis.com ; 2 capseguin.com ; 3 leblogdeboulogne.com ; 4 la fourchette.com ; 5 capseguin.com

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Pouilly-Fume Villa Paulus and Basque Cuisine

Axuria, it means milk-fed lamb in Basque… And it is no coincidence that the chef and owner, Olivier Amestoy named his Parisian restaurant like that : the Basque Country is where he comes from!

Axuria

In 2011, after 8 years as a Chef, he decided to take over the restaurant he worked for, formerly known as La Chaumière. Today, a natural atmosphere prevails at Axuria, decorated with clear and bright colours – nuances of beige and blue – embellished  with pebbles and pieces of driftwood. The entire place is an invitation to relax and pleasure.

Axuria - EntréeAlso in the plate you will find gourmet Axuria - Entréedishes. Noble fishes have the place of honour –  Red Mullet or St Jacques scallops – the Chef Olivier Amestoy always chooses them with “experience, taste and knowledge”1. Concerning meats, he prefers those from the Basque Country – duck, beef or veal « blonde d’aquitaine »1. But first, he uses only high quality and local products, following the seasons to offer you an authentic and generous cuisine, influenced by coast flavours and “Basque terroir”2.

Axuria - Plat viandeCreative, he revisits classic dishes for Axuria - Souffléyour “eyes and taste buds delight”1. Besides, the establishment has been awarded with one Toque Gault &Millau. Then, you can enjoy small foie gras and truffles raviolis served with boletus cream sauce and a bass fillet accompanied with a creamy risotto. And finally, the unforgettable specialities of the restaurant : the roasted milk-fed lamb with garlic and thyme, and the Grand Marnier soufflé as a dessert.

« Flirting with the spirit of the times, without forgetting tradition »3, these creative dishes will perfectly matched our Pouilly Fumé Villa Paulus 2014, now available in this restaurant.

Sources (text and photos) : 1 www.axuria-restaurant.fr ; 2 www.gaultmillau.fr ; 3 www.gillespudlowski.com ; www.restaurant.michelin.fr.

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Pouilly-Fume Pierres de Pierre at Magnolias

Two years have passed since Les Magnolias - DevanturePierre-Henri Morel and Jean Morel took over the Magnolias, renowned restaurant in Perreux-Sur-Marne, East of Paris.

In this gastronomic adventure, the young Chef Pierre-Henri Morel is accompanied by his father, Jean Morel. Previously hotel manager for the Accor Group, he wanted to give his son a little help by offering him to run the Magnolias.

However, it is not easy to succeed starred Chef Jean Chauvel, who “turned this suburban table into an institution, a place full of gastronomic discoveries”1. But, for the Chef Pierre-Henri Morel, the star of his predecessor is not an obsession. First, the father-son duo tries to maintain the renown of the establishment as well as its cuisine. And it is already done as the restaurant is actually awarded by 3 toques Gault & Millau.

Les Magnolias - SalleMost of the team continues to operate in welcoming the finest gourmets in this “refined and chic setting” 2. In this cosy atmosphere, velvet seat covers and woodwork are appropriate. Besides, the elegance of the place lends itself to temporary exhibitions of painters and sculptors that are regularly settled in the main room.

In the kitchen, the Chef Pierre-Henri Morel busies himself so that customers could enjoy a “sincere cuisine”1 made of creative, visually appealing and delicious dishes. Indeed, the Chef, who worked previously in famous restaurants such as le Crillon or la Plaza Athénée, is attentive to the presentation he gives to his Asian-influenced plates3 and makes sure to use high-quality products coming from Ile de France region. For this, he selects his providers in Rungis “through a meeting and a trust-based partnership of excellence”4.

« Pierre Henri Morel knows how to make chic and spectacular without forgetting flavours », Gault & Millau 2016.

Les Magnolias - Plats

For the wine, a young sommelier has joined the team : Mickaël Haelling, who worked before at l’Atelier de Joël Robuchon. This one continues add wines of vignerons indépendants to the 230 references of the cellar but also organic wines1 and makes sure that there is at least one wine of each French regions. Today, our Pouilly-Fumé Pierres de Pierre 2014 has been selected to complete the restaurant cellar. Thus, you can combine it with crayfishes “Pattes rouges”, with orange-perfumed baby carrots or a crunchy semi-cooked tuna with Japanese plums, young vegetables and nettle exctractions4. And for the finest gourmets, the best is to let the Chef leading you with his Menu Découverte.

Sources (text and photos) : 1 Gault & Millau 2016 ; 2 lafourchette.com ; 3 Guide Michelin 2016 ; 4 lesmagnolias.com ; 5 leparisien.com

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Pouilly-Fume Villa Paulus at the Auberge du Père Bise

Actually centenarian, the Auberge du Père Bise had become through the years a key place of the French gastronomy. Created in 1903 by François and Marguerite Bise, this family institution maintains its “sweet life” in the village of Talloires.

Auberge du Père Bise

Père BiseToday, the Chefs Charlyne and Sophie Bise, last members of the family, and their team welcome you in a unique place in the banks of Lake Annecy . Having lunch in a summer garden with an exceptionnal view on water or having dinner by the fireside? The choice is yours…

 

After one century of culinary traditions, the establishment has lost none of its renown and keeps maintaining its Michelin star. Here, “elegance and simplicity” are the watchwords. Sophie BiseA traditional ambience, as well as the search of excellence prevail. In the kitchen, the Chef Sophie Bise ensures that authenticity is kept while imposing her personal touch. Creative, this one proposes refined dishes on the menu, realised with regional and local products, in the respect of seasons. The menu “conformed with her taste and aspirations” is a genuine “invitation to pleasure and tasting”. “I want people to find emotional values of past generations. But I can’t renounce to my personnality and desirs by bringing boldness and creativity”3 , she reveals to Relais&Chateaux.

Guide Michelin 2016 : And in the plate, the great classicism competes with modernity, with delicacy, flavour and precision.”

Père Bise Plats

Père Bise RestaurantConcerning wine, the Auberge du Père Bise provides a list of wines from “an exceptionnal cellar”2 composed of “historical crus”2 as well as regional wines and from now on, of our Pouillly-Fumé Villa Paulus 2013, that you can combine with a steamed Wild Turbot or a Crayfish of ‘our lakes’, in Marguerite Bise’s style.

 

Sources (text and photos) : 1 : www.lafourchette.com ; 2 : www.perebise.com ; 3 : www.relaischateaux.com ; www.iloveemotion.com.

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Our Sancerre Thauvenay White and Redin a 5-star Hotel

What about enjoying our Sancerre Thauvenay White and Red on a terrace in the shade of a pine, lulled by the chirping of cicadas ?

Now, this is possible in “one of the pearls of St-Tropez”1, the Benkirai Hotel, actually awarded 5 stars on the Michelin Guide.

This “authentic Mediterranean architecture”1 houses an interior, entirely designed in a contemporary style by the famous French designer Patrick Jouin. Hence, “Provençal tradition and modernity” perfectly match together. Refined lines, marine colours, made-to-measure furniture… The all interior tempts you to rest. And the same applies to the exterior, where you can enjoy a fabulous view on the Mediterranean landscape.Benkiraï Plats

In the kitchen, the Chef Bilal Amrani will delight you presenting this year a menu with sunny flavours, marked by Mediterranean influences. Since 2015, the former chef of the Sivolière, Courchevel or the Messardière or the Bistrot à la Truffe, St-Tropez signs a delicious, healthy and coloured cuisine. And now, you can combine a gilthead seabream, a grilled lobster ‘a la plancha’ or a risotto with our Sancerre Thauvenay White 2014 or enjoy a carpaccio, a grilled meat with our Sancerre Thauvenay Red 2012.

You can also enjoy the numerous leisure activities suggested by the Hotel : massages, cosmetic cares, heated pool…  And if you want to visit around, be aware that the Hotel is located near the centre of St-Tropez, not far away from the Pampelonne and Salins beaches.

 

Sources (text and photos) : 1 : www.hotel-benkirai.com ; 2 : www.voyageprive.com ; Magazine Pure Saint-Tropez, Août 2015, Carine Roux

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Pouilly-Fumé Villa Paulus in starred-chef Yoann Conte’s Restaurant

Since 2010, Yoann Conte and his Yoann Conte Cuisinewife revive the famous Auberge de l’Eridan lead by Marc Veyrat on the banks of Lake Annecy.

For the last few years, the Chef Conte imposes his own vision of cooking, which is a real success considering the awards attributed to his gourmet restaurant : 2 Michelin stars and 4 Gault & Millau toques.

Pupil of Marc Veyrat, Yoann Conte actually embodies the “2nd generation of cuisiniers de la nature1. And like his predecessor, he gives priority to “authenticity and transmission of values”1. For all that, his creative and dynamic cuisine doesn’t move away from the traditional peasant food or the terroir but allows him to offer to his customers coloured and restorative dishes “in which seasons and simplicity of each product are respected”2.

Plat Yoann Conte« Cuisine is an universal and mixed love match in which humans sublimate a place, a culture!»1, this is the motto.

Combining “savoyard ambience and sophisticated furniture»1, the decor is also original as the kitchen is in the heart of the restaurant, allowing customers to enjoy the performance while tasting the refined cuisine of the Chef.

Now, you can combine these delicious dishes with our Pouilly-Fume Villa Paulus 2014, soon available in this restaurant.

Yoann Conte Restaurant

 

Sources (text and photos) : 1 : www.yoann-conte.fr ; 2 : www.relais-chateau.com

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Pouilly-Fume Villa Paulus and Sancerre Thauvenay at the Crocodile…

Now, you can enjoy our Pouilly-Fume Villa Paulus 2014 and our Sancerre Thauvenay White 2015 in a key avenue of Strasbourg.

Crocodile RestaurantIn the heart of the Alsatian capital, the Crocodile – Michelin starred restaurant is actually a historical place where “prestige and refinement” prevail. Warmly welcomed by the staff, you can have lunch facing a famous painting signed Grison or have dinner under the 19th glass roof.

Here, “freshness, quality and flavors” Crocodile Platare the watchwords. The Chef Ludovic Kientez revisits an authentic cuisine, “homemade” with local and seasonal products. Hence, his cuisine perfectly matches the wines selected by Gilbert Mestrallet, Best Maître d’Hôtel Sommelier de France of 1979-1980. Indeed, The Crocodile is famous for its remarkable wine cellar and now, you can find our Pouilly-Fume Villa Paulus 2014 and our Sancerre Thauvenay White 2015 on the wine list, many times qualified as “the most attractive list of the World by Wine Spectator Magazine”.

Crocodile Equipe

 

Sources (text and photos) : www.au-crocodile.com ; www.restaurant.michelin.fr

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3 New awards attributed to our wines by Wine Enthusiast

In January 2016, three of our wines have been rewarded by the US magazine Wine Enthusiast : the Pouilly Fume “Les Angelots” 2014, the Sancerre “Thauvenay” 2014 and the Pouilly Fume 2014.

All three have been tasted by Roger Voss, the European editor of the magazine, who expressed a genuine preference for the Pouilly Fume “Les Angelots” 2014 highlighted by the mention “Editors’ Choice”. Here are the tasting notes given to these wines:

  • Pouilly Fume “Les Angelots” 2014 – 92 points         

« The hard limestone and chalk soil has given this wine its distinctive minerality and wonderful acidity. Rich and juicy, it has intense yellow and green fruits that are laced with lime acidity. The wine has depth with concentrated fruitiness. Drink from 2017. »

  • Sancerre « Thauvenay » 2014 – 90 points

« Masson-Blondelet better know for its Pouilly Fumé, also has vines in Sancerre in the village of Thauvenay. This brightly lit wine, grown on flint soil, is soft, fruity and ripe with green plum and citrus flavors that are lifted by minerality. Drink from 2017. »

  • Pouilly Fume 2014 – 88 points

« This wine is soft, rounded and ripe. Good acidity is integrated into the light structure and juicy green plum and apple fruit flavors. This is fully developed and ready to drink. »