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.

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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.

Dagueneau, Didier

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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.

France, Biography, Hotels and motels, French restaurants, Bras, Michel

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