Récemment dans la catégorie Gastronomy

We purchased l'Oustalet last summer and after a very busy season, we closed the restaurant last November for refurbishment.  L'Oustalet is right in the centre of the village of Gigondas on the "place du village". 

Last week we re-opened and the restaurant has a new look, a new chef,
and a new wine list!  The Chef, Aurélien Laget was sous-chef at the famous 2 Michelin star restaurant Chez Bru in Eygalières. The specials menu changes daily following the seasons and according to what takes the Chef's fancy in the market.

It is the height of the Truffle season in Provence at the moment so of course we have a special truffle menu.  We have a wide selection of wines from our fellow winemakers around France. Our dishes have been designed to match certain wines and the sommelier can advise customers accordingly. 

You can find out all the latests news about the restaurant on the Facebook page : http://www.facebook.com/#/pages/Gigondas-France/Restaurant-lOustalet-a-Gigondas/214274500926?ref=sgm

The restaurant during refurbisment                                  Doug & Meg House, first customers                                                                                                    we took to the restaurant
P1030633.jpg
P1030646.JPG











New Menu :
CARTE HIVER 2010 20 janvier-1.pdf
Truffle Menu :
Menu Truffe 2010-1.pdf
Wine list :
Livre de cave.doc












                                                                                                                                                  The restaurant after refurbishment
P1030648.JPG
P1030642.JPG

La Vieille Ferme is a genuine wine full of aromas !
To accompany it, a traditional Cuisine with Chicken and fresh Goats Cheese.
With notes of white flowers and an exotic nose this wine prompted us to cook with garlic and pink ginger. This brings a delicate touch with an Asian influence.

Download recipe:  La Vieille Ferme White with Chicken Ravioli


La Vieille Ferme requires an authentic cuisine, with "real" taste. This is a simple local recipe ready in 30 minutes for a great moment of conviviality amongst friends and family.

Téléchargement La Vieille Ferme Red 2007, Chicken cooked on 40 garlic cloves



The latest research carried out at Beaucastel’s kitchens is on Perrin’s Cairanne « La Peyre Blanche ». Cairanne’s terroir is made up of Clay and limestone. The clay brings substance to the wine whereas the limestone brings freshness. Our Chef chose to cook a pigeon as the dense texture of this bird blends perfectly with the fleshiness of the wine. The pigeon is covered in bay leaves and then cooked in white clay from Cairanne. This takes the wine back to its origins; the South!

DSCN2623

               

    


  

DSCN2633


DSCN2626

PERRIN & Fils, "Les Cornuds" AOC VINSOBRES pairing with Mimolette cheese on morning's episode of San Antonio Living.

Technorati Tags: , ,

François Chartier a renowned journalist and Sommelier wrote this on www.Cyberpress.ca website on the 29 October 2008 :

"If you are a fan of roast lamb, then you should Carving roast shoulder of lambtry this. Stuff the leg a shoulder of lamb with pureed black olives and serve it with the surprising blend of Grenache, Syrah and Mourvèdre of the famous La Vieille Ferme Côtes du Ventoux Rouge 2006. It is hard to miss this one even in a vintage like 2006. Less complexity and less deepness thProvencal tapenade with black olivesan the 2005, this wine is aromatic, juicy with strong tannins that will disappear if you decide to serve it with a meat served with Olives." …and we liked it!

The match with black olives is obvious and gives the wine a sensation of intense red fruit. A real pleasure!

861732
© Stowell, Sam
Roast chicken with garlicAt Beaucastel’s kitchens, we tried a roasted farmed chicken with garlic, the match works but the olives were missing!

Soon these two recipes will be online.

LD

http://www.francoischartier.ca/fchartier.php?PHPSESSID=c46699fa37189ca7dbb211b5511a2ff2

The historical terroir of Perrin’s Gigondas, La Gille lies at the foot of the Dentelles de Montmirailvillagegigondas on sandy soils.

Considering that this unique soil brings the wines their finesse, this is the starting point to find the perfect food match.

The morel also grows on sandy soils; an obvious match between these two products.

Côte de VeauThe finesse found in both the Morel and the “La Gille” is the key to this match.

Tender with silky tannins; the texture of this wine reminds us of veal.

Our match is found: “Rib of veal with morels, cooked in a

bread sealed clay pot”

Morilles

We just did a wonderful event at Tokyo's Four seasons Marunouchi hotel.
During one week, our chef de cuisine Laurent Deconinck was the guest chef and changed the four season's menu to our food and our wines. This was a great opportunity for the Japanese wine-lovers do try our matchings between food and wine.

Click on the picture below to see some photos of this event

Four seasons Tokyo May 2007

Technorati Tags: , ,

First time in Asia for our Chef Laurent Deconinck with Pierre Perrin, who visited the luxurious and stately Raffles Hotel in Singapore, hosted by the Pourcel brothers who manage the Raffles Grill, to present a menu of our wines with food specially prepared to match it. The event was sold-out, with enthusiasts coming from neighboring Kuala Lumpur and as far as Japan, especially for the dinner.

Chef Laurent carried on his trip to Bangkok's uber hip & modern Metropolitan hotel, hosted by Chef Amanda Gale of the Cy'an and cooked a dinner with her fantastic team. We were even joined by wine enthusiasts from Singapore who missed the dinner.

We will be hosting Chef Laurent on the Hong Kong on 3rd March & Taipei on the 14th of April.

-1


Laurent with the raffles's Chef

-2

For more information, please call Altaya wines in Hong Kong at +85225231945 (Mr. Paulo Pong) or Sergio Valente in Taipei +886225080079 (Sandra Chan)

Mister Hiramatsu is a fantastic chef, who runs a large restaurant company whose flagship restaurants are Hiramatsu in Tokyo and in Paris.
We just had there an incredible dinner with some fantastic food and wine matches in the Tokyo restaurant. Mister Hiramatsu is an incredibly talented chef.

hiramatsu.gif

Some of the dishes served that evening:

hiramatsumenu.gif

hira-truffe.gifhira-truffe2.gif

Technorati : , , ,