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).

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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.

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Paris Chefs Embrace Local Food

Chef Yannick Alleno, Le Meurice, Triple Michelin Starred

Posted By Paige Donner

Several of Paris’s Starwood Group Hotels, in addition to independently-owned restaurants and cafes have dedicated their Spring menus to using exceptional, locally Ile-de-France sourced ingredients. Local here is defined as originating no farther than 200 km. outside of Paris. This both supports Ile-de-France regional growers and eliminates much of the negative environmental impact that long-distance transportation of food products requires.

At the Paris restaurants: L’Orénoc duMéridien Étoile,  the First at the Westin Paris-Vendôme and the Étoiles at the Sheraton Paris-Charles de Gaulle, you will find these specially crafted “Local” gastronomic menus that are being served in their main dining rooms, for room service and even for conferences and meetings.

In addition, at Le Meurice, the triple-Michelin-starred Chef Yannick Alléno has created a “mythical and savory” menu which he has dubbed « Terroir Parisien® » that he is serving for his lunch time guests.  A range of products he has sourced from nearby Ile-de-France villages including mint from la Forêt (52 km).

Similarly the new trendy Lafayette Organic on Grands Boulevards is featuring all organic produce and products from Ile de France. And if you choose to dine at the restaurant, Chez Bruno, you will have the chance to enjoy artisan coldcuts from Michel Ballereau,  of Sceaux (14 km), farm-raised chicken from Pouligny à Jouy in Morin (76 km), and fresh cheeses from the 30 Arpents Farm in Favières (41 km). And that’s not all, you will also get to try local honey from beekeeper Rémy Vanbremeersch and Carl Marletti’s artisanale pâtisseries. And when you find yourself in the Denfert Rochereau quarter with an appetite for some local flavor, stop in at Ghislaine Arabian’s restaurant, Les Petites Sorcières, where she is spotlighting the local produce of Claude and Catherine Gallienne from Neuville (67 km), and the fresh-baked breads of Parisien Jean-Luc Poujauran.

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Bocuse d’Or 2011 Winner Is Rasmus Kofoed

THE WINNER OF THE BOCUSE D’OR 2011 IS  RASMUS KOFOED – DENMARK

2011 Winner of Bocuse d’Or

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(23-24 January 2011) Lyon, France  Rasmus KOFOED, representing DENMARK, has won the Bocuse d’Or 2011 trophy and €20,000 in prize money.

Second place, Bocuse d’Argent  : Tommy MYLLYMÄKI, representing SWEDEN, won the Silver  Bocuse trophy 2011 and €15,000 in prize money.

Third place, Bocuse de Bronze : Gunnar HVARNES, representing NORWAY, won the Bronze Bocuse trophy 2011 and €10,000 in prize money.

Competing entry at 2011 Bocuse d’Or Competition.

Several special prizes were also awarded: - Prize for the ‘Best Commis’, awarded by the Bocuse d’Or Winner’s Academy: Kinari KOYAMA, Commis to Tatsuo NAKASU, JAPAN  - Special ‘Fish’ prize: Franck GIOVANNINI, SWITZERLAND - Special ‘Meat’ prize: Jérôme JAEGLE, FRANCE - Prize for the best promotional campaign: GUATEMALA - Prize for the best Poster, as selected by visitors via the internet website:

SPAIN As part of the Sirha 2011 trade exhibition, performing in dedicated contest kitchens facing the public at the heart of the brand new Paul Bocuse hall, 24 chefs from all regions of the planet took up a major challenge: that of preparing within 5.35 hours, during an extraordinary show, two perfect dishes using the official products of the Bocuse d’Or 2011: Scottish lamb for the meat dish and Monkfish, Crab and Scottish Langoustine for the fish dish.

All Photos Courtesy of Francis Mainard/ Bocuse d’Or/ Sirha.

To judge the 24 candidates, the jury was composed of 24 influential chefs who are emblematic of each country represented, under the aegis of 3 exceptional presidents:  Paul Bocuse, President Founder, Yannick Alleno, Honorary President (3* Chef at the Meurice, Silver Bocuse 1999) and  Geir Skeie, President of the International Jury (Bocuse d’Or 2009)

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