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Truffle and Pouilly-Fume : what could be better?

Posted on 26/11/201602/11/2020 by Domaine Masson-Blondelet

What 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.

Christian 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.

« 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

Sources (Text and photos) :¹latruffiere.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 !

Posted on 26/09/201602/11/2020 by Domaine Masson-Blondelet

This 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 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.

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).

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 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.