Tag: Wine

Interview with Meritxell Lecha Vinuesa, Manager of Passion by Martin Berasategui, Paradisus Palma Real, Dominican Republic

Before assuming her current role as the Manager of Passion, Melia in Punta Cana, Meritxell Lecha Vinuesa worked with Martin Berasategui for 7 years in managerial positions at Restaurante Enoteca, Hotel Art (2 Michelin star restaurant in Barcelona) and Restaurante Lasarte (2 Michelin star restaurant in Barcelona), and Restaurante Gaig (1 Michelin star restaurant in Barcelona).

Martin Berasategui winner of 7 Michelin stars, and for the last six years his restaurant San Sebastian, Spain has been listed as one of The World’s Top Fifty Restaurants.

I sat down with Meritxell to discuss everything from the restaurant Passion, to Chef Martin Berasategui, to glassware, and of course Champagne. Step into Meritxell’s world with me. 


Liz Palmer

I understand that Paradisus Resorts are responsible for bringing Martin Berasategu, the seven-star chef to the Caribbean two years ago. Can you tell me has it been a success?

Meritxell Lecha Vinuesa

According to Trip Advisor, Passion is the number one restaurant in Punta Cana and the number two restaurant in all of the Dominican Republic – that tells us!

Liz Palmer

Has Passion won any recent awards?

Meritxell Lecha Vinuesa

I’m very proud to say that we received four months ago the 4-Diamond Award by AAA.

Liz Palmer

What is Passion by Martín Berasategui’s signature dish?

Meritxell Lecha Vinuesa

That’s funny that you ask this — the signature dish at Passion and all of Martin’s restaurants Spain is Egg cooked at lower temperature with fine-herb liquid salad. People all over the world ask for this dish – it’s a very popular on the menu.

Liz Palmer

How often does Chef Berasategui come to the Dominican Republic to oversee his restaurant and brand?

Meritxell Lecha Vinuesa

Martin comes three to four times a year to review the menu. His presence also impacts the selection of products, staff training and standard operating procedures.

One of Martin’s philosophies is that he works with local produce and fruits and meats. In the Dominican his menu and recipes are 50/50 50% Spanish and 50% Dominican influence.

When Martin changes a recipe he changes it gradually and slowly.

Every two to three months he changes two to three dishes.

One thing to note is that the chef is very flexible in changing the menu for customers that have food allergies and for strict vegetarians.

Liz Palmer

Tell me about the wine list, like who selects the wines?

Meritxell Lecha Vinuesa

The wine list is developed by the head sommelier who works together with the chef and the tasting menu.

The specially selected wine pairings have been developed from three separate wine lists created exclusively for the restaurant.

Liz Palmer

Which stemware does Passion use?

Meritxell Lecha Vinuesa

We use Stölzle from Germany, its innovative, excellent quality and lead-free for wine glasses – the various shapes and flutes. We also use their decanters.

It’s important that the team undergoes training and learns to understand the importance of each wine and food pairing.

Liz Palmer

Every year we see new and interesting restaurant trends develop. – What do you do to keep up and pushing the boundaries?

Meritxell Lecha Vinuesa

It’s important to compare competitors and to learn what they do and how they do it.   It’s also good to travel to different countries and see and experience different cultures and bring this back home.

Liz Palmer

On a personal note – what is your favorite dish on the menu?

Meritxell Lecha Vinuesa

I have a few favorites: the turbot fish, slow cooked veal with potato risotto

What is your favorite restaurant around the world?

I have two favorites: Restaurante Martín Berasategui, in Lasarte. This restaurant has maintained a three-star rating from Michelin since 2001, and El Celler de Can Roca is at heart a local family-owned restaurant rooted in the fiercely independent state of Catalonia and named one of the top 50 restaurants in the world

Liz Palmer

You have an opportunity to taste lots of interesting and unique wines. Do you have a preference for Champagne?

Meritxell Lecha Vinuesa

Yes absolutely – my favorites are: Bollinger ‘Grande Année, Veuve Clicquot La Grande Dame, and Cristal Champagne and I do collect. 

TYPE OF CUISINE:

Berasategui has incorporated Caribbean flavors into his signature cuisine. Local seafood has a starring role. Dining a la carte or enjoy the full sampling menu with wine.

ATMOSPHERE:

Rich with design and colour – airy vaulted ceilings with whimsical lighting features and stunning art pieces.

OPENING TIMES:
This gastronomic experience serves dinner nightly or Private Parties

DRESS CODE: Resort Elegant

Passion by Martin Berasategui is accessible to local residents and visitors.

 

Liz Palmer
Wine + Lifestyle Writer

Champagne is served…. A List of Champagnes Served in First + Business Class

first class champagneIf your 2015 travel plans include flights in First Class or Business Class on the following carriers, be sure to ask for that pre-departure flute of these fine pours:

Air France – Serves Taittinger in First Class and Champagne Deutz Brut Classic NV in Business Class

Aer Lingus – serves Jean Pernet Tradition Brut Champagne in Business Class

American Airlines – Champagne Demilly de Baere Carte d’Or Brut is found in First Class International and Gosset Brut is found in Business International 

British Airways – First Class passengers sip Laurent-Perrier Grand Siècle, Henriot Vintage Brut 2007, and Balfour Brut Rose. Club World passengers receive pours of Taittinger Brut Reserve

Cathay Pacific – Those upfront get to taste Krug Grand Cuvée and Business Class pours Billecart-Salmon Brut

Delta – Jacquart Brut Mosaïque is served up in Business Elite cabin

Emirates – First Class passengers sip Dom Pérignon and Business Class passengers are poured Moët & Chandon

Eva Air – This Taiwanese airline serves up Dom Pérignon to its Royal Laurel or Business Class passengers

Hainan Airlines – This Chinese airline won awards with their G.H. Mumm Brut NV poured in both First Class and Business Class

Japan Airlines – Serves 2002 Salon in First Class

KLM – Serves Heidsieck & Co Monopole Blue Top

LAN – Premium Business enjoys LAN edition Louis Roederer Brut Premier, and occasionally Henriot Brut Reims

Lufthansa – Krug is served in First Class

Qantas – First Class serves up Taittinger Comtes De Champagne Blanc De Blancs and Pol Roger Sir Winston Churchill, while Business Class to sip Billecart-Salmon Brut or Charles Heidsieck Brut Reserve

Singapore Airlines – First Class has the option of two labels: Dom Pérignon and Krug Grande Cuvée. Business Class enjoys Charles Heidsieck Brut Reserve or Bollinger

Swiss – Serves Duval-Leroy Brut NV in Business Class

United – First Class passengers are served Castelnau Blanc de Blancs and Business First can sip Nicolas Feuillatte Brut Réserve

 

Note: Varies by route or destination

Hedonism Wines….In a class of its own

Liz Palmer, Tatiana Fokina, Michelle Cartwright, & Ryan Ebner

Hedonism Wines has launched – this new concept in fine wine retailing is located in Mayfair where fashion and luxury meet at 3-7 Davies St. London.

CEO Tatiana Fokina gave me a personal tour of the store detailing each area, she said:

“We are aiming to become the pinnacle of wine retail, providing first of all an exceptional level of customer service and a personal, concierge-like approach to every customer.”

The Wines and Spirits

Specializing in the world’s finest wines and spirits together, CEO Tatiana Fokina and management have employed UK’s top wine buyers to carefully source 1,500 spirits and 4,500 wines from each region of the world through producers, importers, auction houses and private collections. As a result Hedonism Wines is now home to some of the world’s classics.

The Design

Aside from the exquisite fine wines and spirits, Hedonism Wines has generated a name for itself in terms of design.

They have created a contemporary, innovative space to showcase their wines and spirits while offering an easy to browse environment.

Interiors were created by design heavy weights Universal Design Studio; featuring exposed brick walls, floor to ceiling glass cabinets and light is an integral element in creating Hedonism’s character. The sources of accent lighting and perimeter shelf lighting are integrated into the architecture so as to be imperceptible, allowing the visual focus to be kept on the wines and spirits.

Delivery and Availability

Delivery within the hour to central London areas is available via electric vans; delivery is also available to the rest of the UK and overseas. Hedonism Wines has pledged that should a specific bottle be unavailable and it is requested, the team will do their best to source the wine.

Hedonism Wines
3-7 Davies St. W1K 3LD
London, UK

+44 (020) 729-078-70

www.hedonism.co.uk

Charles Heidsieck is set to release revamped expressions of Brut Reserve & Rosé Reserve

Champagne Charles Heidsieck is set to release revamped expressions of its Brut Reserve and Rosé Reserve variants in the U.S. next month. The “newly refined” Charles Heidsieck Brut ($65) and Rosé ($80) are made from equal proportions Chardonnay, Pinot Noir and Pinot Meunier. Both are aged for more than three years and are packaged in newly designed bottles made in the shape of magnums. The new Brut and Rosé offerings’ labels are a recreation of a 1926 vintage label found on bottles in Charles Heidsieck’s cellars in Reims. Rémy Cointreau USA serves as Charles Heidsieck’s U.S. importer.

Source:  Shanken

Fotoreportage: Richard Geoffroy natürlich (Chef de cave von Dom Pérignon)

Geschrieben und fotografiert von Liz Palmer

Diese Fotoreportage ist eine Sammlung von Fotos, die während meinem Interview mit Richard Geoffroy gemacht wurden. Sie übermitteln die Ausdrücke und Bewegungen des Kellermeisters Dom Pérignon.

Auf dem Land der Abtei

Ich habe Richard Geoffroy an der Abtei Hautvillers getroffen, himmlisches Heim im Champagne, wo der Benediktiner Mönch Dom Pierre Pérignon im 17. Jahrhundert Forschung über Champagnerweine betrieb.

Richard Geoffroy war Kellermeister für Moët & Chandons Cuvée Dom Pérignon 20 Jahre lang und er hat nicht vor, innezuhalten. Freundlich und entspannt, empfängt er mich mit einem warmen Lächeln.

Weinprobe

Der Wissenschaftler am Werk: konzentriert, passt er auf kleinere Details auf und eifert nach Vollkommenheit – Weine widerspiegeln generell ihre Winzer. Ich war total begeistert, Wein mit einem internationalen Virtuose des Champagners zu kosten. Ich bremste mich allerdings mit eleganter Mäßigung.

Richard Geoffroys Kommentare:

“Ich strebe nach einer übergangslosen, seidenartigen Textur, aber keiner belastenden oder mächtigen Struktur.”
“Dom Pérignon muss leidenschaftlich und lang sein.”

“Dom Pérignons Ziel ist, Freude und Vergnügen zu beschaffen!” Richard Geoffroy
“Perfekt ausgewogen!” Liz Palmer

@champagnehouses