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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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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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White and Colours are back together…

Within one month exactly, from the 1st to the 4th of May 2014, we will have the pleasure to welcome the artist painter #DianedeCicco at the Estate #MassonBlondelet , in #Pouilly-sur-Loire for the 2nd #FIAAC (International exhibition of actual art in Pouilly-Fume, Foire Internationale d’Art Actuel en #Pouilly-Fumé).
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For this occasion, white and colours are back together…
17 estates from the label #Pouilly-Fumé (including Masson-Blondelet) will open their cellar to the painting which represents around  3000 m² of contemporary canvas exhibition.
Foire Internationale d'Art Actuel dans les Chais en Pouilly Fumé
To follow the whole FIAAC 2014 event and discover the portraits of wine-growers and artists of this future edition, as well as the marked out route with the Smartphone application in order to let you guide on the site, let’s meet on http://www.lesrdvdupf.org/
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Moon Calendar

It is back together with the sun…

We will be able to work back again the soils of our vines to obtain  Pouilly-Fumés and Sancerres still richer and concentrated…

Calendrier Lunaire 2014 reçu au Domaine Masson-Blondelet

And in the link You Tube below, Pierre-François Masson explains his work at the Estate. (Short film of 3’30 minutes).

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Pouilly-Fumé Villa Paulus 2012 in The Irish Times Magazine !!

“Delicious pristine mineral-laden green fruits and a crisp dry finish.”, this is the tasting comment  offered by the famous Irish magazine, The Irish Times, on the past 1st of March by choosing our  Pouilly-Fumé Villa Paulus 2012. We are so trying the following translation in french :

” Fruits verts chargés d’une minéralité immaculée et délicieuse, fraîcheur et vivacité en fin de bouche”

Pouilly Fumé Villa Paulus 2012  in The Irish Times Magazine

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Discovering the prunning of Pouilly-Fumé vines

It’s time to discover the prunning of Pouilly-Fumé vines for the pupils in nursery school in Pouilly-sur-Loire. Pierre-François Masson was very happy to show his profession to the children from the village and to the teaching team, who created this year a complete educational project around the vine.

PF Masson du Domaine Masson-Blondelet taille une vigne de Pouilly-Fumé avec l'école maternelle.My son, Louis, Pierre’s nephew happily participated to his first handling prunning shear lesson … To be continued !!

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The river Loire this morning at 7h43 and 7h47

The river Loire is wearing colours which can change literaly within a few minutes offering then a landscape diversity sometimes unsuspected…

Jean-Michel Masson shared this morning two pictures taken from 4 minutes interval.

La Loire à Pouilly le 24 fév 2014 prise par Jean-Michel Masson à 07h43La Loire à Pouilly le 24 fév 2014 prise par Jean-Michel Masson à 07h57But also this beautiful rainbow taken 3 days ago ….La Loire à Pouilly le 20 fév 2014 prise par Jean-Michel Masson vers 8h.La Loire à Pouilly le 20 fév 2014 prise par Jean-Michel Masson vers 8h.crédits photos : Jean-Michel Masson.