Posted on

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

Posted on

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

Posted on

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

Posted on

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.

Posted on

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

Posted on

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