French Market Newsletter – Winter Special Brie de Meaux – Mersault “Les Clous” and Gevrey-Chambertin wines from Burgundy – Weekly Recipe Poulet au Roquefort – Chicken with Roquefort sauce

This week I am entering a brave new world as I try to automate my newsletter using Mailchimp. I decided that trying to email over 3,000 people manually each week was just taking too long so I asked Sasha, one of my bright young helpers to come to my assistance. He has very patiently shown me what to do so let us hope it works.

.

I think we are in for a major chilly storm this weekend so you definitely need to get the fire going and invite some friends around to share some good cheese and wine. In celebration of Winter (and because I have a large stock), I have decided to do a special discounted price on Brie de Meaux. This delicious and highly aromatic creamy cheese, made with raw milk, comes from the town of Meaux which is just North East of Paris. A favourite of the French kings since Charlemagne’s reign, it is delicious on a crusty baguette or can be used in recipes such as Chicken vol aux vents. Usually it is ripened for at least 4 weeks, during which time it develops rust coloured spots and the white crust darkens as it ages. The ones I have in stock range from 4 up to a lovely strong one of 10 weeks.

.

To pair with the Brie de Meaux I recommend a very fruity red Burgundy (Pinot Noir) such as the inimitable Gevrey-Chambertin 2010 from Bouchard Pere et Fils (Trans: Father and Son). This is one of the oldest wine houses in Burgundy having been started by the Bouchards in the 1700s who then acquired a wide collection of top quality vineyards in the Beaune region over the next 200 years. Gevrey-Chambertin is a small Village in the heart of the Côte de Nuits area, the wines are known for their depth and velvetiness. Weather has a big impact on each crop (cru). In the 2010 harvest, weather was cold and troubled in May which caused a loss of flowers on the vine, leading to a concentrated juice; this was followed by a late heat wave which resulted in a firm and very perfumed wine. This is perfect to go with the strong Brie de Meaux.

.

Roquefort au poulet avec pommes de terre roti et champignons
Roquefort au poulet avec pommes de terre roti et champignons

This weekend I hosted a “gourmetlunch. Each one of us makes part of the meal with a dish that we have never made before. We pair each dish with 3 wines which we blind taste to see the wine that pairs best. The recipe that I chose comes from my favourite cook book, Good French Cooking by Mapie de Toulouse –Lautrec, this is a constant source of interesting recipes. This week’s recipe is a Chicken stuffed with Roquefort and Duck liver mousse and poached in Chardonnay. The flavour was absolutely amazing. I served the chicken with potatoes roasted in duck fat and mushrooms cooked in butter. We tried a Chardonnay, Rose and Red wine with the dish, the Chardonnay was the best pairing. Bouchard Pere et Fils create a lovely Chardonnay wine: “les Clous” from Mersault, a little town in the Cote d’Or region of Beaune, in the province of Burgundy. Some of the finest Chardonnay wines are found in this region. This particular wine has an aroma of fruit and flowers and is made in a typically subtle French style.( I will load the recipe to my recipe page soon).

.

You are always welcome to come and taste my French cheeses and pates and to browse in the shop for an interesting gift for your friends.

I hope we survive the storm that is brewing this weekend. Stay warm!

Best regards

.

Suzanne

Leave a Comment

Your email address will not be published.

Scroll to Top