On May 23, 12:39Â*pm, Emery Davis > wrote:
> DaleW wrote:
> > On May 23, 9:00�am, "Bi!!" > wrote:
> >> I've listed a number of the winery visits that we made during our
> >> recent stay in Burgundy.
> []
> >> Domaine Dujac-Morey St Denis-This one is hard to find on a back street
> >> (alley) �but it's worth the hunt. �Tasting in the cave. �Roz Seysses
> >> (owner) is a straight talking California transplant with a love of the
> >> Domaine. �This is a family run operation and we tasted through the
> >> 2006's while sharing her philosophy on everything! A real treat! �SHe
> >> and her husband Jacques have put together a family run operation
> >> making impressive wines.
>
> []rd.
>
> > thanks for notes. Dujac is one of the most distinctive producers in
> > Burgundies. Love them, but prices have skyrocketed.
> > I have found Brocard to offer great value over last few vintages.
>
> Sounds like a great trip Bill, and thanks for the notes.
>
> Funny Dujac should come up. Â*One of Adele's clients gave her a Relais et
> Chateaux
> "Lys d'Or" which entitled us to a free stay and meal at the R&C or
> choice. Â*We
> used it last night to check out local rising star Cyril Haberland, and
> celebrate our
> 21st anniversary.
>
> For wines we had decided on a 05 Fevre Petit Chablis, and thought to
> stay with
> Bourgogne with a 01 Dujac Bonnes-Mares. Â*But the sommelier thought this
> might
> lack a little body with the pigeonneau, and recommended the 99 Las
> Cases. Â*We
> took the advice.
>
> The menu was a smoked salmon terrine amuse; then marinated salmon (but raw)
> on a bed of carottes rapes with cardamom, sauced with a wasabi
> reduction. Â*Excellent
> but served with an unnecessary parmesan stick to make it more
> architectural. Â*This
> was followed by a piece of code served in a frothy pea reduction and
> topped with
> a thick slice of truffle. Â* Really excellent melding of flavors, but
> again some cheese
> crept in, this time a strong gruyere d'alpage which both Adele and I ate
> separately. The
> pea reduction was very clean and honest.
>
> The Petit Chablis had nice balance, backbone, stony flavors with
> honeydew overtones
> and matched these dishes well.
>
> Next well prepared pigeonneau served on a bed of "vrai-faux" risotto,
> which is to say
> made from pasta but very risotto-like. Â*This really blended well with
> the juice of the
> very rare pigeon.
>
> The Las Cases... what to say. Â*There were no faults, great fruit and
> length but somehow
> a bit simple. Â*Certainly a wine to drink now, it's going no where in
> spite of the relative youth.
> Very enjoyable, a good match for the food, but in the end I fear a
> little forgettable.
>
> The cheese course disappointed, because there were only the Norman Trio
> plus Neufchatel,
> all very good but we had to pause the wine and finish when it was over.
> Â* This would
> have been the time to break out the gruyere d'alpage, perhaps.
>
> Desert was raspberries and vanilla ice cream in a pineapple foam, which
> was very successful,
> and the sommelier kindly offered us Laurent Perrier Brut Millesime to go
> along, which made
> a nice match. Â*(I didn't catch the year.)
>
> Followed the usual mignardise including cups of strawberry juice which I
> found too sweet after
> all the rest.
>
> A nice glass of Lemorton '68 Calvados (Domfrontais, of course! bottled
> 07) finished a very
> enjoyable evening.
>
> I wonder if I would have been happier with the Dujac though, finally.
>
> BTW the hotel was also very pleasant, they gave us a fine suite. Â*And I
> think Haberland is
> headed for the second star, if he can settle a few details and ditch the
> excess cheese.
> We still have a lunch on our Lys d'Or, so we're planning on taking the
> kids this summer
> for an afternoon at the pool and in the truly amazing tree house.
> (Built high into an old
> beech tree, every kid's fantasy.)
>
> -E- Hide quoted text -
>
> - Show quoted text -

I think you would have been happier with the Dujac! Sounds like a
wonderful meal. After two weeks in France I was ready for a
cheesburger but honestly the food on this trip was the best I've had
in many trips to France. The absolute highlight was lunch at Bernard
Loiseau in Salieu.