posted by Paige Donner [On Local Food And Wine]
Le Meurice, the original Parisian Palace hotel, story reflects the history of France as well as Paris’cultural and gastronomic heritage…In 2009, Le Meurice’s 3 Michelin-starred Executive Chef Yannick Alléno launched his new “Terroir Parisian” menu, where all the ingredients are sourced locally, paying tribute the Ile-de-France region and its supplier.
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Posted in Artisanal Foods, Desserts, food Paparazzi, Local Food And Wine, Okanagan Food And Wine, Paris Food And Wine, Restaurants, sommeliers, Sustainable Chefs, Sustainable Foods, Westbank, Wine Festivals
Tagged Best Pastry Chef of The Year, Camille Lesecq, Dorchester Group, Easter Dinner, Le Dali, Le Meurice, Local Food And Wine, Paige Donner, paris food and wine, Poule au pot, Yannick Alleno
(London) January 28, 2011 – The North American edition of the Sustainable Foods Summit (www.sustainablefoodssummit.com) drew to a successful close last week, with many participants calling for greater transparency and accountability from the food industry.
Organized by Organic Monitor, the summit brought together about 200 executives at theRitz-Carlton in San Francisco on 18-19th January 2011. New horizons for eco-labels and sustainability were the focal theme of the 2-day summit.The summit explored the evolution of eco-labels – such as Organic, Fair Trade andRainforest Alliance – in an increasingly global food industry.
The advent of international supply chains is leading many consumers to become disconnected from agriculture andfood production methods. Scott Exo, executive director of Food Alliance, echoed the general sentiment at the summit, calling for the ‘de-commoditization’ of food products byproviding greater traceability to consumers. Seth Goldman, co-founder and president of Honest Tea, opened the summit with his keynote on the triple bottom line. By using the example of tea plantations in China, he showed how modernization does not always contribute to sustainability. Since its launchin 1999, Honest Tea has become one of the fastest growing ethical beverage brands in the US.
The first session explored sustainability initiatives in the food industry, with many speakers raising the question, ‘how do you measure sustainability?’ The use of metrics in sustainability performance was explored by Joseph McIntyre from AG InnovationNetwork. Albert Straus, founder of the Straus Family Creamery, shared his company’sapproaches to measuring the carbon footprint of its dairy operations. The importance of offsetting carbon emission was also highlighted by Theresa Marquez from OrganicValley who showed the role of organic agriculture in carbon sequestering. Sustainability in foodservice was covered by Bon Appetit Management Company, which is sourcing locally from small farmers.
Also in the morning session, Kenneth Ross from Global ID discussed future trends in eco-labels. His paper stressed the importance of IT in combating food fraud and providing traceability to consumers. Convergence of mobile and internet technologies is expected to allow consumers to get ecological and social footprints of their food products. The session ended with a lively debate on sustainability indicators and measurement.The second session honed in on ethical sourcing and sustainable ingredients. The opening papers examined the role of Rainforest Alliance and Fair Trade standards in lowering social and ecological impacts of food products.
Nasser Abufara from Canaan Fairtrade explained how social enterprise can improve lives of marginalized growers.Using case studies of three of the most traded food commodities, sustainable sourcing was discussed by Green Mountain Coffee Roasters, Theo Chocolate and Givaudan.
Marketing & distribution innovations were the subject of the third summit session. Leading retailers – Fresh & Easy and Safeway – shared some of their ethical trading and marketing initiatives. Alex Petrov from Safeway showed how its O Organics label had transcended the boundaries of a private label without cannibalizing manufacturer brands.Fresh & Easy, a subsidiary of the global retailer Tesco, explained how it was raising the bar by implementing new ethical codes of conduct. Ellen W. Feeney from Whitewave Foods shared her experiences in developing brands to meet consumers’ needs for healthy and ecological products with the ‘planetary health’ initiative.
The last session of the summit – organic plus strategies – began with an update on theglobal organic products market. Amarjit Sahota, President of Organic Monitor, showed how pioneering organic food companies were integrating sustainability into their corporate ethos and how some eco-labels were converging. Proceeding papers gave case studies of such developments. Equal Exchange stated how companies could intertwine organic and fair trade practices, whilst the Brazilian company Native Organic Products shared its raft of sustainability actions.
Using wine as a case study, the potential of biodynamic foods was explored by Demeter USA and Fetzer-Bonterra Vineyards. Chad Smith from Earthbound Farms closed the session with an interactive discussion onecological packaging for sustainable food products.The third edition of the executive summit raised many questions about sustainability inthe food industry: Will an eco-label ever fully represent sustainability? What ecological and social parameters are most important in such a standard? What are the most efficient methods to measure sustainability? Where is the line between green marketing and greenwashing? How can companies become more sustainable in distribution andpackaging?
The next editions of the Sustainable Foods Summit aim to address such questions. About the Sustainable Foods Summit Organized by Organic Monitor, the aim of the Sustainable Foods Summit is to discussand debate the major issues the food industry faces concerning concerning sustainability and eco-labels. The proceedings of the North American summit (San Francisco, 18-19th January 2011) are available for a small professional fee. More information is available at: www.sustainablefoodssummit.com
Organic Monitor has announced the dates of the next editions of the Sustainable FoodsSummit as…European edition Amsterdam (23-24 June 2011) North American edition San Francisco (17-18 January 2012)
In 2011, Organic Monitor is celebrating 10 years ofencouraging sustainable development. Since 2001, we have been providing a range of business services to operators in high-growth ethical & sustainable industries.www.organicmonitor.com
Posted in 20th Century Fox, B.C. Farm Growers, Chefs of The Okanagan, Desserts, food Paparazzi, French Wines, Grape Varietals, Local Food And Wine, Main Courses, Naramata Bench, Okanagan Apples, Okanagan Food And Wine, Okanagan Wineries, Orchardists, Organic Farms, Organic Wines, Red Wines, Restaurants, Similkameen, sommeliers, Sustainable Chefs, Sustainable Foods, Vancouver Food And Wine, Vineyards, White Wines, Wine Festivals, Winery
Tagged biodynamic, Bonterra Vineyards, Fresh and Easy, Local Food And Wine, Native Organic Products, organic monitor, Safeway, San Francisco Food And Wine, Tesco
By Paige Donner
The twelfth annual Coupe du monde de la Pâtisserie saw the Spanish team take home this year’s trophy. On January 24th in Lyon, France, Jordi Bordas Santacreu, Joseph Maria Guerola and Julien Alvare won first place as the world’s best patissiers. These new “virtuosos of dessert” succeed last year’s French Team as #1 in the world in the realm of Pâtisserie.
Coming in second place this year is the Italian team: Davide Comaschi, Domenico Longo and Emmanuele Forcon. In third place are the Belgian team of Dieter Charels, Marjin Coertjens and Pascal De Deyn.
Each team from the 19 countries competing for the title of World Champion de la Pâtisserie had to vie in the categories of chocolatier, ice cream and pastry. The professionals spent 10 hours to whip up three chocolate creations, three sugar-iced fruits and twelve additional desserts that were reflective of the team’s country’s traditions and customs. The showing had to include an artistic piece in sugar, one artistic chocolate presentation and one sculpted ice piece.
Under the Honorary Presidency of Mitsuo Hara and Kazuaki Takaï, each presidents of the two most important professional culinary associations in Japan, the jury judged the quality of the marriage between the textures and tastes as well as the work’s artistry and esthetique. Read More On Local Food And Wine.
Posted in Artisanal Foods, Desserts, food Paparazzi, French Wines, Fruit Wines, Ice Wines, Local Food And Wine, Main Courses, Sustainable Chefs, Sustainable Foods, Vancouver Food And Wine, Vineyards, Wine Festivals, Winery
Tagged best chocolate chef, Bocuse d'Or 2011, Coupe du Monde de la Patisserie, Guerola, Jordi Bordas Santacreu, Joseph Maria, Julien Alvare, Kazuaki Takai, Local Food And Wine, local food and wine Lyon, local food and wine tasting and tours, localfoodandwine.yolasite.com, Lyon, Mitsuo Hara, paris food and wine, world's best pastry chef, World's best patisserie chefs
Pol Roger, Perrier-Jouët, Piper-Heidsieck, Louis Roederer,Gosset, …these are some of the most exclusive names in the coveted appellation of France’s Champagne region. And now it’s their time to shine in the New Year spotlight.
Bubbly and New Year’s Eve. They go together like caviar and blinis, oysters and aphrodisiacs.
And, as we all know, champagne comes only from the well-designated, well-demarcated geographical area East of Paris. It claims the cities of Epernay and Reims as its own. Everything else might be bubbly, but it can never be champagne.
Of course what’s always fun is to learn the backstories of these gastronomic names of legend. When something becomes so lodged in our collective conscience as are certain brands of champagne, we forget that they started out as people who decided to build a business out of the grape. So, sit back, relax, pour yourself a flute or a “sacred cup” of the festive drink, and come with us on our succinct tour de force of Champagne and a Sauternes for a sweet finish:
La Maison Perrier-Jouët gets its names from a husband and a wife, respectively. Famous and easily recognizable as the bottle with the beautifully painted flowers – Japanese anemones – on its glass, the house was established first in 1811 when Pierre-Nicolas Perrier, estate owner, married Adèle Jouët. Their joined names went on the Champagne Estate’s marquee and now 200 years, and only seven Cellar Masters later, the exquisite champagne is world-reknowned.
If you are in the mood to celebrate with the best of the best, Perrier-Jouët’s Belle Epoque Blanc de Blancs is the choice. It’s a vintage that is sourced from a singular terroir, a singular year and a singular varietal. Only two parcels of Grands Crus Chardonnay were harvested to create this champagne, “one of the most rare and exclusive in the world.”
Perrier-Jouët, 28 Avenue de Champagne, Epernay, France
Piper-Heidsieck
You may be most familiar with Piper-Heidsieck as the champagne you drink from a lady’s shoe – especially designed for the champagne house by Christian Louboutin. Or perhaps you know them best as one of the first and still main supporters of the Cannes Film Festival. But what you might not have known, is that back in 1785, at Versailles, Florens-Louis Heidsieck presented Marie-Antoinette herself his special champagne vintage. A hundred years later, Fabergé decorated the bottle in gold, diamonds and lapis-lazuli.
And Marilyn Monroe? She said she went to sleep with a dab of Chanel No. 5 at her ear and awoke with a glass of Piper-Heidsieck champagne in her hand.
The house of Piper-Heidsieck just released their “Rare” 2002 Vintage only three months ago. ”Le Rare” is aged seven years in the cellar and made primarily from Chardonnay grapes with some Pinot Noir. Its subtle minerality plays as an hommage to Mount Reims. The bottle is beautifully designed with a filligreed gold dress. Girls like to wear it as a Tiara. Champagne fit for a Princess, or a Queen. “Le Rare,” has only been made in the years 1988, 1998 and 2002 (just released.)
Piper-Heidsick, Reims, France www.piper-heidsieck.com
Bruno Paillard is a champagne that you have likely not yet had the chance to drink. Too bad for you. It is the youngest of the champagne houses, established in 1981 by then 27-year-old Bruno Paillard. In a region where champagne houses had existed for centuries already, Mssr. Paillard decided to sell his Jaguar MK2 and buy a vineyard with the capital he raised.
Today the Domain produces about 500,000 bottles (for comparison, Moët produces about 5 million) and he exports about 70% of his champagne to Asia, North America and the rest of Europe.
Blanc de Blancs Réserve Privée, 100 % Chardonnay, is a “fresh, bright sparkler,” says Parker who gives it 90 points. Its bouquet is grapefruit and white flowers, its mouth is white pepper, lemon, lime. Wonderful as an aperitif and also can be paired with food.
Bruno Paillard, Avenue de Champagne, 51100 Reims, France www.champagnebrunopaillard.com
Louis Roederer’s future was setwhen Tsar Alexander II, already a devotee of the champagne, ordered his personal sommelier one day in 1876 to see to it that the bottles served in his court should be markedly distinguished from all others. Hence the birth of “Cristal.” After the Russian Revolution of 1917, only then was Cristal allowed to be sold the world over.
The Louis Roederer house was first established in 1776 and has been in the same family since 1819. Today it can boast of being still one of the largest Champagne domains independently owned. They produce approximately 3 million bottles per year and sell in approximately 80 countries.
Champagne Louis Roederer, 51100 Reims, France www.champagne-roederer.com
Pol Roger has, for a long time, had friends in high places. During a dinner in Paris, the English Ambassador, Duff Cooper, introduced Sir Winston Churchill to Odette Pol-Roger. At that time, 1945, Sir Winston Churchill was already a man who had marked history. He was fond of saying that Pol Roger (Odette? the champagne?) incarnated all that was well and beautiful of France.
Cuvee Sir Winston Churchill; Its composition is a jealously guarded secret. It is a robust and mature champagne, one with characteristic power and refinement.
Pol Roger 1, rue Henri Le Large 51200 Epernay www.polroger.com
Since taking it over not too many years ago,brothers Henry and Emmanuel Fourny have transformed their family domain nestled in the traditional geographic are of Vertus in Champagne. They do something unusual with their Chardonnay, they cultivate it as if it were a Pinot Noir. Why? It has to do with their vineyards’ South-South East exposure.
Vve Fourny et Fils Champagne Rose Premier Cru Vertus Brut has notes of rose and delicate, soft notes of hyacinth. This vintage comes exclusively from the Domain’s terroir, “Les Gilottes 1er Cru.” Refined, velvety bubbles.
Champagne Veuve Fourny 5, rue du Mesnil, Vertus, France www.champagne-veuve-fourny.com
Gosset Champagne makes not just delicious champagne but also packages it in wonderful ready-to-gift packs. The Gosset Grand Reserve, 750 ml., is sold with a portable isothermic bottle keeper and a replaceable cork. The house also sells cognac, which they make in the cognac region of France. Another choice for their champagne is the “Excellence Brut” sold in 1500ml. bottles.
Champagne Gosset, 12 Rue Godart Roger, Epernay, 51200 www.champagne-gosset.com
Joseph Perrier makes a beautiful gift bottle called the Glamour Josephine. It comes packaged in a red velvet-lined box. The ornate bottle is sure to please any discerning Diva-Luxe in your life who also knows good champagne.
Joseph Perrier Champagne 69 Av. de Paris, 51016 Châlons-en-Champagne France www.josephperrier.com
Moët et Chandon. Who in the civilized world has not heard of Moët et Chandon? As noted earlier, producer of 5 million bottles per year, they can truthfully say they have a hold on a large portion of the world’s market of champagne. That’s a lot of New Year’s Toasts!
Still, if you ever get the chance to go to the Domain it is well worth it. Why? Not only will you get the chance to tour the cellars, but you might just get the opportunity to taste their Grand Cru 1975. Hint: it’s a champagne to drink on more occasions than just New Year’s Eve!
Now…as promised…A Sauternes. Chateau Bastor-LaMontagne. This Sauternes is a classic, class act. It is in fact a Grand Cru Classe’. Its pale, light acidity is a dessert in a drink, an aperitif that leads delightfully into the pop of a champagne cork. Delicate, refined, white blossom, pear and ginger.
I might even be tempted to create a champagne cocktail out of the two. Hello 2011!
www.sauternes-barsac.com * www.sweetbordeaux.com
Posted in Winery, Main Courses, Restaurants, Red Wines, White Wines, Ice Wines, Organic Wines, Wine Festivals, Grape Varietals, Cellaring, Desserts, Sustainable Chefs, food Paparazzi, French Wines, sommeliers, Local Food And Wine, Okanagan Food And Wine, Vancouver Food And Wine
Tagged Local Food And Wine, paris food and wine, champagne, Tastings & Tours Local Food And Wine, Champagne food and wine, New Year's 2011, bubbly, Sauternes, Sweet Bordeaux, Pol Roger, Moet Chandon, Fourny et Fils, Bruno Paillard, Louis Roederer, Perrier Jouet, Vertus, Perrier, Gosset, Remi Martin
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It’s that time of year again…Time to slow down, relax, and Eat & Drink! From our friends on the Island…wishing all of us joyous holidays and to remember to think of our fellow (hu)man especially during the holidays! xo Local Food And Wine
Posted in Artisanal Foods, B.C. Farm Growers, Desserts, food Paparazzi, French Wines, Fruit Wines, Grape Varietals, Local Food And Wine, Main Courses, Okanagan Apples, Okanagan Food And Wine, Restaurants, Sustainable Chefs, Sustainable Foods, Vancouver Food And Wine, Vineyards, White Wines, Wine Festivals, Winery
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It’s that time of year again – yep…it’s Christmas time. The season for giving and sharing. Last year Passaggio Wines gave 10% of their December sales to their local shelter G.R.I.P. G.R.I.P.’s focus is on three core initiatives: make the transition to self-sufficiency. The mission of the Greater Richmond Interfaith Program providing food, shelter and supportive services to help homeless individuals and families (GRIP) is to transform the lives of homeless, hungry, and disenfranchised people.This year Passaggio Wines will be giving to G.R.I.P. again but also sharing the cost of the wines you purchase. Passaggio Wines will give free shipping (ground only) on a purchase of two bottles or more for the Christmas Holiday. (from Dec 3rd – Dec 31st) just type the word sharing in the coupon code section on the Passaggio Wines Website. 10% of the purchase will go to G.R.I.P. – help me in sharing with them during this season of giving. Thanks for sharing |
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Posted in B.C. Farm Growers, Cellaring, Chefs of The Okanagan, Desserts, food Paparazzi, Okanagan Apples, Okanagan Food And Wine, Okanagan Wineries, Orchardists, Organic Farms, Organic Wines, Red Wines, Restaurants, Similkameen, sommeliers, Sustainable Foods, Vancouver Food And Wine, Vineyards, White Wines, Wine Festivals
Tagged christmas holidays, GRIP, holiday giving, interfaith program, local food and wine okanagan, Okanagan Food And Wine, pasaggio wines, richmond b.c., Vancouver Food And Wine
Okanagan Food And Wine ♥Chérie Du Vin
Journalist.
Filmmaker.
Life Enthusiast.
♣Champagne - Consultant and Educator
Wine And Climate Change - Documentary Film
Journalist (freelance) International Herald Tribune/ NY Times.
Writer Fodor's Paris Guidebook 2013; AND Fodor's Vancouver & Victoria Guidebook 2013.
Guest Editor, BlackBook City Guides Paris.
Editor, Eco.Luxury.Style Magazine
Consultant: Eco Consulting * Eco Media
Blogs: Local Food And Wine & Cherie du Vin♥; Green Blog Network & ParisFashionPaige
