My thoughts and experiences on food and wine and other things

Archive for the ‘Wine’ Category

C’est la Rentree

In Blablabla, Cutting Edge, Food, Travel, Uncategorized, Wine on October 23, 2012 at 00:27

“C’est la rentree” was started and planned to be “pressed” early September,

for some reason, it has never left my desktop but as a “work in construction”,

It has been  since , not neglected but rather left aside, brewing  or stewing slowly, thus until today’s “Eureka!”

Seeing this “Art Piece” on the shelves of one of our reliable stores , the one you would entrust with the health of your wallet , I knew I had hit the jackpot of all blogs , revering any unnacessible and palatable shenanigan.

If there was a top ten list of all rare and estrange items I have had on my own discovery “channel” this far , although I was kind of expecting it at some point in my life , this one would most definitely top it up.

Because , by respect for my other work sourced way past today’s event and already imprinted into this page, in straight line as per awaiting their turn  , I have decided entertaining you until the very bottom of this A4 draft , prior , at last , and revealing this “monster” of our ages (21st Century) before you…

Letting myself being carried by the nonetheless dramatic notes of “Cannon and Guigue for 3 Violins” , having had all summer gorging my nostrils with the warmth of the grapes harshly battered by the sunrays in the Bordeaux region , the taste of its beverage still rolling in my mouthful leaving its tannin opening to my sense before flowing down my throat now providing me with the refreshing sensation “enivrante”, leaving “Twitts” and “Like” buttons far from view, not denying their useful and entertaining use, but as we would all agree with, there is a time for everything…

I could now easily speak of something new, as for example of something named “An Yanshi’s” or the most expensive tea in the world.

It is produced from organic Panda fertilizer (dung).

Having reached sky high prices, this original tea has indeed created quiet a bit of a stir in the Szechuan county of China where it is being produced.

As tea’s are being considered , treated and venered as equaly as us French do respect our wines , having rare and delicate leafs/picks , “Milesime” and rarities , it is easy for one imagining how a cup of ancient beverage may alleviate one’s pocket.

–     The next chapter will have us all try , despite the wave of campaign against Palm Oil used in so many of our much loved childhood products, everyone of us wishing alternative may be found so to keep our “traditions” if I may call them so , alive  , what we may all remember as spread.

Guiding you through my thoughts and “knowledge” of this discovery about the finger “dipping, although never experienced, I am quiet surprised such idea has not seen our cupboards rather 30 years ago when WE  had (as children that is) all excuses/reason, deep cleaning the side of each and everyone pot of chocolate paste without even feeling guilty, just a touch naughty, forgetting it’s politically incorrect list of ingredients.

Nevertheless the idea probably leaves many of us with a glinch of a smile , getting the idea passing through their front head , for being caught looking at it twice

“Kase Stifte” is a set of three large “pencils” shaped pieces of parmesan, yes the cheese that is , each and everyone of them having its own individual colour/flavor. (Truffle,Chilly & Pesto)

“Cheesy” I realise but , can someone guess how to consume it……..that is right , pure genius is here seen in my view ……shaving its tip with the help of a pencil sharpener!?

As the winter season has knocked on our doors in a very harsh way that is , we may only praise the comfort found into one of the great and numerous warmer dishes of the season often found in a cup or bowl , smelling earthy and gorged with the addition of a smoked meat or even fish , waiting patiently for the spring to return so to try this appealing “Carrot Tartare” as per demonstrated.

Again another bright approach , making a vegetarian dish as elaborated in its “construction” and thought given , with the outmost certainty of an added extra flavor due to its originality….. I cannot wait not forcing myself to try…

Now, as we are approaching the closure of my “today’s exhuberating and fun sharing of thoughts and discovery” I am about posting a picture without any comment so to “accompagne”

Having refered to earlier in my introduction, I am still left perplex as to ways or what sort of thought , as they are currently numerous, I shall share with you….

I’d rather leave you to it while I slowly step backward, generously bowing as per a theatrical entrance, hereby exit as per an escape, polite , usually excited for taking every opportunity in practicing the craft of writing , hereby leaving me with a tiny bit of shame for what we may have come to….

Est-ce la fin ?

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Not Just Burning Rubber

In Blablabla, Food, Travel, Wine on January 15, 2012 at 16:46

When inspiration does not spring up all by itself  , you may , as the gentle tease tickles your envy of sharing any new discovery which of course will have provided you in the process with a new taste in mouth , a new item to “blab” about and show off as if it was a new-born baby and you had suddenly become a father , simply want to go in search for the “renouveau” , seeking “adventure” , thus without the necessity of going any much further than your own known territory , limits.

The Bordeaux region is new to me and only the beginning of a 1800 miles journey that will take place over the next 6 days , but having a young sister who has recently moved there , is only making sense in not so much forcing myself paying a visit to this blessed by the gods earth fields.

Charente , Dordogne and Gironde all fusing in almost one point where a change of scenery is becoming sudden , going through the green fields , caressing the wonderful cepages , vallons  and other ups and downs all the way through a tiny viaduct where , surprisingly and rapidly , a sign indicating another change , another “culture”, pride and love for its ground and traditions , shows itself , announcing a new name , a new part of this wonderful land.

The Caneles Bordelais appearing in almost every shop windows , hot and still smoking , with the strong flavor of  Vanilla and Rum emaning , all shinning from the bee wax that has been used to line its silvered copper moulds.

12 or 14 , perhaps more , nevertheless it is the number carefully carried in a small box , no one would have thought they would do the journey all the way across the hexagon so to see , as if by mixing the religions of one being , the other side , also surrounded by “Vallons” and forests and plains and grapes fields or vineyards. …. they all would have been so right.

So yummy that a few hundred miles only , as if poaching in this fragrance of comfort , an urgent stop would become a need , a gourmandise agremented with a strong cup of coffee and making this moment in time a marvellous few minutes , all while watching the “Chaîne des Puys” , an idyllic instant.

After the South-West , it is of course place for Alsace , there is here no need to present this “grande Dame” , she has always shown and proved to be so generous , allowing for new discoveries such as cellars and all sorts of delicious and palpable items to be made.

Cleebourg Cooperative is one stop to sample and pick a few bottles of Himmrich Pinot Gris as a perfect example , so is the Niedersteinbach farm where fresh “faisselles” and cheeses are being produced , to be degusted with a light spoon of sugar or honey with an added pinch of cinnamon.

Highland breed are surprisingly to be found grassing in the nearby fields , friendly and all fury , having adopted or been adopted , these giant gentle beast are very common in this valley , well appreciated for its capability in adapting and of course needless to mention , for its absolutely gorgeous meat.

Next … “Les Sources du Heimbach” is a fresh fish farm situated in the Vosges du Nord concentrating on the quality of the products hereby loved and cherished , all this for your mouthful only.

No antibiotics , GM nor unwanted flour are being used in this 100% natural growth family business , placed only less than 2 miles away from the source with no village nor human pollution coming from above , the perfect river flows and come nourishing in minerals all its occupants: Trout , Salmon Trout , Red Leg Crayfish , Ombles Chevalier … a jewel atop its forest already rich in various games (Venison , Roe Deer , Boar & Marcassin and a wide range of wild mushrooms comprising Black Trumpets , Girolles , Morels and many many more) all “jalones” with sawmills leaving the fresh air of the area with the light smell of the sap pouring from all conifers hereby cut , sliced , trimmed and piled , giving it the platform it deserve so to be publicly shared and presented for all of us to hume in full lungs.

A breathe that makes this area so special , so fresh and my god …. so good.

Alsace Wine Route

In Wine on September 19, 2010 at 19:34

Being a chef does get me one step closer from the wine, and being from the Alsace region keeps me with my both two feet in it. My love for the region finest wine is engraved within, something that cannot be taken away from me and I have all the intention in the world to keep it.

It is often being used in our traditional cooking ,for poaching fruits, to marinate Foie Gras and serve it with such as Vendange Tardive Gewurtztraminer, I must also mention the famous vin de “Glace” ….A grape squeezed while still frozen so only the purest and sweetest nectar is recolted (high in sugar content and syrupy and thick you would almost mistake if for honey)…. I could just fly over for a sip of this “Concentrated Vendange Tardives”….fortunately I always have a bottle in store and must say that when entering any wine seller, looking at any restaurant menu….I will always, always check the Alsace region content.

My last time  in the region was with a passage through the villages and towns that shape the “Wine Route” or “La Route des Vins d’Alsace”…what a delectable journey to stop amongst the vine for a picnic or visiting the cave of the Vignerons Recoltant such as Andre and Christian Dock in Heilingenstein where I found a few samples to accompany me on my journey back to the Uk , store carefully and open up on a “Homesicky Day” to remind me of what a great region I have left behind.

Alsace is a place that is not only rich but cultivated and worked in harmony ,its people are proud and the most respectful….Every single visit for me has now become a fantastic experience as being away from it for so long but this helps me realise that it is a truly marvellous place not only to live but to visit and discover

The Whole Foods Market High Street Ken…

In Food, Wine on September 18, 2010 at 17:56

What a great way to spread the love but to break a few eggs in a bowl with a touch of sour cream and sniped chives,whisk briskly and cook your omelette in a nut of fresh foamy butter by making sure the bottom does not colour and stays well soft and pale so onctuous and “Moelleuse/Baveuse” . Add you wild sauteed mushroom ,it can be Girolles , Chanterelles or a handful of Trumpets . This will take you a long long way

The Whole Foods Market in High Street Kensington London is a jewel of a shop. Fresh, Organic and sourced without being politically correct nothing has been left aside. Seafood ,teas , fruits and vegetables, cheeses and wine all have their Kings and Queens there …from all over and all over…. a few floors.

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