Category: Champagne

“Christmas Kiss” Champagne Cocktail created by Liz Palmer


“Christmas Kiss”

Ingredients

〜2 round ice cubes (made with Harrods Lemmon grass tea
and 3-4 pink peppercorns)
〜3 oz brut Champagne
〜½ tsp of confit de champagne a la rose
〜Fresh rosemary sprigs
〜Champagne coupe

Instructions

Place two ice cubes into a chilled Champagne coupe, add ½ tsp of confit de champagne a la rose, add 3 ozs of brut Champagne and garnish with a rosemary sprig.
Enjoy!

Note:
Pink peppercorns are not true peppercorns, they are ripe berries from the Brazilian pepper tree. Because they are the same shape and size as true peppercorns and are marketed under “pink peppercorn.”

https://www.liz-palmer.com/wp-admin/post.php?post=6233&action=edit#

Press Release: Liz Palmer’s website ranks as one of the top Champagne sites


Toronto, November 29, 2017/PRNewswire/ — Industry professionals have ranked Liz Palmer’s website (www.liz-palmer.com) as one of the “Top Forty Champagne Websites” on the web. Chosen from thousands of top Champagne websites and blogs Feedspot used analytics, indexing and social metrics, with data being refreshed once a week.

The awards were announced Friday, November 24th. Websites and blogs were reviewed based on following criteria:

  • Google reputation and Google search ranking;
  • Influence and popularity on Facebook, twitter and other social media sites;
  • Quality and consistency of posts; and
  • Feedspot’s editorial team and expert review.

Liz Palmer states:

“This award offers evidence of my focus on delivering outstanding experiences for my readers and followers. I’m extremely pleased to receive this recognition and continue to work every day to make the online experience better.”

Anuj Agarwal, Founder of Feedspot states:

“I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 40 Champagne Blogs on the internet and I’m honored to have you as part of this!”

About Feedspot

Feedspot is an online RSS feed reader with straightforward implementation and design, and a number of ways to share content that shows up in your feeds. Tools for reorganizing feeds and lets you keep track what’s going on in your industry. Feedspot allows you to “pull” articles into a central place for your easy reading. Along with its desktop reader, there is also a mobile version that allows you to read articles on your smart phone.

About Liz Palmer

Liz Palmer is a well-respected wine journalist since 2004 and has an international reputation as a critic and judge. Liz has had the pleasure of interviewing and tasting with some of the industry’s leading winemakers, professors and personalities.

Liz Palmer’s articles have appeared in national and international magazines. She is one of four founding international hosts for #ChampagneDay 2011-2017; she has served as a judge for the 2013-2017 Global Traveler’s Wines on the Wing airline wine competition (New York); 2014-2017 Michelangelo International Wine Awards (South Africa) 2014-2017; and for the The Stevie Awards for Women in Business (New York) (2014-2017).

Her Memberships include: Wine Writers’ Circle of Canada, Circle of Wine Writers (UK), International Federation of Wine and Spirits Journalists and Writers (FIJEV); Wine Century Club (NYC), The Fine Wine Reserve, and Les Dames d’Escoffier (President – Toronto Chapter).

2017 Awards:
Liz Palmer’s first book, “The Ultimate Guide To Champagne” has received the National Award for the best French Wine Book at the Gourmand World Awards. Most recently at the 2017 Best Book Awards – USA, “The Ultimate Guide To Champagne” won three awards – overall “Winner” in the “Best Interior Design” category; “finalist” in the “Travel: Guides & Essays” category; and “Finalist” in the International” category.

On April 7th, 2017 she was awarded the title of “Dame Chevalier” of the Ordre de Coteaux de Champagne at an official ceremony in Paris.

Chef Interview:  Julien Asseo – Executive Chef Restaurant Guy Savoy Caesars Palace, Las Vegas

Chef Julien Asseo –
Executive Chef Restaurant Guy Savoy Caesars Palace, Las Vegas

Julien Asseo has achieved what most chefs can only dream of; throughout his career he has worked with renowned chefs Rick Moonen, Joel Robuchon, and Guy Savoy.

After a tour of the kitchen and Krug Chef’s Table (private dining), I chatted with Chef Asseo in the beautiful setting of his restaurant’s dining room.

Julien grew up in Libourne, France on his parents’ vineyard. He earned his bachelor’s degree in culinary arts at Lycée Hôtelier de Gascogne.  Shortly after, he moved to Paris to work at La Fontain de Mars as commis to eventually chef de partie. A number of years later he decided to move to Los Angeles and got a position as a sous chef at the Rivera. In 2009 he moved to Las Vegas to work under renowned chefs Rick Moonen and Joel Robuchon. Julien joined Restaurant Guy Savoy in 2011 as a sous chef, advancing to chef de cuisine, a number of years later, and is now hold the position as Executive Chef. He has never looked back.

Liz Palmer:     What influenced you to become a chef?

Julien Asseo: I loved to eat from a young age – I was always attracted to food.
Especially when my mom used to cook a big meal every day. I first realized when I was 15 years old; I followed my head and moved back to France (from California) and went to cooking school Lycée Hôtelier de Gascogne, Bordeaux. I never stopped my passion, right after I graduated I moved to Paris.

Liz Palmer:     Do you still have time to experiment?

Julien Asseo:  Yes, I’m currently working on a new idea that came from a childhood memory, sweet breads and milk skin (pairing these together).

I also love travelling and reading – I collect lots of books to learn and discover new things.

Liz Palmer:     What are the current restaurant trends in Las Vegas?

Julien Asseo: The big movement now is simplicity – going back to roots, like
heirloom vegetables. I also strive for the best food possible – the best ingredients.
I try to stay local – at least 90% of the vegetables are local.  The meat comes from Texas, the fish from the Atlantic.

You have to respect food especially the farmer and never underestimate a vegetable.

For me it’s more of a personal touch and being more honest in my cooking.

Liz Palmer:     Who have been your mentors?

Julien Asseo: It’s hard to say.  I worked for Rick Moonen and Joel Robuchon and learned a lot.  I last trained under Guy Savoy who most inspired me on my career. He’s a very good chef, in every aspect from pleasing guests, being the best host, to cooking.  I learned a lot from him on fine dining.

Liz Palmer:     Champagne and food Pairing – what are your favorites?

Julien Asseo: Champagne brut is best to drink with caviar from Iran (they are make the best pairing).  Also, crab, and other sea food that have briny flavors like oysters. Rose Champagne is best to drink when you eat octopus, meat and fish dishes, seafood that is robust and foods that have earthy flavors (meats and fish from the earth and sea).

Liz Palmer:     What’s next for you?

Julien Asseo: I’m going to work hard and get that third star (Michelin).  Michelin stopped coming in 2009 when we had two stars.  We hope they are coming back after nine years.

I would like to eventually go back to California and open a restaurant, in the countryside – close to the ocean and mountains with great farm great ingredients.  It will be under my name – it’s my dream.

Liz Palmer

Restaurant Guy Savoy
Caesars
3570 Las Vegas Boulevard S,
Las Vegas, NV

https://www.caesars.com

Krug Chef’s Table
Restaurant Guy Savoy Caesars Palace, Las Vegas

Guy Savoy, Las Vegas, Liz Palmer

 

Toronto Event – Champagne Tips For the Holidays

 

“Tis the Season for Champagne!

Join us at The Fine Wine Reserve for our first Annual Holiday Event!  

Champagne + Cognac + French Pastries + Appetizers + Chocolate  

Champagne Food Pairing Tips + Recipes + Christmas Music by Robert Roland

Further details and registration:

https://www.eventbrite.com/e/toronto-wine-event-champagne-tips-for-the-holidays-by-liz-palmer-tickets-38507123844

Louis Roederer Releases Cristal Vinothèque

Champagne Louis Roederer has released the first of its limited edition, extra-aged Cristal, known as ‘Vinothèque’.

The release covers both the 1995 brut and 1996 rosé, which were disgorged over 10 years ago but then kept back in Roederer’s cellars for further aging.

The Vinothèque wines have a slightly lower dosage of 7g/l compared with the usual 9g/l for the standard Cristal expression due to longer lees ageing.

Just 400 bottles of the brut and 200 bottles of the rosé have been released meaning global allocations are extremely tight.

No larger formats have been released – this time. Both wines were introduced by the house at a “surrealist spectacular” at their head office early October to celebrate their 241st anniversary.

Although Roederer’s executive vice-president, Michel Janneau, conceded that the amount of wine released was “infinitesimally small”, he added, “fear not – it is not without sequel; other vintages will follow this.”