Monday, April 7, 2014

SPIT - Science Politique International Tasting (Competition)

by Paige Donner

In a truly wonderful demonstration of Bollinger's credo, Life Can Be Perfect (with Bollinger), the day of the SPIT competition unfolded delightfully in Aÿ, France...

 
 

 

 
 

 
 

 

 
 
 

 
Jurists - SPIT 2014

 
 

 
Clement, Marketing Director Bollinger

 
Paula Basso, Right, Best Sommelier of the World 2013

 
 
Gilles Descotes, Chef de Caves Bollinger + student

 
Jurists - SPIT (me on far right)
Maison Bollinger, Ay
 

 

 
Oxford Team Presenter - Winner SPIT 2014
 

 
2nd Place Winner - Ecole Hotelière de Lausanne
Selfie : )

 
 
SPIT event organizers: MC, Philippe-Alexandre, Philadelph

 
 
 

 
 
Harvard Business School Team

 
 

 
 
 

 
 
 

 
St. Andrew's Team - 3rd Place

All photos by Paige Donner copyright 2014 

SPIT competing schools this year were: 

Oxford University - First Place

Ecole Hotelière de Lausanne - 2nd Place

Saint Andrews University - 3rd Place

Contenders:

France -

EDHEC Lille, EM Lyon, ESSEC, HEC, IFP, Polytechnique, Université Paris Dauphine

International - Cambridge University, Copenhagen Business School, Harvard Business School, Sankt Gallen Universitat

Competition was held at Bollinger Maision and Cellars in Ay, France. With the generous sponsorship of Bollinger, Fouquet's Barrière, IdealWine, Le Cordon Bleu, Lehmann Glass, Chateau Latour and many more...

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Wednesday, April 2, 2014

Bollinger R.D. 2002 - New Release From Champagne Bollinger

by Paige Donner (with some translation from French original)

The great vision of Madame Bollinger – A Wine of Expertise

For Eternity

Bollinger RD 2002 image002

After much contemplation, and repeatedly going back to the drawing board, Madame Lily Bollinger at long last decided on the term Récémment Degorgé for her prestige champagne.

The date was 1963 and it was during this era that the notion of Prestige Cuvées was starting to pick up tempo in Champagne.

Consulting with her American disstribution agent, she decided to release several of her prestige 1947 Réserve bottles onto the market as prestige releases. What followed was nothing short of a small revolution « champenoise ».

Bollinger R.D. 2002 - Time  Rarity  Boldness

The nose is quince, ripe fruits, a bit of honey. The palate gives way to a carnal encounter, powerful but balanced with great persistence. The finish hints at lemon notes revealing a lovely citrus. Consume at a temp. of 12°C

The highly original idea that Madame Bollinger had at the time was to choose a great – and older - vintage, one that had only recently been disgorged and then give it only the lightest hint of a dosage, not more than an Extra Brut. At the time, this was a daring approach to releasing a new product on the market as consumers then were not accustomed to older vintage champagnes. But she followed her intuition and worked with her team to communicate to her loyal clientele the significance of a late-disgorged champagne.

In a Bollinger R.D. champagne what you will find is the freshness of  Grand Cru champagne along with the developed aromas of a vintage champagne, one that you can keep for a long time. It has everything to do with the « Recently Disgorged » aspect, as that is what has allowed the champagne to mature on the lees for more than a decade, in the case of Bollinger R.D.s, and its recent disgorgement also recalibrates its freshness.

 Bollinger R.D. is the perfect testament to our everlasting loyalty to Madame Bollinger and her vision for the House of Bollinger Champagne .   - Jérôme Philipon, Président de Champagne Bollinger

 

It was in 1967 that Madame Bollinger and the House finalized the name of R.D. after toying with several others ( Late Disgorged, Late Disgorged Reserve) and retained the title Récémment Degorgé for their prestige label.

Several vintages were released simultaneously on the market that initial year of commercialization : the 1952 to the English market, the 1953 in Switzerland and France, and for the U.S. market and Italy the 1955. It was with the 1959 vintage that the house first did a full-on international release of the prestige cuvée.

This newest R.D. release, the 2002, will stand out among greats. The 2002 vintage in Champagne is one of the best in recent history. For this blend, the house of Bollinger blended 23 crus using 60% Pinot Noir and 40% Chardonnay. 79% are Grand Crus and 21% are Premier Crus.  The maturation of this wine is more than 3 times longer than is mandated by the Champagne AOC regulations. The dosage is very light, no more than 3 or 4 gr. per liter thus keeping it very much an Extra Brut.

In addition to the exceptional quality of this champagne, all bottles are handled exclusively by hand.  This 2002 release, which marks the 50th anniversary of the Bollinger R.D. prestige cuvée, is available in a case of 6 bottles, a luxury gift box, a magnum and even a limited edition Jerobaum (price upon request).

Champagne-Bollinger.com

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Monday, March 31, 2014

Moet & Chandon's Summer Pop-Up Restaurant With Chef Yannick Alleno

by Paige Donner

On a recent round-up of Paris interviews, I succeeded in doing the near-impossible - catching up with the man-in-motion, the chef who never stops, Mr. Yannick Alléno, 3* Michelin chef and champion of local-sourced ingredients for his outstanding cuisine.

Chef Yannick Alleno, Terroir Parisien Brongniart
Chef Yannick Alleno, Terroir Parisien Brongniart

You can catch my interview with him on World Radio Paris by clicking on the World of Wine play button Here.  He talks about his upcoming book that re-envisions French sauces and also his winemaking endeavors with M. Chapoutier in the Rhône Valley.  Episode will air shortly...

Yannick Alleno Kitchens Terroir Parisien photo by Paige Donner copyright 2014 IMG_1173Yannick Alleno photo by Paige Donner copyright 2014 IMG_1172Yannick Alleno in Terroir Parisien wine cellar photo by Paige Donner copyright 2014 IMG_1175Yannick Alleno in Terroir Parisien cellar photo by Paige Donner copyright 2014 IMG_1177Yannick Alleno Terroir Parisien photo by Paige Donner copyright 2014 IMG_1168

 

Until then, here's what's new:

Moët & Chandon, Épernay team up with Chef Yannick Alléno for Summer Pop-Up Restaurant in Champagne 

Starting in a few short weeks, mid-April to be exact, you will be able to make reservations for a very special dining experience:

 

Where - Moët & Chandon's l'Orangerie in Épernay

This is the private l'Orangerie on the Trianon Garden grounds just across from the main cellars on Avenue de Champagne in Épernay.  The grounds are only open to invited guests, except for once a year when they give tours of the gardens, including the l'Orangerie, on France's national Garden Day.

A dining experience in this magical setting is sure to be a memorable one.

 

Who - Yannick Alléno, 3* Michelin Chef and Benoit Gouez,

Moët & Chandon's Chef de Cave.

Chef Yannick Alléno, already a legend not just for his 3* Michelins but also for his extraordinary re-visioning of French cuisine and his dedication to local foods and ingredients which he uses exclusively when creating his menus and dishes.

When - June 9 2014 to July 9 2014.

What -  A sublime dining experience.

 

Photos were taken at his newest Terroir Parisien, at Palais Brongniart in Paris, otherwise known as La Bourse.  Photos copyright Paige Donner 2014.

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Wednesday, February 26, 2014

2015 International Catering Cup - Team Shangri-La Represents France

by Paige Donner

At the International Catering Cup competition held earlier this month in Toulouse, the team from Paris's Shangri-La Hotel took home the top prize. This means they will be representing France in the International competition held in 2015.

Created in 2008 the International Catering Cup has since drawn some of the best caterers from around the world. This championship has become a token of fame and renown. Over the years this contest has become an invaluable motivator that drives the profession. This was the original intention of the creator, Joel Mauvigney, President of the CNCT, Confederation nationale des charcutiers-traiteurs et traiteurs.)

Shangri-La Winning Team
Shangri-La Winning Team

The Shangri-La Hotel's Catering team from Paris won first place at the International Catering Cup selections for 2015. This is the team that will represent France in the international competitions in 2015.

L'équipe Ile de France du Shangri-la remporte la première place de la Sélection France de l'International Catering Cup 2015.

Le 9 et 10 février 2014 s'est déroulée au Salon Smahrt à Toulouse la Sélection France de l'International Catering Cup 2015, organisée par la Confédération Nationale des Charcutiers-Traiteurs et Traiteurs.

Local Food And Wine Equipe 6 - Shangi-la

Local Food And Wine selecfr14buffet6-034

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Sunday, February 2, 2014

China Leads World In Red Wine Consumption

cherieduvin-red-wine-glasses

 ACCORDING TO THE MARKET SURVEY COMMISSIONED BY VINEXPO, THE INTERNATIONAL WINE AND SPIRITS EXHIBITION, WHOSE ASIAN SHOW IS TO BE HELD FROM 27 TO 29 MAY THIS YEAR IN HONG KONG, CHINA HAS BECOME THE WORLD'S LARGEST RED WINE CONSUMING NATION AHEAD OF FRANCE AND ITALY.
 

Which countries are the biggest consumers of red wine? France, Italy and the US, right?

Wrong. Having downed more than 155 million 9-litre cases or 1.865 billion bottles of red wine in 2013, up 136% compared to 2008, China, including Hong Kong, is now the largest red wine market worldwide, followed by France, now in second place with nearly 150 million cases and Italy with 141 million.

Chinese consumers have become increasingly attracted to red wine since 2005. Between 2007 and 2013, the Vinexpo/The Iwsr study reveals that red wine consumption was multiplied by 2.75 in China, while it decreased by 5.8% in Italy and 18% in France.


 The symbolic value of red

 
localfoodandwine red wine 1Apart from its virtues with regard to health, which have been widely lauded as an alternative to the impact of excessive consumption of rice-based spirits, the popularity of red wine is largely due to the symbolic importance of its colour. Red is a very positive hue in Chinese culture, associated with wealth, power and good luck. In business circles, these three values are fundamental. Red wine is therefore an obvious choice for business hospitality, where partners can drink to each others' health. Red is also the colour of China.

 
 Mainly wines Made in China, but more and more wines are imported

More than 80% of the wines consumed in China are made there, and the nation is currently the 5th largest producer in the world.

However, imported wines are rapidly gaining market share. Between 2007 and 2013, wine imports were multiplied by seven and account for 18.8% of all wine consumed in China today.

To meet this growing demand for imported wines, Asian buyers will obviously benefit from meeting the wide range of exhibitors present at Vinexpo Asia-Pacific in Hong Kong on 27, 28 and 29 May this year, where they will be able to travel round the world of wine and spirits production in just three days!

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Saturday, January 18, 2014

Luxury Travel For Pets

for the most demanding clients ´pets : private jets, limos , hairdressers, five star hotels , dog psychology ... Everything is possible for animal lovers...

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Local Food And Wine Next Stop Spain Réplica del esmoquin de Armani lucido por Leonardo DiCap...


Local Food And Wine Next Stop Spain Agencia de Lujo

Next Stop Spain is the benchmark for the VIP clients in arranging their trips to Spain since previously there was no company with the experienceto put the entire country at the disposal of those who wanted to discover the majesty of our country. Due to this continuous pursuit of excellence they have created a new way to travel and take care of your pets stay for unique customization.

The prestigious luxury travel agency Next Stop Spain is the first one to offer specialized travel for the most demanding clients ´pets : private jets, limos , hairdressers, five star hotels ...

"We are receiving a very high demand for luxury stays for pets of our clients. Currently, a program designed to measure a known entrepreneur includes limousine transfer for his pet to his private plane where everything is arranged during the flight so he can enjoy his favorite dishes made ​​by an expert in canine nutrition chef . After his arrival and transfer by helicopter each day includes different activities: from costume tests from brands like Little Lily, which make ​​replicas of the dresses worn at the Oscars by celebrities, to education courses and canine psychology taught by the most famous dog trainer in the world, known for his television programs "explain the founders of Next Stop Spain.

It is well known that millionaires who love their pets spare no expense when it comes to make them happy and Spain already have numerous five-star hotels for canine customers. Dogs suffer when they have to leave their homes and separated from their owners for a few days , but the sadness and anxiety is not so much when they can enjoy the exquisite attentions of this canine luxury residences, which include massage services, beach walks, dog grooming salon, gym, private pool, supervising caregivers 24 hours, music, television, and even canine hydrotherapy beds scented with lavender. Besides, how could it be otherwise, the owners are informed of the status of their dogs continuously by sending photos and videos or directly from the webcam.

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Grey Goose's Sundance

by Paige Donner

As Hollywood hitches itself once again to the Sundance Film Festival post in Park City, Utah as it does every winter, Grey Goose will be there to welcome the filmmakers, revelers and partymakers with specially designed cocktails. And lots of celebrities at their film nights and lounges.

Local Food And Wine Grey Goose Le Fizz

grey goose le fizz

Local Food And Wine Grey Goose Cherry Collins

grey goose cherry collins

 

Local Food And Wine Grey Goose Hot Apple Cider

 

grey goose hot apple cider

The Cocktails (And below is a sampling of past years Celebs in Attendance at the Grey Goose Lounge).

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Each year GREY GOOSE Vodka brings in its celebrated master mixologists to create unique specialty cocktails in honor of the films.  Guests will once again enjoy the sparkling Le Fizz or the vodka infused warm apple cider upon arrival at the cozily decorated lounge, and this season bespoke cocktails such as the will Cherry Noir Rudderless Ale and the Cherry Noir Song Spice be highlighted.

For the third year the GREY GOOSE Blue Door has played host to the Festival's top film casts and served as one of its prime hubs, holding press junkets and welcoming the In Style Photo Studio for the last two Festivals.  Located in the center of the Park City at 449 Main Street, the crowd in the two-story space swells to capacity nearly every night.

Past highlights have included a seated dinner hosted by Matthew McConaughey for Mud; Nicole Kidman's glam entrance at the party for Stoker; the crowd dancing late into the night with DJ Spider at the party for The East alongside Alexander Skarsgaard and Ellen Page; and from 2012, a dinner to toast Sigourney Weaver and Elizabeth Olsen for Red Lights,  James Marsden and Liv Tyler at the party for Frank the Robot; Richard Gere at the dinner for Arbitrage;  and Rashida Jones (with proud dad,Qunincy Jones), Andy Samberg, Elijah Wood, Emma Roberts at the Celeste and Jesse Forever party.

2014 lineup:

Saturday, January 18

SKELETON TWINS (Director: Craig Johnson); Kristen Wiig, Ty Burrell, Bill Hader, Luke Wilson, Boyd Holbrook, Joanna Gleason

WISH I WAS HERE (Director: Zach Braff); Zach Braff, Kate Hudson, Jim Parsons, Ashley Greene, Joey King

Sunday, January 19

LOW DOWN (Director: Jeff Preiss); Glenn Close, Flea, Elle Fanning, Anthony Keidis, Peter Dinklage

THE VOICES (Director: Marjane Satrapi); Ryan Reynolds, Anna Kendrick

LIFE AFTER BETH (Director: Jeff Baena); Aubrey Plaza, Dane DeHaan, John C. Reilly, Molly Shannon, Cheryl Hines, Paul Reiser

Monday, January 20

SONG ONE (Director: Kate Barker-Froyland); Anne Hathaway

RUDDERLESS (Director: William H. Macy);  William H. Macy, Billy Crudup, Anton Yelchin, Felicity Huffman, Selena Gomez, Laurence Fishburne

#CherieduVin

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Friday, January 17, 2014

Lazare by Eric Frechon

By Paige Donner

As I sit here at my desk and write this blog post, my little doggy is sitting on my lap. It's her preferred spot when I'm writing at my desk. Yes, I am lucky, aren't I ?

I mention this because it feels so right to have such a comforting presence so close by while writing about Eric Frechon's newest restaurant, Lazare. Eric Frechon is one of France's star chefs. He has 3 Michelin Stars. The restaurants he oversees are at Le Bristol Hotel, the Paris Palace that is a stone's throw from the Elysée and favored by that sort of lofty and VIP crowd. And now, in addition to all that, he's opened up his own independent restaurant in Paris called Lazare.

Chef Eric Frechon at his new Paris restaurant Lazare  photo by Paige Donner copyright '13

Chef Eric Frechon at his new Paris restaurant Lazare photo by Paige Donner copyright '13

So it was with curiosity and no real pre-set expectations that I set out to discover Lazare. What I found was a chef who has remained connected to his kitchen and, more importantly, to the people he's preparing and serving his food for.

Lazare Paris 11 LocalFoodAndWine

eric frechon equipe Lazare localfoodandwine

At Lazare what you'll find are Mom's recipes, re-visited a bit with Frechon's flair. The whole restaurant, from the food to the ambiance has Comfort Food stamped on it. And within it. The dishes are hands down a delight. And I hate to say it, but that's sort of to be expected from a 3-Michelin Starred chef, isn't it ? I mean, right ?

So why would I choose Lazare on a Sunday morning for its €36 brunch over dozens and dozens of other venues in Paris, all outstanding ? Besides being a fan of the kind-hearted and gentle Frechon, his new restaurant speaks to me on several levels.

I like, for example, how the dishes are served tableside. My pumpkin soup, the lightest, creamiest, fluffiest pumpkin soup I've ever tasted, was served from its tureen at the table by my courteous and friendly server. As was my dining partners poached salmon with autumnal roasted vegetables. It made me feel like I was eating at a friend's house. And I could be sure that none of the dishes had been kept even for a moment under a heat lamp awaiting the server's return .

What else ? I liked how the big black chalkboards hung on the tops of the  walls that reach up to the high ceilings were written like a train schedule, with departure times and then the indicated destination, which in this case was a culinary one. Such as departure 15 :47 Aperitif and Snacking.

And of course I loved loved loved how Mr. Frechon explained to me that his signature Paris – Deauville dessert was one that he had poached first off his mom and then tweaked a bit to get it just right to serve in his new restaurant, located at the famous – and fully refurbished and renovated – Gare St. Lazare train station. If you haven't guessed it yet, the station is known for its departures to Deauville leaving from Paris.

Frechon has achieved here comfort food. Yes it's stylish but not so fancy that it's unapproachable. It's more like the comfort food that a 3-Star Michelin chef would imagine. It's a Paris Newest not to be missed and the restaurant's proximity to the Galeries Lafayette – Printemps shopping district makes it a perfect stop-in for lunch, dinner, and/or a snack at the bar. And of course Sunday Brunch. Tip : Call ahead for reservations.

Parvis de la Gare Saint-Lazare, Rue Intérieure

Lazare-paris.fr

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Wednesday, December 11, 2013

Brulerie Daval - Paris's Best Coffee Roasters

by Paige Donner

Brulerie Daval

It's taken years but I've finally found the hands down, absolute best coffee shop in Paris. It's the Brulerie Daval, just off the Bastille in the idyllically pleasant and peaceful Passage Damoye. It translates to Daval Coffee Roasters.

When Madame's husband opened their shop here in 1947 the Passage was still home mainly to the vestiges of furniture craftsman who worked in the furniture shops that the neighborhood around the Bastille had come to be famous for. Real craftsman who turned out exceptional quality furniture, the kind that lasts generations.

She explained to me that all the flats in the buildings of the Passage were therefore cold water, workmen's flats with shared lavatories on the floor corridors. That was before Americans moved in a few years ago, starting in the early 2000s and with their swarm, apparently mostly young internet tycoons and techies from SF, they renovated the buildings and the flats and turned most of them into posh condos. Still, many of the buildings do not have elevators. Madame's is one of them.

Brulerie Daval

Brulerie Daval

I've often thought that Paris would not be the easiest of cities to grow old in. Any big city really. Places like Paris and Manhattan and San Francisco where everyone is rushing to get somewhere, literally and figuratively, raising young families, dealing with bills, and stress and jobs and carrying heavy bags of groceries up stairwells and the daily commutes on and off of buses and subways and trams and commuter trains.

Holiday seasons drive this point home. Wintry and lonely sometimes I observe the elderly of Paris and wonder where they find any comfort, if they do at all ? France is probably a bit better than, say, Manhattan, as the sense of family is still so strong here in this country. Family ties are solid. But you can never use that as a blanket statement. Because then we risk desensitizing ourselves to the exceptions, and there are always exceptions.

Chatting with Madame about her shop and the history of the quarter, while buying some Christmas Blend Tea from one of the hundreds of canisters of teas that line her shelves, just behind the stacks and stacks (oh, I'd say at least about 50) of whole roasted coffee beans in burlap sacks, I asked how often her children are able to help out in the shop. She told me she had none. Given the era she's from, already married in 1947 and her sort of Southern dark looks,  it would have been altogether too easy to assume, indeed I did assume, that she would have several progeny. And even progeny of those progeny. But this widow has not one.

That's when she got to telling me about her trip a few years back to California – to Hollywood, to Beverly Hills and then even over to Las Vegas and the Grand Canyon. We mutually agreed that the Eiffel Tower in Vegas is nothing in comparison to the one here in Paris. She told me she loved driving past all the stars' homes in her tour bus with the 50 or so other elderly she'd taken the trip with. Of course I didn't ask her age but jusging from appearances she had to have been past 80 already when she did that trip.

This brief conversation, during which we each chattered away, a sure hint of two kindred city souls, has kept turning in my mind. And it's gotten me to resolve to be particularly kind and generous and thoughtful to the elderly this holiday season whose paths I cross. Lord knows the lives they've had and the struggles they face daily. Madame, for example, hurt her hip a couple years ago so now rather than going up the stairs to her kitchen for lunch each day – the stairs being too much to navigate more than once in a day – she relies on someone to bring her her lunch which she eats in the shop. That's a long day for anybody, 10 – 7 :30. And no comfy chairs to recline on, just a little old wooden table and a couple of rickety stools.

So this is my wish this Holiday Season (Santa are you listening ?) that all elderly people living alone and without family in big cities this Christmas and Hannukah and Kwanzaa, feel the warmth, joy and love of people's, young and old's, appreciation for who they are and the contribution they've made to our world during their years so far spent here on this Earth.

Peace Joy Love and Blessings to All. And don't forget to pick up your Christmas Blend coffee and tea at Brulerie Daval in Passage Damoye, Metro Bastille. In fact, pick up two or three packs and give them as gifts ! People will surely appreciate you for it.

12 rue Daval (Passage Damoye) 75011 Paris   + 33 (0) 1 48 05 29 46

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