Tag: Gault & Millau

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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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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 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.

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