Comments on: Le Sommelier – Where did the Sophistication and Elegance go? http://verygoodfood.dk/2007/07/29/lesommelier/ The personal blog of Trine Lai - foodie, epicure and excellent eats enthusiast blogging about great places to dine Mon, 26 Jul 2010 23:06:25 +0200 hourly 1 http://wordpress.org/?v=3.0 By: Trine http://verygoodfood.dk/2007/07/29/lesommelier/#comment-220 Trine Tue, 12 Feb 2008 21:12:05 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-220 Did you think the food was as good as their usual high level? Was the fish fresh? I went to Cofoco on Saturday and had soup with oysters, veal with sweet bread, cheese and bavaroise with liquorice and pear. Very nice a part from two things. Both the sweetbread and the pear were wrapped like in a roll and both of them appeared too heavy clumsy and didn't fit in with the rest. What do you think about Güner Veltliner? I enjoyed the 2006 Kurt Angerer Kies, Grüner Veltliner with the starter. For the main course and cheese a 2002 Louis Joblot Pernand Verglesses Premier Cru aaaaaahhh :-D and, LAURENT for the dessert a lovely Juracon! ;o) Forgot the name of the producer unfortunately. Did you think the food was as good as their usual high level? Was the fish fresh?

I went to Cofoco on Saturday and had soup with oysters, veal with sweet bread, cheese and bavaroise with liquorice and pear. Very nice a part from two things. Both the sweetbread and the pear were wrapped like in a roll and both of them appeared too heavy clumsy and didn’t fit in with the rest.

What do you think about Güner Veltliner?
I enjoyed the 2006 Kurt Angerer Kies, Grüner Veltliner with the starter. For the main course and cheese a 2002 Louis Joblot Pernand Verglesses Premier Cru aaaaaahhh :-D

and, LAURENT for the dessert a lovely Juracon! ;o) Forgot the name of the producer unfortunately.

]]> By: Lord Rodney http://verygoodfood.dk/2007/07/29/lesommelier/#comment-219 Lord Rodney Tue, 12 Feb 2008 09:09:06 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-219 We were at Le Sommelier last night. Seemed like they had all new staff. Didn't know a single soul. Too rough. And loud as always. Still the food was quite nice. Seared Scallops with Lobster sauce. Veal slices and truffle potato. Then Cheeses. I drank a Californian wine: 2005 Ridge Zinfandel Lytton Springs. We were at Le Sommelier last night. Seemed like they had all new staff. Didn’t know a single soul. Too rough. And loud as always. Still the food was quite nice. Seared Scallops with Lobster sauce. Veal slices and truffle potato. Then Cheeses. I drank a Californian wine: 2005 Ridge Zinfandel Lytton Springs.

]]> By: Trine http://verygoodfood.dk/2007/07/29/lesommelier/#comment-218 Trine Wed, 22 Aug 2007 18:46:50 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-218 You know I could let your whole blog be translated by Babel Fish and then link to the translated version for my not French speaking readers... ehh, bad joke! :-) Thanks for the further info on the Jurancon wine, Laurent :o) But I wouldn't suppose I would ever get Foie Gras at noma (only teasing..;-). By accident I came across a dry version of Jurancon which should be the best wine for smoked salmon. Have you ever tried that? You know I could let your whole blog be translated by Babel Fish and then link to the translated version for my not French speaking readers… ehh, bad joke! :-)

Thanks for the further info on the Jurancon wine, Laurent :o )
But I wouldn’t suppose I would ever get Foie Gras at noma (only teasing..;-).

By accident I came across a dry version of Jurancon which should be the best wine for smoked salmon. Have you ever tried that?

]]> By: Laurent V http://verygoodfood.dk/2007/07/29/lesommelier/#comment-211 Laurent V Thu, 16 Aug 2007 09:25:43 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-211 Hi Trine, Thanks for talking about my blog in your last post !... could cause indeed some language difficulties for your readers but at least : good practice of french language as you said :o) Here after a link for more information on this wine (Jurancon) : http://www.jurancon.com/region/html/english/region.html And i checked the wine list on Noma website, they have 2 of these wines on their list (like Domaine Cauhape, great domain, at a very attractive price). No excuse next time you go there, you have to try it :o) As most you these sweet wines, you can drink them with a dessert or better with foie gras, and even why not for the aperitif, can be interesting as well. Cheers ! Laurent Hi Trine,

Thanks for talking about my blog in your last post !… could cause indeed some language difficulties for your readers but at least : good practice of french language as you said :o )

Here after a link for more information on this wine (Jurancon) : http://www.jurancon.com/region/html/english/region.html

And i checked the wine list on Noma website, they have 2 of these wines on their list (like Domaine Cauhape, great domain, at a very attractive price). No excuse next time you go there, you have to try it :o )

As most you these sweet wines, you can drink them with a dessert or better with foie gras, and even why not for the aperitif, can be interesting as well.

Cheers !

Laurent

]]> By: Allan http://verygoodfood.dk/2007/07/29/lesommelier/#comment-217 Allan Thu, 16 Aug 2007 06:58:41 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-217 Vi valgte at holde det hjemme, hvor vi selv havde forberedt dejlig mad og nød en Cheval Blanc og Rieussec fra 1975 :) Vi valgte at holde det hjemme, hvor vi selv havde forberedt dejlig mad og nød en Cheval Blanc og Rieussec fra 1975 :)

]]> By: Trine http://verygoodfood.dk/2007/07/29/lesommelier/#comment-212 Trine Wed, 15 Aug 2007 19:31:30 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-212 @Allan Aah. You see this is a very nice way of studying wines! Thanks :-) Where or how did you celebrate turning round the cool corner? @Laurent Yeah, I was surprised too. But 2 cl is really just a mouthful ;-) If your sight is good you might spot that they also have a La Tache at the bar (by glass I presume). One nice after work drink - which I still have to try. Soon. I hope. Juracon? No. Nada. Njet. What kind of grape is that? Dessert wines are not my favourite kind of wine and so I don't remember them that well. I've tried Banyuls not so long ago and I liked it a lot, actually. @Allan
Aah. You see this is a very nice way of studying wines! Thanks :-)
Where or how did you celebrate turning round the cool corner?

@Laurent
Yeah, I was surprised too. But 2 cl is really just a mouthful ;-) If your sight is good you might spot that they also have a La Tache at the bar (by glass I presume). One nice after work drink – which I still have to try. Soon. I hope.

Juracon? No. Nada. Njet. What kind of grape is that? Dessert wines are not my favourite kind of wine and so I don’t remember them that well. I’ve tried Banyuls not so long ago and I liked it a lot, actually.

]]> By: Laurent http://verygoodfood.dk/2007/07/29/lesommelier/#comment-214 Laurent Tue, 14 Aug 2007 10:17:04 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-214 Wow, great to have Yquem served by the glass... almost impossible to find such opportunity here in France. I never tried Yquem, even i have a bottle of 1986 in my cellar but still wait some years before tasting it :o) In the same area of liqueur-like wines, have you tried Jurancon ? (typical from south-west of France...) these are just amazing too. Cheers Laurent Wow, great to have Yquem served by the glass… almost impossible to find such opportunity here in France.

I never tried Yquem, even i have a bottle of 1986 in my cellar but still wait some years before tasting it :o )

In the same area of liqueur-like wines, have you tried Jurancon ? (typical from south-west of France…) these are just amazing too.

Cheers
Laurent

]]> By: Allan http://verygoodfood.dk/2007/07/29/lesommelier/#comment-216 Allan Mon, 13 Aug 2007 18:58:45 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-216 Rieussec is one of the 11 Premiers Crus in the Sauternes classification, where you have the D'Yquem as the only Grand Premier Cru. From 1975 it's just great (90 points by Robert Parker). Rieussec is one of the 11 Premiers Crus in the Sauternes classification, where you have the D’Yquem as the only Grand Premier Cru. From 1975 it’s just great (90 points by Robert Parker).

]]> By: Trine http://verygoodfood.dk/2007/07/29/lesommelier/#comment-213 Trine Mon, 30 Jul 2007 11:55:59 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-213 Rieussec, I have never heard about that before. From where does it originate? I don't think that this was my last time at Le Sommelier. But I must say that this food was not at all like Francis'. The restaurant was full of tourists that day. I'm not sure if that has any influence on what happens in the kitchen. Maybe it does. :-( I will keep you posted on the abilities of Le Sommelier! Rieussec, I have never heard about that before. From where does it originate?

I don’t think that this was my last time at Le Sommelier. But I must say that this food was not at all like Francis’. The restaurant was full of tourists that day. I’m not sure if that has any influence on what happens in the kitchen. Maybe it does. :-(

I will keep you posted on the abilities of Le Sommelier!

]]> By: Allan http://verygoodfood.dk/2007/07/29/lesommelier/#comment-215 Allan Sun, 29 Jul 2007 15:07:32 +0000 http://verygoodfood.wordpress.com/2007/07/29/lesommelier/#comment-215 Doesn't sound too good. I have never been to Le Sommelier and this review won't direct me there, although you have high hopes for them. The d'Yquem I've never tasted, but had a Rieussec 1975 for my 30th birthday, which was great and as you say not exactly a wine, but more like nectar :) Doesn’t sound too good. I have never been to Le Sommelier and this review won’t direct me there, although you have high hopes for them.

The d’Yquem I’ve never tasted, but had a Rieussec 1975 for my 30th birthday, which was great and as you say not exactly a wine, but more like nectar :)

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