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Restaurant “Pépé”, Marseille.2017/11/7

Restaurant “Pépé”, Marseille.

 

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This gem for gourmands has the atmosphere of a hunting party twisted with neon lights. The cuisine of the talented chef Jérôme Benoît ( already in charge of “Mémé” kitchen, his first restaurant, on Boulevard Longchamp), swings between earth and sea.
The semi-gastronomic world of the chef has been adapted to satisfy all the appetites.
The prices are milder than chez Mémé but the quality and provenance of the products are always outstanding. Between 17 and 24 € for a hanger steak with homemade béarnaise sauce or a tray of shellfish with bordelaise.

The selection of wines – excellent- comes from the cellar that faces the restaurant: Plus Belle la Vigne. The bread from Maison Honoré and the meat from Chez Charly (Avenue Saint-Jerome) well-known Marseille’ adress.

The large farm tables invite to share the dishes and accompaniments served generously, in a cozy atmosphere in the evening and almost a feeling of guinguette at lunch time, thanks to the terrace and straw hats (provided).

 

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Adress: 15 Cours Julien 13006 Marseille
Open Monday and Wednesday 19h30-00h00 / Tuesday, Thursday, Friday, Saturday, 12h00-00h00
Starter 7-14€ / Dish 22-23 €/ Dessert 6 €
07 81 02 21 47


Visit of Domaine Jean-Michel Stephan in Côte Rôtie-2017/11/2

Visit of Domaine Jean-Michel Stephan in Côte Rôtie-

 

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Jean-Michel Stephan’s cellar is located just off the main road in Tupin, south of Ampuis in Côte Rôtie.
Stephan is a first-generation vigneron and took over his father’s land in 1991 who was a tree grower. He planted his own vines and coddles together parcels ever since. He has now been joined by his son Romain, 18 and just graduated from a viticulture school in Beaujolais.
This small domaine has just added a 1.2-acre plot of Vin de Pays set to be planted to Viognier. Most of the vineyards (the domaine totals just under 15 acres) are around the town of Tupin, on weathered granite, with a small bit in Verenay to the north on schist. Production totals around 800 cases annually, with 10 percent coming to the U.S.
Winemaking here is simple, and Stephan has changed little over the years. Generally no sulphur is added (there have been exceptions) and immediately following malolactic conversion the wine is moved into barrel for aging, with time in barrel determined by cuvée. There is no new oak.

His largest holding is the 1.5 ha on the Coteau de Bassenon (Coteaux de Semons on the map); Bassenon is in fact a derivative of the term “Bas de Semons.” This is a 40° slope, with a lot of terraces cut into the soft granite or gneiss. The high part dates from 1987; the low part, of 0.87 ha, from 1896 and 1902.
His other sites are Tupin (1965), Coteaux de Tupin (1980), and the regular cuvée comes from part of Les Bercheries, and a tiny 0.3 ha up at Verenay (1992).
As someone who tries to be organic at every turn, Jean-Michel is planting massale-selection Serrine whenever possible. At present, his vineyard is around 60 per cent clone, 30 per cent Serrine, and 10 per cent Viognier; the last is also being regenerated, and at Verenay he has planted 500 young Viognier cuttings grafted from an old massale plant.
In vineyard upkeep, Jean-Michel picks the soil around the wood of the older vines and cuts the weeds on the surface.

– Jean-Michel Stephan 2016: 100% Syrah
– 2015 Côte-Rôtie: 10% Viognier 90% Syrah
Cofermented and aged for 12 months. This cuvée represents the vast majority of the production. “It delivers a beautifully pure beam of cassis with notes of singed iron, pepper and charcoal emerging through the finish. It’s silky in feel, but with a sauvage echo, a characteristic of all of Stephan’s wines..”
– 2015 Côte-Rôtie Coteaux de Bassenon 20 % Viognier, 40% Serine (from 5ha of 1896 old Serine vines), 40% Syrah
aged 24 months, delivers a gorgeous core of cassis fruit with background of bay, rosemary and charcoal note.
– 2015 Côte-Rôtie Coteaux de Tupin (100% Syrah and Serine) comes from 0.5 ha from the Coteau de Tupin, located above the estate, consisting of terraces on slopes of more than 50 °. Originating from serine planted in 1941, this cuvée offers a deep garnet color with purplish reflections.
The nose shows aromas of black fruits, blackcurrant, blackberry, violet and licorice.
The mouth, frank in attack, opens on an elegant material with presents but fines tannins . The aromatic expression is dominated by graphite notes, blackcurrant and pepper, bringing a right and elegant side to the wine.

::Côte Rôtie::
Prestigious red-wine appellation at the northern tip of France’s Rhône Valley wine region. The Syrah vines on its steep, south-east-facing slopes produce wines which are both powerful and elegant. Improvements in quality have led to increases in demand for the wines – a cycle which turned so consistently that Côte Rôtie wines are now some of France’s most sought-after and most expensive.

Situated immediately south of Vienne, the Côte Rôtie is the Rhone Valley’s northernmost appellation, and one of its smallest. The parishes of Ampuis, Saint-Cyr-sur-le-Rhone and Tupin-et-Semons are the only three that may produce Côte Rôtie wines, and even within the parishes, only certain plots qualify for the appellation.

The steep hillsides (côtes) here rise sharply from the banks of the River Rhone to heights of 1150ft (330m). They form 10 narrow ridges no more than 2000ft (600m) wide, each separated from the next by a narrow, tree-lined gully. The ridges run roughly north-east to south-west, providing the sun-baked aspects that help to make the appellation’s wines so rich and ripe. The very finest sites – the Côte Brune, Côte Blonde, La Mouline, La Landonne and La Turque – are those immediately above Ampuis town.


Getting around Saint-Victor Abbey in Marseille-2017/10/19

Getting around Saint-Victor Abbey in Marseille-

 

Getting around Saint-Victor Abbey in Marseille-1

 

Proculus, the Bishop of Marseille (380-430), welcomed Jean Cassien with open arms. Cassien was a hermit who introduced monastic life to Marseille. A cult was founded where the abbey now stands around a tomb which was worshipped and, legend has it, contained the relics of the 14th century Marseille martyr, Saint Victor.
In reality, the crypts contain extremely valuable archaeological artefacts which point to the existence of a working quarry in the Greek period then a Hellenistic necropolis (2BC) which was used up until Christian times. There’s no mention of it between the 7th and 10th centuries. Like all Western Europe in the Dark Ages, Saint-Victor was subject to Viking and Saracen invasions.

Monastic life returned in 977 subject to the Rule of Saint Benoît.
Isarn, a Catalan monk, began major building work in 1020 (construction of the first church with the current tower and main altar). From the end of the 12th to the 13th century, the abbey was entirely rebuilt in accordance with Roman construction. The monastery was then fortified and the whole became part of the port defence system.
From the 11th to 18th century, Saint-Victor had complete supremacy over all Christianity in the Mediterranean area. Monastic fervour died down and after the Revolution the church was used as a hay warehouse, prison and barracks which helped it avoid demolition; it was returned to the cult and restored in the 19th century. Pope Pius XI made the church a minor basilica in 1934.
A major pilgrimage takes place every year at Candlemas. In the morning on February 2nd a procession sets off from the Old Port to Abbaye Saint-Victor along Rue Sainte. The black Virgin stored in the crypts is dressed in a green cloak and presented to the crowd; the archbishop blesses her, takes mass and then goes to the Four des Navettes where he blesses Marseille’s famous boat-shaped biscuits.

What’s a “navette”?
It’s a cookie delicately shaped like a boat, calling you aboard for a delicious journey. It’s as golden as an ear of corn in the sun, slightly sweet and faintly scented with orange blossom and its texture holds a few surprises of its own. Words just can’t replace the sensations which explode in your mouth. Initially it’s crunchy but then it softens, offering a unique bouquet of flavours.

For a quick snacking visit the Cellar and Bistrot “Victor-Cave & Bistrot Bières”, with around 400 references of craft beers from all over the world. Or cross the street and you will find the newly opened Marché saint Victor.
20 rue d’Endoume 13007 Marseille
http://victor-biere.com/cave-a-bieres-artisanales/

Near by stop over the gallery Béa-ba with excellent contemporary art exhibitions.
From June 15th until July 21st Marie Ducaté and Dominique Angel
http://galerie-bea-ba.com/

Saint Victor Abbey- Open everyday from 9am to 7pm.

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La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.2017/10/11

La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.

 

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La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.2

Located in the luxury hotel of the same name, the Pyramide two- Michelin starred welcomes you in a setting at the image of the prestige of the place: elegant and intimate decor, diffuse light and floral touches.

At the kitchen, Patrick Henriroux prepares an inspired and contemporary cuisine. The menu is creative, precise and refined, always in an absolute respect of the product.

A peaceful place where you can enjoy a real journey of taste. A legendary establishment to discover which has marked the history of French gastronomy.

Spirit of the place:
” Since 1822, only four families have succeeded each other at the head of the establishment . It was owned by the Chambertain family until 1870, followed by the Gieu family, and in 1922 it was purchased by Auguste Point, a restaurant owner in Louhans, who wanted to hand it down to his son, Fernand.

The young Fernand, who was then training in Evian with the father of the famous chef Paul Bocuse, took over the establishment in 1925, after his father passed away. He renamed it La Pyramide , after the Roman obelisk that stands proudly on Vienne’s town square, just a stone’s throw away.

Fernand Point brought a new dimension to the establishment, firstly by expanding it, but more importantly by serving modern cuisine. He was a man of strong character and imposing stature who adopted a bold approach to cuisine: in 1933, he became the first Chef to be awarded three Michelin stars . Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him.

La Pyramide is nothing short of an institution , known as the “melting pot of French cuisine”. Today, it remains the only establishment in history to have kept three stars in the Michelin guide for 53 years. They remained following the passing away of Chef Point (1955), carried by his wife until 1986, and then by his daughter, who finally sold the establishment to a property development group in 1987. The group conducted works, including a hotel development, and reopened the establishment on the 18th of June 1989.

Patrick Henriroux , a Michelin-starred chef at La Ferme de Mougins, along with his wife Pascale , took over the reins of La Pyramide at the age of 31 and 28 years old. The first Michelin star came seven months later, in 1990, in recognition of the fine cuisine served by Patrick Henriroux and the couple’s professionalism. Then, in 1992, La Pyramide was awarded a second star in the Michelin Guide, which it has kept ever since.

In 1998, Patrick and Pascale Henriroux became owners of the hotel-restaurant La Pyramide, which they have continued to develop ever since.”

Discover Vienne and the surrounding region-

Along the Route du Midi (route to the south), Vienne, Town of Art and History , reveals its many attractions: laden with a millennia-old history, it possesses a rich cultural heritage, attested to by its numerous listed historical monuments of centuries past, such as the Pyramide. This stone monument, located just 20 metres from Patrick Henriroux’s Relais & Châteaux hotel, dates back to the 2 nd century and was probably a landmark for chariot races held during the Gallo-Roman period. Culture lovers will appreciate the many riches to be explored during a romantic break, family holiday or trip with friends.
You can also follow the rich tastes and scent that have made the reputation of this epicurean town ! Had for the market , which is one of France’s largest, to meet the lively local producers and see their high-quality produce: paradise for gourmets and foodies.
Discover the town during one of the many events and festivals held here throughout the year, including Jazz à Vienne, the Fête Historique de Vienne, the Roman grape harvests and more.

http://www.lapyramide.com/fr/situation-et-acces.html
14 BOULEVARD FERNAND POINT
38200 Vienne

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Tasting of “La Patience”, new rosé from Château Vannières- Provence2017/10/1

Tasting of “La Patience”, new rosé from Château Vannières- Provence

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Eric Boisseaux made his new rosé with the same vines than his Bandol Rouge.
Age: between 50-60 years.
Higher quality rosé.
Style: similar than a high quality Burgundy white.
From best plots planted by Eric Boisseaux grandfather in the early fifties.
Only the free-run juice is vinified in 350 L barrels.
Maturing on fine lies for long months with NO SO2!
yield: little production 28hl/ha
keep: 4 to 15 years
Great wine for eating.
Pairing : elaborate dishes, perfect with red mullet, crayfish carpaccio or white meat cooked with spices.
Tasting comment:
Brilliant robe, pink salmon with pale reflections.
Nose with white flowers and hawthorn aromas evolving in light toated notes, very subtle.
“La Patience de Vannieres” has a mouth with wonderful smoothness, exceptional lenght, great finess and elegance. It shows the exceptional quality of long time aging Bandol Rose.

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