Louis Roederer “Cristal Wednesday”

July 15th, 2015

My visit to Louis Roederer in 2011 had all the trappings of what I’ve come to enjoy in life: Great Wine, Amazing Food and Dear Friends.  Today, I had the opportunity to experience two out of the three and shall make up for the third this evening.  Today I had the pleasure seeing Monsieur Charles FOURNIER, Export Manager for Louis Roederer and to taste the wines of this renown house. Yes, this is my kind of “Hump Day!!!” Happy Wednesday!!!!

Today’s MacArthur Beveragestasting included:

1.) 2006 Brut Nature – Starck (Philippe Starck)

2.) 2009 Blanc de Blanc

3.) Brut Premier

4.) 2008

5.) Cristal 2005

6.) 2009 Rosé

7.) Carte Blanche (Demi Sec)

 

Louis Roederer

 

Monsieur Charles FOURNIER, Export Manager

 

I have to say I thoroughly enjoyed all the Champagnes as each bottling had it’s own distinct character which is ideal for each day of the week!!!

Two photos from my 2011 visit:

Louis Roederer

 

With Monsieur Charles FOURNIER in Champagne 2011

 

 

L’Oiseau Blanc – (Modigliani Quartet)

July 12th, 2015

The saying “To much of a good thing isn’t good for you,” does not apply to The Peninsula and it definitely does not apply to L’Oiseau Blanc.   The return was much anticipated and the final indulgence was light, as we needed to save room for dinner.

Greeted by Rodolphe and Sylvain, we sat down to another amazing afternoon with top-notch service, delicious food and wine, and a great time with new and old friends!!!  With another spectacular sunny day and an incredible view of the Eiffel Tower all was right with the world and my little piece of heaven.

 

L’Oiseau Blanc Rooftop

 

2013 “Hongrie” Saint-Peray M. Chapoutier

 

2013 “Hongrie” Saint-Peray M. Chapoutier

 

Rodolphe

 

Chicken Salad & Chicken Salad Sandwich

 

Fries

 

Lunch

 

As luck would have it, two of our dear friends from the Modigliani Quartet were home in Paris and were able to swing by to catch up.  If you do not know this amazing quartet it’s time you did.  We’ve known “The Mods” since 2007 and the musicianship is simply impeccable and flawless.

 

With Laurent and Philippe

 

Modigliani Quartet – François Kieffer, Laurent Marfaing, Loic Rio and Philippe Bernhard

 

After Laurent and Philippe headed out, we decided to hang out a little while longer just to chill before dinner and enjoy a glass of the Weingut Landauer Spätlese Gewürztraminer – - Rodolphe thanks again for  introducing us to this delightful Gewürztraminer.  And again, a million “Thank Yous” to you and Sylvain for making our time at L’Oiseau Blanc an unforgettable experience and one we are dying to repeat.  All the best and see you both very soon!!!!

 

With Sylvain and Rodolphe

L’Oiseau Blanc – Lunch

June 28th, 2015

 

L’Oiseau Blanc

Ahhhh…..back at L’Oiseau Blanc and without missing a beat, Rodolphe greeted us in his normal flawless and very distinguished manner bearing gifts of liquid pleasure.  First “Bubbly” and then a very delicious white from Anjou that was a perfect match for what was to come.  When Chef Sidney agreed to prepare “Cuisses de Grenouille” I was blown away by his kind gesture and totally up for his take on this classic dish.  His willingness to prepare this dish spoke volumes as it was truly out of sheer love of cooking that he did so.    Here’s to  another amazing meal at L’Oiseau Blanc, one Chef Sidney prepared especially for us.

 

Monsieur Rodolphe

 

Monsieur Rodolphe

 

Chef Sidney

 

L’Oiseau Blanc

 

2011 Blanc Ivoire – Château Soucherie, Anjou

 

Peas – - bean, “noir de Bigorre” ham, egg yolk with mint, chicken broth mixed with parmesan

 

“Cuisses de Grenouille” (Frog Legs – marmalade of leeks and nettle)

 

“Cuisses de Grenouille” (Frog Legs – marmalade of leeks and nettle)

 

Chef Sidney

 

“Dolce Vita” (soft chocolate biscuit, light lime cream and lemon thyme sauce)

 

Monsieur Sylvain

 

This was one of my favorite experiences in Paris. Chef Sidney, the “Cuisses de Grenouille” were AMAZING!!!!! We are so glad we had the opportunity to meet you, Rodolphe and Sylvain.  The entire team made our time so worthwhile, and we are so looking forward to retuning – - which we did in 24 hours.

 

Le Menu

 

Return to: Current Posting

The Peninsula, Paris – - L’Oiseau Blanc

June 27th, 2015

 

© L’Oiseau Blanc – – Courtesy of The Peninsula, Paris

 

Peninsula’s Lobby – “Dancing Leaves” – Designed by Luděk Hroch, created by Lasvit (Glass Couture)

 

 

Peninsula’s Lobby – “Dancing Leaves” – Designed by Luděk Hroch, created by Lasvit (Glass Couture)

Located on the seventh floor of the elegant and stylish Peninsula, with a stunning panoramic view, L’Oiseau Blanc not only gives you visual bliss, you also experience a culmination of professional precision that truly defines high-end service.  With Chef Sidney Redel piloting this high-flying “bistronomique” experience and Mr. Rodolphe Protat-Koffler’s graceful and impeccable aptitude construing courses, the experience is one to be repeated, and repeated it was.

When we decided to stop in at The Peninsula for lunch, we had no idea the encounter was the beginning of an incredible relationship that kept us coming back.  During our lunch at the Peninsula, we met the assistant food and beverage director, Mr. Gian Muller who encouraged us to visit LiLi and L’Oiseau Blanc.  His recommendation to do so paid off and we were hooked.

Our initial visit was stunning as a glorious sunset warmed the Paris sky and Chef  Sidney wowed us with an incredible meal.  The final touch was the magnificent Effile Tower lighting up the night as more Champagne flowed and an invite for lunch was extended.  This wasn’t a typical invite as I was on a mad search for “Cuisses de Grenouille” and Chef Sidney offered to prepare a special dish for us.  That was all I needed to hear and lunch was on. But first, dinner!!!

 

L’Oiseau Blanc

 

© L’Oiseau Blanc – – Courtesy of The Peninsula, Paris

 

L’Oiseau Blanc

 

Vilmart Grand Reserve 1er Cru

 

Lobster (with a “consommé” of Paris mushrooms and ginger fennel)

 

2012 Hubert Lamy “Les Frionnes” Saint-Aubin 1er Cru

 

“Challans” Duck Breast (foie gras sauce with baby carrots, “Medjoul” dates.)

 

Domaine du Monteillet – Stéphane Montez’s 2013 Saint Joseph

 

Monsieur Rodolphe

 

“Challans” Duck Breast (foie gras sauce with baby carrots, “Medjoul” dates.)

 

Weingut Landauer
Gewürztraminer Spätlese 2012

 

Star – (crunchy biscuit of hazelnut, “Guanaja” chocolate mousse and Opaline)

 

The Perfect View

Chef Sidney and his team created magic and tomorrow we get to do it all over again!!!!

 

Return to: Current Posting

La Tour D’Argent

June 22nd, 2015

It’s hard to believe it has been four years since the last visit in 2011 to La Tour D’Argent, for it was one of those moments in time when all the elements of formal dining were synced and magic was made.

With its wonderful legacy, fantastic cellar and impeccable service effortlessly executed, one has only to arrive with an appetite of grand expectations and whispered conversations.  As we settled into that ever so familiar element where haute cuisine reigns supreme, we knew the evening was going to be as memorable as the last, if not better and Monsieur Ridgway, Chef Sommelier, assured us of this.  Without missing a beat, he reminded us of the Roumier 1993 Chambolle Musigny “Les Cras” that we so loved and offered to create another unforgettable wine pairing – - YES, YES, and  YES was our answer.  And so the evening began, first with up,  La Tour D’Argent Champagne – Grand Cru Brut Rosé.

 

La Tour D’Argent Champagne – Grand Cru Brut Rosé

 

Amuse-Bouche

 

La Tour D’Argent Champagne – Grand Cru Brut Rosé

 

Amuse-Bouche (Quail Egg)

 

Amuse-Bouche (Quail Egg)

 

Amuse-Bouche (Quail Egg)

 

1996 Trimbach “Cuvee Georgette” Pinot Gris

 

1996 Trimbach “Cuvee Georgette” Pinot Gris

 

Quenelles de Brochet “Andre Terrail”

 

Mr Ridgway, Chef Sommelier

 

1990 Domaine Henri Gouges “Les St-Georges” 1er Cru, Nuit St. Georges

 

Asparagus, Quail Egg and ham

 

Turbot Roti, Asperges Vertes au Parfum de Cardamome

 

La Tour D’Argent

 

La Tour D’Argent

 

Caneton Mazarine A L’Orange #1142419

 

Caneton Mazarine A L’Orange #1142419

 

2012 Chateau-Du-Pape – Telegramme

 

Fruits de Saison et Sorbet

 

Chocolate et Carmel, Cremeux a La Noisette

 

Mignardises

 

Mignardises

 

La Tour D’Argent

Another well-appointed evening at La Tour D’Argent – - from the moment we arrived and until the moment we exited, every encounter was one to remember.  Chef Laurent Delarbre, thank you for excellent meal.  I’m hoping it will not be another three years before we return.

 

 La Tour D’Argent

 

 

Return to: Current Posting