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Affichage des articles dont le libellé est In english please. Afficher tous les articles
Affichage des articles dont le libellé est In english please. Afficher tous les articles

mercredi 11 septembre 2013

To see, I look; but to believe, I drink! My Château Haut-Brion...in english please

 She's the greatest bottle i've tasted since few years, and she's for you...great epicurean readers ! Good job and translation by Webflakes !


"It happened all at once and without any resistance. I was blown away, mesmerized, happy like a child.  It was in love again for the first time and I was transfixed as I sat in front of the rubiest of red wines. My senses were overloaded at the spectacle of a thousand wonders. The nose had the beauty of an ancient Palatine mosaic, which one only fully understands as he approaches the end of the bottle, each piece sustains the other, contributing its touch to the complete story. The sensation on the palate I liken to wearing an Emperor’s satin tunic, embroidered with gold, covered in purple velour and lined with ermine...
Of course I ought to be a little more precise with you..."
But for this, you must go HERE 

jeudi 1 août 2013

Some Great Alsace Riesling, in english please

Some Great Alsace Riesling for you, my great american/english readers ! 
Good job and translation by Webflakes !

"My ultimate exemplar/benchmark in this matter remains Albert Mann's 2010 Schlossberg, a tremendous and intense wine, its destiny preordained (a minimum of 15-30 years, in my opinion). I had the opportunity to drink it and describe it in the summer of 2012:
"It is metallic in color, a clear mirror, silver lamé; its nose starts out with restraint, giving the impression of ​​a huge field of wheat. On the palate, this wine takes the form of an ardent stream with wild intensity and great power, almost vegetal, but lacking in spiciness. [...] An hour or so after we open the bottle, the wine settles; to the eye, it increasingly reveals itself in a stylish gray. The nose also experiences an increased intensity; once more, eucalyptus is brought to mind; we imagine a blackberry bush deprived of its thorns. But it is on the palate that the wine's mad potential is laid bare. Lots of white fruits open up before us, and, as they do, we get the impression that they are a little squeezed in, too big for their armor, which has fortunately been pierced".



 "I will never forget a particular exemplar: the 1990 Fréderic-Emile – by Trimbach, of course – a bottle we opened in late 2008. I'm pretty sure it has not changed to date, unless it's just gotten even better... at any rate, this is what I said at the time:
"Nothing enhances this wine as much as maturation or, in this particular case, its coming of age. Indeed, these 18 years in the bottlepromise us the most precise essence of the terroir." [...] The nose: a whole world opens up before our amazed senses, a clear idea of ​​what we might call petroleum where great Alsace Rieslings are concerned. This term might understandably discourage a novice, but it simply refers to the pinnacle of a complex freshness, of the purity of a mineral bouquet".

Read more HERE and discover some other marvellous Alsace Riesling ! (From Schlumberger, Muré, Kientzler)

vendredi 5 juillet 2013

The Yoann Conte's Cuisine, in english please !

One of the greatest lunch of my epicurean year, in the old Marc Veyrat's House. Cuisine from one of his two best student, Mister Yoann Conte, imminent three stars Michelin I think !

Good job and translation by Webflakes !

"This is how I ended up with a signature piece by Jacquier and a certified Conte plate; the fillet is slightly more cooked, almostcandied in spiced, hot orange juice, and topped with rolled peel and some coriander sprouts in a brilliant, masterful blend. It is served with a variety of carrots, some of them whole and candied in honey, others rolled in orange peel. All of this is worthy of the noble freshwater fish. We completed this harmonious combination with carrot ravioli filled with jus-steeped herbs and a well-kept secret, which left a last impression of gentle brilliance on the palate and in our memories."

Read More Here


 


vendredi 24 mai 2013

Corsica epicurean trip, gastronomy and beaches, in english please

Good job and translation by Webflakes !


"You can find it all here: views to light up your retinas, recreation areas that will instantly make you forget yourself, and, above all, Nustrale pork, fish, wines, meats, and tasty, to-die-for shellfish, even if, or perhaps especially because, they are especially challenging to find.
So, yours truly has conscientiously done you the favor of searching for them in all the island’s most important epicurean spots."

Read more HERE.




"Where can one find Maldivian colors and Polynesian flavors? On some Corsican beaches, for sure. A lavish lifestyle is to be had there as well!
All around the island are hidden sandpits and inaccessible coves. I have no intention of telling you about those, but I absolutely have toshow off three magnificent, epicurean beaches."

Read more HERE.

mardi 7 mai 2013

Three stars Michelin in Megève, The Flocon de Sel by E.Renaut, Spring Report

Great job and translation by webflakes ! Tast it !

"A beautiful week of epicurean tranquility in the Jura and Savoie was drawing to a close; at the end of the road was Flocons de Sel, which I absolutely had to get a taste of for my own pleasure, of course, but also so that I could share the experience with you..."

Read all HERE


mardi 9 avril 2013

Quelques-uns de mes derniers articles, en anglais dans le texte

Pour les passagers et lecteurs anglophones de mes élucubrations épicuriennes, environ 10% des lectures tout de même, et pour ceux qui n'ont pas encore compris que Webflakes traduisait certains de mes articles en entier, je vous en livre quelques passages, en anglais dans le texte.




Pâques oblige, le dernier article traduit fut celui où je présentais deux excellents pâtissiers et chocolatiers alsaciens qui m'ont été donné de rencontrer dernièrement et dont j'ai eu le grand plaisir de goûter une belle partie de la gamme.

"It’s during these gloomy times that you must fight pessimism with a family reunion that ends blissfully with some pastry and chocolate delights.
This time of year lends much more, with the Easter holidays, and since we find two great confectioners, one in the extreme north of Alsace and the other in the southernmost point of the region, there’s plenty of choice."

Read more HERE 




jeudi 21 mars 2013

Make the week go faster with a little "Apericure" !

Les bons conseils sont fait pour être partagés le plus largement possible, donc également "in english please" !

"Some weeks seem longer than others, especially when they get off to a fast start. Luckily, to reach the weekend faster, we can still break up the week with an "apero-épicure" – a gourmet appetizer that’s easy to prepare but doesn’t compromise on quality and taste"




"If you want more, or better, you’ll just have to go to a Michelin-starred chef and choose one of his specialties; offered at a reasonable price in his shop (but by reservation only! Those who want to know where to find this, ask me for it HERE.


samedi 16 mars 2013

Le Blog d'Epicure, in english please...

Pour ceux qui ne suivent pas mes pérégrinations épicuriennes sur mon compte perso sur Facebook, il est temps de vous signaler que, depuis peu, les petites et grandes tentations du Blog d'Epicure sont désormais traduits en anglais par l'impeccable portail américain Webflakes.
Retrouvez donc certains de mes articles, en anglais, sur ma page dédié, en lien ICI.
Vous pourrez, nous pourrons donc désormais partager nos envies avec nos ami(e)s anglo-saxon, histoire de leur montrer de quel bois on se chauffe sur le vieux continent et pourquoi la vie y est si douce, une fois qu'on partage une belle table et quelques bonnes bouteilles.
Les deux premiers articles ainsi traduits (de fort belle manière d'après mes premiers échos d'Outre-Manche et Atlantique) sont ceux de mon dernier repas à l'Auberge St Laurent et ce souvenir d'un superbe plat de poisson, une sole vapeur...Enjoy !
"For my tastes, the best item on the menu is the superb filet of sole. It is impeccably cooked and extremely soft in the middle. The creamed broccoli compliments the slightly cooked clams very well, and it is garnished with all the little details found in great dishes. Wonderful! "

Read more HERE.



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