May 2020 Steven Spurrier and George Taber will return to Napa for the Judgment of Napa – a modern-day interpretation of the famed 1976 event with a focus on giving the public a chance to be part of the judgment. Full itinerary, video and ticket link here. 50 VIP guests paying $15,000 will have the opportunity to participate in the blind tasting curated by Masters of Wine Peter Marks and Matt Deller and sit side-by-side with the men behind the original event. 50 additional guests purchasing $1,500 tickets will be part of the reception, watching the tasting while enjoying other highly credible wines. This special event is being put together by Angela Duerr of luxury concierge service Cultured Vine and will launch a series of one-of-a-kind experiences in Northern California wine country.
Category: News
Chef Marco Pierre White launches “£7,000 Spring Gastronomy Experience’” in the Scottish Highlands
Tempestuous Chef Marco Pierre White has just launched a three-night food experience at Alladale Wilderness Reserve in the Scottish Highlands which will set you back £6,910. The ‘Spring Gastronomy Experience’ is being offered by Satopia Travel.
In its promotional material for the four-day culinary adventure, Satopia Travel dubs Pierre White “the Godfather of modern British cooking”.
The experience includes meals created by the outspoken chef, a tour around the Alladale Wilderness Reserve, and accommodation in a recently refurbished Victorian manor with Laura Ashley interiors.
White was the youngest ever chef to be awarded three Michelin stars, scooping his third at Restaurant Marco Pierre White at the Hyde Park Hotel in 1994 when he was just 33.
Since retiring from the kitchen, White has opened over 40 restaurants in the UK.
Russell Crowe is set to play Chef Marco Pierre White in a forthcoming biopic about the chef. The actor has also written the script and will be producing the film.
Satopia Travel Website:
Alladale Wilderness Reserve Website:
Michelin Introduces Sustainable Gastronomy Symbol
The Michelin Guide has unveiled a new green clover symbol in its France guide to indicate restaurants with “commendable environmental practices”.
First revealed at the launch of the Michelin Guide France 2020 on 27 January, the new icon has been allocated to over 50 sustainable restaurants.
Among them is three Michelin-starred Mirazur in Menton which has two hectares of “permaculture vegetable gardens” and also has a zero-waste policy.
The symbol can be given to chefs whose restaurants have been awarded the plate, bib gourmand or 1-3 stars.
Also given the accolade was Parisian Restaurant David Toutain, which collaborates with smallholdings and local craftsmen and matches its food orders with future bookings in order to minimize waste. In addition, Septime, also based in the French capital, was praised for its sustainable food sourcing and its practice of sending all bio-waste to a vermicomposting center to be recycled.
In 2019, the MICHELIN Guide handed out Sustainability Awards to recognize chefs across several destinations rated by the guide, including Angel Leon of three-MICHELIN-starred Aponiente in Spain, Enda McAvoy of one-starred Loam in Ireland, and Heidi Bjerkan of one-starred Credo in Norway.
Commenting on the launch, Gwendal Poullennec, international director of the Michelin Guides, said: “Faced with constantly evolving challenges including production methods, sourcing and waste management, chefs are striving to improve their practices.
“Often, these initiatives combine the best of the knowledge of our predecessors with the creativity and innovation of chefs who are never short of ideas. The ambition of our approach is to amplify the scope of the good and ingenious practices of chefs by putting them in the spotlight.
“The ideas, methods, and know-how developed by these chefs will thus help raise awareness of an entire sector to its customers and the general population.”
The practices and achievements of those restaurants given a sustainability icon will be promoted via the Michelin Guide’s platforms throughout the year.
The list can be found here:
French Super Chef Alain Ducasse Reduces Wine Prices to Discourage “Dry January”
Internationally famed French Chef Alain Ducasse declares war on the “Dry January” trend. At the beginning of January, Chef Ducasse was “horrified” to see New York diners drinking iced tea at lunch and not wine. Shortly thereafter he launched an initiative to entice patrons of his restaurants to drink wine during the first month of the year, not less.
“I’ve noted that trend, but I don’t want to see or hear of it, I am opposed to it,” states Chef Ducasse and he further adds that he wants to “rid consumers of their inhibitions” with regards to drinking wine.
In November, the French government abandoned a campaign urging people to give up alcohol in January after the wine industry pushed president Emmanuel Macron to drop it.
“Dry January” began in the UK in 2013 and has since been adopted around the world. Last year one in five Americans participated in the initiative, giving up alcohol for the first month of the year.
Alain Ducasse has runs restaurants all over the world, including the three Michelin star Alain Ducasse at The Dorchester in London and Alain Ducasse au Plaza Athenée in Paris.
What are your thoughts on this ?
Provence Wine Council approves a €21 three-year strategic marketing plan for export markets
At its AGM last month, the Provence wine council (CIVP) approved a three-year action plan costing €7 million a year, which includes drives in no fewer than 15 export markets. From 2019-2024, Provence’s producers have established a clear agenda to support premiumization of their wines; increase the share of exports from 37% to 45%; and diversify shipment destinations, particularly towards the Asia/Pacific region (more specifically to China and Japan).
“Our actions in France and abroad are aimed at constantly increasing the reputation and image of our appellations across the globe. A levy increase is never taken lightly. This bold decision is a sign that producer companies are aware of the challenges to be met and the collective resources that need to be deployed”, states Jean-Jacques Bréban, chairman of the Provence wine council.