Archives des gastronomy - Page 2 of 2 - Domaine Masson-Blondelet

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