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Christa and me in Lyon |
So first of all, sorry for the long hiatus
from blogging. Life has been a whirlwind ever since my wonderful friend Christa
came and visited me over the Christmas break and we travelled all over Europe
and France – Colmar France, Freiburg Germany, Basel Switzerland, Dole, Lyon,
Annecy, and little towns sprinkled here and there! We had the most marvelous
time and I hope to update y’all about those soon.
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Visiting Annecy |
But for now, I have to discuss to major
food events I went to this past week – Sirha
in Lyon and the Percée du Vin Jaune
in Voiteur.
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robot barman |
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So Sirha is a 5 day food event that takes
place every 2 years in Lyon France aka the gourmet food capital of France. ( I
just went on Monday the 28th) Let’s just say this was like the
Olympics of food! There were people from all over the world and the expo hall
was beyond immense. I was there for about 5 hours and didn’t even see
everything – 6 grand halls filled with all products relating to food – we had
breads, pastries, cheeses, hams, kitchen uniforms, new kitchen products,
restaurants, wines, cheeses, sushi, blown sugar, sugar monuments, chocolates,
the list goes on and on and on. Since I
went with my professors from my hotel and catering school they hooked us up
with some fabulous samples – I ate quite well at the event. I tried all sorts of different chocolates from
the well-known brands of Barry and Valrhona and they even had these
fabulous chocolate sculptures up for show – simply remarkable.
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Drink I had at Massenez |
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Mont Blanc at Grand Marnier |
Then we had a
little stop at G.E. Massenez, which
is a company that produces several types of l’eau de vies (strong liquors) like
cherry, blueberry, cassis, etc. But since we were with the bartender teacher,
we all received a delicious cocktail mixed with cranberry juice, cherry juice,
and several other fruit juices and topped with cherries soaked in Griottine
cherry liquor. Man, it was good! I picked up some recipes if anyone is
interested ;) Then we went and visited the booth of Boiron, which produces a lot of top quality fruit and veggie purees
– the school and Didier use them all the time. They actually sat down with us
at a bar table and served us several little tasties. I had a cucumber puree
topped with caviar and a petit egg and a tomato and bell pepper gazpacho soup
as well as tasting several fruit and veggie reductions and purees like grated
coconut – which was rather potent and good!
Next we headed over to Monin,
which produces a lot of syrups for drinks and desserts or just for cooking. We
had this delicious little sandwich of curry, mayo, smoked salmon, and mango
puree- so good – we all snuck two! We were also served a refreshing iced tea
with an infusion of lemon and rosemary – mmmm.
Along the way, I tried a white wine from Romania – quite sweet and would
be good as an appéro or dessert wine.
Lastly, we went to the Grand
Marnier booth and I have to say I ate quite a bit here – I mean what can I
say, desserts infused with Grand Marnier – can’t go wrong can ya? I had a Mont
Blanc cookie with Grand Marnier, sable Breton cookie, confit of orange, almond
paste, vanilla cream, and chesnut cream – wow so good. I also had several dark
chocolates infused with Grand Marnier with cherry and orange.
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Coupe de Monde |
Lastly, I have to mention probably the most important part of this event
– the competitions. Coupe de Monde de la
Pâtisserie (World Cup of Pastry) and the Bocuse d’Or (really high honor for chefs named after the famed Paul
Bocuse). I was primarily interested in the Coupe de Monde seeing as I love the
art of pâtessierie and I actually got to see part of the competition the day I
went! So basically teams from all the
world compete for spots to even compete. Unfortunately America didn’t make the
cut…but oh well. Anyway, the teams are composed of three members – one for
sugar, chocolate, and ice sculpture. They have 10 hours to create a masterpiece
and a presentation using sugar and chocolate and one ice sculpture. The work
these teams create is quite remarkable. Takes my breath away.
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Chocolate sculpture at Valrhona |
France won and
Didier’s cousin actually was the team member who created the ice sculpture! Plus, France was the first team ever to
combine sugar and chocolate for the final masterpiece – quite exquisite! France
has won for the past 7 years and for good reason.
As you can probably tell, I had a foodie heaven day – I saw everything a
foodie’s heart desires and ended the day on a good note with a free espresso
from Malongo coffee and trying some
apple ice wine from Canada – the juice is extracted from frozen grapes! I’m so glad that I came to France this
year - perfect timing!
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Carolyn and Me at Percée |
Now onto food event number two – same
week - 5 days later – Saturday February
2 – the Percée du Vin Jaune! ( I
can’t resist saying that as I type this, there is lovely blanket of snow on the
ground and the snow is softly falling , I love France!)
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Percée when it was sunny |
So the Percée is the major wine event of
the Jura and occurs every year to celebrate the piercing of the Vin Jaune. So the Vin Jaune is the special and most well
known wine of the Jura - literally translated as yellow wine. It is derived
from the Savagnin grape variety and is a specialty of Château -Chalon, a small
village quite close to me and is on the list of the most beautiful villages in
France. The grapes are picked late and they undergo a very slow fermentation,
and age for exactly 6 years and 3 months – and as for us here in the Jura,
those 3 months are rather important haha. The vin jaune has a very strong nutty
flavor and is a gorgeous amber color. It is wonderful, especially when served
at a temperature a little less then room temperature and served with comté
cheese and walnuts or chicken or white fish. The vin jaune along with the vin
paille are most expensive wines in the Jura.
The vin jaune comes in a unique, square 620 ml bottle called a clavelin.
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View of Voiteur |
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My portable wine glass |
The percée is literally the piercing of the barrel of the vin jaune
after 6 years and 3 months. People from all over Europe come to this event –
this year about 40,000 people over 2 days. The percée takes places in a
different village in the Jura every year and this year was Voiteur (a village
right next to Château–Chalon). Wine
makers from all over the Jura are stationed in various garages and caves
(cellers) around the entire village.
After I pay my entry fee of 13 euros, I receive a real wine glass that I
wear around my neck – yes only in France would that be possible- and 10 tickets
for a dégustation (tasting) of wine at the various caves. In addition to the caves, there are booths
for food, music playing, and a spectacle of drunks – it is a fun atmosphere!
Carolyn, Pascal, Andrew (a fellow American living in France), and I went around
to different caves tasting several types of wines from the Jura – just hold up
your glass and the vendor pours. One of my favorite wines was the Vin Paille
from Château de L’Etoile (www.chateau-etoile.com). It’s a sweet wine, but full
of body and character – man it was good. I also really enjoyed the Vin Jaune
from Domaine de la Pinte in Arbois (www.lapinte.fr) – nutty, rich, and full
bodied. That day, I also tried a chardonnay, crémant, Savignon, and a MacVin. I had a fantastic day! The only slightly
unpleasant part of the day was the wacky weather. So on the way to the event,
it was snowing. When we arrived, sunshine and blue skies. Then about 1 hour
later, sleet and ice. Then cleared up, and on the way, windy and ice. It was a
cataclysm of weather elements – whew! Nevertheless, fantastic time!
One a final note, I tried frog’s legs!
DELICIOUS! Especially cooked in butter, garlic, and parsley. TRY IT!
Other pictures from Sirha:
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Ice sculpture |
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Automatic crêpe machine |
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sculpture made of sugar by the best sugar craftsman in the world |