Pairfection France: Thanksgiving & Costco

by Paige Donner Every year American expats in Paris brace for another Thanksgiving with or without all the fixin’s. The lucky few get to go home for turkey, gravy, stuffing and cranberry sauce, and the other lucky few get to … Continue reading

Episode 29: Perfect Pairings food+wine by Paris GOOD food+wine

by Paige Donner This episode of Paris GOOD food+wine, our season 4 kick-off, is devoted to my very favorite topic, food+wine pairings. When I’m walking my clients through my food+wine pairing seminar, Perfect Pairings food+wine here in Paris, I always … Continue reading

Shop – Local Food And Wine

Welcome to the Local Food And Wine Shop A portion of all sales of these Limited Edition T’s for men, women and children goes to helping feed the hungry in #paris.  Thanks for your support!       Available Sizes … Continue reading

Cognac For ♥ Valentine’s Day

Cognac for the most important ♥ holiday of the year!? Yes! And not just for your fella, but for your Lady (love) as well. 

Scenes from Cognac

 all photos by and c. Paige Donner 2012 

Click Here for Slideshow Hennessy, Courvoisier, Remy Martin and Paul Giraud (in that order)

Women love things that are smooth, warm, that glide just the right way and yet still have that appropriate touch of femininity. You might think that I’m describing lovely lingerie. But, No! I’m talking about cognac. That’s right!  Cognac can be YOUR dreamy passport to love and pleasure this Valentine’s Day!

On a recent trip to Cognac, I was tasked with spitting out X.O. and Paradis…From all the best makers… Some that you’ve no doubt heard of and some that you’ll only hear about and get to taste if you venture into the quaint and cordial hinterland of France that is Cognac.

Click Here for Slideshow Hennessy, Courvoisier, Remy Martin and Paul Giraud (in that order)  Continue reading

Clos Lanson Champagne Harvest

by Paige Donner 

After nearly 40 years with the House of Champagne Lanson, Reims, winemaker Jean Paul Gandon is not afraid of innovation. That is, innovation when it stays within the context of tradition. Gandon and Champagne Lanson enjoy a singularly unique relationship in Champagne insofar as next year, when he celebrates his 40th year with the house, it will be the longest standing winemaker-to-winery relationship in this very exclusive region of France.

Jean Paul Gandon, Clos Lanson [Far Left]Jean Paul Gandon, Clos Lanson - Local Food And Wine

Gandon, Far Left

Gandon, Enguerrand Lanson Tasting Room, Reims - Local Food And Wine

Gandon, Enguerrand Baijot - Lanson Tasting Room, Reims - Local Food And Wine

Clos Lanson is one enclosed hectare of Chardonnay vines that grows grapes bursting with fruit and juice, if this past weekend’s harvest in Reims offers any evidence. The Clos is also singularly unique in Reims as it is the only enclosed hectare of vines growing within the city center. Beyond its walls are straight views onto the Reims Cathedral and the Stadium.

Harvest at Clos Lanson, Reims - Local Food And Wine

Harvest at Clos Lanson, Reims - Local Food And Wine

During one day each year family members, employees and friends of Lanson Champagne assemble for a spectacular day of convivial harvesting and celebration of what will be the most exclusive of Lanson Champagne cuvées, the Clos Lanson. This celebratory harvest and Cuvée of no more than 8,500 bottles was  the brain child of Gandon and one of the owners of Lanson International, Philippe Baijot, 6 years ago. This year will mark the first that the champagne will be available to taste and to drink.

Philippe Baijot, Champagne Lanson, - Local Food And Wine

Philippe Baijot, Champagne Lanson, - Local Food And Wine

Lanson Champagne Cave - Local Food And Wine

Lanson Champagne Cave - Local Food And Wine

Champagne Lanson is most well-known for its power of the Pinot Noir grape, its blocking of malolactic fermentation during its vinification and its cellaring of at least 36 months prior to release. (AOC Champagne regulations require 15 mos. minimum). Wine connoisseurs speak of keeping the Black Label Lanson for 10 years. In other words, this is not a “pop and pour” champagne.

Champagne Lanson was founded in 1760 by Francois Delamotte which makes it the fourth oldest house in the world. During its changing of hands in the last several decades, “…vintages of Lanson remained of high quality… Much of this success in the face of adversity must be down to Gandon.”

Launched in 2011 is Lanson’s L’Académie de Lanson  and its Little Black Book of Champagne. The House believes strongly in viewing champagne as a wine and not purely as a label. The Lanson Academy was developed to engage and enlighten all champagne drinkers.  –    ♥Chérie Du Vin

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Gerard Bertrand’s Jazz Fest Weekend, Sud de France [Slideshow]

All photos by Paige Donner c. 2011.

The Gérard Bertrand annual Jazz Fest took place August 4th – 8th this summer at Château l’Hospitalet just outside Narbonne.  These photos are taken at Château l’Hospitalet in Languedoc-Roussillon, “Sud de France.”

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To read more about Gérard Bertrand wines, his annual summer Jazz Fest and his L’Art de Vivre Les Vins Du Sud, click on Gerard-Bertrand.com.

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Jaillance Cork Recycling Initiative

By Paige Donner

Jaillance produces the only sparkling wine from France’s Rhône Valley. They call it their “Clairette de Die” and its 7% alcohol content makes it a festive choice for most all occasions. Their rosé, the Cuvée de l’Abbaye, is made from 100% merlot and their “Cremant de Bordeaux” is 70% semillon and 30% cabernet franc.

Jaillance - Local Food And Wine

Jaillance committed to organic farming in 1989 and has more than 200 growers in their winegrowers’ “cooperatif.” They take their commitment to sustainable winemaking seriously… far beyond simply changing out their bottles to the lighter 775gr. from the heavier 830 gr. champagne bottle. Take their cork recycling initiative for instance…

Did You Know?

  • 12 billion corks are manufactured every year. 3 billion of those are destined for France alone!
  • The cork oak tree does not die when its bark is harvested. The bark gradually grows back, like shedding its skin.
  • Cork Oak trees can get up to 300 years old and grow a thick new layer of bark every nine years.
  • 100% of harvested cork is used.
  • Cork oak forests have great ecological value, sustaining a rich level of biodiversity and protecting many species of fauna and flora.
  • A harvested cork oak tree absorbs 2 1/2 to 4 times as much CO2 as one not harvested.

Jaillance’s Cork Recycling Initiative: How It Works

Jaillance Clairette de Die - Local Food And WineStarting this summer Jaillance is calling on their consumers to save and collect their corks and bring them back to designated collection points. These collection points La Cave de Die Jaillance, Jaillance sales outlets and all Gamm Vert Shops (France).

These used corks will be sold back to to the cork industry, and the money sent to the Institut Mediterranéen du Liège (Mediterranean Cork Institute). The Institute will use the funds to plant more cork oaks in the Eastern Pyrenees forests.

Once the wine corks have been collected, the wine corks are taken to a recycling plant to be transformed into floor coverings, decorative items, components for the aerospace and automobile industries – or even into electrical power.

Cork is 100% natural and 100% recyclable.  It is one of nature’s treasures.

To Read More about Jaillance and their Sustainability programs, including their Solar Panel Initiative, Click Here…

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Le Baron Rouge

by Paige Donner

As wine bars in Paris go, this is both authentic and on the beaten path.  For years, whenever you’d search out wine bars and Paris, it is this one that would come up. It is nestled right next to the famous (and super cheap!) Marché d’Aligre.

Le Baron Rouge, Local Food And Wine Culinary Tastings

Which is a good thing. Because after – or before – you buy your fresh cheeses, your ripe fruits, and your roasted chicken, you can buy your wine by the liter and enjoy a glass of it while doing so.  And yes, you buy your liter of wine straight from the barrel.

Le Baron Rouge. It’s a bit on the beaten track but every bit worthy of a drop-in.  Plus, what better way to start off a Sunday morning but with a glass of good, country, French wine?

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

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The Men of Vinexpo, France’s Biannual Wine Bonanza

By Paige Donner Read Complete Article on Black Book Magazine A biannual affair, France’s monumental, just-wrapped Vinexpo Bordeaux has, once again, firmly established itself as the world’s leading exhibition for the wine industry. A few numbers: there were approximately 50,000 … Continue reading

Monaco Royal Wedding Chooses Local Cuisine

2010-11-19-14-19-47-2-prince-albert-ii-of-monaco-and-lady-charlene-witts

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 support of a temporary kitchen located on the site. As for the theme of the dinner, Alain Ducasse simply states that he will work along side his team in the highest respect of a nature that today, we realise is weakened. It will combine the essence of taste -with emphasis on local produce- with the sober elegance of the tableware. On this subject, he notes with a smile, that the garden and the cows of Rocagel, Prince Albert’s property, will be involved in the menu. Indeed, the former will supply the vegetables, while the latter will provide milk for the dessert. The dinner prepared by Alain Ducasse with the full commitment of the employees of Monte-Carlo SBM establishments, will contribute in making the event a simple and warm moment for all the guests, as was requested by H.S.H Prince Albert II and Miss Wittstock. [Press Release]

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