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Oct 10

Man cannot live by oysters alone

Sometimes you need a langoustine or two. This one is very special with the roe. Reminds me of Monterey spot prawns in the right season.

Man cannot live by oysters alone

Oct 10

Neither Snow nor Rain nor Heat nor Gloom of Night…

Our room at Auberge Breton, La Roche-Bernard, Brittany

…stays Rob from the swift (not) completion of our appointed blog. (From Michelle, clearly).

Oct 10

My first Spanish oyster — Martin Berasategui

Oyster with cucumber, sour fruit, kafir and coconut

Sort of. It was prepared deliciously by a famous Spanish chef, but it’s roots were decidedly French. The oyster is a Gillardeau, one of the most prestigious brands of all oysters. Located on a small island north of Bordeaux, the oyster has achieved its status primarily by word-of-mouth (social media in another age) due to it’s unusual plumpness — or more scientifically, its meat to shell ratio. They produce only sélects,  a designation in France given to the plumpest. They achieve this through choosing the best growing areas, but primarily through ruthless selection. The oysters that are not meeting their standards during the growing period are sold to others, much like grapes or bulk wine in the wine industry.

But enough about oysters. Martin Berastegui has 7 total Michelin stars, 3 here and he deserves them. A delicious meal of many courses that left us satisfied but not stuffed. below are some pictures of a few of the dishes. In addition to the oyster, the vegetable salad may have been the prettiest dish I’ve ever been served and the sirloin the most delicious piece of beef I have ever put in my mouth. The wine pairing was unpretentious but delicious (all but the Spanish viognier which like almost all viogniers was too floral for my palate. Condrieu in lean years is exempted from this blanket damnation). We ended with a dry amontillado sherry  which was a perfect conclusion.

Oct 10

Faux pas

From Michelle: Upon arrival at Bordeaux’s Chateau Pape Clemant for our visit, we came upon a very large group of young, hip Asians sampling wine in the Chateau’s tasting room.  They were so hip (think dyed hair, curled or permed, wearing the latest men’s fashions dripping with labels) that I just had to take a photo.  At which point, one of the young men turned toward me, as I snapped a couple of shots.  Then, I said, “arigatoo gozimasu” and bowed slightly in his direction (show-off!).  At which point, his comrade comes toward me and wags a finger saying, “Where?” and I said meekly, “Japan?” to which he responded, “No, Korea.” Un grand faux pas.

P.S. From Rob: over 1/2 of the sommeliers in training in Bordeaux are Asian. The wine shop owners tell us that the Chinese come into the store and ask to see all the Parker 100 point wines and then buy them in bulk. Wonder why Bordeaux prices are stratospheric?