Brand Juliet Paris Newsletter Alsace, Massenet distillery and Riesling vineyards in October

Alsace in October, Massenet distillery and Riesling vineyards On Saturday, November 28th, commercial facilities in France resumed operations. The second outing restriction that started on October 30th,
This is how it is starting to be released as planned. This is how I want to celebrate Christmas. We all hope so. Alsace day trip to deliver this time, Sandwiched between the two restrictions on going out that France experienced this year,
It happened in October. At the invitation of Maison Massenet,
We went on a press tour to see the distillery. alsace,
You may have traveled. The land is famous for its delicious food. riesling wine,
Choucroute stewed with a wide variety of sausages, Cake called Gugelhupf, etc.
It is also famous for its pretty scenery. Scenery from the Disney movie "Snow White"
It is said to be modeled after the city of Colmar in Alsace. Speaking of Christmas markets in France, The most famous Christmas market in Strasbourg, Alsace. Such a charming region,
I had never been to Alsace. Because it had a distant image on the German border. However, in fact, from Gare de l'Est to Strasbourg,
Only less than 2 hours by TGV. It was within a day trip distance. Arrive at Strasbourg station
It has architecture similar to Brussels or Antwerp. After all, it means that it is the same cultural area. Strasbourg station is
Covering the historical architecture of the late 19th century with a glass shell, It was a futuristic design.
Bright and open, suitable for the gateway to the east of France! If you take a car from here and drive towards Colmar for about 40 minutes,
Arrive at the Maison Massenet distillery. Please take a look at the road!
The red leaves of the Riesling vineyards look like a golden carpet. for us Japanese
I think autumn leaves are a very common sight, Looking at the autumn leaves of Riesling this time,
I felt a feeling of being moist and moist. Most likely, it was because of the weather on this day. Unfortunately it rained all day. However, even without the element of rain, I felt that the autumn leaves of the mountains gave me just the right amount of humidity. Those natural elements
It can have a big impact on people's temperament. At Maison Massenet,
I was able to see the manufacturing process of that "Poire William". In a bottle with a pear inside,
It is the work of packing pear eau de vie (distilled liquor). This pear bottle,
Wondering how it's made? How simply
When the pear is still small, cover it with a bottle and fix it. Just wait for it to ripen. As simple as it is, there should be a lot of loss. When I asked the president of Maison Massenet, Bernard Beau, "If you fix 10 bottles, 4 of them will succeed." It was a reply. Oh my God... “The pears are harvested when they are fully ripe. In the eau de vie, the pear gives all the juice it has, It gets smaller and harder. It doesn't change after that. ” In other words, it stays in the same state for a long time. "Sometimes people try to eat this pear and break the bottle, but it's a waste. First, it is hard and hard to cut. More importantly, if you drink less,
Make sure the pear inside is not exposed to air. Please add new eau de vie.
That way, you can enjoy it in the same condition all the time. ” Bo's advice, please refer to it! Maison Massenet celebrated its 150th anniversary this year. Still family run
And I was making "eau de vie haute couture". Why haute couture?
The first is the scale of production, and the fact that it is done manually. Never compromise on raw materials,
The wild raspberry eau de vie of the signboard product, It seems that they really go into the forest and pick wild raspberries! pick wild raspberries,
Ferment it, distill it, make it an eaux-de-vie... Incredible work just by imagining it. How many wild raspberries do you need? I agree that Maison Massenet is the only manufacturer of wild raspberry eau de vie today. With a little explanation, For example, if you want to make raspberry liqueur,
Much easier. Liqueur can be made by soaking raspberries in white liquor like shochu. However, in the case of Eau de Vie, the white liquor itself is 100% Framboise. Calvados is a distilled apple liquor.
Cognac is distilled from grapes. Same as that. Do you understand? After visiting the distillery, head to the mountain chalet restaurant "Auberge Chez Gut". Alsace, so they eat choucroute, That's what everyone thought that day.
That expectation was thrown off in a very nice way. "Auberge Chez Gyutto" was a restaurant opened independently after a young chef who had trained at many famous restaurants returned to his hometown. A variety of sophisticated dishes that incorporate the bounty of Alsace.
Check out some of them. Amuse (sticking out)
Walnut gibre (salty sorbet), chickpea crackers. The first appetizer is roasted cereals,
Creamy butternut pumpkin. Riesling, of course, wine! The second appetizer is two types of egg dishes.
A hot spring egg and a crispy fried egg. The wine that goes with the main dish is red from the south of France. The roasted duck was hay smoked to finish. I have quenelles (like hanpen), a river fish called brochet. The three textures of cauliflower, cream, dry, and raw, were also wonderful! Before the cheese, signboard products of Maison Massenet, I had a sherbet with wild framboise eau de vie. Eat sherbet between meals to ease a full stomach,
Habits, manners, It's called "Tour Normand" (Normandy Hole). I was surprised to find that this actually calms down my full stomach! Two servings of cheese platter
It was served so elegantly. The amount of cheese served in France is
Usually a lot, but One bite like this is enough. Match the cheese platter with Maison Massenet's liqueur "Golden Eight". Dessert is just like fruit wrapped in egg white,
Il Flottant is so light and fresh. The financiers and pate de fruit served with coffee are all homemade. chef and wife. Heartfelt bravo to the young couple! As with the food, the interior of the restaurant was tastefully refined while retaining Alsatian natural elements. Choucroute is good, but
There are also shops that let you taste local ingredients like this,
I'm glad. The view from "Auberge Chez Gut"
It was like Heidi and Peter were coming over. There was a goose that Nils could ride,
It was a heartwarming day trip to Alsace. (Goose, of course, is destined to be cooked by a chef...) We received Maison Massenet's flagship products as souvenirs! Eau de Vie of wild raspberries, Liqueur "Golden Eight" made with Poire William of 8 years, And the cognac-based orange liqueur "Don Pachero" was born to commemorate the 150th anniversary. A great gift for Christmas time.
Framboise eau de vie After all, I want to eat it with sherbet, I definitely want to use "Don Pachero" for Babaorum! "Golden Eight" is sweet and sweet, so it's great for cocktails... Or, following the French tradition,
Shall we drink it as it is after dinner? The image expands. France has different climates in the north, south, east, and west, and there are gastronomy, people's temperament, Full of really rich discoveries. I can't travel much right now, but
I would love to see all of France someday. It was a day trip to Alsace that made me think so. See you again, Abianto!