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 goes well truffles. This was certainly true of the Embrazés. Chef Stephane Léger of Le…

Unexpected Beaujolais Nouveau 2009

When he handed me the bread, and I realized that it was warm, I thought, “this is too good to be true”. How can you have a Beaujolais nouveau day without a glass (or three) of Beaujolais? Someone with some power at SNCF (French national railroad) must have been thinking about this, or else it…

Truffles, foie gras on fresh baguette: made for eachother

    Foie gras (cooked, but cold) on a (cold) baguette with raw truffle. This is the best mixture so far. All of the ingredients shine and marry well. Maybe this is the reason that truffles go so well on neutral foods (noodles, gnocchi, potatoes, bread, butter, cream and eggs). Chefs must find in these…