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Tag: gastronomy

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.

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.

Pouilly-Fume Villa Paulus alongside the Seine

Pouilly-Fume Villa Paulus alongside the Seine

Posted on 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.

Cap Seguin - Intérieur Extérieur

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 !

Cap Seguin - Manuel Heurtier

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!

Cap Seguin - Plats

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

Pouilly-Fume Villa Paulus and Basque Cuisine

Pouilly-Fume Villa Paulus and Basque Cuisine

Posted on 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!

Axuria

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.

Axuria - EntréeAlso in the plate you will find gourmet Axuria - Entréedishes. 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.

Axuria - Plat viandeCreative, he revisits classic dishes for Axuria - Souffléyour “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

Pouilly-Fume Pierres de Pierre at Magnolias

Posted on by Domaine Masson-Blondelet

Two years have passed since Les Magnolias - DevanturePierre-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.

Les Magnolias - SalleMost 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.

Les Magnolias - Plats

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) : 1 Gault & 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

Pouilly-Fume Villa Paulus at the Auberge du Père Bise

Posted on 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.

Auberge du Père Bise

Père BiseToday, 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. Sophie BiseA 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.”

Père Bise Plats

Père Bise RestaurantConcerning 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.

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