APPETIZERS
Snails With Herb Butter and Champagne
STARTER
Foie Gras And Its Ginger Bread With Fig Jam and Onion, accompanied with a Gewurztraminer
DISH
Burgundy Beef And Its Gratin Dauphinois accompanied with a Petrus
Cheese Platter
Five cheeses accompanied of a Meursault
Dessert
Crème Brulée And Its Macarons
ENJOY IT ! BON APPETIT !
Alsace
Alsace wines are white wines with intense aromas and fresh, full of nature. A wide range of withe wine including Riesling, Pinot Gris, Gewurztraminer, but also Grands Crus Late Harvest allow classic and amazing weddings with all kinds dishes, products from the sea world, white meats to cheeses and desserts. The wines “Alsace” and “Alsace Grand Cru” are always presented in their typical bottle, flute d’Alsace.
Production of Alsace wines covers 15 500 hectares of vineyards. Every year the production amounted to 1.15 million hectoliters of wine which corresponds to more than 150 million bottles 90% white wine. The most famous wine of Alsace is gewurtz late harvest, very sweet wine from the fact that the grape harvest was deliberately delayed.
Burgundy
Burgundy enjoys an exceptional location. But it has many other advantages! A weather conducive to the vine, rich geology, renowned varietals, remarkable climates allow it to give birth to 100 globally recognized names. Not to mention the skill of winemakers, which is transmitted from generation to generation, while incorporating the latest advances.
Burgundy wine stretches almost 300 km of Joigny in Burgundy in Mâcon, Saône et Loire. It consists of 5 large vineyards from north to south:
– Chablis and Grand Auxerrois (Yonne)
– Côte de Nuits (Cote d’Or)
– Côte de Beaune (Côte d’Or)
– Côte Chalonnaise (Saône et Loire)
– Macon (Saône et Loire)
The wine production every year in Burgundy is approximately 1.442 million hectoliters of wine which is correspond to 192 million bottles (66% white wine and 34% red wine). The most famous White and Red Burgundy are the Chablis and the Meursault.
Bordeaux
The Bordeaux region is located in the Atlantic coast on the left and right bank of the Gironde. The Bordeaux region is the largest French vineyards. Divided into five sub-regions which are :
-Médoc,
-Graves,
-Entre-Deux-Mers,
-Rive Droite
-Sauternes,
The region has a temperate oceanic climate which is conducive to the powerful wine. Opposed to Alsace, Bordeaux region produces 90% of wines rouges.De all major wine regions, Bordeaux produces a consistent basis the best quality. It is perhaps for this reason that Bordeaux is still one of the best showcases of French wine.
Production of Bordeaux is 6.4 million hectoliters which corresponds to more than 800 million bottles. The greatest Bordeaux wines are the Château Margaux and the Château Petrus
France is famed all around the world for its gastronomy and has several chefs renowned through the world. In this article, it will be introduced three icons of the French Gastronomy.
Paul Bocuse
He was born February 11, 1926, is a great French chef among the most famous in the world, one of the masters of traditional cuisine and French cuisine, three Michelin stars since 1965. He was appointed “chef of the century “by Gault Millau and” Pope of gastronomy “in 1989 and” leader of the Century “in 2011 by The Culinary Institute of America . He runs several restaurants in Lyon and in the world, including the gourmet restaurant L’Auberge du Pont de Collonges in Collonges-au-Mont-d’Or in France and founded the Bocuse d’Or in 1987, one of the most prestigious gastronomic competitions the world.
Below his website for more information
http://www.bocuse.fr/flash-uk.aspx?idwsglangue=2
Cyril Lignac
Cyril Lignac is a French chef, born November 5, 1977
It is chef and owner of The Fifteenth gourmet restaurant (1 Michelin star), the bistro Le Chardenoux in the 11th arrondissement of Paris, the Chardenoux des Pres in the 6th district and Pastry Cyril Lignac in the 11th and 16th district. Since 2010, the school “Attitude Kitchen” located in the 3rd arrondissement of Paris teaches cooking and baking, and organizes courses and event dinners. Cyril Lignac is known by all France because He is host of culinary programs on French television channel and publish cookbooks popular cuisines lovers.
Below his website for more information
http://www.cyrillignac.com/en/
Philippe Etchebest
Philippe Etchebest earned two Michelin-star restaurant Hostellerie de Plaisance in Saint Emilion, Gironde in 2008 and was appointed in 2000 Meilleur Ouvrier de France.
This may be the most familiar chef for American people because he is the French Gordon Ramsey.
He presents Nightmare in French cuisine. Indeed, Philippe Etchebest helps restaurants in difficulty. Recently, it has developed a new concept called Nightmare at the hotel where he is helping hoteliers about to close. Authoritarian charisma make him an unusual character.
Below his website for more information
http://philippe-etchebest.com/eng/accueil
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