From kitchen to vineyard: the great chefs of France are becoming winemakers, too
Article Abstract:
A number of French chefs have become winemakers. None chefs discuss their approach to winemaking. They are: Jean-Andre Charial, Michel Lorain, Michel Guerard, Gaston Lenotre, Georges Blanc, Pierre Troisgros, Paul Bocuse, Marc Meneau and Alain Senderens.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1996
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Rebel with a cause
Article Abstract:
Ex-motocross racer Didier Dagueneau is hailed as one of the great vintners of his generation. Dagueneau produces En Chailloux, Buisson Menard, Pur Sang and Cuvee Silex wines, all of which are Pouilly-Fumes. The wines are comparable to Sauvignon Blanc.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1995
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Journey to the mountain: chef Michel Bras' hilltop oasis, deep in the rural mountains of France, beckons to culinary adventurers
Article Abstract:
Award-winning French chef Bras has a beautiful new $5 million hotel and restaurant, designed by Eric Raffy, in the Aubrac Mountains. The restaurant is open Apr through Sep. Bras' training, style of cooking and signature dishes are discussed.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1996
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