Showing posts with label For a Better World. Show all posts
Showing posts with label For a Better World. Show all posts

Sunday, December 9, 2012

Thinking out loud.... Boozeday: a Mayan Calendar misinterpretation




(presumably) Acan - Mayan God of wine

Boozeday: a Mayan Calendar misinterpretation (a good occasion to unveil some of our stashed wine gems).


As we are coming closer to the fatidic date of December 21st and the misunderstood and misinterpreted message from the Mayan calendar supposedly announcing Doomsday or/and the end of the world, I think it is about time to think about opening some of these precious bottles stashed away for better occasions, and rename that day: Boozeday!

My view is the positive one:

Such occasion to celebrate may not happen again (or will it?). Wait a minute, the end of the world has already been predicted many times over since the middle ages and more especially over the last few centuries and so far we are still here. It was even supposed to happen last year in October, and some new source says that it won't happen this year but in 30 years from now.

Moreover, depending on certain calendar depending on tradition, culture, religion and belief, the year 2012 from the Gregorian Calendar (Western or Christian calendar), which is the most internationally accepted as the civil calendar, corresponds to another year. So how can we be so sure about the interpretation of ancient hieroglyphs pointing at the end of a Mayan calendar dating back from 1,300+ years earlier discovered about 40+ years ago?


Chichen Itza Mayan Temple (that my wife and I visited during our honeymoon)


Well, some interpretations talk about doomsday, the end of the world as we know it: planet crashing against the earth, giant meteorite encounter or even the lining up of all the planets in our solar system and all the consequences that may result from it. Some even push the theory of Aliens visiting earth (again? anyone wants to meet in Bugarach?). But other versions, more optimistic, favor the probability of a conscious awakening of mankind, an enlightenment, a considerable change for the better. And I tend toward the latter.

After all, what is the end of the world and how can we really interpret it? For some people that have been the victims of wars, genocides, famines, diseases, contagions and natural catastrophes, the end of the world already came. Think about it. They lose their family, friends, houses even their hopes and dreams. Despite some help from the local community and benevolent people, certain Governments and some ONG and other Foundations, they lost everything they knew and love.    

So, I'm hoping for a considerable change for the better. A better understanding of our world as a whole, not necessarily divided anymore by greed, envy, power, politic, money, religions and races. A needed step to move forward and end the non-sense that we can witness everywhere, everyday. A better comprehension of our different cultures and traditions and what we can learn from them to satisfy our needs and preserve our world.

And for that we need common sense, intelligent reflexion on solutions rather simply pointing at the problems and more especially a lot of people that are willing to change things, rather than just a minority as it is the case presently. But we also need the best friend of men for the past 4000+ years: wine.

Wine as always been present and fervent actor of some of the most historical decisions ever made in the history of mankind. Beer and other spirits like Vodka, Gin, Whisky, Bourbon, Pisco, Mescal, Tequila, Rhum, Sake and other Jiu, may have had an invaluable influence too on the greatest minds of our times.

It was customary for the Egyptian. Greek and even the Roman Empire to consume an insane amount of wine apparently, embedded in their culture, tradition and life style. As a proof, one can also come to realize that the Roman Empire boundaries stopped were they couldn't produce wine (due to the climate, geography, etc....). And I will pass on the chapter of Christianity and the knowledge of the monks perpetuating the planting of vines and thus the production of wine everywhere they went for the purpose of the church as the sacramental wine, their own and their landlords consumption and the undeniable impact on western world and overall modern civilization up to these days.

In any case, end of the world or not, let's take that opportunity as an excuse to invite and gather with friends and family to enjoy a great meal and open some great bottles of wine. Because, if the end of the world happens then you will have had a great time enjoying a gargantuan meal with some of the greatest wines that you stashed away for special occasions. And if we all happen to survive until the 22nd, then the only thing worth remembering will be that you had a great time (maybe a great hangover too) and life can continue.

Yet, it may have made you realize something else too (conscious awakening anyone?). And when I say you, I'm not talking about you only, but us all, to realize that we definitely need that change to happen, and from a simple theory transform it into a reality. Men finally coming to their senses to realize that something grandiose and meaningful needs to happen for the good of the human race: turn the page, forgive and forget the past and look toward the future by learning from our mistakes and go forward at  a more peaceful and creative pace, rectify our behaviors and open our minds.  

And the only thing that can really open our minds is wine. Wine makes you usually happier, more confident, gives you a spark of freedom of speech and invigorate your ideas and dreams. As it has been said for centuries, wine, more than any other alcoholic beverages, basically untangles your brain and tongue.

Doesn't he look thirsty with his tongue out?
He could use a good glass of wine  or some Mescal for sure ...

Whatever you may do on the 21st of December of this year, make sure a glass of wine is not too far to quench your thirst (whatever thirst that is). Some may think about having their greatest meal, watch their favorite movies or TV series; some will go to a concert or a party; some will think of the most intense sex endeavors, some will think about their past, the best moments and memories of their life; some will try to go to their favorite places; some will be surrounded and some will be alone; some will be sad, depressed and afraid; some will even think the worst as we can already witness all over in the news.

However, whatever you decide to do on that day and whatever may happen (that is if something really happen, but I don't think so), whatever will come after will and need to be better in any way, shape or form. It has to be a day of reflexion upon ourselves and our actions in our everyday life, with ourselves and with others.

A chance to gather with the ones we love and the things that have a sentimental meaning for us, and to understand what is important in our life. What do we want to do with our life? And what can we do to make it better?

And what better than a day spent talking freely, putting our cards on the table, opening up and discuss, confront each-other with the things that we always wanted to say or do, complemented by a nice glass of Jaja (French slang for wine).

Of course, you don't have to wait for the 21st to do that, but on that day, a least you will have a good excuse to do it. We all need an excuse for everything, isn't it right?

I could continue to bore you with my philosophical and spiritual way of thinking, or even develop on the great job that producers using sustainable, organic, biodynamic, Fairtrade and other Natural and "good for the people and the world" culture (and not only wine producers) achieve everyday all around the planet (as I did in many of my previous posts); or even talk to you about all the initiatives taken by millions of people everyday to make that world better, but I think that is enough for this post.

So, stay tune for more thoughts and notes on wine and life in general, and soon with the selection of wine that I may or could drink on Boozeday!

Live and drink responsibly with the respect of others and the environment. There are nothing more important than family and friends, and live a positive life the way you can with what you have.

Oh, by the way, before I forgot, there is a new French book that just came out about people that take good initiatives, it is called: Un Million de Revolutions Tranquilles by Bénédicte Manier.




I highly suggest it for those of you who can read French (no translated English version yet, I don't think). It is very informative, educational, interesting and eyes-opening in many ways.

Enjoy!

LeDom du Vin

Step into the Green! Drink more Biodynamic, Biologique and Organic wines and spirits and food) from sustainable and natural culture and respect the environment! Support the right causes for the Planet and all the people suffering all around the globe! Also follow projects and products from the Fair Trade, an organized social movement and market-based approach that aims to help producers in developing countries to obtain better trading conditions and promote sustainability. Also support 1% for the Planet, an alliance of businesses that donate at least 1% of their annual revenues to environmental organizations worldwide. "Commerce Equitable" or "Fair Trade" is evidently and more than ever a needed movement connecting producers and customers, to be aware of others and their cultural and traditional products based on high quality, natural components and craftsmanship.

Sunday, April 29, 2012

LeDomduVin: Let's talk about restaurants - Souvenir of "El Bulli"



Let's talk about restaurants: 

Souvenir of "El Bulli"


In my years as a Wine Buyer and Manager for PJWine.com in New York, I had the chance, every year, to organize and participate in the owner wine buying tour in France and Spain. A trip of 15 to 18 days, usually occurring at the end of March and beginning of April, focused mainly on Bordeaux Futures.

It gave me tremendous opportunities to taste almost all of the most well-known and sought-after wines of Bordeaux, “En Primeur”, at the barrel, with the wineries and Chateaux owners and winemakers. It was terrific to be able to taste all these world-renowned wines, evaluate their potential, and choose which ones we would buy for the store to offer to our customers. The lunches and dinners at the Chateaux and the famous restaurants, sharing succulent meals and trying excellent wines with the Chateaux owners, the negociants and all sorts of other people from the trade. It was immensely fun.

However, talking about food, although these trips were focused on wines, and not only from Bordeaux because we were also taking the time to visit other regions in France (Rhone, Champagne, Provence, Languedoc and Roussillon, amongst others) and Spain (every year going back to Rioja and Ribera del Duero, but also Priorat); the trips were also focused on Food, with a big “F”. My boss being a notorious gourmet, he loved eating in the best restaurants in town everywhere we went.

This is how, at the time, Peter Yi, owner of PJWine.com, Justin Berlin, a Spanish wine aficionado extraordinaire and myself ended up eating in some of the best restaurants the southwest of France and the northern part of Spain have to offer.

Here is a short list of some of these restaurants that we have been to, just to name a few of the ones that really impressed me, even if most are really established and renowned, in case you happen to pass by and decide to experience a true culinary feast for your taste buds:

France



Spain

  • Arzak, San Sebastian, (Basque Country, Spain) www.arzak.es
  • Kaia Kaipe, Getaria, (Basque Country, Spain) especially for the wine list www.kaia-kaipe.com
  • El Nazareno, Asador Nazareno or Salones Nazareno, Roa (Ribera del Duero, Spain) (no website but the most incredible Lechazo (the best slowly roasted baby lamb I ever ate) 

And last but not least:


Yes, El Bulli. Shame that it is now closed. However, I just realized that over the last 4 years of this blog, I never wrote anything about my experience in this incredible restaurant. I was just cleaning my photo albums on my computer when I retrieved with pleasure the pictures of that night of 15th of April 2006.

Don't ask me how we got first-class services and last-minute reservations at both El Bulli and Marques de Riscal's restaurants and spent the night in some of the best suites of Frank O. Gehry-designed Marques de Riscal hotel. It will be too long to explain. 

Especially when you know that the waiting list for both places is so long that the waiting time to get a table can vary between 6 months to more than a year. Yet, we managed to do it from one day to the next.  All I can tell you is that I felt very privileged and lucky to be able to experience both. 
 


El Bulli 26+ courses menu (as on the table docket and menu)


  1. Caipirinha-nitro con concentrado de estragon
  2. Aceitunas verdes sfericas-I
  3. Marshmallow de pinones
  4. Oreo de aceituna negra con crema doble
  5. Lazos de remolacha con polvo de vinagre
  6. Palomita con Reypenaer a la nuez moscada
  7. Tempura de piel de limon al regaliz
  8. Huevo de oro
  9. Bocadillo iberico 2003
  10. Nube de palomita
  11. Caviar sferico de melon
  12. Brioche al vapor de mozzarella al perfume de rosas
  13. Aire helado de parmesano con muesli
  14. Migas de almendra, tomate raff, sauco y gele de aimen
  15. Nueces tiernas' , te ahumado y wasabi
  16. Won-ton campestre
  17. Esparragos verdes napados de mantequilla
  18. guisantes al jamon con ravioli cremoso a la menta fresc
  19. "Gargillou" marina
  20. Ventresca de caballa en escabeche de pollo con cebolla
  21. Colmenillas a la crema
  22. Caracolines en caldo corto con necora en escabeche y
  23. Ventresca de cabrito al estilo marroqui con aire de leche
  24. Tatin de pimiento del piquillo y platano
  25. Liquid de melocoton
  26. La roca
  27. M. Framb.
  28. Gallets
  29. Hojas

29 courses... amazing, isn't it? 

Anyway, enough talking, if think that the pictures will speak for themselves, revealing food-meet-science type of dishes. My pictures are far from being as inspiring and mouthwatering as they are in the various books on "EL Bulli" (e.g. "A Day at El Bulli",  "El Bulli 2005-2011",  etc...). Still, they will give you an idea of what you've missed and what could have been one of your most memorable culinary experiences. 

The following pictures, taken on April 15th 2006, at night, represent the 29 dishes that we had. 

There are only a few pictures of Barcelona (at the beginning below) as we just passed by (that year) and were staying in Priorat, not in Barcelona itself. As for the pictures of the dishes, note that each little thing brought to the table was a single dish and that the portions were small. 

The menu is considered a "tasting menu", focusing on presentation, creativity, aromas and flavours and promoting the use of advanced "cooking-meet-science" molecular techniques, presented as "experimental bites" rather than traditional recipes.  These recomposed dishes have been the pride and the daily achieved goals of Ferran Adria since day one up until the day it closed on July 29th, 2011. 

I'm glad and grateful that I had the chance to eat and experience "El Bulli" at least once in my life. Too bad I won't be able to do it again, as it was a truly unique life experience.  

Dom 


Now, let's have a look at the pictures I took.       




Barcelona - Plaza Catalunya - LeDomduVin 01



Barcelona - Plaza Catalunya - LeDomduVin 02



Barcelona - Plaza Catalunya - LeDomduVin 03


Barcelona - Plaza Catalunya - LeDomduVin 04


Columbus Statue Barcelona - LeDomduVin 01


Columbus Statue Barcelona - LeDomduVin 02


Barcelona - LeDomduVin


Barcelona street art  - LeDomduVin


On the road to Roses Catalonia - with a funny road sign: beware of planes .... LeDomduVin


El Bulli Sign and me 2006 - LeDomduVin



The stones in the little park in front of El Bulli - LeDomduVin


The little park in front of El Bulli - LeDomduVin 01


The stairs to the beach in front of El Bulli - LeDomduVin


The Bay and the beach in front of El Bulli - LeDomduVin


El Bulli entrance sign - LeDomduVin


El Bulli Sign - LeDomduVin


El Bulli sign 02 - LeDomduVin


El Bulli Kitchen from the front window - LeDomduVin


El Bulli famous chef: Ferran Adrià, with a PJWine.com catalogue 2006 - LeDomduVin


Peter Yi, owner of PJwine.com, Ferran Adrià El Bulli famous chef and myself, LeDomduVin (much bigger than now) in El Bulli kitchen 2006 - LeDomduVin


El Bulli kitchen 01 - LeDomduVin


El Bulli kitchen 02 - LeDomduVin


Ferran Adrià in his kitchen at El Bulli - LeDomduVin


Ferran Adrià in his kitchen at El Bulli 02 - LeDomduVin


El Bulli interior mixed furniture - LeDomduVin




El Bulli aperitif - dish 01 -  Caipirinha-nitro con concentrado de estragon - LeDomduVin



El Bulli aperitif - dish 01 -  Caipirinha-nitro con concentrado de estragon - LeDomduVin



El Bulli aperitif - dish 01 -  Caipirinha-nitro con concentrado de estragon - LeDomduVin



El Bulli - dish 01 - concentrado de estragon - LeDomduVin



El Bulli aperitif - dish 01 -  Caipirinha-nitro con concentrado de estragon - LeDomduVin



El Bulli - dish 02 - Aceitunas verdes sfericas - LeDomduVin



El Bulli - dish 02 - Aceitunas verdes sfericas - LeDomduVin



El Bulli - Champagne and rose in a vase - LeDomduVin



El Bulli - Palomita con Reypenaer a la Nuez Moscada - LeDomduVin



El Bulli - clockwise Palomita con Reypenaer a la Nuez Moscada (6), Marshmallow de Pinones (3), Oreo de Aceituna Negra con Crema Doble (4), Tempura de Piel de Limo (7) and Lazos de Remolacha con Polvo di Vinagre (5)



one type of El Bulli many plates - LeDomduVin



El Bulli - dish 8 - Huevo de Oro - LeDomduVin



El Bulli - dish 9 - Bocadillo iberico 2003 - LeDomduVin



El Bulli - 1st white wine after the champagne - LeDomduVin



El Bulli - dish 10 - Nube de Palomita - LeDomduVin



El Bulli - dish 11 - Caviar Sferico de Melon - LeDomduVin 02



El Bulli - dish 11 - Caviar Sferico de Melon - LeDomduVin


El Bulli - 3rd wine - Hospices de Beaune Corton Vergennes Grand Cru Cuvee Paul Chanson - LeDomduVin


El Bulli - 3rd wine in the Chardonnay glass - LeDomduVin



El Bulli - dish 12 - Brioche al Vapor de Mozzarella al Perfume de Rosas - LeDomduVin



El Bulli - decor interieur - LeDomduVin



El Bulli - dish 13 - Aire Helado de Parmesano con Muesli - LeDomduVin 01



El Bulli - dish 13 - Aire Helado de Parmesano con Muesli - LeDomduVin 03



El Bulli - dish 13 - Aire Helado de Parmesano con Muesli - LeDomduVin 04



El Bulli - dish 14 - Migas de Almendra, Tomate Raff, Sauco y Gele de Aimen - LeDomduVin 01



El Bulli - dish 14 - Migas de Almendra, Tomate Raff, Sauco y Gele de Aimen - LeDomduVin 02



El Bulli - dish 15 - Nueces Tiernas, te Ahumado y Wasabi - LeDomduVin 01



El Bulli - dish 15 - Nueces Tiernas, te Ahumado y Wasabi - LeDomduVin 02



El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 01



El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 02



El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 03



El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 04



El Bulli - dish 16 - Won-ton Campestre - LeDomduVin 05



El Bulli - dish 17 - Esparragos Verdes Napados de Mantequilla - LeDomduVin 01



El Bulli - 4th wine - 1989 La Rioja Alta Gran Reserva  890 - LeDomduVin



El Bulli - dish 18 - Guisantes al jamon con ravioli cremoso a la menta fresc - LeDomduVin 02



El Bulli - dish 19 - Gargillou Marina - LeDomduVin 01



El Bulli - dish 19 - Gargillou Marina - LeDomduVin 02



El Bulli - terrace outside - LeDomduVin 01



El Bulli - terrace outside - LeDomduVin 02



El Bulli - terrace outside - LeDomduVin 03



El Bulli - terrace outside - LeDomduVin 04



El Bulli - sepia colour picture - LeDomduVin



El Bulli iconic Maitre D' Juli Soler and myself on the terrace in between dishes 19 and 20 (definitely bigger than I'm now...) - LeDomduVin



El Bulli - 4th wine in a glass - La Rioja Alta 1989 Gran Reserva "890"- LeDomduVin



El Bulli - dish 20 - Ventresca de Caballa en Escabeche de Pollo con Cebolla - LeDomduVin 01




El Bulli - dish 20 - Ventresca de Caballa en Escabeche de Pollo con Cebolla - LeDomduVin 02




El Bulli - dish 21 - Colmenillas a la Crema - LeDomduVin 01



El Bulli - dish 21 - Colmenillas a la Crema - LeDomduVin 02



El Bulli - dish 22 - Caracolines en Caldo Corto con Necora en Escabeche y - LeDomduVin 01



El Bulli - dish 22 - Caracolines en Caldo Corto con Necora en Escabeche y - LeDomduVin 02




El Bulli - dish 22 - Caracolines en Caldo Corto con Necora en Escabeche y - LeDomduVin 03




El Bulli - dish 23 - Ventresca de Cabrito al Estilo Marroqui con Aire de Leche - LeDomduVin 01




El Bulli - dish 23 - Ventresca de Cabrito al Estilo Marroqui con Aire de Leche - LeDomduVin 02



El Bulli - dish 24 - tatin de pimiento del piquillo y platano - LeDomduVin 01



El Bulli - dish 24 - tatin de pimiento del piquillo y platano - LeDomduVin 02



El Bulli - dish 25 - Liquid de Melocoton - LeDomduVin 01



El Bulli - dish 25 - Liquid de Melocoton - LeDomduVin 02



El Bulli - Table docket with every dish for the night (table booked under Justin Berlin's name) - LeDomduVin



El Bulli - dish 26 - la roca??? Not sure (pistachio? chocolate) LeDomduVin 01



El Bulli - dish 26 - la roca??? Not sure (pistachio? chocolate) LeDomduVin 02



El Bulli - dish 27 - some sort of fruit salad that came instead of M. framb. - LeDomduVin 01



El Bulli - dish 27 - some sort of fruit salad that came instead of M. framb. - LeDomduVin 02



El Bulli Various Menu covers - LeDomduVin



El Bulli - dish 28 - Gallets biscuits - LeDomduVin



El Bulli Menu (a bit blurry and not focused but after 4 wines....😁👍🍷) - LeDomduVin



El Bulli - dish 29 - Hojas - LeDomduVin 01



El Bulli - dish 29 - Hojas - Chocolate leaf - LeDomduVin 02



El Bulli - dish 29 - Hojas - LeDomduVin 03



El Bulli Menu cover - LeDomduVin



El Bulli - Brandy for the digestion - LeDomduVin



El Bulli - shortcut map on the bag - LeDomduVin



El Bulli - Bathtub of rose petals on the terrace - LeDomduVin



 The End!

Then we took a taxi to go back to our hotel via the little curvy road following the shore cliff to Roses and further...


Thank you, Peter, for allowing Justin and me to experience El Bulli (shame we did not take a picture of the table with the 3 of us for memory's sake...).

Enjoy!

LeDomduVin (aka Dominique Noel, aka Dom) 

For more details about each dish, I invite you to read the comments on a post about El Bulli from another blogger: http://chezchristine.typepad.com/chez_christine/2006/04/el_bulli.html ;. However, I don't necessarily agree with everything she said. She has an interesting point of view. I just realized that we ate there, at El Bulli, on the same night, 15th April 2006, and (weirdly enough) her menu was slightly different than mine, especially on the last few dessert dishes. Strange, but maybe Ferran Adria made slightly different dishes for us.  😁👍🍷