delights

Maybe I can recommend the chocolates Bruyerre. I've never been disappointed.

In France in Pasta sauce,we prefere to add a jam of wine and not only wine. The best jams of wine come from bordeaux,or Alsace or Corbières. The jam of wine seems to be back in style§

I hope the place of a restaurant will be found easily. I'll very delighted to be between epicurean persons. I'ts a great honor to celebratre this great website. I've not any preference for the day.

I could also talk about products representative of the french province of--- Its seems less poor than soil.

Another good cocktail with syrup of flowers. The royal orange-blossom you need 3/4 of champagne and 1/4 of syrup of orange-blossom.

The crazy caramel rum One of my favorites drinks. you need : 2/5 of rum,2/5 of syrup of caramel,1/5 of coconuts milk. Serve very fresh. An incredible drink!

I have bought a few years ago some 1977 saint julien, chateau ducru beaucaillou and talbot. The reason was the price was sage because of the year. 1977 was a nightmare year as it rained a lot and merlot and cabernet were so poor. A few days ago,i suddenly decided to open 2 bottles of these saint julien. I thought this would be a nightmare. Oh but 25 years ago,the result was very pleasant but riches of tannins. I can't explain why it was so gead. Did the years give to the wine what 1977 didn't give in quality? I would be happy to see if someone has the same experience as I Sometimes poor years give happy surprises.

In order to complete this topic I add that 8 places in Paris have been indicated in the french publication "Elle à Table" in september 2001. The first place is: Au domaine du Luc 48 rue Daguerre 75014 Paris There are some products of the french soil there as mustards or rare terrines. The second adress is: Albert Ménès 41 bld Malesherbes 75008 Paris Albert Ménès has some international customers. Oh I love his pepper of Brazil. It could be for me an exquisite shop. The third adress is: Pascal Guiraud 21 Bld de Reuilly 75012 paris Here you'll find some lovely coffees. The one perfumed with vanilla is wonderful. The fourth adress is,will I be enough humble to quote it,my shop: les délices de daubenton 35 rue daubenton 75005 paris I'm the specialist of the graves de vayres wines,rare jellies,tapenads and foie gras. I think I have a product of the soils shop. The 5th adress is: Faquais 30 rue de la Trémoille 75008 paris Oh! a lovely collection of spices,mustards and vinegars. To recommend! the 6 th adress is: grandterroirs 30 rue de miromesnil 75008 paris. Some lovely olive oils. You can eat on the place,maybe with a confit de canard. the 7th adress is: A la mère de famille 35 rue du faubourg monmarthe 75008 paris The good old time of chocolates,and the "madeleines of Commercy". lastly the 8 th adress: Epicerie fine rive gauche 8 rue du champ de Mars 75008 paris A lovely white salmon of the Baltic and a good collection of spices. In order to conclude the border between products of the soils shop and exquisite shop is not easy to find. Let the consumer have his opinion.

I am always careful by preparing some wines,before a good meal. My favorite wines are the graves de vayres (close to Libourne and counting 40 "propriétés) and they are nothing to see with wines of Graves (Pessac). Like great Bordeaux wines,Graves de Vayres would be served at a room temperature (16 degrees to 18 degrees). Whatever its age allow the bottle to rest for a few hours before serving and open it one hour before the meal (contact with the air releases its bouquet). Young wines must be drunk with white meats and poultry, while older wines should be reserved for game,red meats and cheese. You always find in red wines some flavours of raspnerry,bluebeery,blackcurrant. A dry wine Graves de Vayres should be drunk well chilled 6 to 8 degrees),preferably young when it will,when it will harmonize perfectly with fish,seafood,sellfish or even hors d'oeuvre and cold meats. You'll generally find in white wines,some flavours of fresh flowers of spring. Whatever red or white Graves de Vayres,I love to serve them at cocktail time,just before meal and in the french style.

From many years,I've been really very interessted by Mr Dussert Gerbert french wine Guide. The year 2003 is very interessting. Effectively He always shows us some typical wines or nothing. His guide is full of files;the merited prices and the others! What is very interessting is that PDG offers us an incredible ,new and original classification of wines. He asserts the many scandals of the world of the wine and tells us to be very careful as for the distorted wines. Lastly he gives us some ideas in order not be injured as for the selection of wines. Really a great guide. Is it translated into english? I don't know but I've never been disappointed.

In France,the syrups of flowers are back in style and ideal to have some ideas of coktail. Here are a few recipes The martini violet you need : 3/4 of martini blanc 1/4 of syrup of violet 1 little piece of lemon Serve very fresh In the hotel plaza athénée they created a wonderful coktail "rouge plaza" For a cup of champagne of 12cls,serve 2cls of syrup of geranium 4 cls of cullis of red fruit made of strawberries,raspberries and strawberries of the woods 6 cls of champagne 1er cru a lovely cocktail! The raspberry poppy dry white wine This is my own creation: for a cup of white dry wine of 12 cls,serve in it: 3 cls of poppy syrup 1 table spoon of raspberry jam without seeds. Serve very fresh The pastis mimosa You need 3/4 of alcohol of pastis and 1/4 of syrup of mimosa The tequilla cornflower you need 3/5 of tequilla,1/5 of syrup of exotic juices,1/5 of syrup of corflower. The lavender dry white whine you need 3/4 of a dry white wine and 1/4 of syrup of lavender. I have a passion for these kinds of cocktails and I want it to be shared. 1

As the bordeaux rouge 2001 are quite correct,the year 2001 in white is absolutely lovely. I've tasted a few wines in white bordeaux (and graves de vayres) and I've been startled by the high potential of quality. The wines are generally made of wine-plants muscadelle and semillon. Or these 2 wine-plants gave their best for the 2001 and these wines will last without problems a few years. Consequently,if you can,keep these wines in a good cellar and forget it.

I am always attentive to the commentaries who can be made by some journalist about the quality of an exquice grocery in Paris or in France. Nevertheless it happens that there is always a confusion made in those commentaries betwen an exquisite shop in France and a products of the soil shop. An exquisite generally shows some luxury products,great wines,french of international,destined to luxury customers. A products of the shop shows some unknown products of the soil from some provinces of France. Generally the prices are sage and the target is to promote the little artisan. In this last case the clientèle is more popular. I always visit some french gastronomic exhibitions in Paris as "paris fermier" and I always remarked that the artisans assert the notion of the notion "product of the soil" more than the notion of "luxury product". There is one journalist,Mr Vincent Ferniot,on The french TV emission TV "télé mation" who has always made the difference betwen luxury products and products of the soil. Obviously he is not the only one the journalist who made the difference,but I would like that in the future the commentators to be more precise in this field!

I love the champagne 1er cru of Ludes. For me it is Quatresols gauthier 1er cru. One of my favorites. French Patrick Dussert Gerber was right as he put in his guide 2003, 2é grand vin classé

Although I am the specialist of french wines graves de vayres (a district close to Libourne)I am othen interessted by some old years of grand cru classé bordeaux. A few months ago I was offered a pessac léognan grand cru classé chateau malatartic lagravière 1916. Oh a royal gift. I forgot this bottle but decided to interest to it. What is my surprise to see that this wine has still a good level,and what is more incredible a full dark coloured! What can be the taste of this wine more than 72 years? Such a wine can go over 40 ans. I tasted a malartic 1959 ,lovely, I was said that the 1916 was bought at the french firm nicolas. Will it be a pleasure or the hell? I'll have the answer at my next birthaday,as I'll open it. Maybe I must not dream too--

Because of my job it happens to me to sell some jams. But,for now 2 or 3 years,I've been in contact with persons who need jams without pectine. Is it a fashion? Or has the taste of the consumers changed? But what is pectine? Does it make the jam more acceptable and more solid (the jam without pectine is sometimes too liquid). Does it compensate the miss of sugar of the fruit? Some fruits like strawberry or raspberry need pectine. Some others like orange don't have a great need of pectine. In France the jams must have a minimum of fruit of 55 %. These kinds of jams have always pectine. But now we have on the market some jams with 70 % of fruit and without Pectine. I must say that I trust these last one jams. Obviously some persons will assert that I privilege the taste instead of the aspect. The dispute is not consequently settled. Maybe Nostradamus could argue about this,for,by writing his treaty of jams,he showed that he was the theorician of the jams without pectine!

Macrosan,by his topic was completely right in asserting the VAT to be reduced for the food restaurants. I think that the employment would be better in this sector. But more generally the rate of the VAT for some products is stupid. For instance you buy a dark chocolate tablet of 100gs the VAT is 5,5% You buy a milk chocolate tablet of 100g and the VAT is 19,6% In the second case this would be a luxury product? And the foie gras! A good foie gras is rather expensive. Nevertheless the VAT rate is 5,5% And the Caviar? Without mistake of myself,the VAT rate is 5,5% Is it for us a daily product? And others! Some governments could reform this if they were courageous. Till now nothing happened! Personnally I would agree for the creation of a middle VAT between 5,5% and 19,6%,for instance for the wine. I sincerely hope that it will change for the restaurants in 2004 as President Chirac said

I've very happy a few months ago to pay a visit to the Plaza Athénée Paris. I had been in this place at the beginning of the years 70,Mrs Marlene Dietrich still living just in front of Plaza. Curiously,as I was 16,I didn't remember this place. I have been lucky that a journalist talks about of one of my products,whom Plaza ned. The object of this article is not to promote it. Nevertheless I decided,last August ,to visit again Plaza with my mather and some friends,incognito in order to test the Plaza. We spent about 2 hours in the plaza ,and mostly the time I staid there ,I didn't know that I was Philippe Raynaud (they didn't know me personnally). I must say,objectively that the welcome was perfect,the drinks,lovely,and a good ambiance (we were at the bar). It is only at the end of the 2 hours that I said that I was Philippe Raynaud,object of the article. It was very pleasant ,but unfortunately we couldn't eat among the geranium. Someday,maybe it will happen. I will keep in my memory a good moment in this place.

Sometimes on monday morning,during the few hours where I don't work I like walking in the 16th district of Paris,especialy "à la muette",where I was living many years. I've discovered a japanese shop (without mistake of myself it is called yamasaki). Here you'll find some delicious macaroons,pure ,with lemon,with pistachio nut,and others---- Really very good! This shop is one of my favorites! I think that the macarroons are back in style and it gave me an idea by creating a recipe of macarroons. I thank you of this reading. The macaroons with pralines Mix 5 ounces of broken pralines with 7 ounces of granulated sugar. Mix it with 2 white eggs whisked with cream. Make little heaps of paste on a plate garnished with aluminium paper. Roast thermostat 2,for 25 to 30 minutes. Then put the aluminium paper on a wet pastry board,the wetness being capable to unstick the macaroons. It tastes even better with orange tea. The result is quite good,but I am so gourmand! I tank you of this reading.