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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

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Hachette Guide 2017 : our Pouilly-Fumé awarded…

Couverture Guide Hachette 2017Last week, the Hachette Guide 2017 has been published and this year, our Pouilly-Fumé Villa Paulus 2014 has been awarded as well as our new cuvee Pouilly-Fumé Le Clos du Château Paladi , the Coup de Coeur of the year 2017, with the following wine-tasting notes :

Pouilly-Fumé Le Clos du Château Paladi 2014 Etoile Hachette 2Etoile Hachette 2Coup de Coeur Hachette 2

Label Pouilly-Fumé Château Paladi 2014“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.

Pouilly-Fumé Villa Paulus 2014 Etoile Hachette 2

“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.

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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-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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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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Crab Cannelloni

Suggestion avec un Pouilly-Fumé Villa Paulus, Domaine Masson-Blondelet

I am happy to share with you today this creation of the Chef Philippe LECHAUVE, tasted in Bonny-sur Loire which would have heavenly well accompanied a Pouilly-Fumé Villa Paulus 2011 : « Crab Cannelloni with green cabbage leaves, wasabi mayonnaise, pan-fried scallop-shell, Black sesame’s dressing, white tarama’s emulsion with Stem ginger ».     Who is trying in the kitchen?