News from Domaine de Chevalier

Bordeaux Exclusive Taste 2016 for hospitalized children

On December 15, after Chateaux Bellefont-Belcier, d'Yquem, Haut-Brion et Angélus in previous years, the Domaine de Chevalier was pleased to host the 5th edition of Bordeaux Exclusive Taste. 

B.E.T is an important gastronomic event, but this is above all a charity party for Aquitaine Destination, which works for children in hospitals.

"Created by Fabrice & François Bonin, Dominique Hébrard and Chef François Adamski the Bordeaux Exclusive Taste has turned in a couple of years in one of the most important events of the Bordeaux wine year. Chefs Michel Roth & François Adamski prepared an outstanding menu that pleased all visitors. As a responsible and committed company."

The income of dinner registrations and wine auction go directly to the association. Furthermore, many of the service staff and suppliers volunteered at this event. 

The evening was organized by the agency "Les Absolute".

François Adamski & Michel Roth 

• APPETIZER: « Grand Siècle » by Laurent Perrier 
• APPETIZER / STARTER WORKSHOP:

• F. Adamski:
  - Saint-Jacques scallop, cream of watercress and Aquitaine Sturia, Le caviar haute couture
  - Esprit de Chevalier White 2013
• M. Roth:
  - Saint-Jacques stuffed with truffle, Dubarry© velouté and caramelized pastry bites
  - Esprit de Chevalier White 2012

• STARTER:

• F. Adamski:
  - Large roasted crayfish, Almond tapioca and coriander with Yuzu sauce
  - Domaine de Chevalier White 1996
• M. Roth:
  - Marbled foie gras , red wine prunes and chocolate crumble
  - Domaine de Chevalier White 1986

• MAIN:

• F. Adamski:
  - Filet of red partridge with freshly cooked liver, mini vegetables with a hint of truffle and roasted meat “jus”
  - Domaine de Chevalier Red 1986
• M. Roth:
  - Filet of veal medallion, truffle salsify and parsnip, citron flambé rice
  - Domaine de Chevalier Red 2006

• DESSERTS by Antoine Weyland:
  - Suzette-perfumed roll cake, confit oranges and caramel pointe, zesty sorbet.
  - Chateau Guiraud – Sauternes 2006
  - Vanila sablé, honey and fleur d’oranger, dates, confit citron, iced spice-bread
  - Château Guiraud – Sauternes 1996

Next year the event will take place at Château Cheval Blanc.

Crabe Remoulade and Domaine de Chevalier white - Video at Taillevent

Crabe remoulade with dill and a lemon and cream sauce.

Conversation with Olivier Bernard, Stéphane Jan (Head Sommelier, Taillevent***), Alain Solivérès (chef, Taillevent ***)

When the passion for wine meets the beautiful products of gastronomy...

 

Hiramatsu Restaurants: Amazing wine dinners

The Union des Grands Crus Tour in Asia ended a few days ago. During this trip, Mr Hiroyuki HIRAMATSU restaurants had organised three wonderful dinners showcasing the wines of Domaine de Chevalier presented by Olivier BERNARD. They were held in :
OSAKA,
TOKYO,
NAGOYA,

Welcome Drink : CLOS des LUNES-LUNE d'ARGENT

The wines of the dinner:
DOMAINE de CHEVALIER Blanc 2009, en magnum
DOMAINE de CHEVALIER Blanc 2000
DOMAINE de CHEVALIER Rouge 2000
DOMAINE de CHEVALIER Rouge 1989
CHÂTEAU GUIRAUD 1998

 

Menu (Osaka dinner) :

Délice de poireaux au miel d'acacia et au champagne,
consommé aux oursins

Flan au foie gras, sauce Périgueux

Le pâté en croûte aux quatre viandes
comme l'aimait mon père Paul Haeberlin

Civet de homard breton et canard de Challands, ravioli aux cèpes, étuvée de bardane au vin rouge

Carré d'agneau rôti, gratin de macaroni à l'ancienne, jus au thym

L'assiette de deux fromages: Vacherin Mont d'Or - Crottin de Chavignol

Mousseline de champagne et caramel,
fraises caramélisées, crème glacée à la pistache

Mignardises

Houston: Wine dinner with chef Mark Holley and Hugo Bernard

Pairing  food and wine Dinner with Chef Mark Holley and Hugo Bernard at  "Holley's Sea Food Restaurant".

A dinner with several courses to highlight our different estates, young and "old" "vintages :

CLOS des LUNES - LUNE BLANCHE 2013

DOMAINE de CHEVALIER Rouge 2005

ESPRIT de CHEVALIER Blanc 2010

DOMAINE de CHEVALIER Rouge 1985 
DOMAINE de CHEVALIER Rouge 2000

DOMAINE de CHEVALIER BLANC 1990
DOMAINE de CHEVALIER BLANC 2000

CHATEAU GUIRAUD 2007

 

First 2014 En Primeur tasting in Bruges, at Karmeliet ***

For this is  intimate discovery and preview, we had invited our Belgian friends at Karmeliet *** for a blend tasting in the "Venice of the North"...

We tasted different lots of Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc before discovering the final blend of the 2014 vintage.

Then took place the wonderful lunch prepared by the virtuoso Gert Van Hecke and his team around some older vintages (white Domaine de Chevalier 2004 and 1984, red Domaine de Chevalier 1964 [Magnum], 1984, 2004 and 2004 Château Guiraud).

A big thank you to Gert Van Hecke and his team for this exceptional moment, as well as Marc Declerck and Urban Boutelegier for that perfect organization!

photo smartphone

photo smartphone

Photothèque De Karmeliet

Photothèque De Karmeliet

 

 

White summer truffle, a recipe by P. Gagnaire. To drink with Dom. de Chevalier Blanc 2007

Published in the Winter edition of Tasted on line :

Fluffy mascarpone pancake, young leeks and melted spinach, with summer truffle salad with crunchy salt by Pierre Gagnaire.

To drink with Domaine de Chevalier Blanc 2007 (comment by Andreas Larsson).

(click on the picture, to enlarge the text)

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Video of dinner on 16 December 2008 at Domaine de Chevalier

By Alain Labatut:

Hosting a meal for a dozen people, Olivier Bernard decided to serve a series of vintages ending with the number 8, in honour of the most recent one, 2008. The rare series of wines covered some seventy years, from 1928 to 1998.

Chef Marc Demund, whose talents have long been appreciated at Chevalier, prepared a meal of great subtlety that went beautifully with the wines.

As is the custom at Chevalier, the aperitif consisted of hors d'oeuvres and Champagne – in this instance, two delicious bottles of white and rosé Pol Roger, both from 1988.

The first course consisted of a remarkable fricassee of scallops with an endive compote. The powerful, "meaty" taste of the scallops, underscored by the compote's vibrant vegetable nuances, as well as the overall creaminess, were a perfect foil to the creamy texture of white Domaine Chevalier with considerable bottle age. The first wine, quite a rare one, was from 1958. It was still fresh, but did not the show marked acidity one might have expected. Although much less powerful than the wine to follow, this 1958 was a splendid introduction. The second wine, a 1978, was also quite fresh. It was served after a brief interlude so as to avoid unfair comparisons.

For the main course, Marc Demund chose to prepare thin slices of chicken and foie gras with morels, a very festive winter dish. This was delicious, voluptuous, and complex, calling for full-flavoured wines of character and structure. Domaine de Chevalier had no trouble rising to the occasion with a trilogy that was the subject of much conversation around the table. The first red wine was from the 1968 vintage, whose lightness served as a pleasant transition after the vivacious 1978 white Chevalier. The second red wine, from the incredible 1928 vintage, was impressively elegant and distinguished. Served blind, this still powerful wine completely baffled all the guests, including some who thought it was fifty years younger than its actual age! "This is an 80-year-old child," remarked Olivier Bernard. The brace of red wines finished with the beautiful 1988 vintage. While much more powerful than the preceding two, it was incredibly fresh and well-balanced, appearing almost young in comparison.

This 1988 was served with the cheese platter, paving the way for the sumptuous 1998 Château Guiraud, a Sauternes First Growth, whose balance and youth went perfectly with a tasty dessert of raspberrird au gratin from Marc Demund.

Dîner au Domaine de Chevalier from DOMAINEDECHEVALIER on Vimeo.
Dîner au Domaine de Chevalier from DOMAINEDECHEVALIER on Vimeo.