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DESTINY, n.
A tyrant's authority for crime and fool's excuse for failure.
Ambrose Bierce, 1911
Le Mesturet Almanac
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One word from the Devil's dictionary
Article publié par Le Mesturet le 21/05/2011 à 11:00
Catégories : The Devil's Dictionary
Tags : The Devil's dictionary
Quotation of the day
Article publié par Le Mesturet le 21/05/2011 à 10:58
Catégories : Quotation of the day
Tags : quotation of the day
Man was a creature doomed to exist in "time" even though that was not where the action was.
From "Side Effects" by Woody Allen
Wine tips : Maintaining a Wine Cellar in the City
Article publié par Le Mesturet le 18/05/2011 à 16:20
Catégories : About Wine
Tags : wine, wine tips, wine cellar
If you have a wine cellar at home with a beaten-earth or sandy floor, don’t hesitate to pour water on the floor from time to time (once a month) to maintain a certain level of humidity; Quotation of the day
Article publié par Le Mesturet le 17/05/2011 à 18:04
Catégories : Quotation of the day
Tags : quotation of the day
Never are so many lies told as before elections, during war and after the hunt.
Georges Clemenceau
Mesturet Anecdotes: The History of the Rum Baba
Article publié par Pascal Brot, chef de cuisine le 17/05/2011 à 15:34
Catégories : Mesturet Anecdotes
Tags : anecdotes, Rum Baba
The history of cooking and that of France often come together and the contribution of cooks and pastry chefs from foreign courts between the 15th and 19th century was substantial. One of the iconic desserts of French bistros is, without doubt, the Rum Baba. But where could this dessert, that is the envy of the entire world, have come from? Tips from the Chef: combining ingredients in the kitchen
Article publié par Pascal Brot, chef de cuisine le 17/05/2011 à 15:32
Catégories : Tips from the Chef
Tags : Tips from the Chef, Food matching
For this first week, I’ve decided to tell you what might be considered a secret by certain chefs, but which is pretty much a work philosophy for me. I think it will help you to choose what foods and what accompaniments or wine to serve to your guests or friends. I think, actually, that the key word in cooking and entertaining, and so of being sure to please, is consistency. Wine tips : Opening a Bottle of Wine Properly
Article publié par Alain Fontaine, the owner le 17/05/2011 à 14:54
Catégories : About Wine
Tags : wine, wine tips, uncork
When you uncork a bottle of wine, try not to pull the cork out all in one go. It’s better to do it in two tries to avoid breaking the cork, as some of them are much longer than others. Wine tips : Preserving the Aroma of an Aged Wine
Article publié par Alain Fontaine, the owner le 17/05/2011 à 14:51
Catégories : About Wine
Tags : wine, wine tips, wine aroma, aged wine
Be careful, it’s better to simply open a bottle of aged wine one hour before serving than it is to pour it into a carafe too soon. The bouquet of a wine is delicate and quite fragile. Le Mesturet's wine of the week: Graves Clos Le Comte 2009
Article publié par Alain Fontaine, the owner le 17/05/2011 à 14:46
Catégories : About Wine
Tags : wine of the week, bordeaux, graves
Live with the Winegrower / Le Mesturet’s Wine of the Week
A beautiful Graves from the proprietor: Clos Le Comte 2009
A beautiful fruity red wine, cherry (pitted fruit) in the mouth. It spends about 10 months in oak casks to finish the ageing. (Three- to four-year-old oak casks.)
A fine opportunity, a lovely discovery. Chef's Recipes : My Version of Beef Carpaccio, with Farfalle Pasta, Tomato and Olive salad
Article publié par Pascal Brot, chef de cuisine le 17/05/2011 à 14:40
Catégories : Chef's Recipes
Tags : recipes, beef carpaccio
Partially freeze the tenderloin. Cut it into thin slices and arrange, overlapping, into rosettes. If it seems a bit complicated, you can get it cut into thin slices at your butcher’s. Combine the listed ingredients to make the pesto. Brush the arranged tenderloin slices with pesto sauce. Add the vinaigrette to the arugula and top with chipped Parmesan. Add a grind of fresh pepper.
