Maison Joseph Drouhin

    

Maison Joseph Drouhin has been a winemaker and merchant since 1880, and his great grandchildren run the business now. The Beaune caves are much older, dating back to the thirteenth century. The house was one of the first to adopt biodynamic farming. If you see the name on a bottle of Burgundy or Willamette Valley, consider it a sign of quality.

http://m.drouhin.com/en/

Lameloise

 At the three-Michelin-star Maison Lameloise in Burgundy, you will feel right at home. For three generations, this family-owned business had a Lameloise as a chef–since 2008, the chef has been Eric Pras. It has managed to maintain a high standard all these years…    We started with an abundance of amuses bouches in the lounge, among … Continue reading

Not-too-shabby Chablis

  

In Chablis, we tasted Grand Cru next to Premier Cru and preferred the first growth…

Of course, the cru expresses only the potential of a particular terroir, not exactly the quality. Grand Cru has the highest probability of achieving great heights, and Premier Cru follows.

Bernard Loiseau 

 Bernard Loiseau was there when La Cote d’Or opened its doors in 1975 in Bourgogne. He received a third Michelin star in 1991 and shot himself in 2003 because he thought he might lose it. Here is a taste of the attention to detail around one dish…   Cooking pot for the poulet, which contains the … Continue reading

Gigantic Gougeres

  

 

When you go to Bourgogne, you will find huge gougeres. Usually they are small and served as appetizers, but here you have a cheesy, savory choux pastry big enough for lunch!

Les Lentilles au Cafe

That is, lentils with coffee… With a trustworthy chef like Alain Passard, alternative preparations appear to be classic. Watch this presentation and try it; we thought the earthiness of the ingredients were quite complementary.

http://mobile.lepoint.fr/gastronomie/alain-passard-les-lentilles-c-est-fort-de-cafe-07-03-2015-1910933_82.php

Monsieur Michel Lafarge

In its 65th vintage, Domaine Michel Lafarge is far from retiring. The legend himself, Michel Lafarge, leaves a legacy.

http://mobile.nytimes.com/2015/03/11/dining/paying-homage-to-burgundy-and-michel-lafarge.html?referrer=&_r=0

Cafe Coffee



Parisian artisanal cafes are pouring in, but how does one pick the perfect cup?

http://mobile.nytimes.com/blogs/tmagazine/2015/03/03/best-coffee-paris/?referrer=

She Walks in Beauty



Arpepe Rosso di Valtellina rolls off the tongue, and so does a sip of this special nebbiolo. I would compare it to pinot noir, but there’s just nothing like it. Light in weight with bright berries, but also earthy with dried leaves and stones…

And all that’s best of dark and bright [Lord Byron]

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