The Wine Yacht

“We wanted to put our own unique spin on traditional food and wine pairing concepts” says Chef Natasha Harris.“Clients who book the yacht will be able to show their guests Vancouver from a new perspective, while learning about interesting wine and food combinations using local ingredients. It’s a great opportunity to showcase our city and what we are privileged to have here.” 

Created by Sunset Bay’s ISG accredited Executive Chef Natasha Harris, The Wine Yacht’s interactive group tasting sessions are designed to provide clients with an informative and unique custom tasting event while on board the “Sunset Bay II” private yacht. Each tasting station features premium wine varietals from BC and around the world, paired with small plates inspired by the corresponding wine’s region.

A Parisian Night of Cheese

By Paige Donner

[All photos by Paige Donner c. 2011]

Parisians are known to do things their own particular way. And when it comes to presenting their cheeses, they make no exception.

An art exhibit that opened on October 6th at LaMilkFactory in Paris’s boho chic 11th arrondissement is none other than a full art exhibit presenting imaginative ways to serve cheeses.

A staple of any French meal, cheese, does, of course, enjoy full status as a “course” all to itself in the lineup of a meal. At Design Sur Un Plateau, Curator Cecile Cau, originator of the blog So Food So Good, and her co-hort, food design book author Stephane Bureaux, teamed up to imagine, envision and then carry out a food art design exhibit of “cheese platters” amongst a collaboration of 6 separate designers, all well-known in the field of gastronomy and/or design.

Stephane Bureaux, Food Art Design Author And Cheese Platter Designer

Bordeaux – Left Bank, Right Bank

 

By Paige Donner

For most of us wine lovers, the word Bordeaux evokes Mecca-like dreams and memories of some of the world’s best and most prestigious wines.

Click Here For Slideshow

For the Bordelais, there is a pronounced distinction between “Left Bank” and “Right Bank,” each with their own Bordeaux sub-cultures and each laying claim to world-renowned chateaux.  The Left Bank and its famous Medoc region boasts Mouton Rothschild, Margaux and Pichon Comtesse Lalande, while the Right Bank with its idyllic St. Emilion and Pomerol lays claim toPetrus and Cheval Blanc. 

Fête de la Gastronomie

Foreword FROM THE MINISTER

The Fête de la Gastronomie is a festival that is not to be missed, and it will be taking place on the first day of autumn [Sept 23rd]. It will also have its own theme, uniting all the different events and initiatives taking place throughout the country. This year we have chosen Our Earth, because it generously allows us to work it, harvest its fruits, and use them for our food. Because man and earth are inseparable. More INFO

Everywhere you look there is something to do with gastronomy: in the media, in the increasingly imaginative dishes available in our restaurants…as though the whole idea were something new, whereas in fact it is no more than a tradition in a constant state of renewal, very much alive, and one that makes the most of our country’s dynamism, the foods we produce, and what we do with them. 

It’s Biodynamic Flower Day

Courtesy of Organic Matters, Ireland’s Organic Magazine

BIO-DYNAMIC GARDENING

Bio-dynamic gardeners, followers of the principles of Rudolf Steiner, believe that the movements of all theheavenly bodies, moon, planets and stars have an influence on the growth and development of all plants 5A4GDJUACK64 . So the time you chose to sow, plant or even weed your plants will affect their progress. The moon, the stars and the planets all affect the development of our plants. 

Interview With Rothschild S.A.’s Adrien Laurent, USA-Mexico Export Manager

Interview by Paige Donner, Editor, Local Food And Wine

Contact Local Food And Wine for our Culinary Tours and Rates.

*LOCAL FOOD AND WINE *

TWITTER.COM/LOCALFOODWINE

FACEBOOK/LOCALFOODANDWINE

Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook

Monaco Royal Wedding Chooses Local Cuisine

It was in the kitchens of the Louis XV in the Hôtel de Paris, along with the executive chef of the kitchens of the hotel, Franck Cerutti, that Alain Ducasse received the confirmation from the Palace.

«H.S.H Prince Albert IIand Miss Wittstock’s decision honours me. It honours also Mediterranean cuisine,a sincere and fair cuisine that pays tribute to a rich and generous land. A cuisine that is respectful of its environment. Prince Albert and his future wife have thus expressed their attachment to nature and to the attentive work of the men and women who wisely nurture it. On this very special day, I cannot help myself remembering with emotion the tasty moments the Prince spent with his family at our table.

Monegasque since 2008, it was in 1987 that Alain Ducasse discovered Monaco,when Prince Rainier III called upon him to take over the direction of the kitchens of the Hôtel de Paris, Monte-Carlo SBM’s prestigious establishment, with the mission to make the Louis XV the first hotel restaurant awarded three Michelin stars, a distinction that was granted in 1990. Located between Nice and Liguria, it is at the Louis XV that Alain Ducasse brings cachet to Mediterranean cuisine. A cuisine of freedom, of emotions and of passion but also of rigor, sobriety and method; it gives the best role to each ingredient -from the modest vegetable garden plant to the most sumptuous crustacean- for the greater pleasure of the senses. At the very heart of this Mediterranean soil that so inspires him, he has found, in twenty-five years of professional partnership and personal implication, a staunch support. Today, Monaco is the essential anchor point in his profession as chef-creator. From the Louis XV, he trains most of his chefs, the very same ones who then carry his work across the globe.

The Princely wedding dinner, held on the terraces of the Salle Garnier, will be executed from the kitchens of the Louis XV at the Hotel de Paris, with the

Château HAUT-BRION Hosts Dinner, Conseil des Grand Crus Classés of 1855

Château HAUT-BRION, Bordeaux (Sunday, June 19, 2011)  Since 1983 the Conseil des Grand Crus Classés of 1855 (Médoc & Sauternes) have hosted a dinner honoring the International Press to open the world’s premier wine and spirits exhibition, VINEXPO Bordeaux. The event, always held at a first-growth château, continued this tradition when 350 people gathered at Château HAUT-BRION on Sunday, June 19, 2011.

Dinner Hosted by Château HAUT-BRION for Vinexpo 2011 Kickoff

Château Haut-Brion’s Prince Robert of Luxembourg, Alain Juppé, Mayor of Bordeaux and Philippe Castéja, President of the Conseil des Grand Crus Classés of 1855 (Médoc & Sauternes), Alain PASSARD (L’Arpège, Paris),Anne-Sophie PIC (Maison Pic, Valence), and Yannick ALLENO (Le Meurice, Paris)

Some 220 journalists from 33 countries were welcomed by Château Haut-Brion’s Prince Robert of Luxembourg, and Philippe Castéja, President of the Conseil des Grand Crus Classés of 1855 (Médoc & Sauternes). Following a tasting of Médoc and Sauternes Grand Cru Classé wines from the 2005 and 2008 vintages there was a “9-star” dinner created by a trio of three-star chefs:Alain PASSARD (L’Arpège, Paris), Anne-Sophie PIC (Maison Pic, Valence), and Yannick ALLENO (Le Meurice, Paris). The food was accompanied by a selection of Grand Crus Classés with commentary on each vintage offered by the Best Sommeliers of the World.

Médoc Grands Crus Classés from the 2003 vintage accompanied an entrée of Field-dressed purple beets with semi-sweet vinaigrette, cocoa and acacia honey by Alain Passard. Next, vintages 1996 to 1985 were tasted with the main dish, Gently roasted blue lobster in shellfish butter, with a lobster and red fruit consommé lightly flavored with green pepper by Anne-Sophie Pic. Then Haut-Brion 1975 in double magnum was presented with a Hearth-roasted rack of lamb, golden risotto-style spelt, and fricassee of chanterelles prepared by Yannick Alléno. To finish on a sweet note the guests enjoyed a “nine-star” dessert course, with each chef matching their creation to the 1990 Château d’Yquem: a contemporary vacherin of raspberries and Blue Mountain coffee from Pic; a soft, lemon sponge cake soufflé by Alleno; and strawberries with olive oil and lime by Passard).The evening was also the occasion to offer each guest the latest book from ABRAMS, “Grands Crus Classés—The Greatest Wines of Bordeaux—with recipes from TOP CHEFS of the WORLD”. Published in October 2010, this unique work brings together for the first time the world’s greatest chefs such as Ferran Adrian-El Bulli, Jean Georges, Noma, Joël Robuchon, Paul Bocuse, Eric Ripert, Nobu Matsushisa, Marc Haeberlin, Thomas Keller, André Chiang, Alex Atala, Hiroyuki Hiramatsu, Pierre Gagnaire, Chan Yan-Tak, and many others, as well as the three chefs who prepared the evening’s menu. 87 chefs representing 27 countries around the world have each created a recipe for the Grand Crus Classés of 1855, with commentary by seven of the Best Sommeliers of the World (Oliver Poussier, Markus del Monego, Andréas Larsson, Serge Dubs, Franck Thomas, Youichi Sato, Virginia Philip, and Eric Beaumard).The Conseil des Grands Crus Classés of 1855 (Médoc & Sauternes) is the official organization dedicated to the advancement and presentation of wines listed in the 1855 Bordeaux Classification. It manages all aspects of promotional, technical, economic, and legal questions relating to the 1855 Grands Crus Classés (Médoc & Sauternes), the administration of their affairs and the enhancement of their prestige. The 1855 Classification was established at the request of the French Emperor, Napoléon III, who wished for the finest products of the Empire to be presented at the Universal Exposition at Paris in 1855 (the first universal exposition organized in France).

*LOCAL FOOD AND WINE *

TWITTER.COM/LOCALFOODWINE

FACEBOOK/LOCALFOODANDWINE

Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook

L’Avant Comptoir, Odéon, Paris

By Paige Donner

Small plates are a Spanish thing. They’re known as Tapas and they’re a great way to share a meal with friends. It’s also a great way to do wine tastings when you can share the bottles with a group or taste by the glass.

French “small plates” dining wasn’t heard of in Paris until L’Avant Comptoir opened its doors next to Le Comptoir du Relais, a restaurant that boasts a 6-month waiting list for reservations. But no reservations are needed here at L’Avant Comptoir. It’s the place to come before lunch or dinner to get an “appetizer.”

Hors d’oeuvres, however, is not what I would call these small plates. Out of respect for Chef and Proprietor Yves Camdeborde, I won’t call them French Tapas but I do think of them that way.

When I’m in Paris on assignment, there’s often no time to sit down to a meal. So I’ve gotten into the habit of popping into the closet-sized, standing-room-only boudoir of Basque-and Bearnais -inspired deliciousness where I can eat a couple plates like seared fois gras on a skewer, a wooden cutting board covered with amazing Carpaccio de Boeuf, wash it all down with a glass of Saint Chinian – or whatever the chef recommends to me that day – and am out the door in under 10 Euro and less than 20 minutes. (I even ate Boudin there once – and liked it!)

Of course, when I had a friend visiting recently, a pal who can’t pronounce Si’il Vous Plait to save his life but knows good food and has the charm to get what he wants, always, I had to drag him there. Compared to several sit-down, expensive meals, after an evening spent eating at L’Avant Comptoir, squashed between the elbows of our fellow gourmands-on-a-budget and up against the long pewter counter laden with fresh bread and the best butter in Paris, my Food Dude buddy couldn’t stop raving. We would have been back there for lunch and dinner and snacks every day if he had had his way. Every day!

The great thing, too, for Non-French speakers is that there are pictures of all the small plates hanging right above your head, in addition to the day’s specials, that you can mutely point to and you’re still sure to get what you want.

A Franco-American we chatted up there one evening confessed that L’Avant Comptoir is his favorite place in Paris because it’s the only place, he said, where people will talk to you openly and unreservedly.

This place just plain rocks. Once you go there, you will keep coming back AND it will always be on your Top 5 Paris Picks. Bon appetit!

L’Avant Comptoir, 9 carrefour de l’Odéon, 75006, Paris; 011-33-8-2610-1087. No reservations. Open daily.

*LOCAL FOOD AND WINE *

TWITTER.COM/LOCALFOODWINE

FACEBOOK/LOCALFOODANDWINE

Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook

La Table du Lavoir

by Paige Donner [Read Full Article on Bordeaux Food And Wine]

La Table du Lavoir is built on the 19th c. site of an old vineyard wash house the wives of the vineyard workmen would use on laundry days. It has been re-built, just across the road from Château Smith Haut Lafitte, stone by stone. Its roof beams are recovered from the 18th c. cellars of Château Lafite-Rothschild.

Photos c. Paige Donner, Local Food And Wine

This is the “Bistro” restaurant of Hotel Les Sources de Caudalie and is run by Michelin starred Nicolas Masse. When he joined the team in 2010, on the 10th anniversary of the Small Luxury Hotel, he brought with him his philosophy of focusing on flavors concentrated in the local specialties of the region. For this, Bordeaux offers a range of both meats and seafoods, because of its proximity to the Atlantic Ocean as well as its country terrain. And, in addition, of course all the fresh produce and miraculous cheeses that the Gironde region, France is known for.

Photos c. Paige Donner, Local Food And Wine

The menus, printed on antique wooden laundry beaters, hold delights such as Roasted Duck with Stewed Apples and Red Cabbage, a feather-light Cauliflower Puree Soup, Home Made Lemon Tart – whose meringue topping is so picture perfect that your tastebuds can’t believe that it can also taste so good! Chef Masse practices seasonality in his cuisine which allows for a rich and varied menu at any time of the year.

For Local Food And Wine lovers – Two Saturdays a month Chef Masse offers cooking classes at the restaurant. And every Saturday night, Head Sommelier Aurélien Farrouil hosts Wine Tasting Courses in the on-premise La Tour Degustation or Wine Tasting Tower. The Tower that has a part Cuban, with rich latte colored leather chairs, and part English feel to it, drawing on the Aquitaine’s regal heritage, overlooks the vineyards.

Photo c. Paige Donner, Local Food And Wine

The French Paradox Bar is a cozy place to enjoy your pre-dinner (or pre-lunch) aperitif, either facing the 1200 bottle cellar that opens up from the bar or facing out towards the terrace that overlooks the delightful pond, inhabited by swans, and the vast vineyards in the background. The bar serves white and red AOC Graves by the glass which gives you a good opportunity to taste some of the appellation’s prestigious wines before continuing on with your Oenotourism.  La Table du Lavoir

*LOCAL FOOD AND WINE *

TWITTER.COM/LOCALFOODWINE

FACEBOOK/LOCALFOODANDWINE

Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook

Beka’s 100% Chef Eco Logic

by: Paige Donner

 After taking a series of cooking classes in Paris last Winter, I realized that it was time to have some dinner parties chez moi to show off my new masterful (!) cooking skills. So when I realized that my one pan large enough to fry one egg in wouldn’t suffice for my dinner guests, I went shopping for new pots and pans.

The first thing I noticed was that since I’d last scoured the market, a whole new line of cookware had made its presence known on the store shelves. The most intriguing of these are the ceramic-lined cookware. I first did some window shopping in various department and specialty cooking stores and then placed my order with Beka whose Eco Beka line of 100% “Chef Eco-logic” line of ceramic-lined pots and pans had merited the 2009 prestigious Design Plus Award.

To really test the efficacy of the both products, I ordered one pan the identical size of the one pan I already had. My old pan was teflon-lined steel – not a cheap version but just last generation pan. The new shiny white pan from Eco Beka came lined with a beautiful slate gray ceramic.

It heats super fast, the hollow handle, metal, stays cool when cooking, I use a tiny drop of oil for non-stick and to steam vegetables I only use a 1/3 of the water.

What makes Eco Beka so efficient not to mention aesthetic?

• 100% environmentally friendly and worldwide exclusive treatment of eco hardened aluminum surfaces.
• PTFE and PFOA-free thanks to the water-based ceramic coating.
• No release of toxic substances – neither in production, nor when overheating.
• Natural color of the pan is preserved: no chemical dyes used
• Hollow, thermal handle: Fewer materials used which benefits the environment (this keeps the handle cool, unless used in the oven).
• Beka makes a whole range of Eco Beka. Take a look at the line of pots, pans and casseroles online.  

And two more things:  Super easy cleanup of the nonstick surface. Also, I swear that the fact that they sponsor the Top Chef  TV show had no bearing on my decision to purchase Chef Eco-logic 100%. After all, I’m not a Top Chef, I just pretend to be one when I’m cooking at home.

*LOCAL FOOD AND WINE*

TWITTER.COM/LOCALFOODWINE

FACEBOOK/LOCALFOODANDWINE

Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook

Ultimate July 1 Barbecue with a New Wine Mobile App

Game-changing technology allows you to instantly scan 150,000 wines in the liquor store

Toronto, May 12, 2011 – A new free mobile application will change the way Canadian wine lovers find, buy and enjoy wine this summer. The Natalie MacLean Wine Picks & Pairings app lets you use your smartphone camera to snap a picture of any bottle label bar code in the  liquor store. With one click, you get tasting notes, scores, and food pairings.

“You’re in the liquor store wondering if you should buy the bottle with the castle on its label or the one with the fluffy squirrel,” says Natalie MacLean, the editor of Canada’s largest wine web site at www.nataliemaclean.com. She created the tool to make buying wine easier for consumers.

“Now you just point and click to find out if that shiraz actually is a good wine to go with your pepper steak, or if the sauvignon blanc would work with your grilled veggies. No more guesswork based on castles and critters.”

No more shopping lists either since you can scan the wines right in front of you in the store. The app’s key features allow you to:

- Instantly access tasting notes, scores, prices, recipes and food pairings

- Search 150,000 wines at the LCBO, SAQ, BC Liquor Stores and other liquor retailers across the country

- Get real-time stock for every wine at the store in which you’re shopping

- Check the number of bottles in stock at nearby stores via GPS real-time inventory search

- Track your purchases in your virtual cellar with just a few clicks

- Create a wine journal with your own wine notes and pictures in the app

- Share your favourite wines and pairings on Twitter and Facebook

The new Wine Picks & Pairings app is the next generation of Natalie’s mobile app, which was selected among the top five food-and-wine apps by both Computerworld Magazine and the New York Times. It’s the only one featured on Apple’s iTunes store under App Essentials for both “Food & Wine” and “Date Night.”

Fans use Canada’s most popular wine and food app to get more than 700,000 wine picks and food pairing suggestions a month—the number of users has grown 230% over the past year. The app, designed by Fluid Trends, bundles a suite of 10 wine apps including reviews, cellar journals, recipes, food pairings, articles, blog posts, a wine glossary, a bi-weekly newsletter, a directory of wineries around the world and excerpts from Natalie’s bestselling book Red, White and Drunk All Over.

A certified sommelier and winner of the World’s Best Wine Writer award at the World Food Media Awards, Natalie wrote and vetted all the pairings and wine reviews in the app rather than relying on computer-generated algorithms and crowd-sourced material.

Natalie’s Top 10 Well-Done Wine and BBQ Pairings:

1. Juicy Steak and Shiraz

2. Grilled Salmon and Pinot Noir

3. Seared Tuna and Gamay

4. Flame-Broiled Hamburgers and Zinfandel

5. Grilled Portabello Mushroom and Rosé

6. Herbed Chicken and Syrah

7. Lobster in Butter and Sparkling Wine

8. Grilled Veggies and Sauvignon Blanc

9. BBQ Pork Chops and Chardonnay

10. Roasted Marshmallows and Tawny Port

About Natalie

Natalie MacLean is a Canadian wine journalist and author of Red, White and Drunk All Over.She connects with more than 123,000 wine and food lovers who get her free e-newsletter. Nat is the only person to have won both the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation and the M.F.K. Fisher Award for Excellence in Culinary Writing from Les Dames d’Escoffier International. More bio here: www.nataliemaclean.com/bio.

*LOCAL FOOD AND WINE*

TWITTER.COM/LOCALFOODWINE

FACEBOOK/LOCALFOODANDWINE

Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook

Vegas Uncork’d ‘Toques Off to Paul Bocuse’ May 7

LAS VEGAS (April 2011) – Vegas Uncork’d by Bon Appétit today released new details regarding “Toques Off to Paul Bocuse,” the lavish, multi-course dinner to be held Saturday, May 7, at MGM Grand. Joining previously announced chefs, Alain Ducasse, Hubert Keller, Joël Robuchon and Julian Serrano, will be Jean-Philippe Maury, Michael Mina, Bradley Ogden, Roland Passot, André Renard, Jacques Torres and J. Joho, all of whom will prepare delectable courses for this unforgettable evening.

Collectively, this group represents the brightest constellation of award-winning chefs gathered to prepare a formal meal. In honor of Bocuse and his giving spirit, Southern Nevada charity partners have been named as beneficiaries of the evening: Keep Memory Alive (the non-profit organization that supports Cleveland Clinic Lou Ruvo Center for Brain Health, founded by Larry Ruvo, senior managing director of Southern Wine & Spirits) and the Wirtz Beverage Group’s culinary programs and scholarships at the College of Southern Nevada.

“This unprecedented event makes an important statement about Las Vegas as a culinary destination and Vegas Uncork’d by Bon Appétit’s appeal not only to food lovers, but to the world’s greatest chefs themselves,” said Adam Rapoport, editor-in-chief, Bon Appétit. Uniting this stellar group of chefs is a shared admiration and appreciation for legendary chef Paul Bocuse. Creator of the Bocuse d’Or—the world’s most prestigious international culinary competition held annually in Lyon, France—Chef Bocuse has influenced generations of chefs around the world and multitudes of gastronomes they serve.

The evening’s program promises “Toques Off” attendees a momentous culinary experience set amidst evocative surroundings reminiscent of Paul Bocuse’s landmark French restaurants. Upon arrival at 7 p.m., guests will be greeted by an exceptional cocktail and hors d’oeuvres reception featuring stations helmed personally by chefs J. Joho, Hubert Keller, Shawn McClain, Bradley Ogden and Julian Serrano. At 8 p.m., the doors to an elegantly appointed ballroom will open, where a meticulously conceived and prepared, four-course dinner, prepared by an impressive array of superstar chef pairings, awaits.

Chef duos already announced include Alain Ducasse and Joël Robuchon, who will prepare a cold appetizer, and Michael Mina and Roland Passot, who will present the entrée. Created exclusively for the evening’s program, a retrospective of Paul Bocuse’s life and illustrious career will be complemented by in-person anecdotes shared by his colleagues and friends. Concluding the evening, an elaborate dessert reception by renowned pâtissiers Jean-Philippe Maury and André Renard, as well as chocolatier Jacques Torres, will delight guests, leaving them with sweet memories of an evening spent in the company of culinary royalty.

Rob O’Keefe, executive director, Vegas Uncork’d by Bon Appétit, adds, “Only the most exciting culinary destination in the world would dream of pulling off a tribute of this scale. We’re honored to pay homage to this icon of international gastronomy and delighted to be able to do so here in Las Vegas.” ABOUT VEGAS UNCORK’D BY BON APPÉTIT: Vegas Uncork’d by Bon Appétit is a unique, four-day culinary extravaganza featuring 25 intimate luncheons, dinners, tastings and other immersive and entertaining culinary experiences.

Year after year, Vegas Uncork’d by Bon Appétit draws gourmands, luxury travelers and extraordinary chefs from around the globe to Las Vegas, all lured by the prospect of partaking in this epic foodie extravaganza. Its five partner resorts include Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn | Encore; the event is made possible by its title sponsor, the Las Vegas Convention and Visitors Authority, major sponsors Travelocity, Infiniti and other national brands. Among the famous names joining Bon Appétit magazine Editor-in-Chief Adam Rapoport at this year’s events are chefs Paul Bartolotta, Tom Colicchio, Alain Ducasse, Hubert Keller, Michael Mina, Rick Moonen, Bradley Ogden, Francois Payard, Joël Robuchon, Guy Savoy, Julian Serrano, Alex Stratta and many more. To purchase tickets, visitwww.VegasUncorked.com.

*LOCAL FOOD AND WINE*

TWITTER.COM/LOCALFOODWINE

FACEBOOK/LOCALFOODANDWINE

Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook

Sharing Dreams to Build Connections Between People

Mission Hill Family Estate Winery Commissions First
Canadian Sculptural Exhibition by French Artist Nathalie Decoster

West Kelowna, British Columbia (April 13, 2011) - Mission Hill Family Estate Proprietor Anthony von Mandl announces a collaboration with renowned French artist Nathalie Decoster.

Her first Canadian solo exhibition, to be held at the Okanagan winery June – October, follows recent installations in Paris, France at Avenue des Champs-Elysées, Luxembourg Gardens, and the Bagatelle Gardens. Internationally, Decoster installations are located in a range of settings from London and Vienna to Brazil and Venice.

Over Fifty Decoster installations will be featured on award-winning Okanagan winery grounds

Von Mandl first encountered these magnificent works of art more than eight years ago when he visited an exhibition at Chateau Smith Haut Lafitte winery in Bordeaux’s Graves appellation. Since that time, he has held a strong belief that an exhibition at Mission Hill would be a memorable event for winery guests, the Okanagan Valley and the Canadian arts community.

“What immediately struck me about Mrs. Decoster’s art were the curved hoops that cradle her human forms to create a strong visual connection between the art and the outside world,” says von Mandl. “These curved hoops are akin to the metal hoops that hold together the precious barrels that age our wines and are essential to crafting exceptional wines.”

Over the years, von Mandl and Decoster have been in regular contact planning the timing of her Canadian debut and the winery’s first exhibition of this magnitude. This year, Over 50 sculptures installed throughout the winery grounds will be enjoyed by guests who stroll the property, visit the wine cellars and taste the various vintages. The Decoster Sculpture Exhibition will be open to the public at no additional charge. The permanent installation of one significant sculpture ensures a lasting legacy for all who visit the winery.

“We hope Mrs. Decoster’s work resonates with visitors as she plays with the notion of sharing dreams to build connections between people,” says von Mandl. “We believe this same connection speaks to what we are trying to accomplish as winemakers. The parallels are undeniable and we invite art lovers, or the merely curious, to visit Mission Hill to discover the magnificent work of sculptress Nathalie Decoster.”

Von Mandl’s passion for the arts traces back to his European roots and earliest, fondest memories of his parents who fostered in him a love of arts, music, cuisine and learning. Mission Hill is a family-owned winery with a dedicated staff who shares its founder’s passion for wine, food and the arts. Their dedication to wine excellence is coupled with a long-term commitment to support the visual and performing arts, essential components of the Mission Hill guest experience.

About Nathalie Decoster
Decoster lives and works in her converted factory studio in Paris. Her early work with decorative art studios led her to perfect her sculpting technique with an old-school master and the development of personal creations with new skills and materials. The essential mediums of her work include steel, bronze, aluminum, stainless steel and concrete. She employs vocabulary recognizably her own. An “art brut” figure is her messenger represented in minimalist geometric structures which convey philosophical messages about the human condition. With a dash of humour, she makes us conscious of the absurdities in our modern human lives. Helping us identify with these themes presents a password to serenity. Visit nathaliedecoster.com for more information.

About Mission Hill Family Estate
Mission Hill Family Estate is world renowned for its award-winning wines, stunning setting, architecture, and Cuisine du Terroir-influenced Terrace Restaurant. The winery’s vineyards are located in five distinct growing regions of British Columbia’s Okanagan Valley. Reflective of the origin and unique character of the Valley and meticulous ‘Vine to Bottle’ program, Oculus, its signature Bordeaux-inspired wine, represents the pinnacle in premium winemaking. Proprietor Anthony von Mandl and winemaker John Simes produce elegant internationally acclaimed wines with New World flavours and Old World refinement from this incomparable wine valley. Visit missionhillwinery.com for more information and follow Mission Hill Family Estate on Twitter @missionhillwine.

*LOCAL FOOD AND WINE*

TWITTER.COM/LOCALFOODWINE

FACEBOOK/LOCALFOODANDWINE

Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook

Poule au Pot, Le Meurice

Poule au Pot

posted by Paige Donner

Le Meurice, the original Parisian Palace hotel, story reflects the history of France as well as Paris’cultural and gastronomic heritage…In 2009, Le Meurice’s 3 Michelin-starred Executive Chef Yannick Alléno launched his new “Terroir Parisian” menu, where all the ingredients are sourced locally, paying tribute the Ile-de-France region and its supplier.

Today it is now the turn of Camille Lesecq, voted Pastry Chef of the Year, to honour the Parisian roots with a delicious and original unique idea to celebrate Easter; the “Poule au Pot”! The “Poule au Pot” was originally instituted as the national dish of France by French King Henry IVwho wished that even the most humble of french families in his kingdom could at least have a’Poule-au-Pot’ on Sundays.

The pot was a large dish hanging above the fireplace, in which families would cook whatever came into their hands, “at the luck of the pot.” This chicken, which possible originally came from the Gâtinais area of France, now appears in theprestigious kitchens of 228 Rue de Rivoli and has been given back its glamour thanks to the talented Camille Lesecq.

Colourful, imaginative and amusing; the chicken’s plump beak is an invitation to taste! The body ismade from white chocolate and is decorated with vegetables made from almond paste, which inspires lovers of French tradition as well as delights and surprises children with its playful, creative design.

Through his passion for deserts, Camille Lesecq transmits the conviviality and authenticity of french cuisine and adds a touch of subtlety, humour and glamour. The “Poule au Pot” will be available at Le Dali restaurant from Monday 18 April until 25 April 2011, priced at 29 euros.

Reservations can be made at: 0033 1 44 58 10 44. The Poule au Pot by Camille Lesecq.

*LOCAL FOOD AND WINE *

TWITTER.COM/LOCALFOODWINE

FACEBOOK/LOCALFOODANDWINE

Follow us On Tumblr * Follow Us On Twitter * Like Us On Facebook