Tag Archives: 2004

Egly Ouriet 2014 disgorgements

  Egly Ouriet is family estate of 4 generations The Grand Cru terroirs are on the villages of Ambonnay (7,8 ha) Bouzy (0,3 ha) and Verzenay (1,6 ha). The 1er Cru terroir is in Vrigny, 2 ha of Pinot Meunier … Continue reading

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Tang, Coquilles and St Julien

I’ve mentioned Resturant Tang before as one of my absolute favorite places in Paris. I know a lot of his dishes, but on my last visit, he surprised me with this scallop and spicy soy sauce recipe. Scallops (Coquilles St Jacques, … Continue reading

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Sidewalk inspirations: alternative foie gras

It happens when he is walking down the street. Who knows what is going through his mind. And then, suddenly, something emerges. Clear. Precise. A mission. Monkfish liver and oysters… It has to do partially with a dish that Antoine … Continue reading

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Truffles and Chardonnay @ Le Chassagne

The 2004 Bernard Morey Chassagne Montrachet 1er Cru Les Embrazées, was a little disappointing because it was reduced (needed air) and never fully expressed its potential, both of terroir and vintage. Chardonnay, even if disappointing on its own, tends to … Continue reading

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Verget Chassagne Montrachet Pimont 2004

The best white Burgundies of 2004 come from Cote d’Or. Why? Because Cote d’Or had, on average, lower acids and higher alcohols than Chablis or the Maconnais for climactic reasons. Verget harvested very late in Chablis which is why their … Continue reading

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Brittany Spider Crab and Petit Chablis

  Cooking the crab: Place the crab in a large enough pot (mine was just barely big enough for this bigger than I expected crab!) Fill with cold water amply salted (sea salt is preferred). Do this by taste. It … Continue reading

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Left-overs call for Margaux

An evening of left-overs. Therefore no photos because I didn’t know it was going to be so good. What it was: Poached salmon with fatty coppa (Italian ham) on top. Salmon and pork go really well together or reasons of … Continue reading

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Sardines with coriander seeds: electric combo

Boil the rice in a bouillon scattered with the coriander grains- un-ground. Mix in a large marinated artichoke heart with a little bit of olive oil.  Sautée the fresh sardines with salt and pepper in a very hot frying pan … Continue reading

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Margaux Marquis de Terme 2004 Les Gondats (4eme Grand Cru Classée)

Even though the 2004 vintage in Bordeaux was not well reviewed, I have always enjoyed it. A ‘normal vintage’ in between two drought vintages (2003 and 2005-although no one talks about it) most of the 2004s I have tasted have … Continue reading

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Le Jardin Gourmand in Auxerre: summer garden in your plate

Jardin Gourmand: flowers and salad   Sit down on their wildly sensual terrace for a visit with chef and owner Pierre Boussereau and Olivier Laplaine (front of the house) and you will quite literally get Pierre’s garden on your plate. … Continue reading

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