Views
3 months ago

Chef Thailand Magazine Published in English and Thai languages

  • Text
  • Bangkok
  • Brun
  • Michelin
  • Tempelhoff
  • Thailand
  • Cuisine
  • Allan
  • Chefs
  • Squid
  • Ingredients
Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand have the best in the world. South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also, there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.

FRONT OF HOUSE Words:

FRONT OF HOUSE Words: Jeffrey Benson De-Luxe champagnes are the prestige brands of the champagne houses - the crème de la crème. They represent, at least in theory, the absolute summit of what the region can produce. In principle they are made from the best cuvees from the best vineyards, from the finest quality vintages, and are wines, which have been carefully aged after blending so that they have a depth and complexity of maturity as well as all the breed and distinction of the original cuvee. Most of them are marketed in fancy bottles, often copies, like Dom Perignon, of an eighteenthcentury shape. Naturally they are highly priced. Dom Perignon, Louis Roederer Cristal, Perrier Jouet Belle Epoque, and Taittinger Comtes de Champagne, Blanc de Blancs, four of the best known. This makes them double the price of the same firm’s ordinary vintage blends and trebles their non-vintage. As such a question immediately poses itself. Are they worth it? Today when almost every house - not just the most respected - now offers a luxury cuvee, and all at equally inflated prices, are we entitled to curve a slightly cynical eyebrow above all this fuss and activity. 66 With two exceptions the de luxe cuvee is a recent phenomenon. A hundred years ago Alexander 11, Tsar of all the Russia's, commanded that the champagne he served to his guests should be presented in clear bottles so that, even when wrapped in a linen cloth for serving, it should be clearly identifiable as his own personal selection, unique to the imperial court, Louis Roederer was his supplier; Cristal was born. Until the Revolution 40 years later Cristal, then a sweet wine, was exclusively produced for the Tsar and his successors. The real pioneer in the concept of prestige champagne was Moet et Chandon. In 1930 Moet purchased the unused brand name of Dom Perignon from Mercier - it was to purchase Mercier itself 40 years later - and in 1937 it launched the first de-luxe cuvee under this name in an elegant reproduction of the sort of bottle the firm itself had used prior to the French Revolution. Today it is the brand leader. What should you expect from a de luxe champagne? The short answer is: what you get (or should get) from a vintage as opposed to a non-vintage, only more so. Class, complexity, depth and elegance, and maturity without age. If, by definition,

DE-LUXE CHAMPAGNES Are they worth it? all vintage champagne like all vintage port is very good wine, i.e. the wine is only produced with a vintage label if that vintage and that blend thereof has been especially successful, then, even more decidedly, a de luxe champagne should invariably be a stunning product. Sadly it isn't. Like all too many vintage champagnes the wines are frequently marketed too young. If a quality non vintage should be - I'm not talking about what the legal requirements stipulate - a wine of at least three years of age by the time it reaches the consumer, then a vintage wine six or seven, and the deluxe wines should be, if not older, at least wines of greater ageing potential. Well-made champagne can easily take ten or even fifteen years bottle age. Champagne is the most versatile of all wines as it the perfect aperitif, goes well with fish and also can be drunk throughout the rest of the meal, pairing well with meat such as lamb and with cheese and dessert. In short a drink for any time - to celebrate or commiserate, one can always find a reason to drink Champagne. Jeffrey Benson is an approved programme provider, examiner and adjudicator for the Wine and Spirit Education Trust and empowered to hold their wine training courses and examinations anywhere in the world. Anyone one who is interested in receiving further information please contact me at bensonwines@gmail.com 67