#Etoges

[dravidious]

My crops class is really just making up fruits and expecting me not to notice

[postsofbabel]

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[ventdievent]

pisses me off that venus fly traps only grow up to like an inich and a half!!!! i should be abl etog row one as big enough to EAT A LANDLORD!!!!!!!!!!!!!!!!!!! to eat ahundred LAN D LORDS!!! and thousand of cop!! maybe a pitcher plant. perhaps gian sun deww. we must weaponize carnmivorous plants

[rachelbatesinteriors]

#interesting #archways #stunningarchitecture @chateauetoges #etoges #epernay #france #champagneregion #champagne #desinger #designerslife #interiorsheaven #interiorinspo #instagood #summer #chateau #designlife #beautiful #love (at CHATEAU ETOGES)

[juniorformulamotorsport]

Monday, May 7th – Day 3, The Orangery, Chateau d’Etoges

And so to dinner, for the second dinner of our package, the Menu Gourmande, again to be served in the Orangery at the Chateau d’Etoges. After Sunday’s Menu Decouverte, we were very much looking forwards to it. But first, a table on the terrace where we could admire the rather fine selection of supercars on view as their owners had just checked in. The trio were a Ferrari, a McLaren, and a Bentley, and it somehow seemed just right to have a chateau, a gaggle of stupidly expensive cars, and a bottle of Champagne on a sunny evening!

Eventually we were joined by W and E, and we wandered in to dinner, where we chose to have the wine pairing, thus saving ourselves a telling off from Jerome. If he didn’t approve of the choices, he could take it up with the sommelier!

We had snacked during the day in Troyes, finding a very pleasant place in the maze of tiny medieval streets, where we ordered a glass of Champagne each.

An “apero” plate accompanied it, as we really didn’t want a full lunch, not in the face of the evening’s dinner. It was somewhat larger than we might have expected, but good and freshly prepared, if somewhat heavy on the cheese!

Anyway, to return to dinner. We started with a small amuse bouches, this time a version of gazpacho, very tomatoey, chilled nicely, and refreshing at the end of a hot, sticky day.

We then moved on to the starters, of which there was a choice of two. The foie gras terrine with pears and grapes stewed in honey was predictably excellent, the fruit puree adding a lovely sweet kick to something that on its own can be far too fatty after the first mouthful or two. It was most harmonious and as unctuous as you could wish.

The other starter was a real stunner, lobster cooked two ways, with a crustacean sauce that gave off waves of shellfish bisque aromas. It smelled wonderful before I even got a fork to it. It didn’t disappoint, the lobster flesh tender and sweet as it should be, no hint of dryness or of that watery-fresh-from-the-freezer effect that you get when a restaurant is cutting corners! I just wish it had been bigger.

Fish was next up, with a perfect piece of turbot, served with leeks and an Asian-style vinaigrette, the fish coated with a sesame crust. So, good for you as well as tasty. What’s not to like? The leeks were very fresh, the vinaigrette majoring on flavour, not just acidity.

A small detour for a fruit sorbet was followed by the main event, the meat. Here there was again a choice of two meats (although there was also fish for the non-meat eaters). It was a choice between two of my favourite things, pigeon or lamb. Lynne and I did our usual compromise and shared one of each. The crispy lamb fillet with herbs, confit aubergine and tomato fondue was brilliant, technically very clever, though not especially showy, and I thoroughly enjoyed every mouthful.

The pigeon was an altogether more structural thing. The breast was cooked rare, the leg confitted to a fibrous softness, and the white asparagus and pleurottes with it added to a woodland resonance that I loved. I’d happily eat either of the two meat dishes any time so I think we can consider them a success.

The cheese trolley was duly literally wheeled out again, and again we indulged. It would have been terribly rude not to. When cheese is kept this well, you’d be an idiot not to really.

A pre-dessert was similar to the previous nights, but this time with apricot, not raspberry. It eased us into the final stage nicely. The choice of desserts included this vanilla mousse, with coffee milk, blond chocolate, and that ingredient du jour, quinoa, in this instance puffed. We would encounter it in a number of different ways before we were done!

The other option was a tiny but amazing passion fruit souffle, served with a Grand Marnier and passion fruit granita. I do love a well made souffle, and this was one!

And that just left the petit fours, before we staggered off to bed, happy, full, and ready to get packed and move on in the morning!

Food 2018 – French Road Trip, Day 3, Etoges Monday, May 7th – Day 3, The Orangery, Chateau d'Etoges And so to dinner, for the second dinner of our package, the Menu Gourmande, again to be served in…

[incorrectbridgequotes]

Roger: Why do you think I don't like you? I do. I would kill for you. Ask me to kill for you.

Etta: First of all, calm down.

[aliteama]

sera x etog! it's canon now >:D

[greerbaiting]

Percy and Nora called Etta and Roger the dream team and I'm fucking dying

[thecrazyworldbuilder]

A little bit of leet.

1 = i

2 = z

3 = e

4 = a

5 = s

6 = g

7 = t

8 = b

9 = d

0 = o

Thus making it:

V = a e i o

C = b d g s t z

Thus giving us something to work with.

Meaning,

I made another onomasticon :D

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[this-mess-of-a-man]

A

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so you know how I talked about being next to my friend on the bus today

Well we dated for like a month or something near the beginning of the school year

And one of her friends took a pic of us and then she was like “what the fuck we look like a couple” and I was just like “not again” and she was like “yeah,you’re cool and all but I’d honestly never date you again” same tho

[cocobytesthebigapple]

Slumming it...#chateaulyfe #stayover #champagneregion #epernay #etoges (at CHATEAU ETOGES)

[kupeh6]

Fuzzyfox commish / Emzy94 FuzzyFox Hzlo Rinnn Toust

Enjin IDs: 14026249 12546414 13354051  8815209 

Order  #ETOG-764935

[phototopclasse]

“Filet de daurade poêlé, compotée de fenouil à l’aneth”, une recette d'Anthony Thibaut du restaurant Le Château d’Etoges à Etoges. Présenté par Alain Ducasse dans TV Magazine.

[carol-agostini]

Champagne André Bergère, Épernay. Una Maison e due teste italiane che hanno scelto di essere parte integrante di questa azienda francese, sono l'estroso Massimo Fabiani e il razionale Flaviano Lenzi, fondatori della filiale italiana. Hanno una Mission ben definita che rappresenta la loro modalità di vendita degli champagne A.Bergère, ovvero li posizionano in una clientela di ristoratori di altissimo livello, perchè questi prodotti possono tranquillamente soddisfare i palati più esigenti. Sono stati nostri ospiti ad una manifestazione, in cui mi hanno messo a disposizione i loro champagne per le masterclass, che bello scambio di chiacchiere e di conoscenza, di degustazione e di emozione. Vi presento questa cuvée composta da:50% Chardonnay, 50% Pinot Noir. Lo stile A. Bergère si esprime con chiarezza in questo assemblée, vero simbolo e riferimento della Maison. Pulito, diretto ed elegante,ma allo stesso tempo rotondo e “carnoso” rivela un bouquet aromatico unico, di fiori bianchi e aromi di frutta varia. Dal tipico terroir di Fèrebrianges, questo champagne è raffinato e filante. Le uve sono selezionate da nobili vitigni per creare una delicata armonia. E' vino per aperitivi con gli amici, ricevimenti e bachetti eleganti e pranzi in campagna, immaginandolo in un contesto fatto di salumi e lievitati, di formaggi casarecci e di lumache in umido. Uno champagne suadente ed intrigante, avvolgente, fresco e persistente. Mi piace molto anche se io generalmente non amo i blend. Le caratteristiche dei due vitigni sono nitide e in successione, regalando percezioni e sensazioni armoniose, una dietro l'altra. Lo consigli? Direi proprio di si, perchè i vigneti comprendono vigne dai terroir di Fèrebrianges, Etoges, Congy, Sézanne, Bethon, Charly-sur Marne, Pavant, de Mont Saint Père, d’Essomes, ma anche Mesnil sur Oger, d’Oger, Avize, Chouilly e Cramant, vocati con tanta enfasi come si vede sulla Côte des Blancs e il grande Chardonnay unico di queste zone e sono la base della struttura e personalità di tutta la gamma produttiva. Grazie ragazzi siete nel mio cuore. Di Carol Agostini #stampa #carolagostini #sommelier #foodandwineangels #degustazione #winelovers #champagne (presso Cà Carol) https://www.instagram.com/p/CEqKt-_nHj-/?igshid=19lol2cuwurfb

[juniorformulamotorsport]

Tuesday, May 8th – Day 4, Etoges to Bordeaux

Tuesday was mostly about getting on the road to fetch up further south, closer to Pau. There was also a suggestion that the weather might be better further south, but I have no idea how it could have been. The sun was shining again when we got up, breakfasted with W and E, paid our bill and packed our car. We had been planning on possibly doing some sightseeing on the way, but a consultation with the maps and the SatNav system ruled that out. The drive was coming out at somewhere between 6 and 7 hours; we would stop for fuel and a very brief snack but nothing else if we could avoid it.

As it turned out, we couldn’t. There were numerous small but unforeseen delays, starting with several memorial services going on, it being May 8th, which is Liberation Day (or if you prefer Victory Day) for the French. A bus full of celebrants brought the road to a complete halt for a short while, but a longer delay was afforded by an escaped horse. It was rounded up by a couple in a 2CV, by the simple expedient of the man walking towards it with his arms out and grabbing it by the mane, while the woman rounded up a tow rope from the car boot and used it to tether the beast.

We were clear of that before long, and soon on the beautifully quiet and almost empty Autoroute des Anglais. A stop for another iced coffee, and a very small waffle, and we continued on our way, only to get around 100 miles out from our destination for the night, Bordeaux, to be stopped yet again.

The sunshine had disappeared and the sky suddenly turned very dark indeed. We both commented on how we didn’t like the look of it, and that’s when things got very nasty. The rain started to come down hard, and rapidly turned to hail stones the size of peas. It was impossible to see and pretty much everyone bar a few idiots pulled over onto the hard shoulder. When it eased slightly, we pulled back onto the carriageway, switched on every light we had, and proceeded at about 15 mph for the next 15 minutes or so, hazard lights flashing, peering into the gloom as the windscreen wipers slapped back and forth. And then, as abruptly as it had arrived, it stopped and we were back to dry weather all the way to Bordeaux.

I was very glad it was dry when we hit Bordeaux, because we arrived bang in the middle of the rush hour, and then found that things were made more difficult yet by what seemed to be building/road works everywhere. It wasn’t easy but we eventually located the hotel in a warren of narrow one way streets. The Maison Bord’Eaux was not easy to find, having a very discreet doorway (and disguising itself as the Consulat de Monaco!), and a car park in a building several doors further down!

Anyway, once there we were soon parked up, unpacked and ready to investigate our surroundings. The staff at the hotel were brilliant, ready with ideas and information, and happy to recommend restaurants and such, while equally happy to approve of the restaurant we had booked.

The restaurant also took some finding, and saw us wandering ineffectually round the area where it was supposed to be, and finally finding le Chapon Fin about 10 minutes late. This is probably the oldest restaurant in town, having been in operation since 1825, and it is also one of the very first restaurants in France to be awarded three Michelin stars when the award system started in 1933. It’s fair to say it has history. It was also a favourite watering hole for Toulouse Lautrec, Sarah Bernhardt and Edward VII, among others, many of its famous visitors being commemorated in the demented decor, as this photo from the website shows… It reminded me of the “fake” grotto that makes up some of the Jardins Exotique in Monaco.

Anyway we were soon seated and studying the menu, while also considering what to drink. The charming sommelier, Leagh Barkley, and his Brazilian sidekick helped us negotiate what is a considerable list, which was how we ended up ordering a €110 bottle of Saint Julien as recommended, and decanted, by the lovely Guilherme Braga Silva.

It was excellent, but it was for later in the meal. First there was Champagne, naturally.

We considered the tasting menu, then bottled out, on the grounds that we’d done two full menus over the previous two nights and we should probably be nice to our digestive systems. Two courses it would be, though we might just have cheese if there was any wine left.

Chef Nicolas Nguyen Van Hai is clearly keen to get at least one star back and it showed in the cooking. His Asian influences were also to the fore, especially early on, with a couple of amuse bouches, including a prawn wrapped in a crunchy coating, and tasting completely of the sea.

There was also a radish, carved, pickled, and presented on a tiny skewer as a jewel-like bite of freshness, alongside a teensy Asian taco. So we knew the kitchen could do artistic and clever. What else could it do?

Next was a scallop ceviche, again tasting exactly as you might wish, soft, tender, tasty, and very pretty, with tiny gems of fruit scattered over it, nestling in some pickled seaweed. Excellent stuff, and all before we actually saw the dishes we’d ordered.

Rolls arrived, with firm, crisp crusts and soft, springy interiors, along with a glass of white wine each to have with our starters.  We shared a plate of white asparagus in an unctuous dressing, very eggy, with a scattering of Parmesan to provide a lift and a contrast to the bitterness of the vegetable.

We also shared foie gras, which came on a puffed quinoa cracker, shavings of the meat making a creamy mouthful that worked well with the mild crunch of the cracker.

The wine, which had already been decanted, was ready as the mains arrived. There was a fabulous pigeon, cooked pink, the meat soft, almost carvable with a spoon, with a couple of bon bons of pigeon meat, a croquette, and some fresh greens. Lovely. The iron of the greens worked very well with the tang of the pigeon.

I only wish I’d managed better pictures. The other main was lamb, again beautifully cooked, which was no surprise at all, and I thoroughly enjoyed it, but would probably go for the pigeon on a future visit.

We decided we could not manage any more food, but then someone wheeled the cheese past us. We’re weak willed and easily led, what can I say? We asked for the waiter’s favourite local cheeses and happily nibbled on the results while we finished off the wine. And we ended up with a small dessert because the staff thought we shouldn’t be allowed to leave without trying their ice cream at least.

And then there were petit fours, both delicious and delicate.

A brief chat with the chef, and then we wandered back to the hotel, which fortunately was a lot easier than getting to the restaurant had been, even with needing to negotiate the many dug up pavements that have resulted from the building of the new Bordeaux tramline, Line D.

  Travel 2018 – French Road Trip, Day 4, Etoges, Bordeaux Tuesday, May 8th – Day 4, Etoges to Bordeaux Tuesday was mostly about getting on the road to fetch up further south, closer to Pau.

[incorrectbridgequotes]

Roger: Etta, last night you got drunk and tried to set our marriage certificate on fire.

Etta: No I didn't-

Roger: I specifically remember you saying "good luck trying to return me without the receipt!"