Meet Jean-Luc Royere, Executive Chef, The Post Oak Hotel & Best Texan Chefs & food entrepreneurs
You will have the pleasure to taste Jean-Philippe's wines at the French Festival!
French Country Wines has been operating in the United States for over 15 years. What is the secret success of the company?
We have a very focused portfolio. Nothing but French, small family-owned vineyards that work in sustainable ways. I like to say we give a voice to vineyards that are too small to be of any interest to larger importers. We import vineyards that work without pesticides or herbicides, and very low sulfites added. We only bring something we would be proud to add to our portfolio.
One of your partners, Domaine Gueissard, recently started experimenting with a new system to preserve biodiversity. Please, tell us more about it. Environmental questions are at the heart of your company concerns; how do you contribute concretely to protecting the environment at your level?
Part of our mission is to educate the public. Many will buy organic food but, for some reason, do not apply that same concern to the wine they drink. I always tell my friends and customers many wines are good but are they perfect for you? By representing wineries that care about the environment, we promote the need to support sustainable agriculture.
French wine exports to the United States jumped 50% in 2021 over a year, the French Ministry of Foreign Trade said Tuesday, February 8, exceeding 2019 levels after being hurt by the Covid-19 pandemic and U.S. taxes. Is this trend confirmed in 2022? Are small French wineries also benefiting from this fever?
Fortunately, our business model kept us from being hurt by the pandemic. We've developed excellent relationships with our customers, ensuring we'd stay in business. The fact that we deal directly with wineries without middlemen has helped us keep our prices stable and even compete with larger importers/distributors. We've had steady growth year after year. Our biggest challenge in 2022 has been shipping issues. Of course, shipping prices have increasedthe bigger problem is that it has become unreliable. It's very difficult to forecast needs when you don't know how long it will take for your wine to cross the ocean.
What would be your advice for a winery looking to conquer the American market? Have a consistent product that's fairly priced. The competition is fierce, with new products coming into the market daily. If you consistently put out a good product year after year, you will be rewarded with loyal customers.
You regularly hold wine-tasting events. How does the Houston community receive them?
That's the only way to showcase our great wines. As explained above, the competition is fierce- There is no better education than through tastings. The hardest part is getting customers to cross our threshold- once they have tasted our products, they return.
This is a particular month for the wine world; the Beaujolais nouveau is out; if you had to recommend one of your wines, what would it be and why?
It would have to be one or more of our Beaujolais Crus. Beaujolais Nouveau is fun, but there is so much more in Beaujolais. We have two Beaujolais producers: The first one is the Domaine de la Ronze making Beaujolais Cru in Régnié and Cotes de Brouilly. We also carry a Beaujolais Blanc from them. The second one is the Clos de Mez, a small estate of 4 hectares and a woman winemaker who makes wine in a Burgundian style. One of my favorite wines in our portfolio is hers Chateau Gaillard Morgon 2015- like all Beaujolais, this is a 100% Gamay, but it has a dark robe and a body that would rival many more expensive Burgundies. Drinks well now but will keep for many more years.
The Ruhlmann vineyards of Alsace are located on the slopes of the Vosges Mountains and benefit from the exceptional advantages offered by the Upper Rhine Valley. From generation to generation, the Ruhlmann vineyard has grown and today represents an area of 40 hectares of vines and includes 2 Grands Crus.
An elegant effervescence with very fine persistent bubbles characterizes this Crémant. With a frank attack, it presents in the mouth a good balance full of roundness and aromas: we find peach and hazelnut notes.
Region: Alsace, France
Varietal: Auxerrois, Pinot Blanc, Pinot Gris
Serve chilled, between 6 and 8 °C. Crémant Brut Ruhlmann is a refined aperitif and an ideal cocktail wine. Its discreetly fruity freshness will also enhance gastronomic encounters throughout a meal, from foie gras to seafood, from poultry to desserts.
Located in the commune of Sainte-Cécile-Les-Vignes, Domaine Rouge-Bleu draws its inspiration from the fundamental principles of biodynamic viticulture to cultivate its 8.5 hectares,
Our old vines, draw their resources from stony and poor soils. Coupled with the Mediterranean climate with its arid summers and reinforced by the indispensable sanitary effects of the Mistral wind, our vineyard represents an ideal environment for the perfect ripening of our berries, thus expressing all the diversity of our soil.
The wine brings in mouth aromas of apricots and tropical fruits with sweet notes of honey. A fresh and delicate finish.
Region: IGP Méditerranée France
Varietal: Vermentino, Chenin Blanc, Sauvignon Blanc, Viognier, Roussanne, Marsanne, Clairette, Chardonnay, Grenache Blanc, Bourboulenc, Gros Manseng
Serve chilled. Superb as an aperitif, this white wine can be enjoyed with or without food. Perfect with a warm goat cheese salad, fish or seafood, white meat.
Wine
Château Bellini is a winery where history, terroir, and modern techniques combine to produce extraordinary vins de Provence. This domain was established along the Roman road “Via Aurelia” in the heart of Provincia during the 10th Century and was taken over in 2016 by Tom Bove. The vineyard extends over 36 hectares of terraces in the vicinity of Brignoles
A blend of Syrah and Cinsault, Château Bellini is a dry rosé wine of substance, with more texture and richness than the norm with plenty of purity and freshness. Intense peach and red fruit nose, followed by blood orange and cinnamon spice. A real variety of flavors shows the charm, complexity, and acidulate finish.
Region: Provence, France
Varietal: Syrah, Cinsault
Poultry, pork, shellfish, veggie dishes.
The Domain Tourbillon is the story of a family, it began way back in the middle of the XXth century with Benjamin Tourbillon's grandparents who were wine growers at Gigondas.
A generation later, he decided to take up the torch and extend the cellar by associating modernity and traditions. He decided to personally vinify his wines by giving rise to structured and wellbalanced products, expressions of its various soils.
Deep purple dress. Open nose of black fruits, and spices. Dense palate, with finesse and freshness, with persistent blackcurrant fruit.
Region: Côtes-du-Rhône, France
Varietal: Grenache, Carignan, Syrah
Serve at 16 - 17°C, perfect with beef or lamb.
Red Wine Rosé
We know that Les Vignobles Foncalieu has a rich history, what did change over the years?
Les Vignobles Foncalieu, located in the South of France, is a coop founded in 1967 Our 1250 winegrowers have cultivated over the years strong values such as authenticity, and innovation Over the years, the impressive quality of the wines of Les Vignobles Foncalieu has been recognized worldwide. Indeed, in 2017, Foncalieu has been elected one of the 50th most admired brands in the world by Drinks International And every year, our winery is rewarded by international press such as Wine Advocate, Decanter, and James Suckling
What makes your wines unique and what are the specificities of your terroir in Carcassonne?
We do have the chance to have a microclimate in Carcassonne We do benefit from the influence of the oceanic climate, it is always cool and fresh And we can observe that our wines are the reflection of this specific terroir: mineral, fresh, and very aromatic.
After working 5 years in the wine industry in Miami and NY for several French companies, Nelly has been in charge of the U S A market for Les Vignobles Foncalieu for more than 8 years She is living in Perpignan in the South of France with her husband who is a winegrower Passionate about wine, she is currently training for the WSET 3
North & South Americas Export Manager at Vignobles Foncalieu
Meet Nelly Paget Meet Nelly Paget
Foncalieu available at
Furthermore, Foncalieu produces many wines “out of the box” For example, our coop is one of the 2 only French producers of French Albarino. We do carry as well rare varietals such as Piquepoul red that make a beautiful Piquepoul rosé, well distributed in the USA.
What is the wine that is the most successful worldwide?
Our most successful range worldwide is the Versant range. It is actually our best seller in Texas as well. You can find in each Spec’s store in Texas our Versant pinot noir, Versant chardonnay and Versant rosé We do sell more than 25,000 bottles of our Versant rosé in Specs Versant rosé is a light, fruitforward, easy-to-drink wine, perfect to serve for an aperitif, a barbecue, or a salad. Retailed at $10, it could be your perfect everyday rosé! Spec’s carries as well many other rosés from Foncalieu:
Réserve Saint Marc Rosé, Chemin de Provence Rosé, Cuvée Florette Les Vignobles Foncalieu is well-known for being an expert in rosés. Foncalieu is targeting to reach 10 million bottles of rosés sold in 2025 worldwide.
Where can we buy your wines in the US?
We can buy our wines in 35 states You can find our wines in many chains such as Spec’s in Texas, Harris Teeter in North & South Carolina, Bevmo in California, and Stew Leonard’s in New Jersey.
What are the differences you observed in the American market, and how did you adapt your strategy?
American consumers love aromatic, fruitforward wines and are willing to buy well-known varietals such as sauvignon blanc, chardonnay, pinot noir, and cabernet sauvignon. And Les Vignobles Foncalieu has the chance to have this type of wine. We didn’t have to adapt then our strategy to this market.
Les Vignobles Foncalieu will be one of the 5th main sponsors of the prestigious event “Best sommelier of the world” taking place in Paris in February 2022. This event is gathering the best sommeliers in the world for this election every 3 years only Foncalieu wines will be poured during the week of the event
protect the health of winegrowers and consumers Our objectives are to take a forward-looking approach through innovation and research and to adapt to a constantly changing environment
In 2018, we launched NU VO TE, the first wine made from French vines naturally suited to tomorrow’s growing conditions. The variety Artaban, which is naturally resistant to downy and powdery mildew, is organic and is harvested with another variety, Vidoc
The new varieties, obtained through natural crossings, require little or no spraying against diseases and thereby
As the producer/exporter of 16 wineries across Languedoc-Roussillon, with a presence in over 175 markets globally, Gérard Bertrand has become an active ambassador for the South of France wines In 1987 when Bertrand took over the management of what was then a single-family winery – Domaine de Villemajou
– the road toward demonstrating the potential of the local terroir was initially a steep one A little-known wine region in the minds of early customers, this corner of the country found itself in the shadow of its neighbors to the north and east. It helped that Bertrand was a local. Born in Corbières and raised speaking Occitan with his family relatives, he is rooted in the area.
At the helm, Gérard was driven to push the company further, rather than merely sustain progress to date. In his first book, Wine, Moon, and Stars (2015), he ventured, “You have to fight to be accepted by buyers and consumers. ” His game plan to win over new markets included buying up vines to strengthen the range of products being offered. Today his land holdings span 880 hectares (more than 2,000 acres) across what is considered among France’s most interesting crus: Corbières-Boutenac, Terrasses du Larzac, Minervois La Livinière, La Clape, and Limoux. At his disposal is a multiplicity of terroir, from high-altitude soils within sight of the Pyrenees to the volcanic soils of Terrasses du Larzac, to coastland along the Mediterranean Sea
More recently, diversifying has involved experimenting with new styles too At Château L’Hospitalet, Gérard’s flagship estate, local grapes –Grenache blanc, Marsanne, Mauzac, and Muscat – are now being vinified with Chardonnay and Viognier to produce a fresh interpretation of orange wine, a style first seen 4,500 years ago in Georgia and now finding popularity once again among consumers on the hunt for something new.
By the time he lost his father, Georges, and inherited the winery, Bertrand already had 13 years of harvests under his belt –– and 13 years of exposure to innovative thinking. Georges’ creative solutions and ideas had been the engine that powered the young company: old Carignan vines were sought out and laboriously cultivated; whole-bunch fermentation, a technique often seen today at great Bourgogne estates, was employed; oak barrels, purchased second-hand from prestigious producers across Bordeaux, enabled experimentation with oak-aging; local grape varieties were planted, valued for the diversity they added and sense of place they revealed; and winemaking strategies were developed and tailored to fit the specific needs of each vineyard. Gérard, at first glance, was an unlikely successor. He was a rugby union player, about to embark on what would become a seven-year professional career in Paris with Stade Français. In actuality, it was this affinity for competition and perseverance that proved most conducive to his entrepreneurship
Also an integral part of his game plan: making the transition to biodynamic and organic production. From Gérard’s perspective, the future is organic It is especially so for grape growers and wine producers. Biodiversity ensures the health of the entire ecosystem, and consequently, the quality of the vine and its fruit. Leading the way is Gérard Bertrand: 100% of his estates are biodynamically farmed and he
signs long-term partnerships with other winegrowers of the region who want to change their practice to organic viticulture
Agriculture must be nourishing for the Earth as much as for humanity, and sustainability in viticulture helps to make that aspiration attainable Bertrand covers this in greater detail in his latest book, Nature at Heart (2022). Drawing on his experience as both a wine grower and a business leader, he demonstrates how the harmony of ecosystems, respect for nature, and the preservation of living soils can be the pillars of a new paradigm, creating the conditions for a more balanced life and bringing hope for future generations
The move toward biodynamics and vineyard diversification positioned the Gérard Bertrand company favorably as demand for South of France-style rosé intensified globally. At the top end of his portfolio sits Clos du Temple, a rosé produced bio-dynamically from vines planted in horse-plowed land to guard against soil erosion and loss of biodiversity and later harvested by hand for quality. In an episode in the inaugural season of “The Wine Find” on Amazon Prime, this attention to detail is on display For more casual occasions, the Cote des Roses line of wines provides a stylish experience owing to its decorative, creative packaging and bottle design, and more recently, high-level ad campaigns The brand just unveiled its 2022 photo series in collaboration with
celebrity photographer David LaChapelle and featuring American model, Taylor Hill
Establishing Languedoc-Roussillon as a rock-solid destination for excellent wine has brought with it the attention of globetrotters Now in its 19th year producing the annual Jazz at L’Hospitalet, a jazz festival on the grounds of Château L’Hospitalet itself, Gérard provides pleasure-seekers with a vibrant, soulful way to experience the art of French living This along with recent expansions – a wine bar, brasserie, haute-cuisine restaurant, and spa, as well as a beach club nearby –ensures that life, in all its richness, can be elevated into a true work of art
Austin-Bergstrom International Airport (AUS) is one of the fastest-growing airports in the United States The airport is an economic engine in Central Texas, supplying over 74,000 direct and indirect jobs in the region. Its reflection of local food, music, art, and customer service has earned Austin-Bergstrom recognition including Runner-Up for Best U S Airport in Fodor’s 2019 Travel Awards
AUS opened to the public in 1999, supporting 11 million annual passengers through the Barbara Jordan Terminal As more people and businesses moved to Austin and surrounding areas, the demand for air travel skyrocketed over the past decade. In 2019, the airport completed one of its first large-scale construction projects, known as the “ninegate expansion,” to expand the airport and support this growth. Its completion added 175,000 square feet of space to the Barbara Jordan Terminal, increasing the total number of gates from 25 to 34. The project received the Gold LEED Green Building certification
The AUS 2040 Master Plan provided a foundation for future expansion projects at AUS to support a growing region. Due to the COVID-19 pandemic and unpredictable changes to the Central Texas and Austin population, regional economy, and passenger travel needs, AUS re-strategized its Airport Expansion
Program to meet the needs of the region and the airport as of 2020. So, in 2021, AUS launched Journey with AUS, the airport’s Expansion and Development Program, which is also its most extensive improvement program in history.
Journey with AUS is a multi-year program that will improve and modernize AUS and support a growing customer base as more airlines provide more flights to even more destinations The Journey with AUS Program will see several projects over the years including a new inline baggage handling system for departing luggage; the expansion of a security screening checkpoint (one of four); new ticket counters for airline partners; a 3-gate expansion on the west side of the Barbara Jordan Terminal; a new midfield concourse connected to the Barbara Jordan Terminal with an underground tunnel; and airfield enhancements and new utility infrastructure.
As of July 2022, the Federal Aviation Administration approved the program based on findings that there would be no significant impacts on the environment throughout the course of the program. The airport’s Chief Development Officer, Somer Shindler, will oversee the program which is a large-scale, collaborative project among multiple divisions including the airport’s Planning & Development and Environmental Affairs teams.
How did you get the desire to become a chef? How is it to be a Top Chef Finalist?
wanted to become a chef because I have been a food lover since childhood I kept asking my mom what we would eat at breakfast, lunch, and dinner and how I could help her in the kitchen. My dad cooks very well too His Foie gras is the best Cooking is part of my family culture We love staying at the table for 2-3-4 hours after a good lunch or dinner. This is our love language. Being a Top Chef finalist changed my whole life If I'm here today is thanks to the legitimacy the show gave me (and my hard work) Now, it is behind me, and I have to focus on the present and the Future, Foliepop's.
How long have you been working at FoliePop's? Why Foliepop's?
I'm one of the owners of Foliepop's. I've been at Foliepop's since day 1. Why this name? We wanted a catchy name, a good mix between French and English. Folie means craziness, and pop's, well, you know that part!
What do you consider to be the qualities of a good chef?
Organization, excellent communication with others, and giving confidence and respect to your team are keys to running a team. You are nothing without them. To be a good chef is to make sure your team can count on you at any time. A successful/healthy business starts with 3 words: Respect - communicationdedication.
Foliepop's
13420 Galleria Cir Ste A-140, Austin, TX 78738
How would you define your cooking style? What products do you like to work with the most?
My cooking style is an old fashion style with a modern twist. I'm deeply attached to my french roots. I love to take the perfect french classic and modernize it with a light twist, less flour, or lighter on the fat and sugar, things like that, I love tradition, and France has a magnificent Terroir. It's a beautiful source of inspiration.
For instance my favorite dish is "Pied de cochon frit sauce béarnaise or Tête de veau sauce gribiche". This is France.
Tell us about a typical day at FoliePop's.
A Typical Day at Foliepop's, we are open 7days a week 8 am to 9 pm, so I have long days. Foliepop's is my happy place. We sell sweets, so nothing makes me happier than when a bunch of kids come in and enjoy our desserts. We also have some hot sandwiches like a truffle croque-monsieur or Lobster, shrimp roll, and more ...
We have 3 departments at Foliepop's;
-The shop: 7 days a week
-HEB (Tartelettes in the bakery section)
-Business to business: we are making desserts for many hotels in Austin and working on expanding with a distribution company to export our desserts to other states. My goal is to become a highquality desserts distributor nationwide, and we will work for it.
Please don't go to this ridiculously overpriced school. One year at 60k doesn't go to drive you anywhere besides in debt. Food is a science; you learn it with time and mistakes, and of course, find a good Mentor, be patient with yourself, and accept failure. This is how you become a good chef. I'm still failing every day, but proud of it.
Nestled in the heart of the Texas Hill Country, Le Vacher (meaning “The Herdsman”) celebrates the unifying power of food breaking bread, forging connections, and creating memories. Head chef Jacob Euler imparts a sense of culinary heritage with a creative twist, focusing on cuisine inspired by French technique and artfully prepared local ingredients. The scenic Dripping Springs landscape, a familial tie that binds, creates the perfect backdrop for an evening of fantastic food and revelry
Address: 136 Drifting Wind Run Suite 101, Dripping Springs, TX 78620
Phone: (512) 337-6977
Website: www.levachertx.com
Address: 1417 S 1st St, Austin, TX 78704
Phone: (512) 551-2430
Website: www.1417frenchbistro.com
1417 French Bistro is a warm and friendly neighborhood restaurant that embraces the culture of dining at a true French bistro. Owner Allison Welsh curated the desirable restaurant space to feel inviting, yet elevated with modern artwork, mid- century furniture and a lush array of plants. Executive Chef Kyle Mulligan is classically trained in French cuisine, creating classic dishes like french onion soup, escargot vol au vent, poisson meuniére and steak au poivre.
Brasserie Mon Chou Chou is a vibrant place, bustling with energy and celebrated food prepared in a French style, with free-flowing drinks and people connecting over the everyday and the special.
“Mon Chou Chou” is an affectionate french nickname given to a person who is special to you. Usually a person of unmatched care, love and beauty who makes your world "go round".
Address: 312 Pearl Parkway, San Antonio, TX 78215
Website: www.brasseriemonchouchou.com
Address: 1306 East 6th Street Austin, Texas 78702 Phone: (512) 480 - 5960
Website: www.lichascantina.com
Located in the heart of East 6th Street, Licha’s has become a niche restaurant for Austinites craving a bite of interior México. The restaurant is named after owner, Daniel Brooks’ mother, Alicia “Licha” Rivera, who is one of six children raised by Pepe and Licha Rivera in Mexico City. The atmosphere at Licha’s is casual and familiar.
Inspired by the Mexican soulfood cooking that we were raised with, our menu is prepared by a team of passionate cooks. All of our masa products are made fresh and daily in-house and our proteins are thoughtfully brined and braised with traditional herbs and spices. Each of our dishes –from our cazuelita de cochinita pibil, our tlacoyo de nopal, to our sopes de lengua – include garnishes that are not commonly seen and offer a depth of flavor with each bite.
Each menu item incorporates a tremendous balance of multiple handmade elements + the finest produce and proteins they can source. Nixtamalization is done in-house with Texas corn as the basis for our tlayudas, memelas, tortillas, and more. Their kitchen spends their days roasting chiles and toasting seeds for their several moles and deliscious salsas. Fresh seafood is also at the forefront of the menu appearing in several dishes like aquachile, ceviche, campechano, and mezcal-cured salmon.
Address: 101 Colorado St, Austin, TX 78701
Phone: (737) 297-7238
Website: www.violettebakehouse.com
OAXACAN-INSPIRED CUISINE
Address: 1610 SOUTH CONGRESS
AVE. AUSTIN, TX 78704
Website: www.chapulincantina.com
French Custom Cakes and Pastries
This is a place where your dream cakes come true.
At Violette Bakehouse, they offer a wide range of delicious and beautiful custom cakes. The cakes will be treated to the most creative flavors and designs by their experts.
Address: 508 Hickory Ridge Rd, Manchaca, TX 78652
Phone: (512) 963-5357
The three core values of Dos Lunas Artisan Cheese are Happiness. Health. Pleasure.
Address: 4200 Co Rd 481, Thrall, TX 76578
Phone: (512) 826-6445
Website: www.belleviefarm.com
"When Perrine and I first moved out here to build our farm, we first built a kitchen. Not a house or a barn. A kitchen... It wasn’t an accident. It didn’t just happen that way. Producing good food lies at the heart of what we do out here. Perrine draws heavily on her French heritage to craft the foods of Belle Vie. Her palate and mastery of traditional French recipes create balanced and beautiful food harvested from the pastures her kitchen is surrounded by. I have been lucky enough to sell her food at Austin markets for five years and am overwhelmed by the heartfelt support I receive from her devoted fans every single time I set up our booth or cater an event. We love providing pasture-raised products to Central Texas and continue to grow!"
Aubrey, co-founder.
Staying home for a low-key night, they decided to pick up a rotisserie chicken from the market. Both influenced by tastes of home, Eric went for the tortillas and salsa while Sophie picked up a baguette and fresh butter as any Parisian would. Sophie Allard, the co-founder of Austin Rotisserie, originally from France, was raised in the heart of Paris. Her career as a stylist took off and eventually she had the opportunity to move to Miami in 2011 to further her career. She met Eric Nathal in 2016 in Miami, they fell in love, moved to Austin, and married that same year. Eric, originally from Mexico, is the head chef and cofounder of Austin Rotisserie. They started their journey with Austin Rotisserie in 2018.
The creation of Austin Rotisserie was really because I missed my French comfort foodbaguettes, rotisserie, etc. Basically, all the delicious things I grew up eating - especially rotisserie chicken with potatoes cooked under the chicken drippings from “la rue clear!” The idea behind Austin Rotisserie has been to offer quality authentic casual French fare that won’t break the bank. Many people have a misconception that French food is always very fancy and expensive - it can be, but Austin Rotisserie’s focus is on French comfort food.
Address: 111 Congress Ave. p400, Austin, TX 78701
Phone: (512) 358-4009
Website: www.austinrotisserie.com
Currently, we offer a variety of some of my favorite go-to French goodies Our most popular items are the rotisserie chicken, our baguette sandwiches, croissants, pain au Chocolat and salads.
In four years, we were able to grow from a pop-up with a tent, to a food truck and now our location at The Fareground. Actually, we just celebrated our first year as a brick-and-mortar! Our next expansion will be the re-opening of our food truck within the next few months. The food truck will be located in South Austin and will feature baguette sandwiches, salads, bowls, and bakery items.
One thing we know for sure is that we’re going to keep working hard!!
One essential part of being an entrepreneur in the hospitality industry is being a problemsolver - something always comes up, and you have to be ready to come up with solutions as you grow and face new challenges. We have to embrace change.
Recently, we have been participating in and working on local events and we absolutely love it! We’re very lucky to have amazing friends in this industry that are excited about collaborating with us to create unique local events. This is something we are very excited to pursue and we will be launching a hospitality group focused on event planning/catering in 2023.
There is nothing more exhilarating and beautiful as a circus with its soaring acrobatics, gravity defying feats, amazing aerialists and contortionists, mesmerizing illusions, breathtaking dance, moving music, and hilarious comedy. This fall, Fanny Kerwich, an 8th generation French circus artist, director and producer, will be bringing an all-new cirque show to North Texas entitled Wild West Circus Playing at Dallas International School’s Waterview Campus on Friday, November 4 with a performance at 7:30pm and on Saturday, November 5 at 2:00pm , Wild West Circus is a stunning, fearless and funny show with a touch of vintage.
Circus is the world’s original–and ultimate–reality show! There’s no rewind button, stunt doubles, or special effects at Wild West Circus Instead, what you’ll find is the greatest gathering of circus artists from across the globe, performing fantastic feats and dangerous displays that guarantee to leave mouths agape! The tent show gives families a more intimate, interactive experience with every seat close to the action
"Our productions are an expression of the human spirit – people overcoming incredible obstacles and fears Our only limits are our imaginations, and I want our audiences to connect to that part of them that makes each one unique and powerful. They may even learn something about the many cultures in our world, the many creatures that live on it or something about themselves," states Fanny, the Founder and Artistic Director of Lone Star Circus. “My greatest joy is knowing that people will go home and talk about their experiences We are creating a lifetime of memories ”
Our league of astonishing performers include:
• The hilarious hijinks of clown Ramon Santos
• Carina Torres will delight audiences with her aerial ballet
• The entertaining and clever Gary Walker as the show’s host
• The energizing and beautiful Fanny Kerwich and her twirling hula hoops
• The graceful and exquisite aerial ballet of Gitana Doyle
• Jose Vazquez will mesmerize with his spectacular and thrilling juggling
• The striking and balletic aerial choreography of Joanne Vazquez
• The astounding and elegant contortion of Elia Tabares
At the heart of every Lone Star Circus production is Fanny Kerwich’s simple mission, which is to make all who attend forget their cares and concerns for a few hours, take a journey to a mystical place and be transformed by what they find there By giving each patron a chance to reconnect with the core of their being, with the soul of what it means to be human, Fanny helps all of us fulfill the basic human desire to not only be entertained, but also to be amazed and amused.
As a performer of a well-known French circus family, Fanny knows the importance of creating memories, stimulating the imagination and touching the heart, which is the reason why she founded Lone Star Circus and started producing her own award-winning shows. Often performing to sell-out audiences, in addition to her tent shows, Lone Star Circus’ world-class productions have played at resorts such as the Gaylord Hotel & Resorts, Moody Gardens Hotel, Spa & Convention Center, theaters and more.
For more information on Lone Star Circus and to purchase tickets to Wild West Circus, visit www LoneStarCircus com
Château Minuty is the story of the Matton-Farnet family for over 85 years on the Saint-Tropez peninsula.
Acquisition of Château Minuty by Gabriel Farnet in 1936
Gabriel Farnet, who already owned Domaine de Châteauneuf in Vidauban, acquired Château Minuty in 1936. The estate was originally built under Napoleon III, as was the small chapel that gave its name to the cuvée de l'Oratoire, which remained the emblematic bottle for a long time Many palaces on the Côte d'Azur still have these bulging bottles.
Gabriel Farnet began by replanting the entire estate, thus enabling Château Minuty to regain all its glory and splendor after the Second World War. In 1955, Château Minuty was one of the 23 properties to be distinguished as a classified growth of the Côtes de Provence
Under their impetus, the reputation of Minuty wines has spread widely throughout France and the world, with a presence in 100 countries.
Today, Jean-Etienne and François Matton have taken over and continue to develop Minuty. They have put their signature on the wine by continuing to renovate the vineyard, replacing the Carignan and Ugni blanc with Grenache and Rolle, and by equipping themselves with modern, high-performance tools
Acquisition of Château Minuty by Gabriel Farnet in 1936.
Gabriel Farnet, who already owned Domaine de Châteauneuf in Vidauban, acquired Château Minuty in 1936. The estate was originally built under Napoleon III, as was the small chapel that gave its name to the cuvée de l'Oratoire, which remained the emblematic bottle for a long time. Many palaces on the Côte d'Azur still have these bulging bottles
Gabriel Farnet began by replanting the entire estate, thus enabling Château Minuty to regain all its glory and splendor after the Second World War. In 1955, Château Minuty was one of the 23 properties to be distinguished as a classified growth of the Côtes de Provence
You will enjoy at the French Festival, The Château Minuty M Rosé Wine
MINUTY M is pure Pleasure, pure Provence, and pure Minuty in a bottle. Pure Pleasure because of its natural and easy-going vibe. Pure Provence because of its selection of grapes from all the Designation’s terroirs, from the seafront to the hinterland and Sainte-Victoire. Pure Provence because of the bottle design that was updated in 2014 but invented and designed in the 60s by Monique Farnet, Jean-Etienne, and François Matton’s mother
The entire region made the revolutionary bottle shape their own which goes to show how the Matton-Farnet family has always set the benchmark for Provence wine. Last but not least, Pure Minuty because it embodies the winery’s style with intense aromas paired with light flavors.
The M vintage is perfect any time, any place Serve between 8-10° to cool off and relax on the terrace or by the pool with olives and any kind of nibbles, tapas, dips, crackers, wasabi peas, and vegetable crisps. It goes down a treat with summery salads like a classic tomato and mozzarella or salade niçoise Seafood including shellfish and prawns Pan-seared starters
The blush wine is an instant hit with its intense aromas ranging from tangy berries to tropical fruit notes It’s vibrant and light on the palate with refreshing zesty and herbaceous notes.
Hand-harvested and de-stemmed. Beaujolais Nouveau is produced using a winemaking technique called carbonic maceration that results in a fresh and vibrant wine with very low tannins.
The fruit that goes into Beaujolais Nouveau fetches a higher price than the fruit for Beaujolais or Beaujolais-Villages wines. Growers benefit from premium pricing and consumers get to enjoy the best fruit of the season!
Beaujolais Nouveau is a French tradition that celebrates the first wine of a new vintage. This fresh and fruity wine is bottled only a few weeks after harvest and is meant to be enjoyed immediately upon release.
Vibrant red fruits such as strawberries and currants on the palate and an intense perfume make this wine a perfect accompaniment for cheese, charcuterie and traditional holiday fare.
Domaine Boyer-Martenot is a family winery where the wine in the bottle unquestionably lives up to its noble appellation. The Domaine Yves Boyer Martenot is located near the town of Mersault. While most Meursault winemakers blend, Vincent Boyer bottles many of his wines from his villages vineyards separately. Through the efforts of this estate, these single-vineyard Meursault wines have found their voice—showing just how varied and captivating great Meursault can be, even at its most “basic.”
The nose is open with woody notes and vanilla aromas, roast chestnuts fugue, The mouth has a character with good concentration, notes of fresh fruit (peaches, pears) and a delicate minerality and excellent flavor
Burgundian reds completely depend on their environment (terroir) to gain their nuances in flavor. These reds are lighter with medium acid and typically lower tannins.Pinot Noir is almost always the grape of choice in Burgundy. These reds are significantly less fruit-forward than American varietals – in Burgundy it's all about the terroir, which can vary widely within the region. The character of these wines is a result of variations in climate and the differences in soil from along the river upon which the region lines.
Red fruits typically grace the nose and palate.
Beef, veal, Game Deer, Venison Poultry
Red Wine
AOC Pouilly Fumé in the Loire Valley. The grass is grown between the rows to promote micro-organism growth, help control yields and limit erosion. Controlling the yields makes for better ripening and quality of the grapes.
The nose offers tasty notes of slight woody aromas. Flavors include vanilla, with exotic fruits on a mineral background, giving it a smoothness and roundness. Very well balanced.
This wine pairs beautifully with tomato tarts, mussels with a mignonette, and lemon-herbed grilled chicken.
Based in the legendary blues-born and rock-raised urban district known as Deep Ellum, this trend-setting Dallas brewery creates smooth and assertive craft beers worthy of the area's electric heritage. Since the company's founding in 2011, Deep Ellum Brewing Co. has crafted an award-winning roster of year-round, seasonal, and limited-release brews, including Deep Ellum IPA, Dallas Blonde, Local Legend, Dreamcrusher, Four Swords Belgian Quad, Easy Peasy IPA, Neato Bandito and many more.
White Wine
Frerejean Frères is a Champagne of character; both complex and elegant, produced from some of the best parcels across the Côte des Blancs. The production process honors the land, with a low-chemical approach, using minimal pesticides and low levels of sulfites in their cuvées. Chef de Caves -Didier Pierson hails from a long line of growers in Avize and meticulously hand-selects the grapes for the champagne.
The signature wine is a blend of Chardonnay and Pinot Noir aged for a minimum of five years, producing an elegant Champagne that embodies the richness of the Frerejean Frères terroir. And low brut dosage and late disgorgement mean that it’s both balanced and generous. An expressive nose of dried fruit, honey, and almonds, produces flavors of apples & pears, candied fruits, and brioche.
Region: Champagne, France
Varietal: 50% Chardonnay, 50% Pinot Noir
Founded: 2005
As an aperitif, Aged Iberico ham or risotto
Ostoya is the first wheat vodka made in Poland. The spirit is made from noble wheat varieties grown in Bieszczady, one of the most pristine areas of Poland, and produced in the Pernod Ricard production plant in Zielona Góra, where it is distilled in column stills and charcoal filtered for exceptional purity. Released in 2015, this premium vodka is 100% Polish from grain to glass.
Caviar, shrimp cocktails, cheese, sashimi
is first a love story. When their last daughter was born (their 6th daughter and 7th child) in 2015, Nathalie & Jean-Francois Bonneté decided it was time to leave their corporate careers to create their own company, as partners, 50/50.
Jean-Francois had the opportunity to build exciting very successful wine & spirits brands in the US managing several companies over the last 20 years. Nathalie, an engineer, and geophysicist had a great international professional journey They both always shared the same passion for Terroir, people with talent & values, and a desire to make a difference. They felt it was the right time for them to start their entrepreneurial journey
Their first goal was to partner with people who have a passion and exceptional savoir-faire for Terroir wines & Spirits They, therefore, crafted a collection made from a handful of brands to import and represent in the United States. They identified categories that they cared about and in which they believe they could bring additional value and excitement because of the depth and identity of their brands
Also being history buffs, they were excited to have the opportunity to bring to US consumers historical iconic brands from different regions of the world and participate to build or rebuild categories that were once thriving or new in this country (like Dutch Genevers preprohibition or Rhum Agricole, Calvados or Armagnac).
Today, they import and represent brands such as Suze (the iconic French gentian aperitif dating back to 1889 owned by Pernod Ricard – one of the fastest growing Spirits brands in the United States right now),
Frerejean Freres Premier & Grand Crus Champagne (Maison owned by the Frerejean-Taittinger and Dassault (families), Libération de Paris (produced through their own joint venture with partners Catherine & Laurent Delaunay owners of Badet Clement in France), Coquerel Calvados (owned & operated by third-generation Pierre
Martin Neuhaus and leading brand of Calvados in the US), Maison Gabriel Boudier (one of the world's most prestigious licoristerie based in Dijon) or the iconic Trois Rivieres Rhum Agricole AOC de la Martinique (which they launched in 2018 in the US market and is now part of Grupo Campari) In a few years, they have already become a leading importer of Terroir wines & spirits brands in the United States.
Nathalie & Jean-Francois have always been life warriors They knew obstacles and daring challenges come with the territory once you decide to start your entrepreneurial journey maybe, even more, when you decide to do it as a couple, investing your own resources and both jumping in 100% from day one.
The last few years have not disappointed from losing their home, office, and everything they had during hurricane Harvey in 2017 (and all the trauma and consequences that hit your family afterward), to going through Covid (for a company that had just launched its importing activity and whose business is largely generated from restaurants and bars), to managing structural changes such as the dramatic increases of the federal import taxes on French wines & spirits for instance; in addition to all the daily “regular” challenges you always face when building a company. Their ability to always quickly adjust and adapt was constantly put to test. As Jean-Francois mentions: “I have learned that resilience is the main trait allowing you to deliver on your objectives in life.
You also always need to look at yourself in a pragmatic way, take responsibility, and keep learning and moving forward because everything is possible and nothing of substance will ever come easy. As it was once said, what does not kill you makes you stronger! That’s what those last years have done to us, both as a business and as human beings, we are much stronger now than we were 2 years ago or when we started.”
And there will be more exciting news coming up in 2023 for BCI: first with the unveiling of new blends and designs for some of their current brands, a couple of iconic ancestral brands joining their collection, or the launch of a very exciting project they have been working on for the last couple of years partnering with leading global personalities. The journey continues…
Water comes from a pure source high in the French Alps
Address: 61888 Sylvan Ave. Dallas, Texas
Phone: (469) 407-1899
Website: www.whiskdallas.com
Dallas is home to Parisian-born andraised Julien eelsen who founded whisk crêpes café. His early career with air France in business management took him to Nigeria, Peru, and other parts of the world, but he found the comforts of Dallas synonymous with the comfort and early childhood memories of homemade crêpes with grandma.
Address: 5301 Alpha Rd #a22, Dallas, Texas 75240, United States
Website: www.lesdelicesfr.com
Les délices de France products are based on traditional french baking techniques and the finest ingredients, all produced by a french-trained pastry chef. We’re committed to our customers and our community.
At les délices de frances, all the entremets and the tarts are gluten-free. All components are made in-house and most of the utensils and key ingredients are imported from France. Our espresso is produced in Italy, the country of espresso hence the name of the espresso drink.
In French, Bisous Bisous means "Kiss, Kiss" or "Lots of Love". When greeting friends and loved ones, the French kiss each cheek, one kiss each side.
At Bisous Bisous Pâtisserie, we specialize in French-style pastries and pride ourselves on fresh, original creations tailored to each customer. We use the finest ingredients and handcraft delicious French macarons & pastries daily.
Address: 3700 McKinney Ave #150, Dallas, TX 75204, United States
Website: www.bisous-bisous.com
Easy french Cuisine for all. Our baking mixes are made with authentic and quality ingredients. From macarons to crepes, pound cake and French baguettes.
Address: 3033 w Parker Rd
S203 Plano TX 75023 ,
United States
Website: www.myfrenchrecipe.com
Savor Patisserie was started in a sugar-covered Dallas apartment in 2014 by Kelli Watts. Kelli, who is half-French but was born and raised in Texas, taught herself how to bake macarons and created her own proprietary recipes. After selling at a local farmers market and through wholesalers such as Neiman Marcus, the first brick-and-mortar shop was opened in East Dallas in 2016.
Address: 9440 Garland Rd #142, Dallas, TX 75218
Website : www.savorpatisserie.com
Paula Lambert fell in love with fresh mozzarella in Italy and decided to bring the art of cheese-making home to Texas. Since 1982, the tiny factory in downtown Dallas has made award-winning cheeses the old- fashioned way - by hand. Using fresh milk and the finest Texas ingredients, Mozzarella Company consistently produces cheeses that are recognized across
the country for their high quality. Although the Mozzarella Company now produces over 100,000 pounds of cheese a year and more than forty different products, one thing still hasn't changed: Each and every cheese is made completely by hand.
Address: 2944 Elm St, Dallas, TX 75226
Website: www.mozzco.com
Spec's is your one-stop shop for all things wine, liquor & beer!
Husband and wife duo Robert & Meaders Ozarow started Empire Baking Co. in the Fall of 1992 in an effort to bring natural, locally made bread to Dallas. Empire continues to try to produce the highest integrity products for both our retail and wholesale customers.
Address: 5450 West Lovers Ln. #132
Dallas, Texas 75209
Website: www.empirebaking.com
Offering North Dallas fine French food in a cozy and relaxed setting, Lavendou is thoroughly French from the inviting decor to the gracious service and authentic cuisine. But don't expect it to be pretentious. Owner Pascal Cayet is dedicated to providing service that is friendly, and efficient, and you will find Lavendou's menu to be deliciously approachable. Serving the lighter fare of Southern France, Lavendou offers many items to tempt your taste buds while bringing you the savory, rich, and delicate cuisines of the French countryside.
Address: 19009 Preston Rd
Suite 200Dallas, TX 75252
Website: www.lavendou.com
Homemade ice cream shop featuring unique flavors & creative cones such as pretzels & chocolate chips.
Address: 3100 Independence Pkwy, Plano, TX 75075
Website: www.henryshomemadeicec ream.com
Le Rêve” translates as “The Dream” in French. With a menu that features creamy gelato, luxurious pastry, and delicious coffee, Le Rêve will be the place where you experience the sweetest dream.
Address: 12817 Preston Road Suite #133 Dallas, TX 75230
Website: www.lerevegp.com
US Importer & Distributor of Gourmet Fine Foods.
Address: 2050 Stemmons Freeway, Dallas, Texas, 75207
Website: www.delicefinefoods.com
Offering a vast and delicious selection of frozen and dry goods, our ingredients and meals are chef-approved for a reason: they’re convenient, cost-effective, and highquality.
Website: www.cuisineryfoodmarket.com
MillHouse at the McKinney Cotton Mill
Mis designed for women to flourish. The founders believe that when women flourish, so do their families and extended communities. MillHouse represents two women-owned non-profit organizations led by the same Executive Team, Dr. Beth Beck, Dana Brock, and Aimee Woolverton.
MillHouse Foundation is a 501(c)(3) tax-exempt organization that supports women in creative fields by operating art and mural festivals, maker markets, public art projects, and other opportunities to showcase work, increase clientele, and collaborate. MillHouse Foundation partners with her sister organization, the membership-based business league MillHouse McKinney, to provide female artists and creatives access to private and open studios, co-working and social space, workshops and classes, and business resources. MillHouse McKinney operates the 14,000 sq. ft. facility at the century-old McKinney Cotton Mill factory, including 32 studios for female creatives.
Our mission is to promote, share and enjoy the French language and francophone cultures through classes but also through intellectual and artistic exchanges between the United States and the French-speaking world. We encourage friendship and collaboration between French speakers and learners within the North Texas community.
Named after the driving rhythm characteristic of French gypsy jazz, we are La Pompe! Led by multi-lingual vocals, this swingin' bunch of cats brings the best of French wartime classics, American jazz standards, and gypsy instrumentals. A little bit of gypsy, a little bit of French, and a whole lotta swing!
Certifications&Awards:GRI
Olivier was born and raised in Paris,France. Having lived abroad in different countries and now living in Dallas he understands the essence of sophisticated and international clients Olivier has formed the group Sandra & Olivier Realty and along with his wife they bring a unique approach to real estate clients serving with a purpose At the end of the each transactions,
their clients are getting new friends for life as well.
Fluent in Spanish, French, English
When did the story of La Cave Comtadine begin?
Cave La Comtadine is a cooperative cellar, founded in February 1930 by 12 families from the village of Puyméras. It is a tale of culture and sharing. The cellar took the name ‘Comtadine’ to claim its allegiance to the region of Comtat Venaissin
Since its creation, the cellar has evolved continuously Production has grown and investments have been made to further respect the quality of the grapes and to make ever higher quality wines.
Cave La Comtadine played an essential role in obtaining the ‘Côtes du Rhône’ designation for the villages of Puyméras, Faucon, Saint Romain en Viennois, Mérindol Les Oliviers and Mollans Sur Ouvèze These five villages earnt the ‘Côtes du Rhône Villages Puyméras’ designation in 2004, after over 20 years of campaigning to gain recognition for the quality of the wines produced by these terroirs 80% of the appellation Côtes du Rhône villages Puymeras is produced by la Cave de la Comtadine.
Puymeras village is located at the heart of the Cote du Rhone vineyards, can you tell me more about this specific terroir? What makes your wine unique?
Vines have long been cultivated around Puyméras, and the culture of vine-growing has been passed down from generation to generation since ancient times. The cellar brought together 49 winegrowers committed to growing their grapes and making them into the wine of three designations of origin. Today the cellar counts over 280 winegrowers spanning 6 appellations and with 1300 hectares spread around 20 villages in the Upper Vaucluse and Provencal Drome.
They benefit from high sunshine levels and the coolness linked to the altitude These factors allow the grapes to mature in excellent natural conditions to give wines of excellent quality. This is one of the coolest terroirs in the area, always the last one to be harvested offering a great balance and freshness in the wines.
There is also an incredible mosaic of soils made of brickred clay soils rich in iron oxide and dotted with outcrops of mother rock, as well as sandy-clay soils scattered with sandstone rocks and stones produced by the erosion of safre
The cave is producing 4 appellations of controlled origin: Puyméras Côtes du Rhône Villages, Côtes du Rhône Villages, Côtes du Rhône, and Ventoux.
Our vines grow at an altitude of between 300 and 500 meters at the foot of Mont Ventoux. Therefore, they are sheltered from the wind and influenced by the climate characteristic of the mountain close by.
CCan you tell us what’s new at the winery this year as well as provide an update regarding the production of organic wines? What were the challenges you faced this year and how did you overcome them?
In recent years, we’ve put in place new agricultural and harvesting practices that have positively impacted this year’s results. We were able to lengthen the harvest period as well as select the parcels well in advance. This enabled us to more accurately predict the daily harvest by varietal and appellation In the cellar, we could immediately verify the benefits of this new approach in the day-to-day management of the harvest and in the wine itself
Can you share what’s new at the co-op this year?
2022 is the year we’ve decided to dream big as we’ve launched a line of non-alcoholic wines We’ve launched three wines – white rose and red. This was a huge challenge for us that we were able to accomplish by working together. These non-alcoholic wines have 3x fewer calories than traditional wine. The flavor profile is agreeable as alcohol is not the primary contributor to the experience.
Notes on the 2022 vintage?
Any update regarding the status of your organic wine production?
We continue to set new records in the production of organic wine. 2022 witnessed the production of more than 10,000 hectoliters of organic wine. These efforts require a significant investment in the infrastructure of the cellar itself in order to ensure that the production of these wines is fully separated from the rest of the production.
Can you provide some insight regarding the difficulty of sourcing dry goods and the costs associated with these critical items?
It was exceptionally difficult to secure dry goods throughout 2022 We were forced to constantly adapt to our processes to find viable solutions We were forced to unify our cuvees and use a unique bottle shape as well as a single-label format. One advantage of going through this process is that we were able to find solutions that have a lower environmental impact, for example, a smaller, lighter bottle Incorporating lighter bottles and recycled boxes also helps to simplify the sourcing process with the goal of streamlining the decisionmaking process as well as cost reductions.
We're so excited to taste your wine at the French Food and Wine Festival. Could you comment on its aroma notes and let us know how we should pair it with?
Côtes du Rhône red Cave de la Comtadine 2019 is made from a blend of 80% Grenache and 20% Syrah. It has a nice ruby color, with aromas of red fruits such as blackberry and cherry, and a medium body with smooth tannins with a spicy finish (black pepper notes)
Côtes du Rhône is like a swiss army knife wine it goes with almost everything from BBQ, like classic, smokey Texas Ribs, meat stews, grilled Mediterranean cuisine (meats and veggies), all sorts of pies, fresh salads with hard or soft sheep or goat milk cheeses with dried fruits.
If we come to France, is it possible to visit your domains and experience a unique wine tasting? With great pleasure! We have a tasting room/wine shop in the cellar
Matignon is located in the town of Martigné-briand, one of the most important villages within the Anjou area in terms of wine producers, due mainly to the and richness of its soils. This passion for wine-producing has been passed our family for 3 generations. Today Yves Matignon combines enthusiasm dynamism to continue the family traditions. The domain extends over 38 hectares of vineyards with a majority of production being given over to grape varieties such as cabernet franc, Chenin and Grolleau.
It is a very dry and fruity white wine that develops aromas of white peaches as well as citrus.
Region: Centre-Val de Loire, France
Drink fresh, around 48-50° F to reflect the fruitiness and the dishes. Perfect with fish, seafood, or shrimp. White wine - 750ml
Domaine Girard has been passionate about grape growing and wines for five generations. Located in the village of Alaigne in the southwestern corner of the Languedoc, the Girard respectfully take advantage of their vineyards by farming the land along sustainable practices. The higher-elevation vineyards which are located in the foothills of the Pyrenees, help to ensure a signature freshness and elegance throughout the range of wines.
The wine aging process on lees lasts for 3 months to preserve the maximum aromas and freshness. The nose and the palate are both slightly buttery, with nice balanced acidity.
100% Chardonnay
Region: Occitanie, France
Domaine Girard produces a range of AOC and IGP wines that represent both cool climate characteristics and freshens. As such, they make ideal pairings for many different types of cuisine.
Ponty is a family estate in the heart of Bordeaux. At the beginning of the century, the Ponty family came to Fronsac, in the Libourne region, to the the great Bordeaux terroirs, to produce and sell the wine made on their our generations have contributed to the quality and reputation of Ponty Michel Ponty, the current manager, was born on the estate and began to at 21 years old, alongside his oldest brother and his father, whom took over from his father, Victor Ponty, who was the one to begin this family passion.
wine has a deep ruby red color and is characterized by fresh red fruits such as raspberry and strawberry with a light peppery note. In the mouth, a warming wine with supple round tannins and a pleasant aftertaste of ripe strawberry.
Region: Bordeaux, France
Beef, Lamb, Game (venison), Poultry
In the heart of the Gigondas region of the Rhone Valley lies the Domaine de FontSane. Established in 1860, the estate is currently run by Véronique CuntyPeysson, her husband, Bernard, and their son, Romain, who recently arrived on the estate after receiving his Master’s in International Wine Business. The Domaine is about 16 hectares (39 acres) divided into Red/Rosé Gigondas, Red/Rosé Ventoux, and Vin de France. From the Domaine itself, you can see the majestic rock faces of the Dentelles de Montmirail and the little village of Gigondas.
Beautiful redberry color with bright and sustained tints; the nose is rich with intense notes of fresh red fruit, gooseberry, and raspberry with hints of tropical fruit and citrus; the mouth is well-balanced and rounded with a good acidity and a nice long finish
Region: Occitanie, France
Aperitif, mixed salads, summer barbecues
Red Wine Rosé WineDomaine de la Ronze is a well-known winemaking name in the Beaujolais region. The history of the estate dates back to 1850 and spans over several generations of independent winemakers. The estate cultivates 17 hectares of vineyards which are situated in the heart of Beaujolais. The vines are planted in the appellations of Morgon, Beaujolais-Villages, and Côtes-de-Brouilly.
This is a dry white wine with a malolactic fermentation adding a nice silkiness to this wine with pleasant aromas of citrus, peaches, nuts and brioche.
Pair with mixed salad, roasted chicken
In these vineyards ideally located in Saint-Cyr-sur-Mer, Castellet, La Cadière d’Azur, Sainte-Anne-d’Evenos, and Le Beausset, the best-adapted grape varieties flourish in Bandol and Côtes de Provence appellations. “This arrangement of exceptional terroirs opens a field of possibilities to us”, confides Pauline, “it is then up to us to dare to blend, to raise the bar!”.
Its color is clear, and light and with salmon-colored hues, the expressive and complex nose reveals fresh fruit aromas and a touch of citrus fruit. A well-balanced wine with a full, wellrounded taste of white flower and fruit, wonderful freshness, long-lasting in the mouth.
The slight anise-flavored finish responds well to salmon tartar with dill or grilled lamb chops and a Var ratatouille.
White Wine White WineFounded in 1688, the Ruhlmann-Schutz family draws its passion for wine from the depths of the Alsacian vineyard. This precious expertise persists from generation to generation, and the notoriety of the wines expands. The Ruhlmann Pinot Noir Barrique is a Pinot Noir from Alsace. Until recently it was difficult to make a quality pinot noir from this region due to the cool climate. However, with warmer summers, the grapes are now able to fully ripen in this region. Pinot Noir is the only red grape authorized in Alsace.
Ruhlmann Pinot Noir Barrique is a light-bodied, rustic, dry wine. It is characterized by aromas of cherries and raspberries, with hints of cinnamon and clove.
Red Wine
Veal, Poultry and Fish
Château du Pavillon, located in the Sainte-Croix-du-Mont appellation (in the Entre-Deux-Mers Bordelais), is owned by Vivianne Fertal who also owns the Château des Roques in Loupiac. The château, built in the 18th century, is located in the higher area of the appellation, overlooking the Sainte-Croix-du-Mont vineyard and the banks of the Garonne. It produces wines with a lot of fruit and liveliness, which is relatively rare in this region where wines are marked by excessive opulence.
Presents a deep color with purplish hues. Rich and very complex, this wine features a very slightly woody nose, and aromas of red fruit (strawberry and cherry) during the first four years. Upon ageing, gentle scents of spice, blackcurrant and quality leather, combined with a long, silky finish, like velvet. A perfect structure, with fine and silky tannins.
White and red meat and cheese
Red Wine
Domaine Couly-Dutheil has become, over the years, a reference point for the appellation of Chinon and one of the Loire Valley's most famous estates. Established in 1921 by Baptiste Dutheil, then developed by his daughter, Madeleine Dutheil, and her husband René Couly, today Couly-Dutheil remains a family Domaine, owned by the third and fourth generation.
Lovely intense ruby color appearance with purplish reflection. The bouquet is superb with red fruit aromas and spicy notes. Generous and elegant, with rich, high-quality tannins, this wine is very well balanced and can be kept for 5-7 years.
Red Wine -
Roast Beef, lamb or chocolate. ...
VIP package
GUEISSARD Vineyards are synonymous with creating exceptional wines. Simultaneously combining meticulous craftsmanship and artful mastery, the blending is a genuinely emotional furtherance in preparing wines which fully reveal the prestigious Provence soil. More than just a European vacation hotspot and rosé capital of the world, Provence, in southeastern France, is a coastal appellation producing interesting wines of all colors. The warm, breezy Mediterranean climate is ideal for grape growing and the diverse terrain and soil types allow for a variety of wine styles within the region..
Elegant salmon pink robe and a nose of white peaches, citrus fruits and apricots. The notes of white flowers enhance the complexity of this meal wine. The mouth is fleshy, balanced and reveals aromas of exotic fruits and spices. Wine of great finesse and good persistence.
Fish - Meaty & Oily, Duck & Game Bird
Rosé Wine
Les Vignobles Foncalieu are a union of cooperatives anchored in the heart of Languedoc. Our territory stretches from the Corbières massif to the banks of the Mediterranean, from the Mistral- swept hillsides to the sun-caressed plains between Carcassonne and Béziers.
It is in the heart of these landscapes, situated between ocean and mountains, that all our wine- growers tend to our 4,000 hectares of vines every day in order to offer Foncalieu the high-quality grapes used to produce exceptional wines.
Ruby red in color, with an aromatic nose of black cherries with elegant floral notes. On the palate, this pinot noir is silky and well balanced with smooth tannins.
Poultry, cold meats, and soft cheeses
Domaine Haut Bridau is located in the heart of the massif des Castelnaux, in the terroirs of the Picpoul de Pinet appellation. The Domaine of 11 ha is run by the Pages family since the beginning of last century. Today grandson Christian is in charge of the property.
Fruity and floral nose with hawthorn and lime tree fragrances. Lively and fresh mouth with harmonious acidity and roundness.
An apertif, paella, and other seafood dishes.
Saint Arnold Brewing Company, located in Houston, is Texas' Oldest Craft Brewery. Our goal is to brew world-class beers and deliver them to our customers as fresh as possible making them the best beers in Texas and Louisiana. Their customers are beer loverspeople that appreciate great, full-flavored beers.
Their small crew does everything at the brewery: brew the beer, filter the beer, keg the beer, bottle the beer, sell the beer and drink the beer. For them, this is a passion, not a job.
Tell us about your beginnings in the world of cooking. How and why did you choose pastry?
Coming from Bordeaux, France, I started in Pastry after a Baccalaureate in Economy. I did 3 years and graduate in Pastry, but went to culinary right after and worked a Macaron Michelin in Bordeaux as an apprentice and graduated within in a year.
What were your most important encounters in the world of cooking?
I had the chance to work with a few Chefs who influenced me, one of them became my mentor, not because of what he did for me but because he was whom I wanted to look like when I was going to grow up as a Chef. I always had the chance to be able to work for very specific Hotels and Chefs, learned from all of them to shape myself and find my cooking style. The experience I had with those Chefs helped me to develop confidence and skills and are parts of the Chef that I became today.
Please give us a flavor that evokes inspiration or nostalgia for you.
A product/ Flavor that Evoque nostalgia would be wild mushrooms. As a kid, I used to go “Mushrooms Hunting” near the Atlantic Coast of Bordeaux or in the Dordogne area, with my parents on Sundays during the season (October/December). We use to pick up Cepes, Girolles, Trumpets and many others. I remember my parents sending me crawling under bushes where no one else could go and find those hiding pockets of wild mushrooms. it was always exciting and proud as a kid to find those little hidden treasures under fallen Oak leaves or sandy terrains. Coming home, we were cleaning them on the kitchen table and then sauté them before dinner. I can still smell the aroma in our kitchen, from fields to table, can’t bit that…such fond memories.
What is your secret for a perfect dessert?
A perfect dessert as always follows a perfect meal, it is the final point and the last thing a guest will eat. A perfect dessert would be the one that creates emotions through textures, colors, and taste, from very classical to very modern, the perfect dessert has to make sense and stay in the same spirit as the meal was….and don’t forget, always leave some room for a dessert
What is your favorite part of a typical day?
My favorite part of a day in the kitchen is the day I can create. Going from a concept to an actual dish, I like to envision, refine, and put my ideas on a plate. My chance is that work with great Chefs. From Pastry Chef to Sushi Chef, Peruvian Chefs….all of them are very inspiring in their approach and final product. Cooking is not a one-man show, it is a team composed of various talents and backgrounds who keeps me inspired and influence a lot of my decisions and views. So my favorite part of the day would be being with my chefs and creating things together as we often do.
What does cooking mean to you?
Cooking is what I do, I am passionate about it, and to tell you the truth can’t think of anything else I could do. I made a career of a craft that I developed surrounding myself with Chefs and Hoteliers I learned from. Food rallies people, and creates emotions and a sense of well-being, not every job brings that fulfillment, and I am humbled to be able to do what I do.
What advice would you give to a young Hot side chef who wants to make a name in the industry?
Stay humble, don’t be afraid of changes, and adapt.
There is so much to learn and talent will bring you so far. Talent is the tip of the iceberg that everyone sees, but it takes so much more to climb up and become an accomplished Chef between people skills, vision, mentoring, and leadership….
It takes support from your family and your team, dedication to your craft, and the capacity to adapt to different environments and demands, there are no instant gratifications. Your work and attitude will define who you are, and your commitment and personality will determine where you will be going in life.
My question for them is “What are you willing to let go of in order to get better and reach your dreams?”
What has been the biggest challenge in your career?
Life is made of challenges; I believe you can not grow if you don’t face challenges and learn how to solve them. Challenges are the checkpoints you are passing through, validating your willingness to be better at what you do or who you are.
Every new position in a kitchen is a challenge, every decision you make may be a challenge for you or others working along with you…the best answer is the experience you are building up every day from working in kitchens. I also believe the more experience you get, the more challenges you will pass, and quite often when you will be looking back at them, they were actually pretty easy to achieve.
My biggest challenge was to come to the US 22 years ago and adapt to a new way of life in every term. Embracing what you have, not fighting the system, and gaining strength, and valuable experience. Be uncomfortable, resilient, and relevant Surround yourself with success and you will be successful
The Culinary Institute Lenôtre is an American private culinary school located in Houston, Texas, and was founded in 1998 by Alain Lenotre, son of the acclaimed French pastry chef Gaston Lenôtre, and his wife, Marie Lenotre.
Ranked the #1 Culinary Arts College in the United States of America for Three Consecutive Years by Niche.com
CULINARY INSTITUTE LENOTRE® (CIL) in Houston, Texas, is a community that trains and welcomes the culinary experts of tomorrow into its international family of renowned chefs and hospitality workers.
Address: 7070 Allensby St. Houston, TX 77022, United States
Website: www.culinaryinstitute.edu
Located on the west side of Houston, THIS Parisian-style restaurant OFFERS SOME classic French desserts, a bakery, specialty coffee, breakfast, lunch, dinner, and a wine bar They also provide takeaway, delivery, and catering.
You can relax on THEIR beautiful outdoor patio that is pet friendly or plan a party in THEIR newly renovated banquet room.
Address: 1570 South Dairy
Ashford Suite B1 Houston, Texas 77077
Website: www.latartinehouston.com
This restaurant and lounge celebrate the roots of humanity in Ethiopia – which you will find in our food, art gallery, and festivities. there are family-owned and operated with friendly staff, delicious food and drink, and a great atmosphere.
Address: 6800 Southwest Freeway Houston, TX 77074
Website: www.lucyhouston.com
Integrated Food Concepts provides commercial food service for your office building, healthcare facility, or any corporate cafe/cafeteria. We bring the passion, quality, authenticity, and variety of the "support local" and "buy small" experiences to the workplace.
Simply put, we make the office food feel less like the office, and more like food. Explore our nearly two dozen cuisines and concepts and see how a custom solution could elevate your food service program.
Website: www.ifcfoodservice.com
Where did you get your passion for cooking and desire to make it your profession?
I am the youngest of 7 children. Growing up I spent a lot of time in the kitchen with my mother. She brought wonder and joy to cooking and taught me many life lessons while in the kitchen. Learning how to create something delicious from fresh ingredients made me fall in love with cooking and influenced me to go to culinary school in Salerno, Italy. Until this day, those memories and lessons remind me of my passions and desires.
How is it to be an entrepreneur in the food industry?
It’s wonderful to have my own restaurant as it allows me to be as creative as I want to be. The possibilities of what I can create are limitless and every day I can make something new. My dishes have a story to tell and there is nothing I find better than to share those stories with others.
You have traveled throughout your career. What did this bring you?
I gained so much knowledge and experience by traveling. During my travels, I worked at a 2-star Michelin French restaurant, Patrick Guilbaud, in Dublin, Ireland. Furthermore, traveling helped me pursue other cuisines that influenced the flavors in my creations. The experiences I had led me to fulfill my life-long dream of opening my own restaurant
What advice would you give to someone who wants to become a Chef?
If you’re truly passionate about it then do it, but if you’re not then don’t. Cooking at home and running a kitchen are two very different things. To be a Chef you need to be able to handle the fast life inside the kitchen and work with the rhythm of everyone around you. You need to find the balance between leading your team also taking a step back and learning from them. There is always something to better in the kitchen.
And on a more personal note, what is your favorite dish? And what about desserts?
Spaghetti Frutta di Mare. Pasta is an Italian staple and Seafood reminds me of my home in Amalfi. It’s a dish I always make when the coast feels far away.
And on a more personal note, what is your favorite dish? And what about desserts?
Spaghetti Frutta di Mare. Pasta is an Italian staple and Seafood reminds me of my home in Amalfi. It’s a dish I always make when the coast feels far away.
What is your favorite type of cuisine, except for Italian?
I would have to say Japanese cuisine. Japanese Cuisine pays a lot of attention to acquiring good ingredients and uses techniques that showcase a deep respect towards the cuisine. I find that Japanese cuisine pays reverence to traditions and keeps the history of its culture alive through the constant use of its traditional customs.
Do you have an ingredient that you like to work with in particular?
Olive oil. Olive oil is healthy, flavorful, and always brings a dish together. Growing up in Italy, olive oil was always used in my family. I always believe good olive oil is irreplaceable.
FIORI is more than just a restaurant. It’s a creative space that fosters learning and a relationship between food and people.
Address: 4315 Montrose Blvd, Houston, TX 77006, United States
Website: www.fiorihtx.com
At Sambuca, we think friends, family, food, and fun are what life should be about. Our philosophy is shared with all who walk into our restaurants.
Sambuca features savory new American food and modern cocktails that will tempt any palate and nourish the soul. Our nightly live music will engage our guests in the energetic vibe of the restaurant, reminding them to enjoy the simple pleasures of life. We throw a party---a really great party--for our guests every night!
Address: 909 Texas Ave, Houston, TX 77002, United States
Website: www.sambucarestaurant.com
Chef Soren Pedersen was born and raised in Denmark where cooking with fresh local ingredients is culturally instilled. With this background, Chef Soren began his apprenticeship in the kitchen at age fourteen with over 30 years of professional cooking experience. After arriving in Houston, Texas in 1995 and spending years running kitchens in private Clubs and restaurants around the US; He decided to open his very own catering and venue in 2013 and is able to stay true to himself and his philosophies. Chef Soren will create customized menus from the local farmer's markets and pick in-season products selected at their peak of flavor.
Website: www.chefsorenpedersen.com
Buy caviar and gourmet food online in Houston, Texas at DR Delicacy. We are a leading supplier of caviar, foie gras, truffles, truffle products, salmon, ...
Address: 1291 N Post Oak Rd Ste 180 Suite 180, Houston, TX 77055, United States
Website: www.drdelicacy.com
We are committed to pushing the boundaries of chocolate to create one-of-a-kind flavors inspired by ingredients and spices from around the world. All of our creations are allnatural, made without preservatives or artificial flavorings We roast and grind our nuts and spices in-house to maximize the freshness and flavor in every bite of chocolate.
Address: 5000 Westheimer Rd Suite 602, Houston, TX 77056, United States
Website: www.cacaoandcardamom.com Phone:
Arts & Crêpes is a French Café where you can have made fresh to order crêpes and Belgian waffles with gourmet coffees and teas in a relaxing environment. We select fresh and savory ingredients to create delicious crêpes that can be enjoyed all day. We offer both savory and sweet fillings with options for vegetarians and even gluten-free.
Can you tell us more about your beginnings in the world of cooking?
My Grand Mother, Grand Father, and Mother had a huge influence. My Grand Mother was Chef in Poland. My Grand Father show me the Art of Gardening for over 11 years. My Mother lives in Africa for 10 years and learn dishes from everywhere in Europe, Africa, the Mediterranean Sea cost and more. While some Chefs stay in the same restaurant their whole career, you have always wanted to see the country.
My Mother, Father Travel the world, Europe and Asia, I guess I am doing the same thing. I love traveling and I have been to many different places and worked in different places to learn about many different food cultures and it is not over yet!
This desire to move around probably comes from those first years spent in Africa with your parents.
You have traveled throughout your career. What did this bring you?
I gained so much knowledge and experience by traveling. During my travels, I worked at a 2-star Michelin French restaurant, Patrick Guilbaud, in Dublin, Ireland. Furthermore, traveling helped me pursue other cuisines that influenced the flavors in my creations. The experiences I had led me to fulfill my life-long dream of opening my own restaurant
Your father was in the Foreign Legion. Is that right?
YES almost 19 years, he served his country very well and earn many medals, he was a Legion’s Pionniers, the most respected Legionnaires, and died in 1963 serving his country.
How have your different international experiences shaped your personality?
You are more open-minded when you travel more cosmopolitan, understand people better and you have the knowledge and many different experiences that sometimes people don’t understand.
Did it influence your conception of cooking?
Yes, it did, the first time I work in the US in 1985, I thought I was a French Chef and knew everything, and I quickly realized I was completely wrong in my approach to Culinary. It took me a few years to adjust, but I did and I am so happy I did.
Are there any personalities in the kitchen that have been a source of inspiration for you?
Yes, my apprentice Chef Jacques Bussiere, was very very strict but was an inspiration, I remember my first day in school like it was yesterday, September 1973. The legendary Escoffier is another, He was a Chef but also a food and beverage manager and an educator, an inspiration and a mentor for all the chefs of his time but also all the generations of Chefs who followed and will follow forever. I also have a great Friend in Italy who is also an incredible Chef, he made me discover Pasta and incredible sauces!! I met him in Paris in 1977 and became friends forever.
Can you tell us more about your cuisine at the Artisans Restaurant?
Cuisine Eclectic, French Technique with mostly top American ingredients, Inspire by Maison Prunier a Paris where I worked in 1975 and 1976, a very classic restaurant, what a learning experience on French Cooking with Classic Escoffier touches.
And as a restaurant client, were there any particular meals that stood out to you?
Japanese cooking and Sushi bar, Again, I was in New Caledonia in 1983 and one of my Chef was a Japanese cook, I hated his cooking (French Chef Mentality) but I quickly realized how many guests love his dishes and suddenly develop a taste for Japanese cooking, The Japanese chef’s name is Taka and I still talk to him periodically. He follow me a year after I met him on Maldives Island in 1984.
Conversely, what restaurants have you never been to but would like to try?
I have a bucket list of restaurants that I need to fulfill, but most places around the world that I have never been to yet! All over South America for example where I have never been YET.
Can you tell us more about the relocation of the Artisans Restaurant in June 2023?
We have been looking for a perfect place to relocate Artisans Restaurant. My dream was to have a large lot with an independent building all gated, we found the place and we are very delighted to develop our new home just half a mile from the Galleria, one mile from 610 loops and 69 Freeway. We have a great Architect and an awesome builder, our present clientele and new clientele will not be disappointed. 5745 Westheimer Houston Texas 77057, will be the new Home of Artisans Restaurant.
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THE FRENCH AMERICAN CHAMBER OF COMMERCE TEXAS IS LED BY AN OUTSTANDING BOARD OF DIRECTORS
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From 6:30 pm to 10:30 pm
November 17th, 2022
DALLAS - McKINNEY COTTON MILL
HOUSTON - TC ENERGY CENTER
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French wine open bar concept 20+ talented local Chefs
Champagne tasting VIP experience
November 17th, 2022
