ShowViniste The Citizen Wine Blog

Omnivore is organizing 23 and Feb. 24, at Deauville , its annual OFF!
Do not miss this festival brings together some masters of cooking . The following comes from www. omnivore . fr. I have so enjoyed this page that I preferred you to present it in its juices. Check out the original course on the web, and especially in "real life" in Deauville . If you like the furnaces, the looks, hats, and those big names, smaller, going up, this show is for you!

Monday, February 23

8:45 to 9:30 Coffee Confidences with Valrhona
Pierre Hermé (Paris)

The most famous pastry chef in the world, inventor of Ispahan (rose-lychee declination to infinity) Miss Glagla and more recently of haute couture macaroons, can spend hours among perfumers as Patou and Serge Lutens, to smell the fragrances developed so patiently. "The creation of a cake can take me five years," he says elsewhere. In this Coffee confidences dedicated to him and that should stir the spirits, we will ask a question on this pastry genius: "What may look like a dessert at the restaurant? "
www.pierreherme.com

9:35 to 10:10 Alexander Bourdas - Sa.Qua.Na (Honfleur)

Alexander spins its web, its over, its success. Not fake. Alexander is a very large, and his dishes lash like never before. "Direct ..." one of his dishes is called like that. Clams, grapefruit oil and cleavers as a subtitle, a Norman hole revised and corrected to the sauce with a Japanese leader of the twenty-first century. A kind of dashi very pure and neutral in order to develop the Iodized shot of large shells, which brings the fruit acidity and a hint of honey cleavers. Mouth purified says thank you. We.
Sa.Qua.Na
22 place Hamelin 14600 Honfleur • Tel. : 02 31 89 40 80 •
www.alexandre-bourdas.com

Lawrence Chareau 10:15 to 10:50 - The Cat (Villechaud)

Shifted, Chareau east. Shaggy mop of curly, droopy eyes, unusual speech, mute charisma ... Two years ago, he escaped to Paris where he had nevertheless contributed to the culinary décoinçage and zygomatic. Installed in Villechaud pioneer, Lawrence Chareau does much more than the kitchen : the bet, a little crazy here but that seems under control, to discover the Loire white wine and goat cheese subtlety of the young kitchen price highly competitive.
• 42 street chatting Guérins Villechaud 58200 • Tel. : 03 86 28 49 03

11:05 to 11:40 Grebaut Bertrand - Agape (Paris)

26 years and already head of a restaurant. 26 years old but already a master especially a kitchen that goes to the point. Bertrand Grebaut clerked for Alain Passard for two years: "This is where I learned everything. "We have proof, let fi with his lean, shrimps, borage, mashed peas and shellfish emulsion. An example of purity and energy. Maturity as well. By opening last year, Agape reveals a head of less than thirty years. Those of the OFF likes to go on stage.
Agape • 51 rue Jouffroy Abbans 75017 Paris • Tél. : 01 42 27 20 18

11:45 to 12:20 Paco Morales - Senzone (Madrid)

The radius of the Spanish succession, Paco Morales, 27 years on the clock, has made his restaurant Senzone the feeling of the scene in Madrid. Cherubic face and iron will, we would like to see his shrink Paquito explain how he managed to erase all the trappings of his former mentor, Andoni Luis Aduriz, of which he was for years the right arm at Mugaritz. The oyster grilled rice Venere, the knives raw / cooked with dried mushrooms and fresh chestnuts, fried cod with the potato flour in a broth of lentils and pancetta - all last minute creations already on the charts of his classics.
Senzone • Plaza de la Independencia, 3 28001 Madrid

12:25 to 1:00 p.m. Emmanuel Renaut - Salt Flakes (Megève)

In 2008, the Savoy has moved to a new ambant fl inn, charming rooms for XXL lead in head -master other than the humdrum of the MOF which is, moreover, not just fi st. We, the Manu, we love it every time a little more than engineer unstoppable because he royally fucks demonstrative of conjuring. His dishes are wonderful, less playful than monastic connection with the alpine setting he has chosen. Framework which he rarely goes to show his talent off the hosts with the more pleasure.
Salt flakes • 75 Rue Saint-Francois • 74120 • Tel Megeve. 04 50 21 44 99

2:30 p.m. to 3:05 p.m. Jordi Butron - Espai sugar (Barcelona)

Designer of the new frontiers of the universe sweet and a crafts teacher shared laboratory assistant in the arena of his school, the now famous Espai Sucre in Barcelona, ​​Jordi creates as he breathes. And proposes in his namesake restaurant dedicated to Know Sweet, like the New Yorkers Will Goldfarb, menus composed solely of desserts on the edge of sweet and salty. For more information on his cryptic "Empyreumatic 2", do not miss his demo on stage!
Espai Princesa 53 • Sugar • Barcelona • Spain • Tel. • +34-93-268-1630 www.espaisucre.com

3:10 p.m. to 3:45 p.m. Katsumi Ishida - The Mets do as you please (Lyon)

Since he's carrying her nice face in a special issue of Art Press devoted to the kitchen , Katsumi Ishida begins - finally! - To collect the account due to him. Difficult to find, in Lyon, as elsewhere, a cook also fundamentalist, perfectionist too, say it: as head node to it. With the means at hand, it somatizes in his shed paupériste monomaniacal obsession for cooking bistro artist. Some spend - the face of this table odds and ends, in the urgency of its sufficiency economy - to miss the point. Self-giving of a Japanese who does his repressed the key to its expressiveness.
In doing dishes as you please 43 rue Chevreul • • • 69007 Lyon Tel. : 04 78 72 46 58

3:50 p.m. to 4:35 p.m. Coffee Confidences with Valrhona
Jacques and Laurent Pourcel - Le Jardin des Sens (Montpellier)

At the head of an empire, the Pourcel Brothers. craftsmen are the last of a skill that everyone envies: the "eaterie" in French: joy of service, presumptuous of Baroque décor, elegance versacesque colorful dishes making their real festival of flavors advantages of a design of the restoration without equal on national soil. Or gastrointestinal or retro fashionista, the Pourcel succeed the leap from high mass star brewery and see to see and do we know about it.
The Garden of the Senses • 11 av. • Saint Lazare 34000 Montpellier Tel. : 0499583838 • www.jardindessens.com

4:50 p.m. to 5:25 p.m. Mads Reflund - MR (Copenhagen)

The next wave will or will not Nordic. As proof, the very rockabilly Mads und Refl, the gifted young rebellious lock and finds winning. Companion of the first hour of René Redzepi, since he designed the first floor of his apartment / restaurant in the heart of Copenhagen dishes hybrid between immediacy and reflection, abstraction and landscape always with a triple shot of flavor and the joker of the surprise bonus. Large mushrooms chopped hyper purpose to evoke the texture of the beef tongue, or truffles and walnuts condiment to the ash as an offering to fire peasants celebrate the summer harvest, in Mads it's a mad mad world. But the sense in the front row.
Kultorvet 5 • 1175 Copenhagen (Denmark) 45 3391 0949 • • www.mr-restaurant.com

5:30 p.m. to 6:05 p.m. Franck Cerutti - The Louis XV (Monaco)

Franck Cerruti is a formidable technician doubled a discoverer of outstanding products. These are probably the same products that allow it to remain fi DELE his conviction never to overdo it to impress the barge. With these early vegetables from the gardens of Provence in droplets of olive oil and aceto balsamico, the head of Louis XV continues to draw the wake of a kitchen closer to the soil, in a sincere attempt to n ' no doubt. Respect!
• Louis XV Monaco Place du Casino 98000 • Tel. : 377 98 06 88 64 • www.alain-ducasse.com

6:10 p.m. to 6:45 p.m. Petter Nilsson - La Gazzetta (Paris)

Extra Starter Logbook 2009, Petter Nilsson is simply one of the most brilliant leaders of his generation. In cooking , he masters the sweet and acid, cooking reasoned and textural juxtaposition, almost evanescent and the tip barely powerful, depth and most of all, elegance. The kitchen , its effi ciency, its ability to touch are always conditioned by openness, intelligence. Petter Nilsson has all this and more.
La Gazzetta • 29 rue de Cotte 75012 Paris • Tél. : 01 43 47 47 05 • www.lagazzetta.fr

Tuesday, February 24

8:45 to 9:30 Coffee confidences with Valrhona
Marcel Lapierre, Michel and Marcel Richaud Issaly

To celebrate ten years of the divine, about the nature of wine and push a new rant against standardizing wines, three winemakers as wise as awesome come on stage alter ego in the OFF cooks. Remedial courses for all lessons and something as firm stance qu'anticonformiste guaranteed!

9:35 to 10:10 Thorsten Schmidt - Malling & Schmidt (Denmark)

Everything north of Denmark, in Jutland once dear to Ingmar Bergman, Torsten Schmidt could pass for a band member to neurons and unbridled flights Decoret Blumenthal. Certainly it cogitates, "designated" and creates new dishes plates (transparent air cushions with herbs, algae, gravel and live goldfish inside which you taste the sea salad Oysters, prawns, cucumber and horseradish powder glossy) but never loses the Northern Cape, from whence it comes and where it goes. Its flat "Norwegian Boy Scouts in the camp" was awarded the Omnivore 's Gay Best Dish of the Year.
• 81 Jaegergardsgade Arhus (Denmark) • Tel. : +45 8617 7088 • www.mallingschmidt.dk

10:15 to 10:50 Stefano Baiocco - Villa Feltrinelli (Italy)

Gagnaire at Ducasse, Adrià and Andoni to Barbot, Stefano Baiocco knows how to choose his acquaintances. But it is in Gargnano, in the private garden of one of the most exclusive mansions transalpine, the old family house of the publisher Giangiacomo Feltrinelli, he cultivates his kitchen vegetables. Landscaping scholar of his over 120 listing salad sprouts and herbs, anyone? And elegance of the evanescent risotto rabbit brains, of course!
• Via Villa Feltrinelli Rimembranza 38-40 25084 • Gagnano
www.villafeltrinelli.com

11:05 to 11:40 Riccardo Camanini - Villa Fiordaliso (Italy)

Ricky has it all. A technique that never forces his hand, an innate knowledge of the love of nature lake, little is known cooks as discreet and direct him. Local products, especially the poorest (eels, fish from Lake Garda), blend perfectly with feminine softness of a no less intense lyricism (the very milk risotto with dried fish and stracchino, you had to think) . Sublime!
• Villa Fiordaliso Corso Zanardelli 132 Gardone Riviera (Brescia) • Tel. +39 0365 20158 • www.villafi ordaliso.it

11:45 to 12:20 Monnier Marion-Marion La Table (Holy)

Sometimes a nugget restaurant appear and we did not realize it. It is true that this little restaurant, slightly off-center on the banks of the Charente, does not necessarily pay for mine but the contemporary decor is totally fitting with a paste of cucumber and incredible freshness of lentils served with king prawns with ginger. Sometimes a client says that moghette, it does food or pureed, or with fish. We remember when Michel Guerard was up to public obloquy for daring to serve green beans al dente. It was in the late 80s. Guerard has since become one of the most famous chefs in the world ...
Place the table Marion10 Blair 17100 Saintes • Tel. : 05 46 74 16 38 • www.latabledemarion.unblog.fr

12:25 to 1:00 p.m. Jacques Marcon - Régis and Jacques Marcon (St Bonnet le Froid)

The mushroom, Marcon and father-wire lines serve "au naturel": fleshy, firm and melting, with a slightly candied chestnut and sweet. A sabayon is creamy and light, like a veil, softening all. Years of work to achieve this radical there. Purity of a kitchen that has gained in recent years in length, but does not stop for many gamberger to combine red quinoa and sautéed foie gras with dried fruit and nectarines infused. This grace is all the more extensive than the new restaurant perched above the village takes its place in the fi of years in the landscape, and the father-son osmosis continues unabated.
Le Clos des Cimes • 43 290 Saint-Bonnet-le-Froid • Tel. 04 71 59 93 72 • www.regismarcon.fr

2:30 p.m. to 3:05 p.m. Nicolas Le Bec - The Confluents (Lyon)

Le Bec opened in 2009 a mega showroom for, he says, "democratize the kitchen . " Just finished with the dishes, dishes back market daily renewed, grillers and roasters overheated permanent. Provided Rue Le Bec found this surprising mix of vulgarity and good manners. Those of imperfectible Sweetbreads, like any croustifondant classicism which must, tempered by its roundness crunchy leaves of romaine lettuce and bergamot in sauce as a condiment mustard. Areas of confluence?
Nicolas Le Bec • The Confluents • • 69009 Lyon www.nicolaslebec.com

3:10 p.m. to 3:55 p.m. Coffee confidences with Valrhona
Heston Blumenthal's The Fat Duck (Great Britain)

One cooks the most symptomatic of the third millennium is also one of the most accessible. Not necessarily in his restaurant, complete full-up indefinitely, but on the stage of OFF4. Where, during an exceptional Confidence Coffee, Sir Heston address, without fi let protection, all parameters of the universe, from beginning to the country bistro discovery of Molecular Thought, technology in kitchen as magnet memory until the recent release of Fat Duck Cookbook - Encyclopedia Universalis blumenthienne. Do not miss it, of course.
• The Fat Duck High Street Bray SL6 2AQ Berkshire • • • England Tel. : +44 1628 580 333 • www.fatduck.co.uk

3:55 p.m. to 4:10 p.m. Presentation Exchange Badoit of Creation with Thierry Marx

4:25 p.m. to 5:00 p.m. Emanuele Scarello - Agli Amici (Italy)

Occupation: avant-garde. But as innkeeper thoroughbred for five generations. Emanuele Scarello awry with bonhomie and a double dose of pleasure really all at once: and experimentation and tradition. His broth skin potatoes with caviar Iranian or pig snout air to rave Friulian are exceptional moments. And yet we do not say anything of the divine in Gnocchetti soupette Milky white wine and urchins "too simple a dish, I can not present it to OFF." Tell him, in chorus with Obama "Yes, you can! ".
Agli Amici • Via Liguria, 250 • 33100 • Italia • Godia (39) 0432565411

5:05 p.m. to 5:40 p.m. Alexandre Gauthier
The Romper (Madelaine-sous-Montreuil)

Alexandre Gauthier is insatiable in his search for new emotions, always at the right distance, no effect of race. Very technical and very daring, his kitchen is as close to the matter, such as green strawberries, nuts and almonds. A radical dish, naturally inspired, punctuated by notes of bitterness, acidity, salt, textures turns soft, rough, brittle ... Rigor, modesty, simplicity: the path of Alexandre Gauthier is drawn.
• The Romper La Madeleine-sous-Montreuil Montreuil 62170 • Tel. : 03 31 06 07 22 • www.lagrenouillere.fr

5:45 p.m. to 6:30 p.m. Ferran Adrià - El Bulli (Spain)

"In the scientific world, there are thousands of investigators, researchers. But in cooking , there are very few. For research, conceptual work enormously time. But the cooks are mostly forced to stay in front of their furnaces to ensure their two daily services. The designers do not live the dresses they imagine, they have small hands to pass the practical. This is not the case for the vast majority of restaurants. This is why I shut six months not a year to devote myself with a team of eight people dedicated to this, the culinary research. The new dishes are 2500 hours of research in the year! Most often, the lack of cook time. "
Adrià to close the OFF4 in apotheosis.
Cala Montjoy, Ap 30 • 17480 Roses, Girona (Spain) • Tel. • 34 972 150 457 www.elbulli.com

Source: omnivore . en