France Revisited meets with Jeanne Bernard, an American from Louisiana living in Paris, to discuss her documentary “New Wine From France,” an examination of the world of biodynamic wines, to learn how she got involved with biodynamics and filmmaking, and to discover her favorite shops and bars selling organic and biodynamic wines in Paris.
At the bar of the 5-star Hotel Fouquet’s Barriere, just off the Champs-Elysees, I met Stephane Ginouves, winner of the first Meilleur
Ouvrier de France (Best Craftsman in France) competition for bartenders, and got his recipe for mixing with Singles.
Lunches at Le Bistrot du Sommelier in Paris and at the Trianon Palace in Versailles weren’t only occasions to eat and drink well but also opportunities to meet historical wine producer Isabelle Orliac, gold-medalist sommelier Philippe Faur-Brac, and gastronomic chef Simone Zanoni.
Montmartre celebrated its annual Grape Harvest Festival (Fête des Vendanges) in early October with a series of joyful community events including lectures, concerts, tasting events, a parade, and more in a local celebration of an [...]
A man with a passion will view the entire world though the optic of that passion. Whatever it may be—wine, women, motorcycles, baseball, Egyptology, fishing, or chess—he is capable of seeing in his passion every [...]
Travelers naturally associate France with vineyards and wine but Normandy, one of the rare French regions whose climate has inspired no vineyards, offers not the fruit of the vine but that of the apple tree. [...]
In the gastronomic jigsaw of Gascony, travel writer John M. Edwards goes prospecting for the amber eau-de-vie Armagnac while housesitting a 15th-century farmhouse. * * * To be initiated as a real Gascon by my [...]
This article provides an overview of the Champagne region for travelers looking to visit its winegrowing zones over the course of a day or two or three. It partially echoes another article on this site, [...]
As cellar master at the Benedictine Abbey of Hautvillers, Dom Pérignon (1639-1715) was instrumental in development of the clear, bubbly, cork-popping Champagne as we know it today.
