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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

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Truffle and Pouilly-Fume : what could be better?

La Truffière - extérieurWhat would you think about a half lobster from Britain and its raviole of foie gras with black truffle served with a Pouilly-Fume Les Pierres de Pierre or Les Angelots?

It is in the heart of the old historical Paris, in the Quartier Latin that La Truffière is located. Both a Wine shop and a gastronomic restaurant** awarded by 3 toques Gault&Millau, this establishment is actually the rendez-vous of gourmets. And as you can guess, its signature is the truffle. Black or white, it emphasizes every dish served in the restaurant, for the greatest delight of amateurs.

Christophe POARDChristian Sainsard, became the owner of the establishment in 1984 et since, tries hard to transmit his passion for wine and food service. And since February 2016, a new Chef Christophe Poard joined the team. He elaborated an “artist’s cuisine”1 caracterised by its “originality, the pleasure of taste and the respect of its products”1, products of terroirs carrefully selected following the seasons. This one learned with the greastest Chefs such as Le Clos Longchamp ** (Jean-Marie Meulien), Le Jamin*** (Joel Robuchon) or even Le Grand Vefour*** (Guy Martin).

Then, all the team welcomes you in a “spirit of sharing and conviviality”1 in the different lounges that can be made private for a day : a lounge with exposed beams in the ground floor or a voulted cellar from the XVIIth century? The choice is yours.

La Truffière - Salle Voutée« Fine preparations, pure and harmonious flavours : what could be better ? », Guide Michelin 2016

 

Concerning the wine, the list has been awarded several times as it is remarkable and count no less than 4700 French and Global references2, including today our Pouilly-Fume Les Pierres de Pierre et Les Angelots, harvested on flint and har limestone. Effectively, since 30 years, the owner Christian Sainsard, passionnate about wine, travels in the all world to share its discoveries with you.

Hence, you could enjoy in an intimate and friendly setting the creative dishes of the Chef Poard : a half Lobster from Britain, raviole of foie gras with black truffle, pressé  of potatoes and bouquetière of vegetables  or a Parmentier of Beef with black truffle. The cheese board will also suprised you with its 30 cheeses, all ripened differently. As a dessert, the chocolate afincionados will enjoy the Déclinaison of chocolate, crunchy cacao and «Dulce» ice cream whereas others will prefer the Croustillant of nuts, truffled mousse, Jasmin ice cream and coulis of blackcurrant and lime.

It’s a safe bet!3

La Truffière - Plats

Sources (Text and photos) : 1 latruffiere.com ; 2 bestrestaurantsparis.com ; 3 Guide Michelin 2016

Information :

La Truffière – 4, Rue Blainville – 75005 Paris – +33(0)1.46.33.29.82

Open from Tuesday to Saturday from 12:00 to 2:00 pm and from 7:00 to 10:30 pm.

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Pouilly-Fume, Sancerre and Globetrotter !

Le Versance - DevantureThis is a “master stroke“1 for Samuel Cavagnis, who opened his own restaurant ten years ago. Located near the Place de la Bourse, in the 2nd arrondissement of Paris, Le Versance is today awarded with 2 toques Gault & Millau.

All the team warmly welcomes you in this “intimate and elegant setting”2 where “exposed beams and stain-glassed windows”2 coexist with design furniture. A “romantic and chic” atmosphere, perfect for an intimate dinner for two. However, nothing stops you from enjoying the “simple and refined cuisine” 3 of the Chef for other events : the lounge dedicated to apéritif lends itself to evenings with friends whereas the private lounge upstairs will be more appropriate for business lunches. During summer, you could also enjoy the sun on the elegant terrasse located in the pedestrian street.

In the kitchen, the Chef Samuel CavagnisLe Versance - Chef Samuel Cavagnis offer you globetrotters’ dishes. Effectively, this one travelled all over the world during several years – from Chicago to Vietnam, through Australia, Lebanon or even Taiwan3 – to meet worldwide cultures and flavors. And after his “atypical career shaped from all corners of the world”2, he finally decided to settle in Paris. Now, he creats dishes with “French roots tinted of exotism”4, between modern and tradition.

Le Versance - Salle du Haut

Endowed with an remarkable cellar, Le Versance also proposes you more than 120 references, “from exceptional grand Crus to suprising wines”3. And now, you can find on the wine list our Pouilly-Fumé Les Pierres de Pierre and Les Angelots as well as our Sancerre Rouge Thauvenay. These wines will perfectly match the “sensitive and inventive cuisine”2 of the Chef Cavagnis : Blue lobster rosted with curry and its sauce with Vin Jaune, Calf sweetbreads and its stilton cake and pears with spices, or even a fantastic dessert offering a variety of apples nuances4.

The favourite quote of the Chef Samuel Cavagnis : “Inviting someone is taking care of his hapiness during all the time he is in your household.” (Brillat-Savarin).

Le Versance - Plats (Large)

Sources (Text and photos) : 1Guide Michelin, 2 lafourchette.com, 3leversance.fr, 4Gault & Millau

Information :

Le Versance – 16, rue Feydeau – 75002 PARIS – 01 45 08 00 08

Open from Tuesday to Friday from 12:00 to 2:00 pm and from 8:00 to 10:00 pm, and on Saturday from 7:30 to 10:00 pm.

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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-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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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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Organic farming, clean viticulture, what are our choices ?

We do not want to join an organic seal of approval because we consider that an accumulation of copper in our soils would be very harmful on the long range. However, our way to cultivate the vine goes further than the « reasonnable » one, ie. : We have NOT used CHEMICAL FERTILIZER for over 40 years and we do NOT use HERBICIDE, NOR INSECTICIDE since 2002 !

Working our soils is crucial. It allows us for more than 30 years now, to favour the good development and the own character of each of our soils which are Flint, Portlandian limestone and Kimmeridgian marls. We use bare necessities of fungicides adding them to natural stimulators.

Pierre-François Masson, 7th generation of wine-growers at the Estate refuses the ready-made thinking.
This passionned man in his thirties, gardener and beekeeper when it comes, installed an insects hotel in a vine of one hectare of Pouilly-Fumé situated in the heart of the village to preserve the wintry survival of the insects useful for the pollination.

Hotel à insectes construit par Pierre-Francois Masson installé au coeur du vignoble de Pouilly-FuméInsects hotel built by Pierre-Francois Masson installed in the heart of the vineyard of Pouilly-Fumé

Hotel à insectes dans les vignes du Domaine Masson-BlondeletInsects hotel installed in Masson-Blondelet’s vines.

Pierre also installed hives in its personal kitchen garden, cultivated the same way as our vines, without weed-killer, nor insecticide, or fertiliser, in order to find a shelter for the bees, daily disappearing… This year, they are around a month ahead comparing to the past year.

Ruche installée par Pierre-François Masson à Pouilly sur Loire pour encourager la survie des abeilles.Hive installed by Pierre-François Masson in Pouilly sur Loire in order to encourage the survival of the bees.

At the cellar, our philosophy in terms of wine making process is to privilege physical treatments in order to banish the chemical ones (even the softest) and to use the less suffer as possible.
That is why we work with three main principles : The use of gravity (cellar half burried, built on three levels), the use of cold settling and the keeping of the fermentation CO2.
Our wish is to equip ourselves with the most reliable means as well as privileging human intervention, which is the only responsible for “the soul of the wine”.

We put a lot of ourselves in our vine culture and we are looking for perfection in our wine-making processes. So, we are proud that they bear our name, and that they please their final wine taster.

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Angers Wine Fair : 03 to 05.02.14 : G 100. Pro Wein : Hall 5 A33

As every year since about twenty years, we shall leave soon for Angers and its 28th Fair of Wines of the Loire Valley.

Then, will come March and the time to leave for the “Messe” of Düsseldorf, PROWEIN : the new ‘rendez-vous‘ for the wine professionals of the globe.

We will be there from 23 to 25 March 2014, on the collective space of the Loire, in the HALL 5, Path A, number 33. See you then !

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Harvest 2013 in Pouilly

  • Harvest 2013 in Pouilly

For us, the harvest 2013 in Pouilly took place from Monday 7th to Sunday 13th of October included. 7 days! We never harvest that fast, this to avoid the rains that followed on the next Monday, Tuesday and Wednesday…
Pierre, who had ordered a 3rd pneumatic press this year for maximum efficiency at the cellar, really appreciated this purchase which happened at the right moment, so he could assert himself and follow a rythm until then never reached at the cellar ( all of this of course, keeping a very long press duration of weak pressure : 3h45 from 0,15 to 1,75 bars) but especially to bring in the harvest in its entirety by dry weather , which was not that way everywhere in that vintage year 2013, demanding, but successful !

  • New GOLD MEDAL for our Pouilly-Fumé 2012 obtained during the last worldwide competition of Sauvignon 2013.
  • During the last competition of Great Wines of France which took place in Mâcon the past 20th of April, our Pouilly Fumé “les Angelots” 2012 obtained a GOLD MEDAL!

Domaine Masson-Blondelet - Concours des Grands Vins de France 2013 - Medaille d'or

  • Bronze medal for our white Sancerre Thauvenay 2012 and Silver medal for our Pouilly Fumé 2012 in the famous British Competition IWC: International Wine Challenge 2013.
Domaine Masson-Blondelet - International Wine Challenge 2013 - Médaille de BronzeDomaine Masson-Blondelet - International Wine Challenge 2013 - Médaille d'Argent

 

  • In the past month of March, DECANTER, the famous British monthly magazine that should not be missed dedicated to the worldwide wines awarded the mark of 18,5/20 pts so 95/100 to our Pouilly Fumé Villa Paulus 2010Read more [English Version]
    • Meet Pierre and Mélanie from Domaine Masson-Blondelet at the next PRO WEIN fair in Düsseldorf from 23th to 25th March 2014 !
      You will find us The Loire Valley Wines area, on Sopexa space, Hall 5, (stand number to come).
      We look forward to meeting your there !
Domaine Masson-Blondelet - They Trust Us
  • Our Sancerre Blanc Thauvenay 2010 was quoted in SHROPSHIRE MAGAZINE, dated Feb 2013, “Small is Beautiful”
  • Jacqueline FRIEDRICH, just finished a book on “The Kindgom of Sauvignon Blanc” : Sancerre, Pouilly-Fumé & satellites, named “Earthly delights from the garden of France”, Masson-Blondelet is “Highly recommended”Read More
  • Jim BUDD, famous British wine writer and journalist, came by surprise for a juce tasting during the harvest… Read More
  • Medal in Concours Mondial du Sauvignon 2011 :

SILVER for Pouilly-Fumé “Villa Paulus” 2010

  • Domaine Masson-Blondelet appears in Guide du Routard 2011.
  • Domaine Masson-Blondelet appears in Le Petit Futé 2011.
  • Masson-Blondelet appears in lesthe “Top Producers” in Roger Voss’s article, published on the 6 Avril 2011 : Decode the Wines of the Loire ValleyRead More
  • Two Medals in Concours des Grands Vins de France de Mâcon 2009 :

GOLD for Pouilly-Fumé “Villa Paulus” 2008
SILVER for Red Sancerre “Thauvenay” 2007

  • Two Medals in Concours Général Agricole de Paris 2008 :

SILVER for Pouilly-Fumé “Villa Paulus” 2007
GOLD for White Sancerre “Thauvenay” 2007