Wednesday, May 3, 2017

Foodie & History tour of Saint Rémy

Our popular foodie tours are still running....

Join us to discover Saint Remy through a different angle... Food tasting and History!!!

Follow me in the hidden corners of Saint Remy and discover our fantastic local products!

I will take you to on a tasting journey with the stories behind and fun...

- Understand how our Chocolatier is working and sample some of his 32 chocolates (Caramel & salted butter, Lavender, Rose, Seshuan pepper, Rosemary... you decide which you want),

- Learn about the history of our "Pâtisserie" and cookies. Taste the 14th C "Little Albert heart" a simple "biscuit" with saffron or try the "Ginger heart" (17th C recipe from Russia),

- Know how to choose your Calisson and I'll tell you where the name comes from,

- What is the Nougat ?,

- Learn all about "Fruits confits" (candied fruits) with our local producer whose company was founded in 1866,

- Sip a bit of 5 different Olive oils from our local mill producing AOC oil Les Baux de Provence,

- Bring back some of our wonderful local jams (some with Olive) or tapenade and spreads (tomatoes, artichoke, eggplant...),

- Our tour will end up in the vaulted cellar at Monique's fabulous cheese shop over a glass of local red wine and the discovery of some of our famous French stinky cheeses....

And of course a bit of Saint Rémy history....

Tours every Tuesday morning
Other day on request
9.30 to 12ish
75 € per person incl all tasting.

Reserve here


Home made jams

Sampling the "Désiré"

Calissons and Nougat

Rosemary Chocolate for tasting

Fruits confits of Saint Remy

Yummy yummy

Olive oil tasting

Olivades (tapenades with no anchovy) and more

Cheese journey !

Saturday, April 29, 2017

More about Chateauneuf du pape !

As you understood from my former post, organising your day in Chateauneuf can prove a bit challenging..

Just back from a "in depht" 3 days tour in Chateauneuf we organised for wine lovers, here are some more information about Chateauneuf.

All the 300 wineries of Chateauneuf will do a different wine from one another for many reasons such as :

- The type of blend the use. For the red, GSM is the most common for the red (Grenache, Syrrah & Mourvedre) but you can find a chateauneuf 100% Grenache (pending on the year) to a 13 grapes wine.
- The type of the terroir (rocky, sandy, clay),
- The location and exposition of the plot,
- The lenght of the fermentation, with or without steam, the control of the temperature,
- The fermentation by monogrape or by blend or even by plot,
- The way of aging the wine in concrete tank, wood casks, wood barrels, etc,
- And of course the age of the vine!

All wine will of course be different from one year to another, according to the weather...

And now off the process of making wine.

Will try to do a separate post on each of the fabulous estate that welcomed us and shared their knowledge with passion.

The press (Old and new)
Old press style used at Domaine Bois de Boursan

Press at Chateau Vaudieu

2 - The Fermentation steel tank or concrete tank
Domaine de Beaurenard

Domaine Jean Royer

3 - Aging the wine
Concrete Domaine Jean Royer

New Oak barrels Domaine Jean Royer

Casks and Barrel at Domaine Pegaud

60 yrs old cask at Domaine Pegaud

The new "egg style" Domaine Pegaud

The new "Tulip" in concrete Chateau Vaudieu from the top

Tulip in concrete

Concrete tank at Domaine L'Abbedine

Casks from Domaine Beaurenard

Aging cellar at Domaine Beaurenard

Training the next generation at Domaine L'abbedine...

Thursday, April 13, 2017

La Chassagnette in Camargue. Perfect vegetarian restaurant

Going to La Chassagnette is rather an experience.

Located 15mn south of Arles in Le Sambuc (50 mn from St Remy), it is tucked in the middle of Camargue in a little peace heaven.

Chef Armand Arnal who is leading the kitchen since many years offers you his unique and innovative cuisine based on vegetables mostly coming from the property garden.

On Arrival, take time to visit the extensive garden, its 4 veggy tunnels, its orchard.....

And then enjoy an all vegetarian meal.
The lunch 3 courses (55 €) was excellent and was paired with juices (carrots & ginger, beetroot).
The restaurant also propose non vegetarian dishes but the emphasis is obviously on vegetal.

Outside seating by the garden, in the evening, you can also have outside dinner in an area that is protected from the mosquitoes that are present in the Camargue.

Once finished with you meal, you may pick some Herbes de Provence to bring back home.

And then on you can drive all the way to the miles long beach of Piemanson, unspoiled beach.
On the way, wander in the little hamlet of Salin de Giraud (Salt factory). See the mountain of salt drying, catch a great picture of the many pink flamingoes (or even swan) that spend the summer here.
If you come early or late in the season, you will still be able some of the "lazy" flamingoes that decided the region was still perfect in winter and settled year long in Camargue.

And if you feel like action, you can always stop in one the many Manade (ranch), horseride or talk to the bull...

This is the perfect location for a "day out in the country".

La Chassagnette
Route du Sambuc
(from Arles, follow the sign to Saintes Maries de la mer and then turn left to "Le sambuc/Salin de Griaud)
04 90 97 27 96
opens 7/7 from July 1st to Sept 16th
mid season opens 7/7 for Lunch and Thursday to Saturday for dinner

3 courses lunch menu at 55€
5 courses discovery menu at 85€
8 courses degustation at 125€
Wine pairing as from 34€

One of the 4 veggy tunnel

March 20th 2017 in Provence

Herbes de Provence garden

Garlic flower tofu with Veggy "à la Grecque"

Green Asparagus and Artichoke risotto

Candied Fenel with Lemon & Thyme Sorbet

The team of La Chassagnette

Chef Armand Arnal