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les-degustations-ugo · 7 months ago

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🇫🇷Hello les amoureux du tire-bouchon. Et vous, quel est le dernier Fronsac que vous avez dégusté🇫🇷

🍇🍷AOP Fronsac Rouge 2020 cuvée Haut de Carles du domaine @hautcarles_officiel 🍇🍷:

🍇 :

96 % Merlot

4 % Cabernet Franc

💰:

33,50€ / bouteille

🏺:

Élevage 18 à 24 mois en fûts

📆:

Age moyen des vignes : 35 ans.

👁️ :

Robe de couleur pourpre soutenu

👃 :

Un nez sur des notes de fruits noirs, épices.

💋 :

En dégustant ce vin, on est enveloppé par des tanins d'une douceur veloutée, une rondeur exquise. Les papilles sont submergées par une explosion de fruits noirs (Cassis, mûre, Myrtille), des touches de poivre noir et de réglisse. Le boisé est parfaitement équilibré, sans excès. Une délicieuse persistance en bouche se termine par une finale délectable de pruneaux et de délicates notes de chocolat.

📜En résumé📜 :

Un sublime Fronsac, fier étendard du domaine, a enchanté mes papilles ainsi que celles de mes convives. Un vin d'une élégance remarquable qui saura vous combler dès à présent ou dans quelques années, sans la moindre hésitation. La patience sera récompensée à coup sûr. Un vin d'exception qui peut rivaliser sans difficulté avec les plus grands Bordeaux.

🧆Dégusté sur une joue de bœuf 🧆.

🍷Quelques accords mets et vin possible avec cette cuvée🍷 : Agneau mijoté, Bavette de boeuf grillée, Cailles rôties, Charcuteries,...

📌N'oubliez pas, boire un canon c'est sauver un vigneron📌.

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞.

La plupart des vins ont été dégustés et recrachés. Dégustation non rémunéré.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

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🗣️🇫🇷Description du domaine @hautcarles_officiel🗣️🇫🇷

Au flanc du tertre de Fronsac, au-dessus de la vallée de l’Isle et entouré de 20 hectares de vignes en coteaux, ce château fortifié à la fin du 14e siècle prend son aspect actuel au cours de la Renaissance deux siècles plus tard. Célébré par Ronsard, il a vu défiler les esprits les plus brillants : Montaigne, La Boétie, Rousseau, et de nombreux autres… Il y a 120 ans, le Sénateur Guillaume Chastenet de Castaing entre en scène. Il est suivi par son fils Jacques, illustre historien de l’Académie Française, et par son petit-fils Antoine. Depuis 1983, l’aventure vigneronne familiale se poursuit par la qua-trième génération, celle de Constance et de son époux Stéphane Droulers. Dans une même quête de qualité sans concession, respectant au plus proche la nature, et entourés des conseils avisés d’Hubert de Bouärd, les deux époux produisent, sur le domaine de ce noble château chargé d’histoire, des vins modernes, équilibrés et respectueux de la magie du grand terroir historique de Fronsac.

Notre ambition est de consacrer tous les moyens nécessaires pour que le domaine de Carles et ses vins retrouvent et pérennisent la gloire et la renommée qui étaient les leurs au tournant du 19ième siècle lorsque les vins de Fronsac, Carles en tête, étaient mieux cotés que ceux de Pomerol et faisaient jeu égal avec les plus illustres des crus de Saint-Emilion. Notre volonté est de transmettre à nos deux filles, Eléonore et Oriane, les mêmes passions et la même recherche d’exigence pour qu’elles puissent à leur tour les trans-mettre aux générations futures.

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🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹

🇺🇸Hello corkscrew lovers. And you, what is the last Fronsac you tasted🇺🇸

🍇🍷AOP Fronsac Rouge 2020 vintage Haut de Carles from the domain @hautcarles_officiel 🍇🍷:

🍇:

96% Merlot

4% Cabernet Franc

💰:

33.50€ / bottle

🏺:

Aging 18 to 24 months in barrels

📆:

Average age of the vines: 35 years.

👁️:

Deep purple dress

👃:

A nose with notes of black fruits and spices.

💋:

When tasting this wine, we are enveloped by tannins of velvety softness and exquisite roundness. The taste buds are overwhelmed by an explosion of black fruits (blackcurrant, blackberry, blueberry), touches of black pepper and licorice. The woodiness is perfectly balanced, without excess. A delicious persistence on the palate ends with a delectable finish of prunes and delicate notes of chocolate.

📜In summary📜:

A sublime Fronsac, proud standard of the estate, enchanted my taste buds as well as those of my guests. A wine of remarkable elegance which will satisfy you now or in a few years, without the slightest hesitation. Patience will definitely be rewarded. An exceptional wine that can easily compete with the greatest Bordeaux.

🧆Tasted on a beef cheek🧆.

🍷Some possible food and wine pairings with this vintage🍷: Slow-cooked lamb, Grilled flank steak, Roasted quail, Charcuterie,...

📌Don't forget, drinking a barrel is saving a winegrower📌.

🔞“Alcohol abuse is dangerous for your health, consume in moderation”🔞.

Most of the wines have been tasted and spit out. Unpaid tasting.

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🗣️🇬🇧Description of @hautcarles_officiel 🗣️🇬🇧

On the side of the mound of Fronsac, above the Isle valley and surrounded by 20 hectares of hillside vineyards, this castle, fortified at the end of the 14th century, took on its current appearance during the Renaissance two centuries later. Celebrated by Ronsard, it has seen the most brilliant minds parade: Montaigne, La Boétie, Rousseau, and many others... 120 years ago, Senator Guillaume Chastenet de Castaing entered the scene. He is followed by his son Jacques, an illustrious historian of the French Academy, and by his grandson Antoine. Since 1983, the family winemaking adventure has continued with the fourth generation, that of Constance and her husband Stéphane Droulers. In the same uncompromising quest for quality, respecting nature as closely as possible, and surrounded by the wise advice of Hubert de Bouärd, the two spouses produce, on the estate of this noble castle steeped in history, modern, balanced and respectful of the magic of the great historic terroir of Fronsac.

Our ambition is to devote all the necessary means to ensure that the Carles estate and its wines regain and perpetuate the glory and reputation that they enjoyed at the turn of the 19th century when the wines of Fronsac, Carles in the lead, were better rated than those de Pomerol and were on a par with the most illustrious of the Saint-Emilion crus. Our desire is to pass on to our two daughters, Eléonore and Oriane, the same passions and the same quest for high standards so that they can in turn pass them on to future generations.

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🇮🇹Ciao amanti dei cavatappi. E tu, qual è l'ultimo Fronsac che hai assaggiato🇮🇹

🍇🍷AOP Fronsac Rouge 2020 vintage Haut de Carles del dominio @hautcarles_officiel 🍇🍷:

🍇:

Merlot al 96%.

4% Cabernet Franco

💰:

33,50€/bottiglia

🏺:

Invecchiamento da 18 a 24 mesi in botti

📆:

Età media delle viti: 35 anni.

👁️:

Abito viola intenso

👃:

Un naso con note di frutti neri e spezie.

💋:

Degustando questo vino veniamo avvolti da tannini di vellutata morbidezza e squisita rotondità. Le papille gustative sono travolte da un'esplosione di frutti neri (ribes nero, mora, mirtillo), tocchi di pepe nero e liquirizia. La legnosità è perfettamente equilibrata, senza eccessi. Una deliziosa persistenza al palato si conclude con un delizioso finale di prugne secche e delicate note di cioccolato.

📜In sintesi📜:

Un sublime Fronsac, orgoglioso vessillo della tenuta, ha incantato le mie papille gustative così come quelle dei miei ospiti. Un vino di notevole eleganza che saprà soddisfarvi, adesso o tra qualche anno, senza la minima esitazione. La pazienza sarà sicuramente ricompensata. Un vino eccezionale che può facilmente competere con i più grandi Bordeaux.

🧆Degustato su una guancia di manzo🧆.

🍷Alcuni possibili abbinamenti enogastronomici con questa annata🍷: Agnello alla cottura lenta, Fiancata alla griglia, Quaglia arrosto, Salumi,...

📌Non dimenticare, bere una botte salva un viticoltore📌.

🔞“L'abuso di alcol è pericoloso per la salute, consumalo con moderazione”🔞.

La maggior parte dei vini sono stati degustati e sputati. Degustazione non retribuita.

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🗣️🇮🇹Descrizione i @hautcarles_officiel 🗣️🇮🇹

Sul lato del tumulo di Fronsac, sopra la valle dell'isola e circondato da 20 ettari di vigneti collinari, questo castello, fortificato alla fine del XIV secolo, ha assunto l'aspetto attuale durante il Rinascimento due secoli dopo. Celebrato da Ronsard, ha visto sfilare le menti più brillanti: Montaigne, La Boétie, Rousseau e molti altri... 120 anni fa, entrò in scena il senatore Guillaume Chastenet de Castaing. È seguito dal figlio Jacques, illustre storico dell'Accademia di Francia, e dal nipote Antoine. Dal 1983 l'avventura vitivinicola di famiglia prosegue con la quarta generazione, quella di Constance e del marito Stéphane Droulers. Nella stessa ricerca intransigente della qualità, nel rispetto della natura il più possibile, e circondati dai saggi consigli di Hubert de Bouärd, i due coniugi producono, nella tenuta di questo nobile castello ricco di storia, moderno, equilibrato e rispettoso della magia del grande terroir storico di Fronsac.

La nostra ambizione è quella di dedicare tutti i mezzi necessari per garantire che la tenuta di Carles e i suoi vini riguadagnino e perpetuino la gloria e la reputazione di cui godevano all'inizio del XIX secolo, quando i vini di Fronsac, Carles in testa, erano valutati meglio di quelli de Pomerol ed erano alla pari dei più illustri cru di Saint-Emilion. Il nostro desiderio è trasmettere alle nostre due figlie, Eléonore e Oriane, le stesse passioni e la stessa ricerca di standard elevati in modo che possano a loro volta trasmetterli alle generazioni future.

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alocqueneaux · 1 year ago

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Le bon goût de Glouglou

Avant je ne trouvais pas beaucoup de tables à mon goût en Presqu’île. Mais ça, c’était avant. Avant Glouglou notamment. Une cave à manger de très bonne tenue à Pornichet.

Sur leur carte... de visite, Marie Le Damany et Guillaume Ferronnière affichent de beaux trophées : le Louis XV de Monaco, le Saint-James de Bouliac, La Mare aux Oiseaux de Saint-Joachim ou encore la Maison d'à Côté de Montlivault-Chambord. Après ces expériences auprès de ces chefs, toqués pour la majorité, ils ont ouvert leur propre maison à Pornichet : Glouglou. Clin d’oeil appuyé à Mimi, Fifi et Glouglou, ce célèbre petit traité de dégustation illustré. Objectif : « créer un lieu qui nous ressemble, proche des tablées de nos enfances et où le talent des vignerons est mis à l'honneur. »

Cuisine maison et produits de saison

Grâce à leur carnet d’adresse et à la mention sommellerie qui les a introduit dans la sphère du vin en 2017, les sommeliers proposent 300 références de vin plutôt bio ou en biodynamie, comme l’excellent pétillant Solessence dont le nom à lui seul est un voyage. Côté solide, ces enfants de la mer travaillent en circuit court pour monter 10 assiettes à partager… ou pas : homard bleu, crevettes panko pimpées avec une sauce wazabi, courgettes tandoori…, « imaginés autour de la saisonnalité. Notre cuisine s'inspire des influences locales, des produits de la mer pêchés durablement et des fruits et légumes cultivés dans la région. » Le tiramisu, lui, vient de plus loin… de la Mama, la grand-mère italienne de Marie.

Un esprit de partage qui se prolonge

Quant au cadre, il est à l’image du service : impeccable. L’accueil est chaleureux, souriant et bienveillant. Pour preuve, les coups de cœur gastronomiques de la région ou d’ailleurs affichés par Marie et Guillaume. Brut, Topaze, Le Maju… pour ne nommer que les tables du coin. Encore un beau partage, comme l’occasion aussi pour le client de faire son marché de bonnes adresses. Et puis à la fin, un petit goût de reviens-y aussi...

Anne Locqueneaux

+Net

63 Av. du Général de Gaulle, 44380 Pornichet, + 33(0)2 40 61 75 15

#glouglou #bistronomie #cave à vin #pornichet #loire atlantique

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fijn-proeverij-blog · 6 years ago

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Sherry trilogie, deel II: In de wijngaard

Klimaat algemeen:

Het klimaat hier zit vol van extremen, dit komt door de ligging waar vele stromingen zich kruizen, hitte uit het zuiden, vochtige winden door aanwezigheid van harde winden uit de Atlantische Oceaan, maar ook warme winden vanuit de Middellandse zee en het noorden, deze winden zijn best intens omdat deze 2 grote wateren hier samenkomen.

De zomers zijn hier vurig heet, tot 40°C is hier niet vreemd, daarnaast telt deze streek gem. 300 dagen zon.

Dit klinkt alsof het enkel droog en heet is hier, maar gelukkig valt hier ook een goede hoeveelheid neerslag, al valt 1/3de van de regen tijdens de winter (oktober t/m mei, de 6 maanden buiten het groeiseizoen), deze neerslag wordt opgeslagen in de kalkhoudende bodems en bieden reserves voor de zomer. Hoe dichter bij de kust hoe meer neerslag.

De eerder genoemde winden vanuit de Atlantische Oceaan & Middellandse zee zijn belangrijk om te benadrukken aangezien deze een enorme stempel drukken op hoe men hier in de wijngaard te werk moet gaan. De 2 winden dragen de naam: Levante & Poniënte.

· Levante: Warme droge wind uit de La Mancha in het zuidoosten. Deze wind zorgt ervoor dat rotting in de druiven geen kans krijgt aangezien vocht uit de wijngaarden geblazen wordt.

· Poniënte (el sol Poniënte = de wind vanwaar de zon ondergaat): westelijk vochtige zeewind vanuit de Atlantische oceaan. Deze vochtige wind kan verschonend werken langs de kust, maar ook verder landinwaarts als dauw neervallen om de wijngaarden en tijdens hitte periodes als verzachtende verkoelende deken dienen.

Deze winden zijn vooral erg belangrijk omdat ze de wijngaarden schoon houden van ziektes en rotting door vocht. Deze streek kent dan al vanaf het begin biodynamische wijnbouw maar omdat dit hier altijd al zo is geweest wordt het nooit benoemd.

Bodem:

Eigenlijk is deze streek er één van extremen op elk gebied, zo ook de bodem. Zonder de bodemstructuur in combinatie met druivenrassen, klimaat, natuurlijke gisten, geschiedenis & cultuur is het maken van Sherry stijl wijnen niet mogelijk.

Er zijn 3 verschillende typen bodems die de wijnbouw bijstaan maar er is er één die verreweg het belangrijkste is, dat is de zogeheten Albariza bodem. De andere bodems zijn Barros & Arenas.

❶ Albariza (midden foto):

70% van de totale bodemtypen in de Sherrystreek is de Albariza. Dit is een oogverblindende spier witte kalk bodem diezeer kalkrijk is, in extreme gevallen tot 80% pure kalk maar gemiddeld bestaat Albariza uit 25% a 40% kalk, dit met leem (is rijk aan calciumcarbonaat, klei en silicium). Deze bodem is ontstaan door afzetting vanuit een binnenzee die in het verleden hier het land bedekte. Poederachtige structuur (poreus door de miljoenenjaren oude fossielen) waardoor de wortels zich goed kunnen wortelen. Omdat deze Albariza bodem poreus is, kan het goed water opslaan (na de regen zorgt de zon ervoor dat het hete bodemoppervlak tot een harde korst veranderd en daaronder het water vasthoudt). Op deze bodem staat enkel DE druif Palomino aangeplant.

❷ Arenas (links op de foto):

De Arenas bodems bevatten minder kalk, zijn losser van structuur, geel/bruinachtige kleur met en rode gloed. Deze bodem biedt meer rendementen aan druiven dan de Albariza maar je ziet hier niet heel veel druivenaanplant op, en wat je ziet is enkel de Moscatel, en ook een beetje de inheemse Tintilla de Rota druif. De Arenas bodems zijn voornamelijk langs de kust te vinden.

❸ Barros (rechts op de foto):

Het 3de bodemtype die men hier kent is de Barros. Barros is meer klei gemixt met zand, wat minder kalk en donkerder van kleur. Deze bodem tref je voornamelijk in de vlaktes & dalen (valleien)

Irrigatie is verboden in de Sherry streek! Er zou hier toestemming verleent voor kunnen worden bij extreme droogte vanuit het Consejo, dit is nog nooit gebeurd.

Aangezien irrigatie verboden is, is het essentieel dat iedere druppel regen door de Albariza bodem gevangen word (nu in 2018 is er een waterreserve voor 4 jaar voor heel Andalusië). In de herfst en de winter regent het vooral in korte, heftige buien. Om al dit water op te vangen wordt de grond tussen de rijen wijnstokken in kleine vierkante troggen verdeeld waar het regenwater in verzameld wordt. Dit proces - genaamd 'Aserpiado' - zorgt ervoor dat er zo min mogelijk water verloren gaat en de bodem alle regen die valt op kan nemen. Na het regenseizoen wordt de grond weer vlak gemaakt.

Na de oogst worden direct vierkante ‘bakken’ gegraven om waterreserves in op te slaan, deze bakken worden Serpia genoemd.

Wijngaard:

Nu heb je je ingebeeld dat je uitkijkt over de glooiende wit stralende vlakten waar de druivenstokken staan aangeplant op de niet al te grote wijngaarden terwijl de zon volop schijnt…voel je het?

Voor een goede Sherry oogst heb je weergaloze wijnstokken in topconditie nodig. Om deze reden worden hier de wijngaarden met de 'oude wijnstokken' niet bij gehouden om oud te worden, (in andere delen van de wereld zie je juist wel dat wijnstokken zo oud mogelijk gehouden worden om een bepaalde topkwaliteit druiven te kunnen oogsten). Ze worden gewoonlijk na 30 á 35 jaar vervangen. Wanneer oude wijnstokken verwijderd worden krijgt het land 2 jaar rust voordat er weer nieuwe wijnstokken gepland worden. De nieuwe wijnstokken worden na 3 of 4 jaar na het planten pas productief & met rust gelaten. Dit komt door de extremen waar ik he eerder over heb gehad, de hitte en de hoge minerale activiteit in de bodem putten de planten flink uit.

Ook heb je net zoals ieder wijnbouwgebied in de wereld specifieke delen waar de betere wijngaarden zijn gelegen, deze betere wijngaarden worden Pagos (= terroir) genoemd, dit zijn geclassificeerde wijngaarden (vergelijk dit met een Franse Cru). De betere Pagos liggen in het Jerez Superior deel (El Triangle, zie deel I). Een Bodega moet min. 60% van de druiven gebruiken vanuit deze Pagos. Sommige wijngaarden (Pagos) onderscheiden zich van de ‘gewone’ wijngaarden, door een hogere activiteit van actieve kalk in de bodem waardoor een hogere suikeromzetting dan gemiddeld in de druif plaatsvindt, hierdoor bevatten de wijnen van zichzelf meer alcohol (t/m 15%), deze hoeven dus niet tot minder versterk te worden waardoor deze wijnen meer complexiteit hebben door vaste elementen. Dit zijn meer terroir Sherry’s

De traditionele snoeitechniek voor Sherry wijnstokken noemt men: 'Vara y Pulgar' (Vara = de stok/twijg waar de druiven aan groeien & Pulgar = duim, hier groeien de druiven niet aan maar worden wel al klaargestoomd om het jaar erop de Vara te worden), wat 'stok en duim' betekent. Iedere wijnstok heeft 2 twijgen, eentje wordt lang gelaten met zo'n 8 knoppen eraan (de "stok") en de ander wordt kort gesnoeid met slecht 1 of 2 knoppen (de "duim"). Aan het einde van het groeiseizoen wordt de stok gesnoeid en wordt deze de duim van het nieuwe seizoen; de duim mag op zijn beurt uitgroeien tot de nieuwe stok. De Vara is de druif dragende tak, de Pulgar nier, het jaar daarop wordt de Pulgar de Vara.

De oogst:

De oogst is meestal rond midden augustus à begin september als het suikergehalte van de druif nog niet zo hoog is. De temperatuur kan tijdens de oogstperiode overdag al snel oplopen tot 37°C of hoger.

Bij het maken van de basiswijn mag zo min mogelijk oxidatie optreden bij de druiven. Aangezien de kans op oxidatie wordt vergroot bij hogere temperaturen, oogsten veel wijngaarden ’s nachts wanneer het buiten koeler is, en dan het liefst wanneer de eerder genoemde Levante wind waait. De druiven komen nu volledig droog bij de persen aan en wordt de laag natuurlijke gistcellen vastgehouden wat weer erg belangrijk is ter bevordering voor het latere gistingsproces, maar hier kom ik nog uitgebreider op terug.

‘Oudere’stokken worden nog manueel geoogst maar nieuwere stokken 50% met de machine en 50% nog manueel.

Druivenrassen:

Voor 95% heerst er één druivenras in Sherry en dat is de Palomino Fino, hier worden alle droge stijlen Sherry’s van gemaakt maar kunnen ook aan de basis staan van de zoetere varianten. Voor de zoete wijnen wordt echter over het algemeen Moscatel gebruikt maar ook de beroemde zogenoemde zoete P.X. van de Pèdro Xímenez druif (als staat deze buiten de Sherry streek aangeplant in Montill-Moriles), of een mix van deze druiven. Daarnaast zijn er nog een x aantal die hier voorkomen maar die spelen nauwelijks een rol.

❶ Palomino fino

Deze druif is van nature zeer neutraal, hierdoor leent hij zich perfect voor de productie van Sherry aangezien het productieproces de smaak van de wijnen bepaald en niet de druif aan zich. Ook ontwikkeld Palomino weinig suikers, heeft een dunne schil, grote trossen met veel vruchten. De aroma’s die Palomino kenmerkt is kruidige citrus.

❷ Moscatel

De Moscatel zoals hier genoemd kennen we in de rest van de wereld als de Muscat en vrijwel altijd als een zoete wijn, zo ook hier. Deze druif staat slechts voor 3% aangeplant in de D.O. Jèrez, voornamelijk in de vlaktes & dalen op Arenas bodem in Chipiona te Sanlúcar de Barrameda. Moscatel is een zeer aromatische druif en word hier gebruikt om andere Sherry’s aan te zoeten, maar ook als eigen type Sherry.

❸ Pedro Ximenez

Bijna ieder restaurant in Nederland heeft wel een fles zogenoemde PX wijn staan. Ondanks dat de donkere soms zelfs bijna zwarte kleur doet vermoeden is de Pedro Ximenez een witte druif met. Deze druif wordt vrijwel altijd gebruikt hier om net iets later dan gemiddeld te oogsten waardoor er meer suikers aanwezig zijn in het vruchtvlees en worden na de oogst 5 dagen te drogen gelegd op matten in de zon om zo vocht uit de druif te laten treden, met als vervolg verschrompelende druiven als rozijnen met een dikke zoete extractie aan vruchtvlees. Dit wordt uiteindelijk geperst voor de zoete wijnen. Pedro Ximinez heeft een dunne schil (wat een voordeel is bij het indrogen). Deze druif doet het het best in warm en droog continentaal klimaat, hierdoor zie je de aanplant voornamelijk in Montille-Morilles bij Cordoba. De dunne schil verdraagt de vochtigheid langs de kust niet. Word gebruikt om andere Sherry’s aan te zoeten, maar ook als eigen type Sherry.

Overige rassen: Tintilla de Rota & Tintilla Nude

Zoals in vele gebieden wordt er meestal over de herkenbare of traditionele internationale druivenrassen gesproken. Maar overal zijn eigenwijze of innovatieve boeren die het ook leuk vinden om met iets speciaals te werken, met lokale rassen hier bv. als de Tintilla de Rota wat letterlijk ‘De kleine rode druif’ betekent vanwege de kleine besjes. Deze druif kennen we elders in Spanje als de Graciano. Nu is er slechts een aaanplant van 3% in de Sherry styreek maar is wel in opkomst rondom Cadìz.

Een andere blauwe local is de Tintilla Nude, deze staat nog minder aangeplant, slechts 2 ha.

°Okay nu is het tijd voor DE MATERIE van Sherry, het maken, de stijlen en de flor”. Lees dit in deel III.

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thailandeventguide · 2 years ago

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Michelin Stars have been awarded to Thailand restaurants. Their profiles are published in the upcoming Michelin Guide Thailand 2023, one of the finest dining guides supporting the fast-growing culinary dining scene. The Tourism Authority of Thailand has received 441 entries, proof of the country's fast-growing out dining developments. [caption id="attachment_36351" align="alignnone" width="1280"] Michelin Stars are a welcome addition to boost Thailand's culinary industry. Thailand Event Guide[/caption] Michelin Guide 2023 includes 411 Entries. Entries came in from all over Thailand, including Bangkok, Chiang Mai, Phra Nakhon Si Ayutthaya, Phuket & Phang-Nga, and four new Isan provinces of Nakhon Ratchasima, Khon Kaen, Ubon Ratchathani, and Udon Thani. Thai restaurants' commitment to increasing the level of culinary quality helps show the world that Thailand is a world-class dining destination. The Michelin Guide Thailand 2023 edition offers a rich diversity of different dining venues. Twenty-nine entries received one Michelin Star, 189 Bib Gourmand. Six restaurants continued with two Michelin Stars: Chef's Table, Le Normandie by Alain Roux, Mezzaluna, R-Haan, Sorn, and Sühring. Newcomers in the Michelin Guide There are also new inclusions in the Michelin Guide. Newcomers with one Michelin Star are Baan Tepa, Haoma, Maison Dunand and Potong, while one promotion, "Signature", was a previously recommended entry. The Guide also recommends 53 newcomers and six promotions in the Bib Gourmand List, together with another 54 in the Guide's recommended selection. The Thailand Northeast region, "Isan", shows a sharp increase this year with sixty-nine restaurant entries from Nakhon Ratchasima, Khon Kaen, Ubon Ratchathani, and Udon Thani) and these locations are newly covered in the 2023 edition. Michelin Guide also appreciated award-winning chefs and personalities. Mr Davide Garavaglia, the Italian Chef from Côte by Mauro Colagreco for the 2023 MICHELIN Thailand Young Chef Award, and Mr Uthit Songtho, the restaurant manager from Baan Phraya, The Mandarin Oriental, for the 2023 MICHELIN Thailand Service Award. On the green front, The Michelin Green Star venues welcome Haoma and Jampa, joining PRU and retaining an appreciation for the third consecutive year. [caption id="attachment_36353" align="alignnone" width="2560"] Thai restaurants' commitment to increasing the level of culinary quality helps show the world that Thailand is a world-class dining destination. Thailand Event Guide[/caption] Special Award Recipients Another two newly-introduced special award recipients are Ms Pichaya "Pam" Soontornyanakij from Potong for the 2023 MICHELIN Thailand Opening of the Year Award. Mr Guillaume Perdigues from Mezzaluna for the 2023 MICHELIN Thailand Sommelier Award also received special recognition. The entire restaurant selection for Thailand is available free of charge on the MICHELIN Guide website, guide.michelin.com/th/en, and app for iOS and Android devices. https://thailandeventguide.com/michelin-star-guide-2023/?feed_id=700&_unique_id=6385ed8bf1b15

#Food #Thailand #michelin #michelinguide #michelinguidethailand2023 #MichelinStarsBangkok #michelinstarsnortheast

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weepinggalaxynightmare · 2 years ago

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Bar à vin et tapas

Un lieu de vie imaginé par Antoine & Guillaume. c'est l'univers d'un sommelier et d'un pâtissier que l'on vous propose de découvrir. https://obbo-nantes.fr

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recantodaeducacao · 4 years ago

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Vinícolas da França enfrentam pior evento climático do século, que deve comprometer safra do ano

Bastaram três dias para que vinhedos seculares da França sofressem um dano imensurável até o momento. Entre a noite do dia 5 e a manhã de 8 de abril, uma inesperada onda de frio deixou as temperaturas abaixo de zero e fez com que camadas de gelo se acumulassem sobre as vinhas. O acontecimento não é inédito, mas certamente foi um dos piores dos últimos 100 anos, a ponto do governo de Emmanuel Macron decretar desastre agrícola e prometer um auxílio emergencial aos produtores. De acordo com o sindicato dos vinicultores, 80% de todas as regiões vinícolas francesas foram afetadas, do Vale do Loire a Provence e de Bordeaux a Borgonha. Champagne e Cognac também foram atingidas, ainda que em proporções um pouco menores. As perdas totais foram estimadas em dois bilhões de euros pelo ministro da Agricultura, Julien Denormandie. O negociante de vinhos e professor da École du Vin de Bordeaux, Guillaume Turbat, explica que o acontecimento é ainda mais grave porque houve uma onda de calor igualmente inesperada no final de março, com termômetros marcando mais de 20°C, que antecipou a primavera europeia e estimulou um florescimento precoce das videiras. Semanas depois, esses brotos promissores acabaram sendo danificados pelo frio, que chegou a -7°C. “A consequência disso ainda é incerta, teremos de esperar os próximos dias e semanas para ver a quantidade de brotos que sobreviveram. Porém, já podemos afirmar que esse ano teremos uma produção de vinhos muito reduzida ou até zerada, dependendo da região. Isso significa que ao invés de termos de seis a oito cachos por videira, teremos de três a quatro, o que vai impactar muito no preço dos vinhos”, afirmou.

Maximilien Olio, diretor do conglomerado de cinco vinícolas La Compagnie des Vins d’Autrefois, confirmou que a produção da sua empresa foi fortemente impactada. “Estamos prevendo perdas de 80% a 90% nas produções dos vinhos brancos e 50% nos tintos. Isso porque as uvas Chardonnay, usadas nos brancos, amadurecem mais cedo do que as Pinot Noir, usadas nos tintos. Além disso, sabemos que quando a geada destrói os brotos das videiras, a colheita seguinte geralmente também é menor. Por isso, já estamos presumindo que a safra de 2022 será pequena”, ponderou. O herdeiro da vinícola da Borgonha Domaine Louis Michel & Fils, Guillaume Michel, relata que o clima ainda é de tensão na França porque há risco de geada pelas próximas duas semanas. “Fomos muito prejudicados. É um pouco cedo para fazer uma estimativa da perda, mas já sabemos que alguns lotes foram 100% atingidos, sendo que a estação gelada não acabou e vai continuar até meados de maio. Estamos bastante acostumados com problemas de geada aqui em Chablis. Desde a década de 1960 praticamos podas tardias e protegemos os nossos terrenos. Porém, esse ano a geada foi generalizada e inclui zonas que nunca tinham congelado. Foi aí que vimos que nossa proteção é limitada, já que é tecnicamente difícil cuidar de toda a superfície”, desabafa.

Na tentativa desesperada de contornar a situação, os vinicultores franceses apelaram para uma técnica milenar: acender velas e até fogueiras ao lado das vinhas para mantê-las mais aquecidas. As imagens de milhares de chamas acesas durante a noite se tornaram o símbolo da crise enfrentada pelos produtores de vinho. No entanto, Guillaume Turbat menciona outros métodos imediatistas que foram adotados para salvar as plantações, da simples pulverização de água sobre cada broto ao sofisticado uso de turbinas e até de helicópteros, que estimulam a circulação de ar quente e podem ajudar a prevenir as geadas. Porém, essas medidas apenas remediam um problema maior causado pelo aquecimento global. “Percebemos que esses episódios extremos provavelmente estão relacionados com as atuais mudanças climáticas, que colocam a viticultura em risco. Nos últimos anos, estamos tendo invernos amenos em meados de março, que fazem com que as vinhas comecem a crescer, e depois quedas bruscas de temperatura e geadas no início da primavera, em abril. Por isso, estamos fazendo investimentos em equipamentos de proteção e tentando desenvolver plantas mais resistentes”, conta o produtor de vinhos Maximilien Olio. O sommelier Guillaume Turbat afirma que já estão sendo estudadas formas de manipular o ciclo das videiras. “Estão pesquisando maneiras de fazer com que os brotos apareçam mais tarde, para limitar o risco deles serem destruídos por geadas, e que a colheita aconteça mais cedo, para limitar também o risco de ondas de calor. Essa pode ser uma solução adaptada para o futuro, para essas condições novas impostas pelo aquecimento global”, explicou.

O revés meteorológico coroou uma crise anterior no mercado de vinhos franceses. O primeiro golpe veio de forma inesperada em 2019, quando a França aprovou uma lei que criava um imposto de 3% sobre serviços digitais. Apesar da legislação não mirar especificamente as empresas dos Estados Unidos, o ex-presidente Donald Trump interpretou que as novas regras afetavam principalmente as gigantes da tecnologia do Vale do Silício. Como a França não possui um número significativo de empresas desse ramo, Trump decidiu mirar onde doeria mais: a retaliação veio na forma de um aumento nas taxas sobre os vinhos franceses, que tinham um mercado consumidor importante entre os norte-americanos. Em 2020, a pandemia do novo coronavírus provocou o fechamento de restaurantes e a diminuição do poder aquisitivo. À medida que o consumo de bebidas alcoólicas despencava, os vinicultores despejavam galões inteiros de vinho e champanhe ralo abaixo. “A situação foi bem difícil porque vendíamos especialmente para restaurantes na França e no Reino Unido. Conseguimos limitar as perdas diversificando o painel de parceiros, mas ainda assim a situação não foi nada saudável para os negócios”, conta Guillaume Michel, dono da vinícola Domaine Louis Michel & Fils. O presidente da exportadora de vinhos franceses Chez France, Philippe Ormancey, analisa que a Covid-19 levou as vinícolas a repensarem o seu modelo de distribuição, dependendo menos de hotéis e restaurantes e mais de supermercados e lojas online. Segundo ele, para quem soube se adaptar, o resultado final foi de 5% a 10% de queda nas vendas. “A mais afetada pela pandemia foi mesmo a região de Champagne. Com menos festas, casamentos e outros tipos de eventos, houve uma diminuição de 20% a 30% nas vendas do produto em todo o mundo”, afirma. Felizmente, a geada do início do mês não destruiu as vinícolas da França para sempre, conforme tranquilizou Maximilien Olio: “Temperaturas de -10°C podem sim matar as vinhas, mas isso é muito raro. O que aconteceu nas últimas semanas não deve causar danos permanentes às plantações”.

Leia também

Veja como beber e o que combina com o excelente vinho espanhol Jerez

Toscana é famosa por seus tintos, mas tem vinhos brancos ótimos e a preços convidativos

Argentina, Chile, Brasil: Confira sugestões dos melhores Cabernet Franc em cada país

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julieplouvier · 4 years ago

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Pyr, des étoiles dans le ventre

par Julie Plouvier 07.02.2020

Lundi 27 janvier, le Guide Michelin annonce son palmarès 2020. Py-r, restaurant toulousain, figure parmi les nouveaux deux étoiles. Une semaine après la récompense, le chef Pierre Lambinon et son équipe n’en reviennent toujours pas.

L’allégresse d’une deuxième étoile s’estompe-t-elle au fil du temps ? Sept jours après, la décoration décernée par le célèbre guide rouge continue de faire palpiter les cœurs au 19 descente de la Halle aux poissons. « La réaction de la cuisine était impressionnante. Ils n’arrivaient pas à s’en remettre. Ils ne réalisent toujours pas ! », commente Jeanne, cheffe de rang, en repassant les nappes blanches immaculées des tables rondes. « En voyant mon chef à la télé, ça a été un vrai choc. J’ai même pleuré », raconte Paul, second du chef, concentré sur la découpe des topinambours, pièce maîtresse de l’un des dix services du menu dégustation.

Le chef doublement étoilé Pierre Lambinon peine à trouver les mots pour décrire ce frisson singulier. « C’est un mélange d’émotions, on est secoué intérieurement, avance-t-il exaltant, il y a le parterre de 300 chefs, la télé, c’est exceptionnel, encore plus que pour la première étoile. » Cette dernière, le chef l’obtient en 2016, alors âgé de 29 ans. Une jeunesse qui n’a rien de surprenant compte tenu de l’énergie dont il fait preuve. Celle-ci s’épanouit en cuisine où il est bon de ne pas confondre vitesse et précipitation : le chef étoilé dirige son équipe d’une main ferme pour viser la perfection.

Cette récompense a surpris toute l’équipe. « Ce n’est pas ce qu’on cherchait à tout prix », indique Guillaume, également second du chef. Mais à force de travail et d’envie, la jeune équipe, dont la moyenne d’âge est de 25 ans, s’améliore et côtoie l’excellence. « L��effort est fourni sans forcément y prêter attention. Petit à petit la cuisine augmente en intensité et le service suit », explique Théo, le sommelier assistant.

Et maintenant ? « On continue »

À la question de la pression liée à cette distinction, le chef coupe court : « ça fait 33 ans que je l’ai, ça ne va pas changer ». L’agitation qui règne dans la cuisine illustre ses propos : les gestes sont précis, les mouvements optimisés, le dressage des plats se fait à plusieurs mains dans une chorégraphie millimétrée et efficace. Le tout sous l’œil consciencieux et le verbe critique du chef. La machine est bien huilée et l’équipe n’a qu’un objectif en tête : continuer sur cette lancée. « À chaque fois qu’on sort un nouveau plat, on essaie d’être précis et de faire plaisir », décrit Guillaume, les mains dans le merlu.

Le plaisir est la préoccupation centrale du Py-r. « On peut ne pas aimer mes plats mais on ne peut pas m’enlever la volonté de faire plaisir », affirme le chef étoilé. Pour cela, il mise sur l’anticipation des envies de ses clients en modifiant chaque semaine un des dix plats du menu dégustation. Avant le service du soir, il réunit Guillaume et Paul et expose son idée de plat pour la semaine prochaine. « Moi, je commence par la fin : je dis « on va faire ça » et eux ils m’aident à réaliser le’’ça’’. Ils sont plus techniques que moi », explique Pierre Lambinon. Une complémentarité qui jusqu’ici porte ses fruits, aucune raison de changer. La suite ? « La gastronomie, c’est être là au bon moment », philosophe le chef. Et pour le moment, toute l’équipe savoure sa deuxième étoile.

#journalisme #gastronomie #portrait

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wineanddinosaur · 4 years ago

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Why It’s No Longer Politics as Usual in the Wine Business

As we approach one of the most contentious elections in recent memory, the politics of wine brands is taking on newly heightened importance. Now more than ever, it seems, consumers and trade buyers are viewing the actions of companies with increased scrutiny. Some report that they can no longer buy bottles without considering a brand’s politics.

One group of consumers that’s increasingly likely to do so are millennials. According to a research report from PR firm Weber Shandwick, “Half of Millennials (51 percent) say they would be more likely to buy from a company led by a CEO who speaks out on an issue they agree with.” In an industry where an owner or CEO’s name often appears on the product’s label, this is an especially important consideration. Of course, millennials are not the only age group to vote with their dollars, but the cohort’s influence is on the rise. Millennial spending in the U.S. will grow to $1.4 trillion in 2020, representing 30 percent of total retail sales, according to Accenture, an Ireland-based Fortune Global 500 professional services company.

The growing spending power of millennials combined with our politically charged reality could make some wine brands rethink their political practices. Those companies (and brand leaders) that do continue to make campaign contributions risk alienating their customer base and losing sales.

Why Wine Politics Matters

Wine Twitter was ignited two weeks ago after the American Association of Wine Economists (AAWE) shared lists of the wine industry’s “Top 20” contributors to President Trump, Bernie Sanders, Kamala Harris, and Elizabeth Warren. The AAWE stated that, according to its interpretation of the data, the wine industry “overwhelmingly” supports President Trump. (The methods used to arrive at this conclusion have since drawn criticism.)

Amidst a backdrop of high unemployment, a struggling economy, and civil tensions across the nation, the Trump post alone sparked a days-long debate. Some commenters defended the listed wine industry members, citing their rights to make campaign contributions. Others jumped in to fight for the industry, saying that a list of 20 winery owners, distributor CEOs, and a magazine publisher did not represent the entire wine community. Many said they would no longer buy wines from brands whose owners or employees donated to Trump.

As the debate raged on, industry professionals took action. “When that list came out, I was quite happy to see that in my shop, with 1,100 different placements, just three bottles had to go,” says Erin Palmer, owner of Oregon retailer The Wine Cellar.

Describing herself as a “total liberal,” Palmer says wine stores themselves are not the place for political debates. But retailers can practice politics when stocking their shelves, she says, adding, “I believe that every dollar you spend is a vote, so we try to represent our values with what’s on the shelf.”

Palmer isn’t the only retailer who plans to change their inventory because of the AAWE post. Darren Guillaume, owner of Hayward, Calif., wine store Doc’s Wine, says he understands why a brand might contribute for political influence. But Guillaume will not excuse anyone who’s donated to Trump because of the ongoing tariffs issue. “This is affecting my business,” he says. “I will not support any wine distributor or producer that supports Trump.”

How the Trade and Consumers Can Make Informed Decisions

Like retailers, sommeliers also hold significant influence over consumer purchasing. With that role comes a “responsibility,” says Master Sommelier June Rodil, partner at Houston-based restaurant group Goodnight Hospitality. “Rather than just saying ‘this juice is good,’ we’ve got to start asking more questions before we really stand up for a brand,” she says.

Rodil admits that this is no easy undertaking and says it can take years to build relationships with a brand. Many buyers may only come in contact with distributor representatives or sales managers, rather than the company’s leaders. In this scenario, it’s hard to get an accurate picture of a brand’s politics or values, Rodil says.

So how then can wine professionals make informed judgments?

A good first port of call is social media. In recent weeks, numerous brands have used platforms like Instagram to share statements about their values and to cite the actions they’re taking to create a more equitable society.

But these messages alone cannot always be taken at face value. Early last week, Oregon winery Domaine Serene shared an Instagram post supporting BIPOC communities and pledging to fight “systemic injustice.” The post appeared just days after Domaine Serene owner Grace Halsted featured in the AAWE list, showing a $50,000 donation toward President Trump’s election. Many Instagram users commented that there was a disparity between the statement and Halsted’s contribution, given President Trump’s well-documented history of racial bias.

Dozens of commenters lambasted the winery over Halsted’s donations, with one user writing: “Your contribution to Trump shows us what your values are. White words on a black background won’t change that.” Multiple users took to the comment section to make their own pledge: to cancel their membership to Domaine Serene’s wine club.

Another way consumers and trade can monitor brands’ values is to follow in the AAWE’s footsteps. The Federal Election Commission database is open to the public; anyone can use it to check if a winery owner has made political contributions to a candidate whose views and actions they deem problematic. But even this method is not entirely without flaws.

Russell Klenet is a Florida-based federal and state lobbyist who’s worked with the Distilled Spirits Council and the Wine Institute. Klenent warns against viewing all donations as being politically motivated and explains the point using a common scenario: A winery owner is approached by a distributor with significant influence over whether or not their products will get shelf space. The distributor says they’re hosting a fundraiser for a politician and asks the winery for their support. The winery can either turn them down, and risk losing shelf space, or write a check for a few thousand dollars. What should they do?

“You write the check,” Klenet says. “Honestly, that’s just business.” Then again, he adds, when a donation is made for $50,000 or above, “That’s no longer supporting someone’s business — that’s a whole different dynamic.”

But even donations of this magnitude may require further scrutiny. The third-highest contributor on the list of Trump contributors was Roger K. Bower, who donated a total $55,400 in 2016, per the AAWE data. At the time of the donation, Bower was the owner of California winery Westerly Wines. But in 2018, he sold that winery to Michael Speakman, who says he is “politically neutral.”

Still, Westerly has received online backlash because of the AAWE post. “People don’t care about Roger Bower,” Speakman says. “They see Westerly Wine [on the AAWE list] and they say ‘I’m not going to buy their wines anymore.’”

Why It’s No Longer “Business as Usual”

Regardless of whether Speakman was aware of Bower’s donations to Trump when he purchased Westerly Wines, he could not have foreseen the coming backlash. But there are lessons to be learned from his tale. Going forward, people buying businesses may wish to investigate the politics and donations of their sellers, prior to putting ink to paper.

Other business owners may think twice about continuing donations of any kind — even if it’s a “business” transaction toward a fundraiser. As soon as the donation is made, it becomes public knowledge. Any such transaction could see the winery land on a list similar to the AAWE’s top contributors to Trump, especially when five individuals on that list donated less than $3,500 each.

Those companies (and brand leaders) that do wish to continue making donations may wish to consider whether the political candidate they’re supporting contradicts their public-facing values. If that proves to be the case, they could receive significant pushback on social media — à la Domaine Serene — and a possible negative sales impact. In fact, California’s Cakebread Cellars found itself in a near-carbon copy situation, with Instagram users responding with criticism and calls to boycott.

All these scenarios present cautionary tales for wine brands and prove that trade buyers and consumers are watching. But both, in turn, must be careful to ensure that businesses don’t become victims of unwarranted criticism or “cancel culture.” In this highly politicized era, more due diligence is required on everyone’s part.

The article Why It’s No Longer Politics as Usual in the Wine Business appeared first on VinePair.

source https://vinepair.com/articles/trump-politics-winery-donations/

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johnboothus · 4 years ago

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Why Its No Longer Politics as Usual in the Wine Business

Why Wine Politics Matters

How the Trade and Consumers Can Make Informed Decisions

So how then can wine professionals make informed judgments?

Why It’s No Longer “Business as Usual”

The article Why It’s No Longer Politics as Usual in the Wine Business appeared first on VinePair.

Via https://vinepair.com/articles/trump-politics-winery-donations/

source https://vinology1.weebly.com/blog/why-its-no-longer-politics-as-usual-in-the-wine-business

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isaiahrippinus · 4 years ago

Text

Why It’s No Longer Politics as Usual in the Wine Business

Why Wine Politics Matters

How the Trade and Consumers Can Make Informed Decisions

So how then can wine professionals make informed judgments?

Why It’s No Longer “Business as Usual”

The article Why It’s No Longer Politics as Usual in the Wine Business appeared first on VinePair.

source https://vinepair.com/articles/trump-politics-winery-donations/ source https://vinology1.tumblr.com/post/621000731995045888

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delfinamaggiousa · 4 years ago

Text

Why It’s No Longer Politics as Usual in the Wine Business

Why Wine Politics Matters

How the Trade and Consumers Can Make Informed Decisions

So how then can wine professionals make informed judgments?

Why It’s No Longer “Business as Usual”

The article Why It’s No Longer Politics as Usual in the Wine Business appeared first on VinePair.

source https://vinepair.com/articles/trump-politics-winery-donations/

source https://vinology1.wordpress.com/2020/06/15/why-its-no-longer-politics-as-usual-in-the-wine-business/

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ridedevuelta · 5 years ago

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This was a great day with our friends Guillaume & Katie, Gabriel & Marie Maude in vineyards @antiyalwines @santaritawinesus @vinacarmencl @williamfevre @vinaharasdepirque #ridedevuelta #rdvwinetours #friends #greatday #winetasting #tourism #chile #work #wine #vino #experience #wineeducation #sommelier #sommlife #fun #winelovers #foodandwine #vineyards #biodynamic #organic #regenerativefarming #agriculture #farming #winestagram #instawine #instalove #igers #igstyle #igdaily (en Maipo Valley) https://www.instagram.com/p/B99kxDCHNqW/?igshid=7zs8hwsqvqud

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travelonlinetips-blog · 5 years ago

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New Post has been published on https://travelonlinetips.com/11-gold-coast-restaurants-with-a-view/

11 Gold Coast restaurants with a view

Some restaurants and cafes rely on good looks, celebrity chefs or Heston Blumenthal-esque theatrics to pull in the crowds, but on the Gold Coast, real estate trumps all.

The best restaurants here also come with a side serve of million-dollar views, especially when the sun’s shining and the surf is pumping.

We’ve done the groundwork to pull together these 11 Gold Coast restaurants with a view. Don’t forget your sunscreen.

Glass Dining at Marina Mirage | Main Beach

Does lunching across the road from one of the Gold Coast’s most underrated beaches, overlooking a bevvy of yachts belonging to the well-heeled and the saltiest of sea dog dreamers sound like your cup of tea glass of Verve?

Glass Dining and Lounge Bar provides the marina-front stage for anytime cocktails, as well as a stunning breakfast, lunch or dinner.

Start with oysters dressed with shallot and chardonnay vinegar before sampling from the tapas menu. For the main event, you could focus on seafood with the likes of black mussels doused in white wine cream and fresh herbs.

Helm Bar | Surfers Paradise

Eating out on the waterfront doesn’t need to equal fine dining (and remembering which fork to use when).

Helm Bar in Surfers Paradise melds pub-style feeds with a fun nautical interior and seriously gorgeous views over the Nerang River and Chevron Island.

It’s breezy, casual and, come the weekend, live tunes will turn your lunch or dinner into a damn-where-did-the-time-go (or wow-I-really-went-to-town-on-those-Coronas) affair.

Seascape Restaurant + Bar | Surfers Paradise

Seascape has not one, two but three levels of the Soul Boardwalk in Surfers Paradise, with expansive views and killer nosh.

The bistro on level one is all cocktails and casual bites (think grilled scallops and fish tacos), while upstairs in the restaurant, sleek decor and floor-to-ceiling windows will capture your attention and taste buds from the moment you step inside.

Fish is the star of the show here with six different catches of the day served with more-ish sides like potato galette, tempura Asparagus with sticky soy and heirloom carrots with truffled honey.

Straight from the beach? Take to the roof for a laid back cold bevvy and confit duck spring rolls or mojito battered fish from the tapas menu.

Hyde Paradiso | Surfers Paradise

An icon in Los Angeles, Vegas and Miami (Florida, that is), Hyde Paradiso is the first flagship Aussie venue from US-hospitality brand, HYDE, and boy, is the coast buzzin’ from the excitement.

Located within Peppers Soul Surfers Paradise, the hottest new place in town oozes Mediterranean feels with pastel hues, mosaic tiles, white archways, DJ soirees, a Venetian-inspired sgroppino bar, and of course, uninterrupted ocean views day and night.

But then there are the edible offerings: a bottomless brunch with all the mimosas, oysters, arancini, cold meats, and breads you can stuff in; bar bites like Greek-style spanikopita and besan zucchini chips; through to shared feasting plates of Australian lamb rack, Portugese-roasted chicken, and whole baby reef fish.

BMD Northcliffe Surf Club | Surfers Paradise

In Australia, our Surf Life Savers do so much more than just keep our beaches safe and look good in yellow and red, their clubhouses are secret winners in the dining stakes, too.

With a pocket of Surfers Paradise’ prime beachfront real estate all stitched up, Northcliffe Surf Club is the perfect spot to order a pot (mid-sized beer) and a parmy (chicken parmigiana) and while away an afternoon, checking out the action on the beach in air-conditioned comfort. Plus, Keno!

Edgewater | Isle of Capri

Moor your yacht and step into Edgewater Dining for tasty fare served with a killer view over the Nerang River, and the towering Q1 building framed by floor-to-ceiling windows.

Boasting a modern Australian menu with an Italian bend, set aside a few hours to work your way through their ‘liquid journey’ menu – from the ‘Sparkly Tour’ through to ‘The Magnificents’ pinot noir and mourvedre varieties, it’s a fabulous showcase of Australian and Kiwi drops.

Open for breakfast right through to dinner, there are plenty of tastes to tempt but we’re going for the prawn and bug risotto with pink champagne sauce for the win!

The Fish House | Burleigh Heads

When The Fish House opened in 2013, foodies around the country flocked like seagulls to a chip in Burleigh Headland park, coincidentally across the road from this suave establishment.

The interior is sleek and stylish, the outlook as sunny as you can get, the staff faultless, and the seafood, superb. Unsurprisingly fish is the main event here, with whole cooked fresh catches of the day the headliners.

To truly soak up the menu and sample some of the fine suggestions from their sommelier, opt for the chef’s selection menu of the day. You won’t be disappointed.

Rick Shores | Burleigh Heads

The boys behind acclaimed south-east Asian restaurant LONgTIME in Brisbane nabbed the lease on one of the Gold Coast’s most prestigious waterfront properties in 2016 and flung open the doors of Rick Shores in Burleigh Heads.

Their most recent award is a chef’s hat in the 2019 Australian Good Food Guide, so if you haven’t already, gather your friends to make a booking and prepare to share.

From bar snacks like ‘Ricks’ fried bug roll through to smoked pork and tamarind curry with charred chilli and roasted macadamia, the intensity of the flavours at Rick Shores will slap you sillier than the view itself (which is pretty boss).

Currumbin Beach Vikings Surf Life Saving Club | Currumbin

For sandy-feet, literally ON the beach dining, Currumbin Beach Vikings Surf Life Saving Club takes the cake.

While its charm lies mostly in the location, it’s the quality, wallet-friendly fare that keeps locals and visitors coming back for more.

Clubbie-style feeds like burgers, the fisherman’s plate and a hefty 400g T-bone are all there, but you’ll also find macadamia and herb crusted Australian barramundi served with a fennel and mandarin salad, and pumpkin and sage ravioli to satisfy more discerning palates.

The Beach Shack | Currumbin

More cafe than restaurant, The Beach Shack in Currumbin still deserves pride of place on the list for its undeniably beautiful views and the fact it’s licensed, which we all knows equals a perfect lunch locale.

It’s also casual enough that should you want to wander straight over from a swim with your towel wrapped around your waist, no-one will bat an eyelid.

Order an acai bowl or corn fritters with bacon from their all-day breakfast menu or refuel after a surf with a tasty burger or barramundi and chips.

Burleigh Pavilion | Burleigh Heads

The eagerly awaited Burleigh Pavilion pushed open its seaside doors in December 2018 and it did not disappoint (seriously, check out this post).

With the most prime position in Burleigh Heads looking up the coast to Surfers Paradise, it’s not just the views that have mouth’s dropping.

From the stunning breezy interiors to the produce-driven menu (we’re talkin’ locally sourced seafood platters to woodfired pizzas and pastas), this hot new locale covers all beach reveller’s needs: from casual post-swim bites and beers on ‘The Terrace’, to fine-dining on the northern side at ‘The Tropic’, a full-service 240-seat restaurant headed by Michelin-starred chef Guillaume Zika.

Still hungry? Check out the best Gold Coast restaurants by precinct.

What’s your favourite Gold Coast restaurant with a view?

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thebestintoronto · 6 years ago

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5 Things We Love About The New St. Regis Toronto

Following a year-long refurbishment, St. Regis Hotels and Resorts has finally opened its first Canadian property. The highly anticipated St. Regis Toronto roots itself in the brand’s century-old history and heritage — one created by John Jacob Astor IV, who founded the first St. Regis in 1904 — while paying homage to its northern location at the same time.

Situated in the heart of the city, The St. Regis Toronto is optimally located within walking distance of the Financial District, attractions like CN Tower and the Distillery District, and shopping hubs such as the Toronto Eaton Centre, Hudson’s Bay Company and Saks Fifth Avenue.

Step into the elegantly modern hotel lobby, uniquely styled by local firm DesignAgency, and check in to discover more.

Largest Guest Rooms in Toronto

In a place where accommodations continue to shrink, The St. Regis boasts the largest guest rooms in Toronto (all starting at a spacious 550 square feet) while also offering the most suites (124) of any luxury hotel in the city.

For those looking to live even larger, the property features not one but two penthouse retreats: the John Jacob Astor (2,035 square feet) and Caroline Astor suites (1,675 square feet), the latter a nod to one of the most noteworthy New York City socialites of the late 19th century.

Louix Louis

Perched on the 31st floor, this opulent venue lures you in with the mesmerizing swirl of a ceiling fresco by artist Madison van Rijn, inspired, like the rest of the grand bar, by the inside of a whisky glass.

Modeled after the iconic cocktail lounges of New York and Paris, the gilded bar features a display of more than 500 different types of whiskey, rye, bourbon and other classic dark spirits.

From breakfast through late into the night, executive chef Guillaume Robin crafts contemporary American cuisine with French flair. The food is taken as seriously as the drinks here, where a specialized fromagier (a sommelier, but for cheese) is on hand and decadent desserts (look for the 13-layer king’s cake — sharing is highly suggested but, of course, optional) reign supreme.

The St. Regis Butler Service

As with any St. Regis property across the globe, the Toronto hotel provides its signature complimentary butler service to every guest. Take advantage of services like unpacking, beverage delivery or garment pressing — all of which can be requested via text message.

Signature Rituals

In keeping with the sophisticated traditions of the Astors, The St. Regis Toronto (along with all other St. Regis properties worldwide) honors the socialites with several rituals created by Caroline Astor herself.

The first is champagne sabering: a display of pageantry that takes place in the lobby’s Astor Lounge daily at 5 p.m. to welcome the evening.

Similarly, each St. Regis property does its own take on the bloody mary, a cocktail created at the original New York hotel in 1934. At the Toronto tower, it’s the Rouge 140. This version of the tomato-based tipple pays tribute to the 140-plus languages spoken in the international city by incorporating a similarly multicultural spice blend.

A third ritual to expect from the elegant hotel is the Midnight Supper, a nod to private gilded society dinners hosted by Caroline Astor. Yet-unannounced upcoming dates will take the shape of intimate events, which will invite special guests and hosts throughout the year. The St. Regis held its inaugural Midnight Supper on December 11 with prized fashion designer Jason Wu hosting.

Exquisite Experiences

Last and certainly not least, The St. Regis Toronto curates a selection of uniquely crafted and customized experiences to help you make the most of your visit.

If you’re looking for a taste of Ontario’s wine country, book the hotel’s Uncork Niagara journey and enjoy a short helicopter ride to Canada’s largest wine-growing region for a luxurious vino tasting.

For those looking to see and be seen, participate in a contemporary take on afternoon tea. Set in the lobby’s Astor Lounge, this stylish service spotlights brews from local Sloane Tea Merchants that are curated by the property’s tea sommelier.

Or, book a relaxing evening with your significant other or group of friends as part of the luxury hotel’s Midnight at the Spa experience.

The post “ 5 Things We Love About The New St. Regis Toronto “ was seen first on Forbes Travel Guide by Gizelle Lau

Naturopath Toronto - Dr. Amauri Caversan

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