Author: Domaine Masson-Blondelet
Family winery producers of Pouilly-Fume for 7 générations.

Pouilly-Fume Villa Paulus alongside the Seine

Posted on 21/07/201602/11/2020 by Domaine Masson-Blondelet

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.

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 !

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!

Sources (text and photos) : ¹bestrestaurantsparis.com ; ²capseguin.com ; ³ leblogdeboulogne.com ; ⁴la fourchette.com ; ⁵capseguin.com

Pouilly-Fume Villa Paulus and Basque Cuisine

Posted on 01/07/201602/11/2020 by Domaine Masson-Blondelet

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!

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.

Also in the plate you will find gourmet dishes. 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.

Creative, he revisits classic dishes for your “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.

Pouilly-Fume Pierres de Pierre at Magnolias

Posted on 21/06/201602/11/2020 by Domaine Masson-Blondelet

Two years have passed since Pierre-Henri Morel and Jean Morel took over the Magnolias, renowned restaurant in Perreux-Sur-Marne, East of Paris.

In this gastronomic adventure, the young Chef Pierre-Henri Morel is accompanied by his father, Jean Morel. Previously hotel manager for the Accor Group, he wanted to give his son a little help by offering him to run the Magnolias.

However, it is not easy to succeed starred Chef Jean Chauvel, who “turned this suburban table into an institution, a place full of gastronomic discoveries”¹. But, for the Chef Pierre-Henri Morel, the star of his predecessor is not an obsession. First, the father-son duo tries to maintain the renown of the establishment as well as its cuisine. And it is already done as the restaurant is actually awarded by 3 toques Gault & Millau.

Most of the team continues to operate in welcoming the finest gourmets in this “refined and chic setting”². In this cosy atmosphere, velvet seat covers and woodwork are appropriate. Besides, the elegance of the place lends itself to temporary exhibitions of painters and sculptors that are regularly settled in the main room.

In the kitchen, the Chef Pierre-Henri Morel busies himself so that customers could enjoy a “sincere cuisine”¹ made of creative, visually appealing and delicious dishes. Indeed, the Chef, who worked previously in famous restaurants such as le Crillon or la Plaza Athénée, is attentive to the presentation he gives to his Asian-influenced plates³ and makes sure to use high-quality products coming from Ile de France region. For this, he selects his providers in Rungis “through a meeting and a trust-based partnership of excellence”⁴.

« Pierre Henri Morel knows how to make chic and spectacular without forgetting flavours », Gault & Millau 2016.

For the wine, a young sommelier has joined the team : Mickaël Haelling, who worked before at l’Atelier de Joël Robuchon. This one continues add wines of vignerons indépendants to the 230 references of the cellar but also organic wines¹ and makes sure that there is at least one wine of each French regions. Today, our Pouilly-Fumé Pierres de Pierre 2014 has been selected to complete the restaurant cellar. Thus, you can combine it with crayfishes “Pattes rouges”, with orange-perfumed baby carrots or a crunchy semi-cooked tuna with Japanese plums, young vegetables and nettle exctractions⁴. And for the finest gourmets, the best is to let the Chef leading you with his Menu Découverte.

Sources (text and photos) : ¹Gault & Millau 2016 ; ² lafourchette.com ; ³ Guide Michelin 2016 ; ⁴ lesmagnolias.com ; ⁵ leparisien.com

Pouilly-Fume Villa Paulus at the Auberge du Père Bise

Posted on 13/06/201602/11/2020 by Domaine Masson-Blondelet

Actually centenarian, the Auberge du Père Bise had become through the years a key place of the French gastronomy. Created in 1903 by François and Marguerite Bise, this family institution maintains its “sweet life” in the village of Talloires.

Today, the Chefs Charlyne and Sophie Bise, last members of the family, and their team welcome you in a unique place in the banks of Lake Annecy . Having lunch in a summer garden with an exceptionnal view on water or having dinner by the fireside? The choice is yours…

After one century of culinary traditions, the establishment has lost none of its renown and keeps maintaining its Michelin star. Here, “elegance and simplicity” are the watchwords. A traditional ambience, as well as the search of excellence prevail. In the kitchen, the Chef Sophie Bise ensures that authenticity is kept while imposing her personal touch. Creative, this one proposes refined dishes on the menu, realised with regional and local products, in the respect of seasons. The menu “conformed with her taste and aspirations” is a genuine “invitation to pleasure and tasting”. “I want people to find emotional values of past generations. But I can’t renounce to my personnality and desirs by bringing boldness and creativity”³, she reveals to Relais&Chateaux.

Guide Michelin 2016 : “And in the plate, the great classicism competes with modernity, with delicacy, flavour and precision.”

Concerning wine, the Auberge du Père Bise provides a list of wines from “an exceptionnal cellar”² composed of “historical crus”² as well as regional wines and from now on, of our Pouillly-Fumé Villa Paulus 2013, that you can combine with a steamed Wild Turbot or a Crayfish of ‘our lakes’, in Marguerite Bise’s style.

Sources (text and photos) : ¹ : www.lafourchette.com ; ² : www.perebise.com ; ³ : www.relaischateaux.com ; www.iloveemotion.com.

Our Sancerre Thauvenay White and Redin a 5-star Hotel

Posted on 10/06/201611/07/2018 by Domaine Masson-Blondelet

What about enjoying our Sancerre Thauvenay White and Red on a terrace in the shade of a pine, lulled by the chirping of cicadas ?

Now, this is possible in “one of the pearls of St-Tropez”¹, the Benkirai Hotel, actually awarded 5 stars on the Michelin Guide.

This “authentic Mediterranean architecture”¹ houses an interior, entirely designed in a contemporary style by the famous French designer Patrick Jouin. Hence, “Provençal tradition and modernity” perfectly match together. Refined lines, marine colours, made-to-measure furniture… The all interior tempts you to rest. And the same applies to the exterior, where you can enjoy a fabulous view on the Mediterranean landscape.

In the kitchen, the Chef Bilal Amrani will delight you presenting this year a menu with sunny flavours, marked by Mediterranean influences. Since 2015, the former chef of the Sivolière, Courchevel or the Messardière or the Bistrot à la Truffe, St-Tropez signs a delicious, healthy and coloured cuisine. And now, you can combine a gilthead seabream, a grilled lobster ‘a la plancha’ or a risotto with our Sancerre Thauvenay White 2014 or enjoy a carpaccio, a grilled meat with our Sancerre Thauvenay Red 2012.

You can also enjoy the numerous leisure activities suggested by the Hotel : massages, cosmetic cares, heated pool… And if you want to visit around, be aware that the Hotel is located near the centre of St-Tropez, not far away from the Pampelonne and Salins beaches.

Sources (text and photos) : ¹ : www.hotel-benkirai.com ; ² : www.voyageprive.com ; Magazine Pure Saint-Tropez, Août 2015, Carine Roux

Pouilly-Fumé Villa Paulus in starred-chef Yoann Conte’s Restaurant

Posted on 09/06/201602/11/2020 by Domaine Masson-Blondelet

Since 2010, Yoann Conte and his wife 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 “2^nd 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.

« 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.

Sources (text and photos) :^{1 :}www.yoann-conte.fr ; ^{2 :} www.relais-chateau.com

Pouilly-Fume Villa Paulus and Sancerre Thauvenay at the Crocodile…

Posted on 03/06/201602/11/2020 by Domaine Masson-Blondelet

Now, you can enjoy our Pouilly-Fume Villa Paulus 2014 and our Sancerre Thauvenay White 2015 in a key avenue of Strasbourg.

In 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” are 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”.

Sources (text and photos) : www.au-crocodile.com ; www.restaurant.michelin.fr

4th FIAAC in Pouilly-Fume!

Posted on 21/04/201603/11/2020 by Domaine Masson-Blondelet

From April, 29^th to May, 1^st 2016 during the 4^th FIAAC in Pouilly-Fume

Clothilde LASSERRE – Painter artist,

will exhibit her work in the Domaine MASSON-BLONDELET

1 Rue de Paris – 58150 Pouilly-sur-Loire

Find Clothilde LASSERRE’s paintings on www.clothildelasserre.com.

…

Find the post on Facebook here.

3 New awards attributed to our wines by Wine Enthusiast

Posted on 19/04/201605/06/2018 by Domaine Masson-Blondelet

In January 2016, three of our wines have been rewarded by the US magazine Wine Enthusiast : the Pouilly Fume “Les Angelots” 2014, the Sancerre “Thauvenay” 2014 and the Pouilly Fume 2014.

All three have been tasted by Roger Voss, the European editor of the magazine, who expressed a genuine preference for the Pouilly Fume “Les Angelots” 2014 highlighted by the mention “Editors’ Choice”. Here are the tasting notes given to these wines:

Pouilly Fume “Les Angelots” 2014 – 92 points

« The hard limestone and chalk soil has given this wine its distinctive minerality and wonderful acidity. Rich and juicy, it has intense yellow and green fruits that are laced with lime acidity. The wine has depth with concentrated fruitiness. Drink from 2017. »

Sancerre « Thauvenay » 2014 – 90 points

« Masson-Blondelet better know for its Pouilly Fumé, also has vines in Sancerre in the village of Thauvenay. This brightly lit wine, grown on flint soil, is soft, fruity and ripe with green plum and citrus flavors that are lifted by minerality. Drink from 2017. »

Pouilly Fume 2014 – 88 points

« This wine is soft, rounded and ripe. Good acidity is integrated into the light structure and juicy green plum and apple fruit flavors. This is fully developed and ready to drink. »