The 2019 version of the famous Hachette Wine Guide shows that our 2016 Villa Paulus is awarded a star !
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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 ;
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
“The Masson-Blondelet Family […] creates a wonderful Pouilly-Fumé made from a plot of old vines located in the heart of the village, on which is built the Château Paladi. In the glass, this wine presents a beautiful floral composition (rose, poeny), embellished by vegetal touches and peach bush notes. Very harmonious, the palate associates intensity and elegance to perfection.”
Ageing : 2016-2021. To pair with roasted scallops.
“This cuvee is called with the Roman name of Pouilly-Sur-Loire and pays tribute to the great-grand-father Paul. A very fruity wine with a touch of candied fruits (pear, orange, passion fruit), round and concentrated on an acidulous basis which brings firmness.”
Ageing : 2016-2020. To pair with tagliettes with goat cheese.
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.
The 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.
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.
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.
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.
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 !
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!
Sources (text and photos) : 1 bestrestaurantsparis.com ; 2 capseguin.com ; 3 leblogdeboulogne.com ; 4 la fourchette.com ; 5 capseguin.com
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!
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.
Also in the plate you will find gourmet dishes. 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.
Creative, he revisits classic dishes for your “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.
Since 2010, Yoann Conte and his wife 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 nature“1. 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.
« 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.
Sources (text and photos) : 1 : www.yoann-conte.fr ; 2 : www.relais-chateau.com
Now, you can enjoy our Pouilly-Fume Villa Paulus 2014 and our Sancerre Thauvenay White 2015 in a key avenue of Strasbourg.
In 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” are 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”.
Sources (text and photos) : www.au-crocodile.com ; www.restaurant.michelin.fr
“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”
In January, 36 bottles of Pouilly-Fumé D’or et Diamant 2012 were ordered by the Chef Guy Martin for the mythical restaurant Le Grand Véfour, still together with the « usual » Pouilly-Fumé Villa Paulus and Pouilly Fumé Tradition Cullus.
Also, bottles of Pouilly-Fumé Villa Paulus were ordered to fill the astonishing dinning room of the Cristal Room Baccarat and the prestigious dinning room of the 1900’s style restaurant Le Victoria located in the Bedford Hotel in Paris.
Further south, it’s the Chef Pierre Reboul, Michelin starred at Aix en Provence who’s ordering again Pouilly Fumé D’or et Diamant 2012 in January after offering it in December with a « Salmon and Petrossian caviar with smoked milk ».
Thank you Chef ! We can’t wait to discover which new « creative and entertaining » combination you could reserve to your customer’s fine taste buds.