The tasty side to life

Paris Champagne Tasting Class- Launch!

2012-02-08T16:56:00.006+01:00

So I finally have begun to offer Paris champagne tasting classes along with chauffeur/ guided trips to taste with small producers in Champagne! I am hoping this is a great solution for those that want to experience Champagne yet don't want to leave Paris.

Check it out!

http://tastysidetolifetours.com/Tasty_Side_to_Life_Tours/Paris_Champagne_Tasting_Class.html.

Here is a little snapshot below of what we will offer.

We are really excited to help even more clients taste unique small producer champagne with much more complexity, character and flavor than you would ever find in the champagne of large producers of the world (such as Moet, Pommery, Veuve Clicquot, etc). These small producers put their hearts and souls into creating truly fantastic champagne and for prices between 17-35€ euro a bottle it really can not be beat!

This Paris champagne tasting class is 70€ per person and is the perfect class for anyone interested in champagne with a desire to learn more. While tasting 3 different cuvees from 3 different producers, we will show clients the differences in small producer champagne, enlighten their palate and introduce them to champagne with great complexity and nice depths. We will teach you how to find flavors such as: white flowers, agrumes (lemons, grapefruits), toasted almonds, ripe summer fruits, etc. We will essentially help clients undercover the mystery of Champagne without leaving Paris.

You will learn which grapes are involved in champagne making, the process and the secrets. You will also be able to purchase the champagne that you try for 20-35€ a bottle.

If you are a cheese lover we have a champagne and cheese tasting class for 85€ per person or a champagne class with a 3 course lunch for 100€.

Here are more details below:

70,00€ (85€ with cheese pairing or 100€ with 3 course lunch)

(price per person)

Duration: 1.5 Hours, 2-2.5 hrs with cheese or lunch

Number of Champagnes sampled: 3 including one large Producer

Operating Days: Daily

Start Time: 11am or 5pm

Where?: 6th Arrondissement in a beautiful Parisian apartment

Near?: Place St Michel

(address will be sent after the booking)

PARSNIP PUREE WITH HAZELNUTS, DRIED CHERRIES SOFT BOILED EGGS AND A DOUBLE BROWN BUTTER SAUCE

2012-02-08T16:08:00.001+01:00

This recipe highlights the fabulous french butter from Bretagne. The "culture of butter" as the french like to say is one that dominates France. 85% of the butter in France comes from the regions of Bretagne or Picardie. The crazy thing is that usually when I clarify butter I throw away the white solids. Yet, no, no, no in france when making a clarified butter they SAVE this butter! They say its great on vegetables and in vinagrates with butter. This recipe is rather simple (expect for the double brown butter sauce) and is very flavorful. The presentation is simple and clean.

Parsnip Puree With hazelnuts, dried cherries soft boiled eggs and a double brown butter sauce

Serves 4:

4 parsnips
1 l of milk or better yet buttermilk
4 large eggs
Sea salt
Black pepper (preferably of Nepal).

Hazelnut butter double
100 g salted butter
20 ml water,
30 cl of the protein or solids from a clarified butter
100 g of fresh unsalted butter
1 c coffee soy lecithin or another emulsifier or stabilizer (known to fight "bad" cholesterol and help with concentration and memory).

Prepare a double hazelnut butter beginning with the clarified butter (melt butter in a water bath or over a double boiler, do not stir, in order to remove the solids that form from the liquid. Separate the white top from the liquid bottom). Cook the butter for 5 minutes until you just start to get a color, then add a touch of water, cook a bit more then add more water and take it off the heat. The evaporating water will help concentrate the butters in the sauce and help with it's consistency and also keep it from burning. Reduce it until it has a hazel color. When done cut up a few slices of salted butter and add it to the sauce. Next take a hand mixer and blend to create a nice foam.

Cook each egg 5-6 mins in boiling water. Put the eggs immediately into ice water to stop the cooking. Then peel the eggs. For the presentation, spoon a large dallop of puree onto each plate and spread out with a spoon. Hit the egg lightly, cracking it slightly and allowing the orange center to ooze out. Season with sea salt and pepper. Cover with the foam of brown butter. Serve.

Chopping up the hazelnuts and dried cherries or cranberries

Separating the solids from the butter

Blending the sauce

Adding the emulsifier to maintain the structure of the sauce

Removing the eggs after the precise 6 minute cooking time and immediately submerging them in an ice bath to stop the cooking

The "art" of plating

Voila the finished dish

The Best of ParisDesChef 2012

2012-02-03T01:00:00.002+01:00

The Great Christophe Saintagne (Plaza Athenee 3 Michelin Stars and an Alain Ducasse restaurant- Paris menu at 360€) preparing Foie Gras craquante in a style similar to Chinese Peking Duck with torched duck skin, winter vegetables, black truffle and tea infused bouillon

I was fortunate enough to attend the mother event of all Paris food events this last week, ie ParisDeschef (Paris, France)!

I had a 3 day press pass and was able to watch, taste and learn from the best Chefs in the industry. There were demonstrations, lectures, cooking classes and even wine classes. The week was filled with culinary geniuses like Bertrand Grebaut (Septime Paris), Yannick Alleno (Le Meurice, Paris), the great Alain Passard with whom I am mildly obsessed (L'Arpege, Paris), Christophe Saintagen (Plaza Athenee, Paris), David Kinch (Manresa, SF).

I soaked up every second of the live demo's, atelier's, cooking lessons and wine tasting lessons.

Here's a little glimpse of what was going on:

Puree de Panais au lait ribot, oeuf mollet et beurre double noisette/ Parnip puree with buttermilk, soft-boiled egg and double brown butter. We finely chopped the hazelnuts and the dried cherries

We clarified the butter to remove the liquid from the solids and then actually used the solids to lightly cook the hazelnuts and to make the brown butter sauce

After cooking the parsnips with buttermilk and blending it with a hand blender we plated it. We put a dollop on the plate, and ran a spoon quickly through it to shape it

We then used a spoon and knife to make a line with the almond & dried cherries

We boiled the eggs in salty water for exactly 6 minutes and then removed them, peeled them and set them aside, we then made the Double Brown Butter Cream sauce. The whole recipe can be found in the next blog post.

Located in Los Gatos, David Kinch is obsessed with California fresh food. A master of simplicity

Genius oyster shell was created by drying fish skin and frying it

Beautiful vegetables- Alain Passard (ie my hero's) color palate.

Alain Passard of L'arpege Passionately choosing the best veggies of the season. In 1986 Alain Passard opened l'Arpege 3 Michelin Stars with 11 courses for 350€ or lunch for 90€ to 340€. He is famous for being "a great roasting chef" yet since 2000 he has switched his focus to a passion for working with fruits and vegetables. He is truly an inspiration for the new generation of chefs and he has just created a wildly original culinary comic book with his latest recipes!

Carrots, yellow beets, lemon, and butter all softly cooking over medium heat with a small amount of water

The finished veggie dish with shaved radicchio to give a bit of color

Christophe Saintagne (Plaza Athenee, Paris)

A native of Normandy, Christophe Saintagne trained in the Auberge du Vieux Logis in Conteville. He also worked at Hotel Crillon. Here he creates Foie Gras craquante. He wraps foie gras in duck skin and quickly browns it using a blowtorch creating a Chinese influenced Peking duck consistency. At the same time he pan roasted veggies in a duck broth and finely cut black truffle.

Black truffle, Winter Vegetables (Leak, Parsnip, Carrott, Beet)

Finally he infused the Duck broth which he had cooked the veggies in with a tea of fresh herbs and sprinkled sesame seeds over the foie gras

Homemade eclairs

The art of soft boiling eggs

Champagne tasting with Alain Thienot

Tasting a Alain Thienot Brut from 1988

Sushi with the french cheese comte

Holiday Dessert- Lemon Curd and Vanilla Cheesecake with Summer Berries and Lavender Syrup

2011-12-21T21:24:00.004+01:00

Ahh cheesecake. Quite honestly I'm not sure why but I have never been much of a fan. I tend to find it heavy, rich and sometimes boring. Yet, I have recently been persuaded to think otherwise.

Cheesecake has taken over Paris like a storm (like an El Nino winter in San Francisco when the streets are flooded with heavy obnoxious rain for weeks upon weeks as the sky is blanketed with clouds or a Maui tropical storm that leaves everyone in the hotel lobby for hours upon hours waiting until it passes, tapping their feet, jumping over rain puddles filled with ribbeting frogs.

This cheesecake storm is a good kind of storm ie., is the new Parisian thing. I'm not talking about a cheesecake which is heavy, overly cooked or a overly sweet. The cheesecake I am talking about is a soft, light and ever so delicate dessert which is made of a lovely mix of cream cheese, mascarpone and fromage blanc (a heavy almost yogurt like cheese).

Paris is the epitome of perfection and as such so is their version of cheesecake! If you find yourself in the city of lights and lucky enough to be staying in a rented apartment, go ahead and head to the Sunday market at Bastille, grab yourself the ingredients, pick up your lavender while jibber jabbering with the bearded baret wearing french man selling soaps and lavender and head home to bake this. Or if you're in a hotel then head to Rose Bakery to try their cheesecake, La Laiterie in the 7eme or pretty much any nice restaurant in town to try the Parisian version of cheesecake.

Bon appetit :) xx

Lemon Curd and Vanilla Cheesecake with Summer Berries and Homemade Lavender Syrup
A nice twist on a traditional cheesecake
Makes 10 Servings

Crust

1/4 cup all-purpose flour

3/4 cup Speculoos (a delicious ginger/ cinnamon cookie) or graham crackers if you can't find speculoos

2 tablespoons sugar

6 tablespoons cold unsalted butter, cut into pieces

1 large egg

1/2 teaspoon pure vanilla extract

Filling

1/2 pound cream cheese, softened

1/2 pound Fromage Blanc

1 1/2 cups mascarpone (3/4 pound), at room temperature

2/3 cup sugar

2 teaspoons pure vanilla extract

Seeds from 1/2 vanilla bean

1/4 cup of lemon curd

5 large eggs, at room temperature

Lavender Syrup

1/4 cup dried lavender flowers

1/2 cup plus 3 tablespoons water

1/2 cup sugar

1.     In a food processor or even a mini coffee grinder grind up the cookies or speculoos. Add the flour, sugar and butter and pulse. Beat the egg with the vanilla and add it to the processor. Pulse until it just begins to come together.
2.     Scrape the dough into a round. Refrigerate for at least 30 mins
3.     Preheat the oven to 350 degrees. Push the crust onto a 9inch cake pan with a removable bottom. Gently press the crust mixture into the bottom of the pan and build it up 1inch on the sides of the pan (this is important to avoid the filling from leaking out the sides). Prick the crust with a fork and freeze it for 10 minutes until firm. Bake the crust for 15 mins or until just golden brown in the oven. Transfer to let it cool.
4.     Make your lemon curd and lavender syrup (In a saucepan, fully cover the lavender w/ about 1/2 cup of water and bring to a boil. Simmer the mixture over moderately high heat for 1-5 minutes. Now cover, remove the flowers from the heat and let the mixture sit for 20 minutes). Strain and discard the flowers. Next in a small saucepan, combine the sugar with the remaining 3 tablespoons of water and bring to a boil over moderate heat, stir it once or twice to fully dissolve the sugar. Continue to simmer the syrup, without touching it, until it reaches 280° on a candy thermometer (soft ball stage), about 4 minutes. Slowly and carefully pour in the strained lavender water, stirring constantly over moderate heat until smooth. Let the lavender syrup cool to room temperature, transfer to a small pitcher and serve.
5.     Turn down the oven to 325. In a large bowl using a mixer beat the cream cheese with the fromage blanc, mascarpone and sugar on a medium to high speed until light and fluffy about 5 minutes. Add the vanilla, scrape one vanilla bean into the mixture and beat until all is well blended. Add the eggs, 1 at a time, beating after each addition.
6.     Pour the filling mixture on top of the baked crust. After pouring in half of the filling drizzle in some of the lemon curd and swirl with a spoon. Bake in the center of the oven for around 40 minutes until lightly browned on top and still a bit jiggly in the center. Transfer to a rack to let it cool. Cover with plastic wrap and leave in the fridge over night
7.     Heat some blackberry jam in the fridge. If you can mix a Tbls of blackberry jam and some clémentine jam and a Tbls of the lemon curd. Spread this over the top of the cheesecake. Now top with a spiral pattern of blackberries and fresh raspberries.
8.     Run a knife around the edge of the cake to loosen it, then un click the pan and remove the cake from its molding. Cut the cake into wedges and serve with the lavender syrup!

Lavender leaves

Swirls of fresh lemon curd to add brightness and acidity to the cake

Cheesecake alongside a nice holiday Pumpkin Pie

And a holiday homemade Tarte tatin

The table

Brunch Recipe- Potato Latkes לאַטקעס (Pancakes) With Smoked Salmon and Lime Creme fraiche

2011-12-06T09:57:00.001+01:00

There is nothing like the comforting feeling of eating piping hot potato latkes. Their savory and naturally crispy texture and hearty consistency really creates the perfect flavor contrast. I have loads of memories of my dad frying up a good dozen or so of these Sunday mornings, as I sat on cross legged on the kitchen counter, tearing up every so often from the sliced onion (he made his with an onion + potato mixture which is also great) and watching him serve them with huge bratwurst sausages for a nice Sunday morning German breakfast.

My mom would even make these for holidays sometimes. She would wake up early, turn buena vista social club on a bit too loud in the background and cook them up serving them alongside a nice huge chunky homemade apple sauce. Yummmm...

Potato "Latkes" Pancakes

ribbons of smoked salmon, soft scrambled eggs, red onions, dill, capers and lime crème fraiche

A great brunch item for a chic Sunday brunch at home

Makes 10 Servings

6 Large Yukon Gold Potatoes
Pinch of Sea Salt and fresh grounds of pepper
1 small red onion chopped into a fine dice (almost a burnoise cut)
1/4 bunch of chopped fresh dill
handfull of capers
1/2 cup crème fraiche with squeeze of lime and zest of 1 lime
12 eggs
1/2 cup milk
1 stick butter
1/3 cup olive oil
500 g of Smoked Salmon

Set aside 4 very small bowls for your condiments which will help with organization during plating.
Chop the onion into the fine dice (burnoise ideal) and set aside in the bowl. Empty the capers into a bowl
Wash and chop the dill and set aside
Squeeze the lime into the creme fraiche and zest 1 lime into the mixture, stir well and reserve
Peel apart the salmon with your hands and leave it in small chunks whole
Next peel each potato and place whole in a bowl. Grate the potatoes with a large box cheese grater over a bowl being careful with your fingers when peeling!
Take a clean dish rag and wrap the rag tightly around the grated potatoes and wring over the sink removing the excess water which the potatoes will naturally release. * This is a necessary step to keep the potatoes from being water dredged when cooking!
Set aside 6 sheets of paper towels over a cookie sheet to absorb the oil after cooking
When ready to cook heat a frying pan over medium high heat and add a tbls of butter and a tbls of oil oil
Scoop out a 2 tbls size small handful of potato and place it into the hot pan. Flip after 3 minutes and fry on the other side until you have a nice light golden brown. Place the cooked latkes on the paper towel. Repeat until you have about 25 small latkes or potato pancakes (these should be little small portions). While still hot add a dash of salt and pepper.
While the potatoes are cooking scramble your eggs gently with salt, pepper, a spoonful of creme fraiche and milk. Cook over very low heat until cooked thoroughly. Set aside and cover with foil to keep warm.
Now it is time to plate!
Place 3 potato laktes on each plate. Top with smoked salmon forming a ribbon shape as you place it on the potato and adding a bit of height. Top with a small spoonful of soft scrambled eggs, red onion, capers, dill and a little spoonful of lime creme fraiche. Repeat with each pancake. Serve immediately while hot
If you choose to make these in advance you can keep them in a warm oven for up to 30 mins on 90 celcius or 200 fahrenheit. Careful b/c the oven can remove the pancakes crunchy bite. These are really best served hot!

Thanksgiving Paired with Small Producer Champagne

2011-12-05T20:32:00.005+01:00

I flew home for the first time in nearly a year from Paris to San Francisco, California. Landing I almost shed a little tear glaring down at the Golden Gate bridge, the open Pacific ocean and the bay. I giggled a bit as the captain told us in french to look over to the right of the plane to see the glorious golden structure. He then immediately translated this little phrase into english. With a nice french accent he said "everyone look to the left and take a look at the GG Bridge". With this little comment he left half of the plane puzzled, staring blankly to the left of the plane directly at a grayish quite bla-zay rain cloud floating next to us. I giggled because I understood his mistake and even though it was certainly not a HUGE achievement to have mastered the words "droite" et "gauche" in french I was secretly proud of myself for catching it.

Anyway, a year away from San Francisco will really help you realize how truly amazing of a city it is. I mean what can beat morning beach runs at Chrissy field with a very cute floppy eared pup, the comfort of watching fog roll over the Golden Gate and trickle into the city, time with family and long lost friends and of course food (ie creative, amazing and avant garde creations exploding out of San Francisco's seams).

Yeah, I guess you could say I liked my visit to 'ol San Francisco and was sad to leave (even though Paris is certainly not a bad place to be coming back to). I really enjoyed every minute.

While in SF I had a fabulous multi-course Thanksgiving dinner with my family.

The feast consisted of:

ARTICHOKE & PORCINI MUSHROOMS SOUP- served with pan fried slices of artichoke, mushroom and quail and finished with truffle salt. (recipe thanks to the 1 Michelin Star Hostellerie La Briquerterie and my friend the head chef Michael Nizzero)

2 TURKEYS (smoked and oven roasted)

SWEET POTATOES with ginger, pecans and brown sugar

MASHED POTATOES- with butter and creme fraiche

CRANBERRIES with orange peel, zest and walnuts

PEARL ONION GRATIN

BRUSSEL SPROUTS with pancetta and onions

PUMPKIN GINGER PIE

APPLE CARMEL PIE

All of this of course was paired with some glorious Champagne. The 2006 Milleseme from Huot et Fils, The 2005 Milleseme from Christophe Mignon and the Cuvee D'Or from Vilmart Champagne.

After 3 attempts I finally found seasonal fresh Cepe Mushrooms or Porcini at the Ferry Building. Expensive but $23 worth was more than worth it for this soup!

Presentation with this one is great. A few hand peeled and trimmed artichokes, browned with a bit of butter along with a few slices of porcini pan fried as well.

The final soup. If you can get your hands on some fresh or even dried cepe these seasonal mushrooms in this soup are so fragrant and delicious. The milk and cream combination adds the perfect smoothness to this dish. Finishing it with a few slivers of the lightly browned artichoke, mushrooms and pieces of quail was also the perfect touch. Also, a little sprinkle of white truffle sea salt certainly didn't hurt :)

Sailing Around Spain-Turkish Pizza-Lahmacun Recipe

2011-11-20T17:58:00.010+01:00

I went on the most amazing trip this summer. I sailed around Fomentera, the private island of Esmerelda and Ibiza, Spain.

I was with the sweetest family and 7 great Turkish staff along with a chef all on a 109 foot sail boat. We woke up each morning and sluggishly lifted ourselves out of the main cabin, onto the top deck and were awoken with beautiful displays of huge plates of fruit (kiwi, melon, strawberries, mango).

Breakfast Fruit Platter

Lunch consisted of huge beautiful platters of freshly fried fish which the captain had caught the night before and was served paired with the most beautiful simple tomato sauce.

We dined over 3 courses while the sun was setting over the sea. Pretty much all I have to say is- was an incredible trip.

The chef and staff were Turkish and as I am in LOVE with Turkish food and the country (Turkish cuisine is largely based on traditions which date back to the Ottoman empire and Ottman cuisine. It is a fusion between Central Asia the Middle East and Balkan cuisines). I asked our chef one sleepy morning to teach me how to make a Turkish pizza and the recipe he taught me is below.

Turkish pizza is covered with minced lamb which is not something we are used to in the Western world. It has a great deal of flavor, spice and is bright and fresh. It's a common snack in Turkey (along with Turkish gozleme bread which I also adore or Sa Boregi and it is delicious with just a squeeze of lemon and eaten plain or rolled up in a leaf of lettuce with a slice of tomato (or you can always just cut it into wedges and serve them as a little quick snack). Sounds good, no? If you haven't ever tried it you should.

The Resting and Rising Dough

The boat I was on is actually available for hire and 1 week on it is like a dream. Check it out here. http://www.charterworld.com/index.html?sub=yacht-charter&charter=syofelia-5664

Lahmucun or Turkish Pizza

A local Turkish snack and a great, spicy and flavorful pizza that you must try!

Makes 4 Servings

DOUGH

1 Teaspoon Dried Yeast
1/2 Teaspoon sugar
1/2 cup luke warm water
3 Cups Flour
1/2 teaspoon salt
1 Tbls olive oil

TOPPING

1 Tbls Butter
1 Onion
1 tomato skinned and chopped-boil kettle and pour over the tomato and then let it stand for a few minutes and remove the peel
Salt and pepper
8 oz minced lamb meat
2 Tbls Tomato Paste
1 Tsp Chili Pepper
1 Tsp Paprika
1 Teaspoon paprika
a few slices of lemon
1 Head of Lettuce
2 to 3 cloves garlic

For the Dough: Dilute the sugar in water and sprinkle yeast on top of it. Let it stand for a few minutes until it starts to foam a bit
Sift the flour and salt together in a bowl and make a well
Add yeast to the mixture and a Tbls of Olive Oil
Combine everything gradually until it creates a firm dough (add extra water if necessary or if flour is sticky)
Knead the dough on a floured surface for 10 mins or until it becomes a smooth and elastic
Smear a drop of olive oil around a bowl and roll the dough in it
For the Filling: Cut the onion and garlic into pieces and put the pieces into a food processor until nicely minced.
Saute the onions and garlic in butter for 1 minute on high. Turn the heat down to low, cover and simmer for 2 more minutes.
Chop up the tomatoes into a small dice and add the tomato and cook for a few minutes. Add salt and the sugar to taste and set aside to cool
Add the lamb meat to a bowl with the cooled onions and garlic. Add to it the tomato paste, paprika, spices and lemon juice
Work the mixture with your hands
Punch the risen dough with your hands and kneed a few times. Cut the dough into 6 portions and preheat the oven to a hot 450 or 230 Celsius
Roll each section into a ball( 5mm in heigh) and next roll each ball into a thin pizza and place on a well greased cooking sheet. The thinner the more crispy.
Spread a thin layer of the meat on top of the dough
Let rest for 10 mins. If you have a pizza stone use it. If not use regular baking sheets. Spray some cooking spray on the baking sheet and place the rolled dough on the sheet.
The oven should remain at 450. Cooked Lahmucuns are crispy at the ends and softer in the middle. The corners usually get nicely tanned.
Then bake in the hot oven for 10-15 minutes until brown and crispy
Serve while hot accompanied with tomato, leaves of lettuce, onion, parsley and a few generously squeezed lemons

Resting on the pizza tray it is ready to go into the oven

Into the oven

Yumm lunch is served

Beautiful Table Setting

Sunset fishing with the Captain

Private Island of Esmeralda, Spain

Formentera, Spain

Bright Salad with huge chunks of Feta, Julienned Beets, Gem Lettuce and Corn

Lavash with sesame seeds, served warm.

Autumn Champagne Tasting

2011-11-18T01:44:00.002+01:00

So the leaves, well, they are a changing in the land of 'ol bubbly. It is my personal favorite time of year in the champagne countryside. Here are some photos from some recent client adventures in the land of bubbly- unforgettable days of drinking cuvee after cuvee while Chateau viewing at Comtesse la Fond with a great group of 4 Canadian ladies, eating Michelin star lunches at La Briqueterie in Vinay, hanging with producers dogs, drinking vintage bubbly and devouring regional escargot a local farm. We love Autumn at Tasty Side To Life Tours and love taking clients on champagne tasting trips.

La Semaine de Gout en Champagne- Small Producer Champagne tasting with Champagne Roger Monceaux + 4 lovely Canadien clients

Hanging at the Chateau

Chef Michael Nizzero of La Briqueterie after a cooking demo with clients

Foie Gras amuse bouche with cranberries, croutons and chives

Fish ceviche with grapefruit, orange, croutons and avocado

Avocado soup with pears with salmon and dill

Veal Carpaccio with parmesan, mushrooms and microgreens

John Dorry with pan fried avocado, carrott puree, lime zest and foam

Amazing pup who was playing with a client in Pierry

Hanging in the pinot meunier vines with Mexican winemarkers

Beautiful view in Hautvillers, France

Cute producers dog in Dormons

Automn leaves

Vintage champagne

The Champagne making process explained

Looking at the sediments

Escargot paired with the owners of small producers Champagne

Pate en Croute with a roaring fire and champagne

Some Cooking Music

2011-11-07T20:39:00.000+01:00

I am super into this little song that was just in the movie Drive. If you haven't seen it you should. It was kind of violent but really well made.

College featuring Electric Youth-A Real Hero

College feat. Electric Youth - A Real Hero by College

Charming B & B in Champagne- Les Epicuriens

2011-11-01T23:14:00.001+01:00

I had the pleasure of staying at a great B & B in one of my favorite towns in Champagne a few months ago, Les Epicuriens- 9 Rue Jean Thevenin Epernay Marne 51200 (Chambre D'Hôtes avec Hammam). This place is serious gem and if you are lucky enough to be in the region than you should certainly consider staying a night or two here.

The Bed and Breakfast Les Epicuriens is owned by Laure and her husband Eric, 2 french Champenoise locals. They have turned their beautiful home into a modern, cozy and very "locals" feeling Bed and Breakfast, just a 5 minute walk from the center of town. They have 2 suites to choose from both with nice little ensuite living rooms, modern moldings, fireplaces and lots of natural warmth and charm.

They also give guests the possibility to have spa treatments and make use of the steam room on the second floor. A masseuse is just a phone call away and able to offer treatments- massages such as Ayurvedic, Thai foot reflexology, and reiki. The B and B is located just a 5 minute walk from the Avenue de Champagne where you can taste with Moet, Mercier, Castellane or a number of other large Champagne producers. It is close to numerous restaurants ( a 10 minute drive to the Michelin Star "La Briqueterie", boulangeries and great chocolate ateliers. Laure prepared a delicious home made dinner paired with her favorite small producer champagne and the breakfast at the B and B is delightful with homemade jams and lots of fresh fruit. For 140 € to 160€ a night this place is a perfect gem for a getaway weekend to Champagne or a 1 day stopover during your trip to France! To book email Laure at Laure Beuzelin lbeuzelin@les-epicuriens-epernay.com

If you want to combine this B and B with a day of and tastings while getting to know passionate small Champagne producers, sampling at an escargot or Foie gras farm, a Michelin star lunch, and viewing of the impressive Reims Cathedral where 25 Kings of France were crowned then please reach out to www.tastysidetolifetours.com!

Les Epicuriens-

CHAMBRES D'HÔTES AVEC HAMMAM


	9, rue Jean Thévenin
	Epernay
	Marne
	51200 Epernay

	03 26 51 26 30
	01 76 50 91 85
	06 59 44 06 95

Localisation GoogleMap

A Honeymoon Champagne Tasting Trip, France

2011-09-02T19:40:00.002+02:00

Beautiful view of the Valley of Marne, Champagne

I am definitely of the thinking that your honeymoon should be one of those once in your lifetime, top absolutely unforgettable trips. A trip that sticks out in your mind- something that you've NEVER done before but only dreamed of doing. Take this idea and put it into reality! I think a voyage to France with a trip to Champagne taste at french small producers is a one of these types of memorable trips that a couple would never forget. I had the lucky chance to help a couple from Pennsylvania make this dream come true!

Red fruit from the morning open air farmers market

So, with my company http://www.tastysidetolifetours.com I arranged a great day and night for them. This included a hotel pickup at the beautiful Hotel La Briqueterie, a Reims morning open air farmers market, tastings at 3 small Champagne producers, a great gourmet lunch and a dinner after the tour where the Chef Michael Nizzero was kind enough to take the clients back into the kitchen and show them how to make one of the dishes they had just eaten. I mean a personal cooking lesson from a chef trained from a 3 star Michelin restaurant?!

The market visit started in Reims at one of the daily morning markets. Here we had the chauffeur drop off us and we strolled around leisurely taking in the sights and smells of the regional french scene. We tasted amazing french "frais de bois" or delicious great little strawberries from the forest which are a French speciality and definitely a must if you're here during the season. Then we moved on to a regional vendor who sold "Pate en croute" which is rabbit, pork and red wine ground up and covered in puffed pastry. It is really delicious and a very unique product of the region and I'm glad my clients got to sample it!

Aging champagne in wood barrels

Next we were off to the breathtaking Mt of Reims for a tour of our first small Champagne producer Pehu-Simonet. Finally, the champagne tasting was about to start! David Pehu is a 4th generation of a family that from Verzenay France. He produces about 20,000 bottles a year in an area classified as Grand Cru (a word meaning "Great Growth" which is an area of land classified as a favorable region to produce wine). They're are only 14 villages that are classified as "Grand Cru" and David Pehu grows his grapes on only this superior "terroir" or land. For a cuvee of his that I love his uses 70% Pinot Noir and 30% Chardonnay which creates a superb harmonious, fresh, aromatic and fruity product. Pehu-Simonet is unique in the fact that they don't do malolactic fermentation thus attempting to leave certain fruity unique character in the Champagne. (In general malolactic formation is a process of using bacteria instead of yeast to convert harsh malice acid to softer lactic acid, creating Co2 or bubbles.

The happy couple and David the owner of the Small Producer

After a great hour long tour and tasting we were off on route to our 2nd tasting at a great small producer who I discovered based on the regional awards they had just won. 2 stars by a great wine rating agency and a Champagne that I love.

The 2nd producer was Champagne Huot + Fils and is a house run by a fabulous family who has 7 hectares in the hills south of Epernay. These producers are very passionate about what they do and make a product which they pour their heart and souls into. They are lucky that they are located in between the Mt of Reims and the Valley of the Cote de Blanc and thus are able to grow all 3 kinds of grapes. They produce 40,000 bottles a year and most of their champagne is dominated by black grapes (80%). With their champagne you can taste fine and persistent bubbles and lots of exotic fruits like kiwi's, plums and brioche.

Barrels of champagne and an explanation from a passionate small producer

Various different cuvees to taste!

Rows and rows of beautiful ripening chardonnay grapes

Next was off to a great lunch at Le Briqueterie with Chef Michael Nizzero. This hotel is surrounded by a beautiful setting, set on acres of grounds with views of a beautiful rose garden, tranquil fountains and a large vegetable garden which the chef sources products from. The chef is superb and with a menu that includes terrine of foie gras with pigeon, cherries and sarawak pepper, lamb medallions with tapenande, aubergine cavair, girlies, olive jus and chocolate macaroon flavored with indian pepper, soft ganache and infused yuzu sorbet it's hard to go wrong. My guests had 3 courses for 49 euro with an amuse bouche and an after dessert platter of little tid bits. I think this was a perfect mid day stop after a lot of champagne drinking and definitely a restaurant and chef not to miss.

Lamb medallions with tapenade, warm eggplant caviar,girolles , olives jus

Light gnocchi leaves, seasonal vegetable, and summer

Dessert-Chocolate macaron flavored with indian pepper, soft ganache infused with yuzu and sorbet

After lunch it was time for our 3rd champagne producer along with a tour of a Chateau. This producer is Herve Le gallais and his ancestors purchased this beautiful Chateau in the 1850's from la grand dame who was using it as a hunting lodge. While we were not able to enter inside the Chateau, the outside grounds were absolutely stunning, it is adorned with sculptures of Diana the Huntress, deers, pigs, etc and it is shockingly well restored and taken care of.

The Chateau on Herve's grounds

With 3 hectors of land and a small production of 18,000 bottles a year Herve is truly a small producer. Also with a price point of 15-23 euro his Champagne is very much affordable. We tasted the Cuvee de Manor-Brut and an old bottle from 2002 which we picked up while exploring his cave. Notes of fresh bright green apple flooded our mouths and were a perfect ending to the day of tasting

Truthfully, I think this was a day they won't forget and a great addition to their European honeymoon travels! I'm so glad I was able to help them experience small champagne producers who put their hearts and souls into producing superb champagne.

For more info on Tasty Side To Life Tours and to champagne taste in France check out our website or contact us here.

Move, Eat, Learn

2011-08-08T14:18:00.004+02:00

3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras and almost a terabyte of footage... all to turn 3 ambitious linear concepts based on movement, learning, food...into 3 beautiful and hopefully compelling short films....= a trip of a lifetime.

I am super excited to see the documentary from these guys footage! I love the idea. I wish I would have come up with it :) In 2003 I did 11 countries in 100 days, on a boat, traveling around the world (US, Cuba, S. America, Africa, India, SE Asia, Japan, Seattle etc) but I only have tid bits of film.

This is pretty cool;

MOVE from Rick Mereki on Vimeo.

EAT from Rick Mereki on Vimeo.

LEARN from Rick Mereki on Vimeo.

Veuve Clicquot Polo Classic

2011-08-07T11:51:00.002+02:00

Early this summer in June Veuve Clicquot along with their US president Vanessa Kay, Donna Karen and Marc Jacobs hosted the Annual Polo Classic in NY to benefit the Urban Zen Hope Help and Rebuild Haiti (HHRH). The event looked pretty amazing and New Yorkers were invited to enjoy the event for free. There were tons of celebrities, fashionistas, gourmet arranged picnics, lots of champagne drinking and socializing. Wish I could have been there. Veuve was selling hats, blankets etc and chef Gabriel Kreuther was preparing gourmet snacks for the crowd along with the bbq restaurant Blue Smoke, El Verano Taqueria and much more.

Time for Change

2011-08-04T23:49:00.008+02:00

Just got back from an amazing time spending 2 days in the kitchen of a 1 star Michelin restaurant in Champagne (Hostellerie La Briqueterie). Was like a dream and can't wait to write about it and refer more clients from Tasty Side to Life Tours to eat there.

In the meantime, it's time for change. I'm not the best at letting go but the owners are coming back to the 200 meter flat I call home and it's time to move out! I am packing up my flat and searching for another for a September 1 move in date. New Order is getting me through packing bag after bag :) Packing or cooking I could listen to this little jam everyday.

Haven in Paris and Tasty Side to Life Tours!

2011-07-21T12:47:00.001+02:00

Really thrilled that Haven in Paris listed Tasty Side to Life Tours as one of their few recommended Luxury services providers in France!!! They offer the best stays in Paris by helping clients rent luxury apartments in really the best quartiers. It is definitely the new thing to do to stay in apartments rather then teeny tiny hotel rooms and I'm so excited to be working with some amazing women business owners and employees! If you're looking for an apartment in Paris don't miss this site
http://www.haveninparis.com/

A dinner for 25- Bruschetta with yellow tomatoes, avocado mousse with lemon zest, edible flower salad and a 5 hr beef and pork argue lasagna

2011-07-02T15:34:00.002+02:00

A few weeks ago I catered a 29th birthday party. Edible flowers, fresh and bright flavors and the ambience of eating in a chic new gallery in the 7th all helped create the perfect night.

Mini bruchetta-buratta, yellow and red cherry tomatoes, organic olive oil and fleur de sel

Avocado mousse with lemon zest, creme fraiche and purple bean sprouts

Salad with edible flowers and a a lemon dijon vinaigrette

5 hour beef and pork ragu lasagna with béchamel nutmeg and homemade pasta

Catering Inspiration

2011-06-28T19:41:00.007+02:00

So the last 2 months I have been working for a haute gamme French caterer I have seen and tasted some amazing french apero food which I have drawn so much inspiration from. I can't wait to recreate some of these little wonders with my own little touches!

mango miniature cakes

Strawberry and avocado terrines

peas with creme fraiche

Apple, mint and shrimp

Caprese with mozzarella balls, sun dried tomatoes, parsley and shots of tomato

Nouilles Chinoises with ham and red peppers

Apricot and speculos verrines with whipped cream

Green Japanese radish with scallop and seaweed salad inside

Beef wrapped around carrot, mange tout and creme fraiche

Reconstituted bouillon gel with carrots and edible flowers

Beautiful, no?!

Biking Tour in Champagne

2011-06-09T13:21:00.002+02:00

Photos thanks to super photographer Buffalo Dave Knox

The Champagne region of France has it all: beautiful vineyards, sublime small producer champagne, possibility for intimate conversations with growers... add to this an easy bike ride in 28/75 degree temperatures and you have the perfect summer day!

We started off our day renting bikes in Epernay and planning out our route. For this trip we were going to try Epernay-Chouilly-Avize. About 40 minutes total of biking. Through the center of Epernay and off to our first little charming visit and first small producer.

This first Champagne house was a small producer which was just a husband and wife operation! We parked our bikes right outside her tasting room and anxiously walked in ready for the tasting to begin. Chouilly is a town that is Grand Cru and specializes in Blanc de Blanc growing mainly Chardonnay grapes. We started off tasting the brut and then moved onto the Brut Grand Reserve which was truly delicious. Notes of honey and summer fruits. I had to buy some, I mean at 14 euros a bottle I just couldn't resist. Next was off to Avize where we had a little picnic and then were off to a few more small producers.

All in all it was a great, relaxing day and I think we were all thankful to be out in the sun on our little bikes and out of the car :) I'm just starting to add this biking trip with clients of Tasy Side to Life Tours http://www.tastysidetolifetours.com.

If you're interested in a trip please email:

Tasty Side To Life Tours

Attn: Sydney Krueger

15 Rue Conservatoire 75009 Paris France

Email: tastysidetolifetours@gmail.com or sydneykrueger@gmail.com

website: www.Tastysidetolifetours.com

Ahi Tuna Wrapped in Mangetout with Edible Flowers

2011-06-07T19:52:00.009+02:00

Tuna Wrapped in Mangetout -soy,lime, ginger vinaigrette and edible flowers

A great chic appetizer for a dinner party full of color

Makes 12 Servings

2 pounds of Ahi Tuna
Pinch of Sea Salt
a bunch of edible flowers (like marigolds)
a package of snow peas or mange tout
Ginger-Soy-Lime Vinaigrette
1 shallot
2 Tbls finely grated ginger
fresh ground pepper
1/4 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil

In a small bowl combine the finely diced shallot, ginger, pepper, soy sauce and lime juice. Use a hand immersion blender to mix (this is a nice restaurant trick that most restaurants use to get a perfect sauce).
Use a very sharp knife and cut the tuna into small 1 inch cubes. Season the tuna with salt and a bit of the sauce.
Heat a saute pan over high heat. Add the oil and when its is very hot sear the tuna on all sides, 30 secs per side to 1 minute per side. Add some lime juice to the pan and quickly shake the pan and stir around the pan deposits. Drizzle a bit more of the sauce over the tuna and quickly remove from the pan.
Boil the grape leaves or Kale leaves quickly for 3 minutes just to soften.
Meanwhile boil the mange tout or snowpeas in a bowl of salted water for a few minutes. Remove promptly.
Wrap the tuna with the snowpea and secure with a toothpick. Top with an edible flower et voila!

A Bunch Of Handy Cooking Tips

2011-05-30T14:26:00.007+02:00

The last month I had a lot of food related work and learned heaps of new little tid bits of info that I'm dying to share. During the last few weeks I worked at a little Parisian bistro as a sous chef, I also had a cooking lesson with a Michelin star chef in Champagne, catered for a group of 25 in Paris and experimented with numerous meals chez moi.

Here are a few good tips for you of some basic things I learned!

1) Some of the best carrots grow in sand, not dirt. They are sweeter. The best known is the carotte de Creances which is grown in the sandy soil of lower Normandie near the town of Cotentin. They use special fertilizer or local seaweeds rich in sulfur and iodine. Another great sand carrot is just simple called the carrot de sable.

2) Carrott puree is a sweet and delicious pairing with fish instead of potatoes. Foam is achieved my a special tool like a hand blender. Buy one and you'll have very professional looking foam to finish your dishes :)

3) Cooking purple small artichokes in liquor with water or "a barigoule" is DELICIOUS! Blanch them in water and vinegar and then cook them in liquor, water, olive oil, salt, pepper, celery, white wine, lemon juice (to keep them from turning black). This sauce can be condensed down and used as a foam (the flavor is very nice and strong). Finish the sauce with fresh butter and then use a hand blender to create the foam.

4) Artichokes and licorice or fennel pair well.

5) When cooking asparagus steam them so you don't loose any flavor.

6) Use clarified butter. It doesn't burn!

7) A hint of acid in a dish mastered through a soft squeeze of lime is a nice trick to finish a dish. Try zesting some lime into a sauce just at the end. Be careful because lime zest blackens quickly so make sure to do it at the last minute

8) Martini blanc or Sweet Vermouth is a secret finish to a dish as well to add a hint of sweetness.

9) White asparagus should be cooked until they are limp, not crunchy like we like them in the states

10) Foie gras is not too complicated to make, especially if you make it with a salt process. Serve it on lightly toasted bread spread with a thin layer of chutney plated with a pinch of sea salt on the side of the plate and a pinch of paper. Top with a tiny edible flower and chive. Figs pair great with Foie Gras as well.

11) Rhubard is a great spring fruit. It's great with strawberries, some creme friache + whipped cream and a some shortbread served in a rustic preparation. When cutting strawberries always cut off the top of the fruit where it is white just after the steam. This is flavorless. Mint and berries are a great pairing for summer.

12) With FISH keep your pan not too cold or not too hot (too hot and you will draw all the water out of the fish) Seasoning is VERY important. At home we never season enough. Salt brings out flavor. You can't season things on the inside so you need to season it a bit more on the outside to have an nice amount of flavor.

When the fish hits the pan, and its the right temperature it "sings" a bit. Cook it very slowly and gently. This is a way of cooking now. Cuit a l'unilateral-maximum on one side and just finish on the other. Get a nice color by caramelizing the fish. Once it starts to sweat you will see little white glops on the side and this is how you get color! Don't use too much oil, the pan will caramelize it on its own. Touch a fish TWICE when you put it in and when you take it out. It will keep cooking when you take it off the pan so its ok if it's a little under cooked when it comes off. Always finish with a bit of fresh butter to add some flavor.

Champagne Tasting in a Tree House in France

2011-05-28T11:33:00.004+02:00

Who would have thought a Champagne tree house could exist in the middle of the luxurious Champagne countryside? Well.. it does and its quite a site to see and something not to miss if you make the short 45 minute hope, skip, jump to Champagne from Paris.

Located in the middle of the mountain of Verzy ie the highest point of the Marne valley, 18 feet in the air, and not far from the lighthouse (yes there is no water but a champagne light house) and wine museum lies the Perching bar. It is actually located inside a tree paramours or adventure course in the trees called the "arboxygene" and reached by a wooden wobbly foot bridge. Yes, an adventure course also exists in the Champagne region just in case you want to get tipsy and strap yourself on to some wires and glide across the forest.

The tree house Champagne bar is designed in perfect architectural balance with nature. The bar is constructed of a soft light wood, held up by a huge Oak tree whose trunk lies just in the middle of the bar and has seats or shall I say "swings" constructed of rope and a light white plastic with an additional few lounge chairs lying around on the outdoor terrace. The view is beautiful and you can see for miles the rolling vineyards of Champagne. It is the perfect addition to a day in Champagne and a pretty unique activity to do when you're in the region. It's located about 20 minutes from Reims which is a 45 minute speed train from Paris. There are numerous trains everyday or you can visit the tree house when on a Champagne tasting trip where you can visit 3 small producers, have a michelin star lunch, see a farm, a cathedral and finish with this tree house! Email me at tastysidetolifetours@gmail.com or look on Tasty Side To Life Tours.

Entrance is 15 euro whether you are drinking or not and that includes 1 glass of Champagne. After that glasses range from 10-30 and they carry a few large producers and a few great small producers (Mumm, Bollinger, Louis de Sacy and Pehu Simonet.

Bridge to get there

Drinking while swinging.. pretty cool

The hotel replica which will eventually be designed next to the bar allowing patrons to literally crawl to their rooms and sleep in a cube

The whole 30th bday group!

The view is incredible

Perching Bar
http://www.perchingbar.eu/
Open Wed-Sunday 12-7:30pm

Roasted Rack of Lamb with Mashed Potatoes, Walnut mint pesto and String Beans

2011-05-14T17:27:00.004+02:00

My sis and I pulled this dinner together a while ago for her boyfriends uncle's birthday. The rack of lamb that we bought from the butcher at le Bon Marche was a parfait piece of meat and the butcher gave us super simple cooking instructions. Salt, pepper, mustard the lamb and then sear it quickly on both sides and into the oven for 20 minutes at about 180 celcius. We served this with very buttery, creamy truly french puree de pomme de terre, a bright and fresh nutty homemade pesto and simple green beans. This meal is classic and an easy one for entertaining.

Mustard Rubbed Roasted Rack of Lamb with Velvety Mashed Potatoes, Walnut-Mint Pesto and Simple Green Beans
A nice main course of melt in your mouth lamb, a creative pesto with mint (which complements lamb perfectly) and served with velvety, extra buttery mashed potatoes and a simple green. Pair with a Cabernet which is lamb's classic partner
Makes 6 Servings

1 large rack of lamb enough for 2 pieces each person
Salt and a nice fresh ground pepper
4 Tbls Ancienne Mustard or Dijon
A few springs of rosemary
Walnut-Mint Pesto
3 oz of silvered almonds
3 oz walnuts
1 Garlic clove (smashed)
2 cups of Mint leaves or about a 3 oz bunch
1/4 cup grated fresh Parmigiano-Reggiano cheese
3/4 cup of olive oil + 3 Tbls
1 lemon
Mashed Potatoes
3 pounds of large baking potatoes
1/5 sticks of a good quality European unsalted butter
Fleur de Sel or nice sea salt
1 cup of cream

Season lamb generously with salt and pepper on both sides. Rub with mustard.
Cover with plastic wrap and leave in the fridge for 1.5 hrs. This will keep the meat succulent
Preheat oven to 180. In a large food processor, pulse the almonds and walnuts. Cut the garlic in half and check to see if there is an inner green spore. If so REMOVE THIS, this little spore is what gives you bad breathe. It's a french trick!
Add garlic to the food processor with the nuts. Add the mint leaves, cheese and top with olive oil and process until smooth. Season with salt, pepper and a dash of the lemon juice. Taste.
In a large skillet, heat 3 Tbls oil until hot and simmering. Add the rack of lamb and sear over high heat until brown on all sides about 10 minutes
Meanwhile make the potato puree. Bring a large saucepan of water to boil. Add the potatoes cut into medium sized chunks and cook for 20 minutes until tender. In a small saucepan melt the butter into the cream. Gradually whisk the hot mixture into the potatoes and season generously with sea salt. Cook over moderate heat whisking until hot. Reserve.
Transfer the roast to a large roasting dish. Spread some of the pesto over it and top with a few nice sprigs of rosemary. Cover with foil and place each rack on top of the other making a tight little package. Roast about 20 minutes until just cooked and still slightly pink. Let rest for 10 minutes and then slice.
Quickly chop off the pointy ends of the green beans and flash cook in a boiling water for 3 minutes. Drain, salt and reserve
Serve on with a generous spoonful of mash, 2 slices of meat, a handful of beans and use a spoon to make a swoosh mark with the walnut-mint pesto.

The Ikea beautiful table all set and ready to go

Ahh peonies to set the entertaining mood

A pretty cheese plate for dessert with sliced figs, strawberries, 2 hard cheeses, a chevre and some brie

Dessert bought from the Bon Marche. A millefeuille, Tarte au citron and an apricot cake

Flying Lizards Money- cooking music

2011-05-08T13:08:00.000+02:00

Can't stop listening to this song from the blog Velvet Foxtail! I'm going to listen to it on repeat while I attempt to recreate the pistachio, strawberry, and saffron, cinnamon, orange eclairs I learned the other day at a French pastry class at the Ritz! Wish me luck. Photos to come soon.

Wine Poached Salmon Wrapped in Grape Leaves-Roasted Figs, Spinach and Rustic Italian White beans

2011-05-07T13:09:00.000+02:00

This beautiful and easy spring dish has the most light and decant texture. I love the consistency the salmon takes when cooked softly and slowly while delicately wrapped in grape leaves and simmering in white wine. The sweet brightness of the roasted figs pairs nicely with the spinach, big white Italian beans and salmon. I've made this a few times after trying a similar dish at Baker and Banker in San Francisco. This dish, with some oven fresh home made bread or popovers with dill butter is a dish I think you will enjoy.

If you can find grape leaves, the texture and flavor of the leaves can be irresistible and is the perfect product to wrap the salmon in. If you can't find grape leaves, or don't live close to Champagne vineyards where you can sneak in and pick a few leaves then a few large chard leaves will work. Buy wild raised salmon fillets if you can find them. Also, try cutting a tiny wedge of lemon and place it onto of the salmon before wrapping it in the leaves to poach. A white wine from Bourgogne or a Chardonnay would be a good match.

Wine Poached Salmon Wrapped in Grape Leaves-roasted figs, spinach and rustic italian white beans
A fast and easy spring dish that is beautiful, full of flavor + color, healthy and rich in texture!
Makes 4 Servings

4 Filets of Wild salmon Filets
Pinch of Sea Salt
12 Organic Figs
4 Handfulls of spinach leaves
8 large Grape Leaves (or 4 large pieces of Chard)
1 Lemon finely sliced
2 cups White Wine (Bourgogne if you can find it)

Gently wash and dry the salmon well. Season both sides well with salt and pepper. Top the salmon with a thin slice of lemon.
Boil the grape leaves or Kale leaves quickly for 3 minutes just to soften.
Discard the water and wrap the salmon with the leaves, securing with toothpicks to create a nice little package
In the same large skillet boil the water with the wine. Once the mixture reaches a soft boil add the carefully wrapped salmon fillets and simmer for 8-12 minutes, flipping carefully half way through
Wash the figs and spinach. Steam the spinach for a few minutes until softly cooked. Heat the white italian beans in a stove top pan with a bit of the wine. Throw in a few thinly sliced shallots if you'd like or add in a dash of sweet vermouth while cooking.
Cook the figs in a pan over moderately high heat for a few minutes. Make sure they don't loose to ouch of their texture but just start to release a bit of their juices.
Check the salmon for doneness .Unwrap each filet. Discard the grape leaves. Turn the heat up to high and let the juices in the pan cook down a bit, creating a nice rich sauce. Add a tablespoon or two of creme fraiche if desired or a few tablespoons of butter.
Plate salmon resting on a small handful of spinach, a few figs next to the fish and some big white italian beans. Top with the sauce and a few sprinkles of fleur de sell and a grind or two of pepper
Serve with Dill Popovers, a nice bottle of White Wine and a simple and light dessert!
Serve on a perfect rustic presentation piece ie a wood cutting board

Champagne Tasting Trip, France

2011-05-07T12:19:00.002+02:00

When in the country where Champagne is exclusively produced or the only legal place to call Champagne, Champagne ie France, you should do your best to squeeze in a trip to the Champagne area (just 45 minutes from Paris) and experience le gout du bien-etre!

A few weeks ago I had the BEST time with a couple from LA who found me and my blog and company through a post I wrote for Chowhound (a foodie based US website for people who want inside travel tips)! Darren, ie the best chauffeur around and I lead them on a luxurious, exclusive and very relaxing champagne tasting trip. We had a phenomenal day filled with a Les Crayeres hotel pickup, Reims Cathedral viewing, Champagne tastings at various top small producers (one with a breathtaking Chateau), a 3 hr Michelin star lunch in the middle of the vineyards and a personal chef chat and one special dish prepared by the chef for them. This all ended with a stop and tasting at a foie gras farm along with a long nice chat with the farm hand!

My clients day started at 9am at the beautiful Les Crayeres hotel (rated the best hotel in the world in 2005). The chauffeur and I met them for the start of our trip. To get going we made a quick pass at the Cathedral. Ahh, nothing like starting in the back gardens, admiring the perfectly manicured gardens and seeing the innate work. It really is an incredible structure and I think Dieu and Greg (now her fiance.. story to come) were very impressed by it.

Chagall stained glass

After a quick tour of the Cathedral we were off to one of my favorite towns in Champagne (Rilly La Montagne) which is known for growing the best Pinot noir grapes. The first stop was at 10:30 and at a small producers Champagne house which was founded in 1872 with 11 hectares and vineyards that are filled with 60% Chardonnay grapes, 37% Pinot Noir and 3% Pinot Meunier.

Pointing out all the intricate sculptures on the facade

I like this house because they actually one of the only in the region to harvest their champagne in oak barrels giving it especially interesting notes. The flavor is really like no other. Hints of cinnamon and spices that you usually don't sense. We tasted a few nice and different cuvees and had a little quick tour of the cellar and saw the barrels the Champagne was aging in. few weeks ago I had the BEST time with a couple from LA who found me and my blog and company through a post I wrote for Chowhound (a foodie based US website for people who want inside travel tips)! Darren, ie the best chauffeur around and I lead them on a luxurious, exclusive and very relaxing champagne tasting trip. We had a phenomenal day filled with a Les Crayeres hotel pickup, Reims Cathedral viewing, Champagne tastings at various top small producers (one with a breathtaking Chateau that used to owned by Veuve Clicquot), a 3 hr Michelin star lunch in the middle of the vineyards and a personal chef chat and one special dish prepared by the chef for them. This all ended with a stop and tasting at a foie gras farm along with a long nice chat with the farm hand!

Pinot Noir influenced Champagne

The Tasting begins!

After the first jolt of Champagne before noon I think everyone was feeling a little giddy. We were on to producer number 2! This second house my clients chose to add in a large producer and do one big corporate tour. I thought it was not a bad idea because I do think it's quite nice to see the huge, ancient tunnels of caves the big producers have. The small producers caves just don't compare to that special underground world :)

So, off to Moet and Chandon we were and a 1 hr tour followed. Dieu and Greg said they liked it, but definitely could have just skipped it and just stuck to small producers. They were already missing the personal touch and limitless champagne. I hear this time and time again yet when people ask for a large producer I accept.

Moet and Chandon private garden

Moet private room for catered lunch

Next we were off to lunch in the beautiful tiny village town of Vinay which is just 15 minutes from Epernay. Ahh a gorgeous hotel (Hostellerie La Briqueterie) with a beautiful terrace, a nice garden, a spa and a great 4 course tasting menu for 68 euro or 49 euro for lunch. The head chef, Michael Nizzero, cooked my clients a delicious lunch, came out and met them and even made them a special dish!! Too sweet of him. The food was impressive, the grounds are incredible and the staff are all welcoming. To say the least it was a good mid day break.

After lunch we drove another 20 minutes to another beautiful small town called Boursault. By small I mean a population of less than 100. This house, I knew was going to be a great surprise treat for my clients.

The small producer here just has the most incredible personality. His champagne is called Le Gallais http://www.champagnelegallais.com/ and he's so much fun and so real, honest and personable. He has 4 hectares of vines on the left bank of the Marne. His vineyards sit next to a castle originally built as a hunting lodge by Veuve Clicquot. He produces 18,000 bottles a year on his land. At this house we got a bit dirty and went out in the fields to better understand the unbelievable manual process that goes into Champagne making. We also walked all around the Chateau, looked at the vista, and had the entire Champagne making process explained to us as well looked at the barrels and production room. Next..the tasting!! Ahh notes of green apples and a bright and crisp flavor with no added sugar. My clients loved the 2004 and the Brut. It was truly great to have my clients see how passionate small producers are about their work. I think it makes buying that bottle and drinking it at home such a more personal experience!

The vineyard and current work explained to my clients

The fake food which is grafted with the Champagne plant to protect it from animals

Beautiful ancient green house

Perfect place for a picnic, no?

Dieu's favorite danger cave originally constructed by La Grand Dame

The Yeast and Riddling process explained to Dieu

He's won an award or two

Ahh the tasting begins-notes of green apple and perfect balance of flavors with no sugar added to this brut

Instant buds

The day ended on a great note. Just a quick stop in Trelou at a foie gras farm with over 900 ducks where we sampled a few different types of foie gras, saw the huge open fields where the ducks where raised and talked about the farm and had lots of questions answered for us. We also got to play with an incredibly cute golden that I wanted to take home with us :) Ahh that was it. Time to drive the clients back to their 17th century Chateau which was once a dance hall for troops during WWI and wake up the next day and head back to Paris.

Foie Gras

Graisse de Canard for cooking potatoes..

All the cute ducks

Best part of the visit playing with this guy

All in all I think my clients, Dieu and Greg, enjoyed a great day of luxury. A perfect little 45 minute side trip from Paris complete with secret small producer Champagne purchases, local foie gras, incredible views of small towns and rolling hills of the region and a nights stay in a beautiful Chateau.

This was all followed by a walk on the "lovers" bridge in Paris. You know, the bridge where there are 1000's of lockets where people literally lock up their love! They went there b/c Dieu LOVED the idea of the bridge. Little did she know her boyfriend Greg was about to profess his love for something else... her.. and he wanted to seal the deal :) All of a sudden he bent down on one knee as she was attaching the lock to the bridge and proposed just a day or two after the Champagne trip!!! I'm sooo happy for them and absolutely can not wait to help them celebrate back in France one day!!!

I can't wait to plan my next trip for tourists coming to France!! If you're coming to France and interested in a luxurious, exclusive + very authentic small producer trip to Champagne please email me. Tastysidetolifetours@gmail.com or look at my website www.tastysidetolifetours.com