Obituary – Jacques HERAUDEAU 13.12.1943 – 23.2.2014 Chef-Owner of La Madrague
Jacques. smelling the roses

I was deeply saddened by the news that Chef Jacques Heraudeau passed away, Sunday, 23rd February, 2014, losing a two year battle with cancer, at 71 years of age, before his time. Read More >

Nahm Takes Top Honours at S.Pellegrino & Acqua Panna Asia’s 50 Best Restaurants
David Thompson - Nahm

David Thompson – Nahm

Nahm in Bangkok has secured the No.1 spot at the Asia’s 50 Best Restaurants 2014 awards in Singapore, earning the title of The S.Pellegrino Asia’s Best Restaurant. Opened in 2010, it is also named The S. Pellegrino Best Restaurant in Thailand. Read More >

The Sommelier’s Palate – Jeff Taylor, Head Sommelier at Eleven Madison Park in New York City
Jeff Taylor, Head Sommelier at Eleven Madison Park in New York City

 “I am really impressed with the quality and balance of Chardonnays, Pinot Noir and Syrahs coming from some new winemakers in the Yarra Valley, Australia.” Jeff Taylor, Head Sommelier at Eleven Madison Park in New York City Read More >

The Sommelier’s Palate – Elisa Boserup, Sommelier at The Standard Verandah Restaurant in Copenhagen, Denmark
Elisa Boserup, Sommelier at The Standard Verandah Restaurant in Copenhagen, Denmark

 

(pronounced suh-mal-’yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

The Sommelier’s Palate – Jacqueline Lewis, Sommelier at Mr Wong, Sydney
The Sommelier’s Palate - Jacqueline Lewis, Sommelier at Mr Wong, Sydney

“My favorite restaurant would have to be Cicciolina in Melbourne. It is 20 years old, staff stay there forever and the menu rarely changes. The food is consistently fantastic, ambience great, service outstanding and they make a kick ass martini in the back bar!” Jacqueline Lewis, Sommelier at Mr Wong, Sydney

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The Sommelier’s Palate – Samuel Davies, Regional Sommelier for zuma Hong Kong, Bangkok and ROKA Hong Kong
Samuel Davies, Regional Sommelier for zuma Hong Kong, Bangkok and ROKA Hong Kong

Pattes-Loup Chablis: Thomas Pico is the winemaker, young and energetic, his wines have always over delivered. I think he produces Chablis for Sommeliers to drink” Samuel Davies, Regional Sommelier for zuma Hong Kong, Bangkok and ROKA Hong Kong

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The Sommelier’s Palate – Fabien Jacob, A French Sommelier ‘Deep in the heart of Texas’, at Bohanan’s Prime Steaks and Seafood, San Antonio
Fabien Jacob, Sommelier at Bohanan’s Prime Steaks and Seafood, San Antonio

“There’s two new places in San Antonio that just amaze me every time I go, UMAI MI a Modern Asian Fare and CURED a Homemade Charcuterie place.” Fabien Jacob, Sommelier at Bohanan’s Prime Steaks and Seafood, San Antonio  Read More >

The Sommelier’s Palate – Jose Gonzalez Godoy, Restaurant Manager & Sommelier at Ametsa with Arzak Instruction, The Halkin by COMO, London
Jose Gonzalez Godoy, Sommelier at Ametsa with Arzak Instruction, London

“Sherries without a doubt are the best price/quality wines in the world. We can buy an amazing Amontillado over 30 years old in Jerez or Sanlucar for 30€.” Jose Gonzalez Godoy, Sommelier at Ametsa with Arzak Instruction, London

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The Sommelier’s Palate – Jörn Kleinhans, Sommelier/Owner of The Wine Elite Sommelier Company, Orange County, California
Jörn Kleinhans, Sommelier/Owner of The Wine Elite Sommelier Company

(pronounced suh-mal-’yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.”

Read More >

The Sommelier’s Palate – Paula De Pano, Sommelier at The Fearrington House Restaurant, North Carolina, USA
The Sommelier’s Palate - Paula De Pano, Sommelier at The Fearrington House Restaurant, North Carolina

“As for Sherries, it’s their versatility. It’s my go-to wine for food pairings – every type of sherry can go with any dish.” Paula De Pano, Sommelier at The Fearrington House Restaurant, North Carolina

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