Gastronomy, leisure… Every weekend at 6:50 a.m., Olivier Poels and Vanessa Zha present a product, a producer and all the good tips for re(discovering) a region.
“Bordeaux celebrates wine” 2024
Direction Bordeaux this morning
Which goes into festive mode next weekend like every June for its “Bordeaux celebrates wine” event. This year I have 3 favorites: The 1st is totally captivating: a ballet of 500 drones which will dance, whirl above your heads, take you into the wine epic, go from the grape to the bottle, in passing by the party. Graphic, magical paintings that will follow one another for 25 minutes. So meet on the docks Friday and Saturday evening.
Your second favorite?
Chefs’ cabins. The concept is simple: 6 great Bordeaux chefs will take turns to concoct bistronomic dishes. A little food truck side but gourmet. A unique dish, based on local products, every day for lunch and dinner. Please note quantities are limited. And the price is not included in the Pass. On the other hand, the new Wine-Based Cocktail workshop, one of the many workshops offered by the Bordeaux Wine School, does. Does a tonic Bordeaux mean something to you, Olivier?
If we want to end this wine weekend on a cultural note, what do you recommend?
A historical route: A two-hour walk “In the footsteps of wine in the city” in 24 stages, from the Maison du Vin de Bordeaux to the Cité du Vin, with the help of an interactive map. You rediscover how the wine adventure shaped the architect of the city, you take the Tramasse impasse where the handlers rolled the barrels from the cellars to the port. Its paving stones are vintage! Cross the Pavé des Chartrons, the district of rich merchants, you will understand how Bordeaux became the second European port in the 18th century… at the same time you just have to open the doors of the Fenwick Hotel, the seat of the 1st consulate of the States -United opened in the world to capture the influence of the city at the time.
Any accommodation to recommend to us?
Quietly on the Bordeaux wine route in Graves and Sauternes in the Château de Beau site, a pretty 18th century Chartreuse on the banks of the Garonne with 5 bedrooms.
Stoemp, Belgian specialty
Ah, we are summoning my childhood memories in Belgium!
You don’t know stoemp? it is a mashed potato to which a vegetable has been added (carrot, leek, cabbage, etc.).
You should know that Belgium and potatoes have a long common history and that its cultivation and consumption developed there, long before France.
Why: thanks to the city of Antwerp which received cargoes from 1567
Antwerp is also an important printing center, works are published there which evoke the discoveries of the conquistadors… and among the products brought back, there is the potato.
In Belgium, for a very long time (and this is sometimes still the case), potatoes are present at every meal, a bit like bread in France.
It was prepared in many ways, including in the form of “stoem”, traces of which can be found in Brussels in the 19th century.
A popular dish that serves either as a side dish or as a dish in its own right.
Recipe
Ingredients
– 1 kilo of potatoes
– 500 gr of vegetables (carrot, leek, Brussels sprouts)
– 50 gr of butter
– ½ liter of milk
– ¼ liter of liquid cream
– Salt / pepper / nutmeg
Preparation :
– Peel the potatoes and carrots
– Cut them into large cubes and cook them in salted water
– Drain and mash everything with the milk, butter, cream
– Rectifier
To make it into a dish, grill bacon and add it on top
