Marc Girard

fall menu development: honeynut squash tortellini en brodo ▪︎ ▪︎ ▪︎ honeynut squash tortellini & local king trumpet consommé, poured tableside. A simple dish in theory, driven by solid technique, and traditional fundamentals. complex in flavor. #chef #food #foodie #cheflife #Proud2bCIA

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**Wine Full Name:** Guy Amiot et Fils Chassagne-Montrachet 1er Cru Les Chaumées Clos Saint-Abdon 2018 **Region Name:** Burgundy **Sub-region Name:** Chassagne-Montrachet, Côte de Beaune **Wine Making Style Info:** This wine is produced using traditional Burgundian methods. Grapes are hand-harvested, sorted meticulously, and fermented using natural yeasts. Aging occurs in French oak barrels, with a proportion being new to add complexity without overpowering the wine's inherent characteristics. **Age Info:** The wine is typically aged for 12 to 18 months in French oak barrels, of which about 30-50% are new. This aging process imbues the wine with subtle oak influence, enhancing its natural flavors and complexity. **Wine Tasting Notes:** This Chassagne-Montrachet 1er Cru presents aromas of citrus fruits, white flowers, and a hint of minerality. On the palate, it is well-balanced with flavors of lemon zest, green apple, and a touch of vanilla from the oak aging. The finish is long and refreshing with a persistent minerality. **Vintage Report:** The 2018 vintage in Burgundy was marked by a warm growing season, leading to early harvests. The weather conditions produced ripe, concentrated fruit with excellent balance. This resulted in wines that are approachable in their youth yet have the potential for aging. **Food Pairing Suggestions:** - Seared scallops with a lemon beurre blanc - Truffle risotto - Roast chicken with herbs - Lobster Thermidor **Pros and Cons for Adding to Wine List:** **Pros:** - Renowned producer and prestigious vineyard designation. - High-quality vintage resulting in a well-balanced, complex wine. - Versatile food pairing options, enhancing the dining experience. **Cons:** - Higher price point may limit accessibility for some guests. - Specialized palate required to fully appreciate the nuances. **How to Recommend to Guests:** Highlight the wine's prestigious status as a 1er Cru from a notable vintage. Emphasize its balance and complexity, making it an excellent choice for pairing with sophisticated dishes. Mention its elegant flavor profile and long, satisfying finish. **Short Story or Fact About the Wine/Producers:** The Amiot family has been producing wine in Burgundy since 1920, with a commitment to maintaining traditional methods while embracing innovations that enhance quality. This wine comes from the Les Chaumées vineyard, a renowned site known for producing wines with exceptional finesse and minerality.

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**Wine Full Name:** Clos des Mouches Beaune Premier Cru 2018 by Domaine du Pavillon, Albert Bichot **Region Name:** Burgundy **Sub-region Name:** Beaune, Côte de Beaune **Wine Making Style Info:** The wine is produced using traditional Burgundy methods with meticulous attention to detail. The grapes are hand-harvested and undergo careful sorting to ensure only the best fruit is used. Fermentation occurs in temperature-controlled tanks to preserve the wine's aromatic profile. The wine is then aged in French oak barrels, with a portion being new oak, imparting subtle complexity and enhancing its structure. **Age Info:** This specific wine has been aged for 12 months in French oak barrels, about 20% of which are new. This aging process imparts a delicate balance of oak influence and preserves the wine's vibrant fruit characteristics. **Wine Tasting Notes:** The Clos des Mouches Beaune Premier Cru 2018 offers a harmonious blend of bright red fruit aromas, including cherries and raspberries, along with subtle hints of vanilla and spice from the oak aging. On the palate, it is elegant, with a silky texture and well-integrated tannins, leading to a long, refined finish with mineral undertones.

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**Wine Full Name:** Justin Girardin Chassagne-Montrachet Premier Cru Morgeot 2021 **Region Name:** Burgundy, France **Sub-region Name:** Côte de Beaune, Chassagne-Montrachet **Wine Making Style Info:** This wine is crafted using traditional Burgundian techniques. The grapes are hand-picked and undergo gentle pressing to extract high-quality juice. Fermentation occurs in French oak barrels, contributing to the wine's complexity and depth. The use of ambient yeast adds to the natural characteristics of the terroir. **Age Info:** The wine is aged for approximately 12 months in French oak barrels, with a portion being new oak. This aging process imparts subtle oak flavors while maintaining the wine's elegance and mineral character. **Wine Tasting Notes:** The Justin Girardin Chassagne-Montrachet Premier Cru Morgeot 2021 offers vibrant aromas of citrus, white flowers, and a hint of brioche. On the palate, expect flavors of ripe pear, lemon zest, and almond, with a touch of vanilla and a minerally finish. The wine is balanced with a lively acidity and a creamy texture. **Vintage Report:** The 2021 vintage in Burgundy faced challenges with frost in the spring and a cool summer, leading to lower yields but high-quality grapes. This resulted in wines with vibrant acidity, a focus on freshness, and expressive fruit flavors. **Food Pairing Suggestions:** - Seared scallops with a lemon-butter sauce - Poached lobster with a tarragon cream - Chicken breast with morel mushrooms and a light truffle sauce - Gruyère cheese soufflé **Pros and Cons for Adding to Wine List:** *Pros:* - Prestigious Premier Cru designation from a renowned region - Elegant flavor profile that appeals to connoisseurs - Versatile food pairing options *Cons:* - Higher price point may not appeal to all customers - Limited production can lead to availability issues **How to Recommend to Guests:** Suggest this wine to guests seeking a high-quality white Burgundy with refined elegance. Emphasize its Premier Cru status and balanced flavor profile, making it an excellent choice for special occasions or pairing with fine cuisine. Highlight its harmonious balance of fruit, acidity, and subtle oak influence. **Short Story or Fact About the Wine/Producers:** Justin Girardin is a young, dynamic winemaker continuing a family tradition that dates back to the 18th century. The estate remains committed to sustainable viticulture, respecting the environment while producing exceptional wines that express the unique terroir of Chassagne-Montrachet.

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Discovering Lirac: A Gem of Rhône Terroir Lirac, one of the oldest wine appellations in the Southern Rhône Valley, boasts a unique terroir that shapes its exceptional wines. Located on the right bank of the Rhône River, Lirac’s vineyards benefit from a Mediterranean climate, with warm, sun-drenched days and the cooling influence of the mistral winds. The terroir is a harmonious blend of pebbly terraces, red clay, and sandy soils. These diverse soil types play a crucial role: Pebbles (galets roulés): Retain heat during the day, releasing it at night to promote ripening. Clay: Provides moisture retention, crucial during the region’s dry summers. Sandy soils: Contribute elegance and finesse to the wines. This diversity allows Lirac to produce stunning reds, whites, and rosés, each showcasing complexity and balance. The reds, often blends of Grenache, Syrah, and Mourvèdre, are known for their structure, ripe fruit, and spicy undertones. The whites highlight floral and citrus notes, while the rosés charm with vibrant red fruit flavors. Lirac is a must-know appellation for wine enthusiasts seeking authenticity and quality from the Rhône Valley. #teroir #winelover #wineregions #sommelierjourney #sommelier #restaurant #rhone #frenchwine #wineknowledge

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Managing a Wine Cellar: A Behind-the-Scenes Look at Seabourn Encore Collection 🚢🍷 At Seabourn, managing our extensive wine cellar is not just a task—it’s a passion and a privilege that I have the responsibility as a head sommelier. Our cellar isn’t just a collection of bottles; it’s a curated portfolio of some of the world’s finest wines, selected to offer both immediate enjoyment and exceptional aging potential. Here’s an idea into how we approach the management of our wine cellar to ensure it remains a valuable asset to both our team and our guests: ❤️ Curating with Care: Every bottle in our cellar has a story. We focus on sourcing wines that align with the unique preferences of our guests, while also ensuring a diversity of regions, varietals, and vintages. Each acquisition is purposeful, whether we’re seeking rare, collectible bottles or high-quality wines that are perfect for day-to-day enjoyment. 🗂️ Organizational Precision: With a large collection, organization is a must. Me and the team carefully keep a track in every bottle, ensuring that we can easily access the right wine for any occasion. With the use of inventory software and tradicional listings in paper, we keep everything in place to optimize the flow of the cellar and guarantee that no bottle is missed or left behind. 🌡️ Temperature Control: Proper storage is crucial to the preservation of our collection’s value. Our cellar is maintained, with precise temperature regulation to ensure that every bottle is kept in optimal conditions. This level of care allows us to store wines without compromising their quality. ✅ Rotation and Accessibility: We regularly assess which wines are ready to be enjoyed and which are best kept for the future. Rotation helps us ensure that older bottles are enjoyed at their peak, while allowing newer acquisitions to mature gracefully at the ship or your home cellar, like is the case of some experienced guests that like to purchase wine to bring home. This strategy ensures a dynamic collection that always have something special available. 👫 Expert Guidance: Managing a wine cellar goes beyond just storing bottles. Our team is deeply involved in understanding it, offering tailored recommendations, and ensuring that our guests experience the best that we have to offer. I do take great pride in the management of our wine cellar. It’s a blend of tradition, expertise, and a love for wine that allows us to deliver exceptional experiences to our guests, whether they're enjoying a glass of wine today or savoring a rare vintage in the future. 🚀 #WineCellar #WineManagement #WineLovers #FineWine #WineStorage #Hospitality #WineExpert #BehindTheScenes #Sommelier #HeadSommelier #SommelierLife

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En primeur soon on InterCellar Wine & Spirits: La Maison Cardinale [Château Fleur Cardinale] 🍷 🍇 Consistently receiving around 95/100 in notes from wine critics, Château Fleur Cardinale has had its vintages making into the history of Bordeaux multiple times. 🤍 Nestled in the heart of France's prestigious wine region, Château Fleur Cardinale boasts a rich history that intertwines tradition and innovation. 🌱 This remarkable vineyard, established in the early 20th century, has witnessed a series of passionate and dedicated owners. Each has contributed to its legacy, meticulously cultivating the land to produce wines of exceptional quality. 📈 At La Maison Cardinale [Château Fleur Cardinale], the focus is on crafting wines that truly represent the unique terroir. The vineyard offers a range of exquisite wines, known for their deep, complex flavors and remarkable aging potential of up to 20 years. 👀 These wines are perfect for elevating any dining experience, pairing exceptionally well with a variety of cuisines. Whether it's a robust red to complement a hearty meal or a delicate white to accompany lighter fare, Château Fleur Cardinale ensures a memorable food and wine pairing. 📆 The drop will take place at the same time that the wine becomes available in the Bordeaux En Primeur private market. 👉 Make sure to visit InterCellar Wine & Spirits marketplace regularly to be among the first that is notified ! #web3 #blockchain #wineindustry #enprimeur

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🙌 [#ExperienceGalileo] - 2nd edition of the IA Pâtisserie 3.0 competition for students at the Culinary Institute of France! Created by the Institut Culinaire de France, the IA Pâtisserie 3.0 competition is back for a second edition with top chef Pierre Hermé presiding over the jury! ⭐The principle is simple: the Institut Culinaire de France teams ask an artificial intelligence to generate "perfect images of creative and minimalist pastries ’. These images are then reworked to select the most inspiring. Students choose one of these images to recreate, design a suitable 3D mould, then compete to bring these creations to life by combining texture, taste and aesthetics. 🧑‍🍳The jury, chaired by the prestigious Chef Pierre Hermé, named Pierre Berthelot and Valentin Pereira as the overall winners. 🌈 The aim of the internal competition is to allow ideas to emerge and to see how AI can help learners think differently,’ said Pierre Hermé in the latest issue of La Tribune des Boulangers Pâtissiers. At Galileo, innovation is at the heart of everything we do. It permeates our curricula to transform and enrich our students' education. 🙌Congratulations to all the participants for their talent and creativity, and to the competition organisers. #WeAreGalileo #PastryContest #Students #ArtificialIntelligence

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What does it mean to be #worldsleadingbiohackingchef? Taking a delicious favorite such as the viral #dubaichocolate and keeping the main principles and recipe outline but making it #healthy by removing all the sugar, also using all homemade ingredients , in this case making clean and #organic pistachio butter , never adding hydrogenated oils and surges and salts and colours … as the commercial varieties of the same contain! Here you have it! #guilfree DUBAI CHOCOLATE , rich in #polyphenols #antioxidants

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The Ultimate Carne Asada Marinade Recipe Ingredients: 3 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons seasoned salt 1 teaspoon black pepper 2 tablespoons dried oregano 1/2 cup vegetable oil 3 oranges, juiced 4 limes, juiced 1/4 cup soy sauce 1 can of Mexican lager beer 1/2 white onion, thinly sliced ​​into half moons 1/2 bunch of cilantro, thinly chopped 2 jalapenos, thinly sliced ​​Instructions: In a large bowl, mix all the dry ingredients together with a fork. Add in the liquids, onion, and cilantro. Add the flap steak and massage the marinade into the meat, ensuring it coats all sides. Transfer the marinated steak to an airtight container. Refrigerate for at least 12 hours. Grill the marinated steak hot and fast to get a nice char while keeping the inside tender and juicy. Let the meat rest before slicing to retain its juices and enhance the flavor. Serving Suggestions: Serve the carne asada with Mexican rice, beans, grilled corn, tortillas, salsa, and a cold beer.

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