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Last day of harvest with our 70 y/o vines

Last day of harvest with our 70 y/o vines

Posted on by Domaine Masson-Blondelet

Last day of harvest for Masson-Blondelet, finishing with the 70 years old vines. A once in a year experience…

Here is Marie’s reaction, our intern for 6 months and extra help grape picker

“Harvesting is a special work. It can be very enjoyable if you have the chance, like I had, to work with nice and friendly people and if the weather also gives in, not too cold and especially not too hot. It’s a very physical task and we get warm easily even if we work early in the morning. Today, for the last day, 9 degrees under a bright sun it was just perfect.

But it’s true you have to be in good shape because your arms and legs never stop. And if you are fortunate enough to get a good partner, neither your mouth. Of course, meanwhile, you should be able to remain careful and fast.

We work outside, in the heart of a superb natural landscape, and we handle a product that I, personnally, find beautiful : grapes ! How satisfaying to see a beautiful bunch of Sauvignon Blanc with tight golden grapes that will become one day a great 2018 Pouilly-Fumé. As far as I’m concerned, it was just the perfect experience !”

You can click on the photos to get it full screen. You will see Mélanie Masson (in red) and some of our permanent employees, grape pickers for the time of the harvest : Thierry, Aymeric and Jean-François but also Jenny, Audrey and Marie (pink cardigan and long hair). This day, Pierre and Jean-Michel were working in the cellar and Michelle, like often, was cooking lunch for all her family…

Did you try eating in a castle ?

Did you try eating in a castle ?

Posted on by Domaine Masson-Blondelet

Dinner in a Castle ? Yes, of course !

In the Casa Loma Castle, the Blueblood Steakhouse open its doors every evening for dinner.

You will dine in manor-like designed rooms, elegant and chic. Surely you will notice the presence of some anachronistic artwork, like Dali or Warhol, which make a very interesting contrast. Far from being repetitive, each of the rooms has a different ambience.

You will certainly find something to your taste in their extensive cocktail list as well as in their impressive wine collection in which figures our Masson-Blondelet Pouilly-Fumé Villa Paulus. As Nick Di Donato said, they took their time in order “to create one of the most spectacular wine lists in the city.”2

Such diversity permits to find the perfect pair to go with the menus, always presenting high quality ingredients. In their selection of meat, you will find classics and pieces from around the world, like their Wagyu beef from the United States, Australia or Japan. The menu also have its share of fish and seafood : beet-cured salmon, tuna tartare, oysters and king crab.

The atmosphere, the serving, the refined plates, everything is here to make you feel precious !

You can see here from left to right, the chef de grille Eddie Chung, the corporate executive chef & vice president operations Michael Ewing, and the chef de cuisine Meagan Andrews. The team also counts Natalie Pope, sommelier and wine director and Oliver Stern, bar manager and famous mixologist.

“When people come here they can appreciate the artwork, the history of Casa Loma and of course, the culinary experience”2 — Nick Di Donato

 

Sources (Text and photos) : 1 http://www.bluebloodsteakhouse.com/; 2 https://dolcemag.com/general-interest/restaurant/blueblood-toronto-classic-steakhouse/25725 ; https://torontolife.com/food/restaurants/whats-menu-blueblood-humongous-new-steakhouse-casa-loma/

Information :

BlueBlood Steakhouse : Casa Loma – 1 Austin Terrace, Toronto ON M5R 1X8

Sunday – Wednesday 5pm – 12midnight (kitchen closes at 11pm)
Thursday – Saturday 5pm – 1am (kitchen closes at 11pm) Telephone: +1.416.353.4647

 

The Elephant, you can’t ignore it !

The Elephant, you can’t ignore it !

Posted on by Domaine Masson-Blondelet

Today let’s discover a prestigious British restaurant : The Elephant.

Owning a Michelin Star since 2004, it also displays 3 AA rosettes since 2005 and in 2009, it gained a place in the top 100 UK Restaurant.1

The restaurant offers a bright and modern environment and high quality cooking, “beautifully presented dishes with no unnecessary elaboration”. 2 As the Chef “aims to source all their ingredients locally and sustainably”3, their main provider is a 69-acre farm in Brixham. The top-notch plates, presented in a simple but very attractive setting, are either à la carte or in set menus but they can change according to the seasonality of the products. Their wine list in which you will find our Pouilly-Fumé Villa Paulus 2015, also reflects their position as they “try to keep it short so that the wines offered are all of the highest quality”.3

The owner of this award-winning place is the Chef Simon Hulstone, himself used to competition since his young age. Among some of his other accolades, he won the Roux Scholarship in 2003 and the Craft Guild of Chefs’ Chef of the Year in 2008 and 2010. He also represented Great Britain during the final of the famous worldwide competition The Bocuse d’Or in 2009 and 2011.

Once in a while, you will have the opportunity to try another chefs cooking in the guest chefs events. The chef Simon Ulph was the first one to take over the experience in November. In March and April followed the Michelin-starred chefs Daniel Clifford and Tom Kerridge, which dinner was sold out in ten minutes only. The next one will be Glynn Purnell on the 10th of June. Look out on their website who will be next !

Sources (Text and photos) : 1  https://www.nationalrestaurantawards.co.uk/the-list/ ; 2 https://www.viamichelin.co.uk/web/Restaurant/Torquay-TQ1_2BH-The_Elephant-33eufo5 ; 3 http://www.elephantrestaurant.co.uk ;

Information :

The Elephant Restaurant : 3 & 4 Beacon Terrace, Torquay, Devon TQ1 2BH

Reservation. Open Tuesday – Saturday : 12.00 – 2.00pm and 6.30pm – 9.00pm

Telephone: 01803 200 044

In the Baleares ? Do not miss Zaranda !

In the Baleares ? Do not miss Zaranda !

Posted on by Domaine Masson-Blondelet

It’s in Majorca that you will find the restaurant Zaranda, “where everything is designed for the delight of the senses.”1

Awarded 2 stars by Michelin red guide since 2016, this exceptional place is also part of The List 2018 with a grade reaching 93.25.

You can either decide to be inside enjoying an elegant and luxurious surrounding or to get some fresh air in their romantic garden. In this warm and elegant environment you will be offered creative and technical plates, and drinks from an amazing wine list in which you will find our Masson-Blondelet 2016 White Sancerre Thauvenay.

 

The menus reflect Fernando P. Arellano’s personality as he wants them to be “inspired by his experiences, his surroundings, his travels and his roots.” 1 Indeed, his work in famous restaurants in 5 different countries in Europe gave him the potential to reach the top level.

   Fernando P. Arellano, Zaranda’s Chef

You will have the opportunity to taste a contemporary cooking with “cutting-edge technical concept” 1, offering gorgeous dishes with a significant Majorcan influence : Caviar, horseradish and pickled pearls, Paprika spiced octopus and potato veloute, Parmentier of Morels…

Sources (Text and photos) : 1 http://zaranda.es ; https://guia.michelin.es/3x0t4cti/zaranda-es-capdella

Information :

Restaurante Zaranda : Carretera Es Capdellá-Galilea, km 1.7, 07196 Es Capdellá, Calvía, Illes Balears

Tuesday-Saturday from 19:30 to 22:00

Booking Telephone: +34 971 138 627

Truffle and Pouilly-Fume : what could be better?

Truffle and Pouilly-Fume : what could be better?

Posted on by Domaine Masson-Blondelet

La Truffière - extérieurWhat would you think about a half lobster from Britain and its raviole of foie gras with black truffle served with a Pouilly-Fume Les Pierres de Pierre or Les Angelots?

It is in the heart of the old historical Paris, in the Quartier Latin that La Truffière is located. Both a Wine shop and a gastronomic restaurant** awarded by 3 toques Gault&Millau, this establishment is actually the rendez-vous of gourmets. And as you can guess, its signature is the truffle. Black or white, it emphasizes every dish served in the restaurant, for the greatest delight of amateurs.

Christophe POARDChristian Sainsard, became the owner of the establishment in 1984 et since, tries hard to transmit his passion for wine and food service. And since February 2016, a new Chef Christophe Poard joined the team. He elaborated an “artist’s cuisine”1 caracterised by its “originality, the pleasure of taste and the respect of its products”1, products of terroirs carrefully selected following the seasons. This one learned with the greastest Chefs such as Le Clos Longchamp ** (Jean-Marie Meulien), Le Jamin*** (Joel Robuchon) or even Le Grand Vefour*** (Guy Martin).

Then, all the team welcomes you in a “spirit of sharing and conviviality”1 in the different lounges that can be made private for a day : a lounge with exposed beams in the ground floor or a voulted cellar from the XVIIth century? The choice is yours.

La Truffière - Salle Voutée« Fine preparations, pure and harmonious flavours : what could be better ? », Guide Michelin 2016

 

Concerning the wine, the list has been awarded several times as it is remarkable and count no less than 4700 French and Global references2, including today our Pouilly-Fume Les Pierres de Pierre et Les Angelots, harvested on flint and har limestone. Effectively, since 30 years, the owner Christian Sainsard, passionnate about wine, travels in the all world to share its discoveries with you.

Hence, you could enjoy in an intimate and friendly setting the creative dishes of the Chef Poard : a half Lobster from Britain, raviole of foie gras with black truffle, pressé  of potatoes and bouquetière of vegetables  or a Parmentier of Beef with black truffle. The cheese board will also suprised you with its 30 cheeses, all ripened differently. As a dessert, the chocolate afincionados will enjoy the Déclinaison of chocolate, crunchy cacao and «Dulce» ice cream whereas others will prefer the Croustillant of nuts, truffled mousse, Jasmin ice cream and coulis of blackcurrant and lime.

It’s a safe bet!3

La Truffière - Plats

Sources (Text and photos) : 1 latruffiere.com ; 2 bestrestaurantsparis.com ; 3 Guide Michelin 2016

Information :

La Truffière – 4, Rue Blainville – 75005 Paris – +33(0)1.46.33.29.82

Open from Tuesday to Saturday from 12:00 to 2:00 pm and from 7:00 to 10:30 pm.

Pouilly-Fume, Sancerre and Globetrotter !

Pouilly-Fume, Sancerre and Globetrotter !

Posted on by Domaine Masson-Blondelet

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.

Hachette Guide 2017 : our Pouilly-Fumé awarded…

Hachette Guide 2017 : our Pouilly-Fumé awarded…

Posted on by Domaine Masson-Blondelet

Couverture Guide Hachette 2017Last week, the Hachette Guide 2017 has been published and this year, our Pouilly-Fumé Villa Paulus 2014 has been awarded as well as our new cuvee Pouilly-Fumé Le Clos du Château Paladi , the Coup de Coeur of the year 2017, with the following wine-tasting notes :

Pouilly-Fumé Le Clos du Château Paladi 2014 Etoile Hachette 2Etoile Hachette 2Coup de Coeur Hachette 2

Label Pouilly-Fumé Château Paladi 2014“The Masson-Blondelet Family […] creates a wonderful Pouilly-Fumé made from a plot of old vines located in the heart of the village, on which is built the Château Paladi. In the glass, this wine presents a beautiful floral composition (rose, poeny), embellished by vegetal touches and peach bush notes. Very harmonious, the palate associates intensity and elegance to perfection.”

Ageing : 2016-2021. To pair with roasted scallops.

Pouilly-Fumé Villa Paulus 2014 Etoile Hachette 2

“This cuvee is called with the Roman name of Pouilly-Sur-Loire and pays tribute to the great-grand-father Paul. A very fruity wine with a touch of candied fruits (pear, orange, passion fruit), round and concentrated on an acidulous basis which brings firmness.”

Ageing : 2016-2020. To pair with tagliettes with goat cheese.

Pouilly-Fume Villa Paulus at the Maison Rostang**

Pouilly-Fume Villa Paulus at the Maison Rostang**

Posted on by Domaine Masson-Blondelet

What could be better than a cuisine history that continues? The gastronomic restaurant of Michel Rostang, created in 1978 became today the double-starred Maison Rostang, where now four hands cook to delight our taste buds.

Portrait Michel Rostang - Nicolas BeaumannThe establishement gathers the Chef Michel Rostang, whose “cuisine gradually became in line with the greatest tables”1 and its acutal Chef, Nicolas Beaumann. For Michel Rostang, son, grandson and great-grandson of Chefs, gastronomy is a family business. Moreover, this one has learned the job in the most famous restaurants – Lasserre et Lucas-Carton in Paris or even Pierre Laporte in Biarritz. Together, they continue “great classics and contemporary creations”2 through refined plates made from raw and seasonal products.

These flavoured dishes perfectly match “nectars from the restaurant’s cellar”4. The wine list contains no less than 1300 references – 50.000 bottles carefully selected by Michel Rostang and his loyal Sommelier Alain Ronzatti, for who wine is a pleasure rather than an emotion. Thus, we can find “pearls of winemaking arts”3 but also wines from all the regions of the world such as our Pouilly-Fume Villa Paulus 2014, harvested on Kimmeridgian marls.

Then, you could combine it with some specialities such as the croque with Truffles, the soufflé of pike quenelle and its lubster sauce or even the poached Foie gras in a well-seasoned soup, with spring vegetables, sesame oil, mint and wild thyme4. In dessert, the crunchy cigare made of Tabacco from Havana, mousseline of Hennessy Cognac and Marsala ice cream has already made the success of the establishment.

Plats Maison Rostang 2

« More than a gourmet break, a rendez-vous of aesthetes ! », Guide Michelin 2016

Salon Robj - Maison Rostang

Four private rooms are available to customers in that “luxurious and unsual”1 decor : the Salon Art nouveau, Lalique, Robj ou Art contemporain3… All are embellished by amazing art collections selected by Michel Rostang himself. As you can imagine, the Chef is passionate about beautiful objects. And to honour this intimist place, be aware that formal dress is required!

 

Sources (Texte et photos) : 1 Guide Michelin 2017 ; 2 lesgrandestablesdumonde.com ; 3 maisonrostang.com ; 4 lafourchette.com ; 5 Elle Magazine.

Information :

La Maison Rostang, 20 Rue Rennequin, 75017 PARIS – +33(0)1 47 63 40 77

Open from Monday night to Friday noon from 12:30 to 2:00 pm and from 7:30 to 10:00 pm.

    • info@masson-blondelet.com / +33 3 86 39 00 34 / SIREN : 479143802
    MASSON-BLONDELET, 1 rue de Paris, FR-58150 Pouilly sur Loire
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