At the end of January the 27 countries of the European Union, France included, proposed a law which will legalize the mix of red and white wine in order to make a rose wine.

What?????????????????? Are you kidding me?? Of course I do not agree with this stupid idea. What will be the next step???

The representatives of these countries at the European commision are clowns. We just pay these people to make these kinds of decisions??….crazy countries.

Hopefully after a forcing from the French growers and winemakers, followed by the Spanish and Italien, the European commission decided not to take this law into consideration. Thanks ladies and Gentlemans!

Making a traditional rose wine is very subtle. You make it with some red grapes and macerate the skin and the juice together in a tank. If you want a clear rose you keep the skin and the juice during a short period of time (a few hours) together; then you will just keep the juice. If you want a darker rose, let the juice and the skin sit together a bit longer (one day). The secret of the colour is in the skin.

It is very hard for a winemaker to obtain the perfect pink colour for the rose wine. Only if you are a good one you will be able to have a beautiful colour and keep also all the fresh flavours.

The perfect example of that are the Robert Skalli Cotes de Provence with a pink colour and some delicious aromas of red currant and white peach. Another choice, is the Maison Bouachon Tavel a bit darker and much more complex in the flavours (spice and fruits). Go to enjoy a glass of Rose, that is the perfect time

It’s summer and one of my favourite wines is Rose. It’s refreshing, dry and the perfect wine for outdoor entertaining. Great with a variety of cuisines as well–Mexican, Vietnamese and more! Go out and find the perfect pairing and tell me.

I’m on vacation so stay tuned for some adventure that I will share with you….

 He is a famous person in the hospitality business. Very well known to transform different things in one or more. He could be an artist, because he is full of creativity. Another important element–he likes wines, like the wines from the South of France.

If you have the possibility to appreciate some of his specialities, do it….

He is? He is? Can you guess?

I had the inspiration to cook a French dish: Boeuf Bourguignon.

What is that? A beef stewed in red wine with bacon, mushrooms, carotts and onions….the longer you let the ingredients stew together, the better your dish will be.

You start by cutting your beef in small pieces. Do the same with your carrots and onions. Pour a bottle of red wine (use something good…something you would drink…I like Robert Skalli Cabernet Sauvignon or Maison Bouachon Cotes du Rhone) in your pot and add the beef, carrots, onions, salt and pepper. Put a lid on your pot and put it in the fridge over night!!!! This part is very important, because it gives the flavors time to develop.

Below is the result in the morning:

Now it is time to prepare the rest of the sauce. You can start by cutting your mushrooms and add it in the pan. Saute your bacon and then drain it. Cut also your bacon in small peaces.

In a small pan, cook your small pearl onions with some olive oil and set them aside for later.

Remove the pieces of beef from the sauce and drain them. Use some olive oil in a pan and start to cook a little bit your “boeuf”. As soon as they start to brown, add a spoon of flour. Then add your reserved bacon, garlic and shallots. Let them cook together a little bit.

It is time to add your red wine sauce and your small pearl onions and let everything cook together for 2 or 3 hours. Of course do not forget to add the bouquet garnie (thyme, parsley, bay leaves and cloves).

You can make some potatoes to eat with your boeuf Bourguignon or even some pasta would be good.

 Of course I did not eat the Boeuf Bourguignon by myself…..

Welcome to my first birthday party in the US. I was so excited I could do everything “American” I wanted, like having a barbecue.

But the most important was to have all my friends with me. We had a great time. I prepared different fresh and simple dishes and drinks. We had some white and rose wines from the South of France and even some Cognac, thanks to Francois. For my birthday, I heard about an American game which consists of drinking the exact number of shot glasses that corresponds to your age…. I am 26….it was too much. LOL.

 I had my favorite dessert as birthday cake: a strawberry Charlotte.  Yummmmmiiii.

Thanks a lot to all my friends I had very good time.

One of the most important things on last Saturday night was the title match of my soccer Team Bordeaux. They won the French Championship, 10 years after the last one. Congratulations to them and I am sure Patrick, Skalli Brand Ambassdor Asia, will join me. I heard he had also a great time by celebrating the title… Hangover??? LOL

 What a great dinner on Saturday night in New York City. Where? In the middle of Grand Central, you are able to find this huge and beautiful restaurant: Grand Central Oyster bar & restaurant. The cavernous architecture is giannormous (a great new ‘word’ that I like to use–giant+enormous) as is the food inside.

What did I order? First a bottle of Fortant Cabernet Sauvignon 2006, so I could share with my friends. I did not want to order oysters, because Cabernet Sauvignon and oysters do not pair well. However some fishes pair perfectly with a red wine. Which one? Tuna, of course.

I ordered a grilled big-eye tuna steak with vegetables. It was…… Yummiiii!!!!!! I have not had a Tuna steak for a while and this is the perfect way to reacquaint myself.

One of the funniest things at the dinner came from one of my friends.  She wanted to try an oyster for the first time.  How long did it take her to finally swallow? OMG!  At least 1 hour…hahahahah…for one oyster.  As it was her first time, she was a little bit scared.  But in the end, she had a great time… They’re delicious, non?

We continued our night in the Meatpacking district on a rooftop with some drinks.  A very good night, indeed.