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OUR DEAL AND CLEARANCE ITEMS

Wine, Champagne & Spirits


Year Description Stock Usd/bottle  
HENNESSY XO 1 $ 363.00 Buy Wine Special Offer
TERRES BLANCHES VDP d'Oc Muscat Dry - Case of 6 Btles 1 $ 202.00 Buy Wine Special Offer
LAURENT PERRIER Grand Siecle 1 $ 244.00 Buy Wine Special Offer
1860 COSSART GORDON Sercial Soleira Madeira 1 $ 1,396.00 Buy Wine Special Offer
1917 HAUT BRION 1 $ 1,117.00 Buy Wine Special Offer
1918 LAFITE ROTHSCHILD 1 $ 1,750.00 Buy Wine Special Offer
1967 GIACOSA Bruno Cru Asili Riserva Speciale BARBARESCO 1 $ 489.00 Buy Wine Special Offer
1977 DARROZE Domaine de Peyrot, Armagnac 1 $ 188.00 Buy Wine Special Offer
1977 HUGEL Gewurztraminer Alsace Dry White 1 $ 216.00 Buy Wine Special Offer
1979 HUGEL Gewurztraminer Alsace Dry White 1 $ 230.00 Buy Wine Special Offer
1988 Chateau RIPEAU - Saint-Emilion Grand Cru 1 $ 161.00 Buy Wine Special Offer
1999 CHATEAU MAISON BLANCHE Montagne-Saint-Emilion - Case of 12 1 $ 589.00 Buy Wine Special Offer
2002 CHATEAU LE CAILLOU Pomerol - Case of 12 1 $ 617.00 Buy Wine Special Offer
2005 CHATEAU NENINE 1eres Cotes de Bordeaux - Case of 12 1 $ 442.00 Buy Wine Special Offer
2005 Chateau LAMOTHE GUIGNARD, Sauternes - Case of 6 Btles 1 $ 300.00 Buy Wine Special Offer
2005 CHATEAU HAUT LEVEQUE Pessac-Leognan - Gold Medal Case of 12 1 $ 533.00 Buy Wine Special Offer
2006 FERRIERE Margaux - Case of 12 btles 1 $ 865.00 Buy Wine Special Offer
2006 CHATEAU BEAUMONT Haut-Medoc - Case of 12 1 $ 585.00 Buy Wine Special Offer
2007 CHATEAU CROIX PUYBLANQUET Saint-Emilion - Case of 12 1 $ 509.00 Buy Wine Special Offer
2007 CHATEAU LATHIBAUDE Bordeaux Superieur - Case of 12 1 $ 391.00 Buy Wine Special Offer
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OUR DEAL AND CLEARANCE ITEMS
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Fabrice Giraud | Jean Ramet | Christophe Eme | Daniel Boulud | David Pasternack | Eric Ripert | Jean-Georges Vongerichten
Jonathan Benno | Michel Gautier | Michel Richard | Patrick Michelon | Richard Farnabe
Thierry Verrat

Our Chef's Recipes
Fabrice Giraud

Cream of Pea Soup with Caviar
Sole with Feta Cream and Gravy
Turnip Pie & Goose Liver Mousse
Local White Fish with Bacon
Roasted Lamb with Gravy and Vegetable Gratin
Pigeon coated with Mango Sauce
Sweet Potato Roll with Crystalized Pineapple
  Citrus Pie with Gingerbread Mousse

 

Fabrice Giraud's quick résumé

Born in 1969 in La Ciotat, South of France, he has worked for several great restaurants in France and England since 1990, including Hotel Byblos in St-Tropez, L'Hostellerie du Vallon de Valrugues in St-Remy de Provence, Restaurant La Grande Cascade in Paris and Restaurant Le Pain et le Vin in Brussels. He now works in Hotel Grand Barrail Lamarzelle Figeac as chef.


Chef Fabrice Giraud

Chef Fabrice Giraud and
Patrick Freigburghaus
Hotel Grand Barrail manager

Jean Ramet

 Lobster in Juice with Fresh Parsley and Carrots 
Turbot in Cream and Leek Sauce
Calf Sweetbread Braised with Sauternes
Hot and Cold Pancakes
The Spice Road  

 

Jean Ramet's quick résumé

Jean Ramet has always been a gourmet chef, indeed as an 18 year-old he started learning his craft from the well known establishment Trois Gros, a3 stars restaurant, in the making of a later to be famous generation, as famous as Bernard LOISEAU and Guy SAVOY.
He used this experience to assimiliate the technics, thoroughly master the bases and foundations of the traditional classicism, but also to get acquainted with the new wave of "la nouvelle cuisine".
He finally settled down in Bordeaux in 1975 where his wife would turn out to be the perfect support both in front and behind the curtain.



Chef Jean Ramet
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