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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.

Hachette Guide 2017 : our Pouilly-Fumé awarded…

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

Last 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

“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

“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**

Posted on 21/07/201602/11/2020 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.

The 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.

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

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) : ¹Guide Michelin 2017 ; ²lesgrandestablesdumonde.com ; ³maisonrostang.com ; ⁴lafourchette.com ; ⁵Elle 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

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.

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