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Introducing the recipe by Kiyomi Mikuni, the owner and chef of “Hotel de Mikuni”

    “Salmon steak, yuzu sauce” Ingredients 2 slices of salmon 1 yuzu 1 tablespoon honey 40g+ 30g unsalted butter flour salt pepper Preparation 1. Salmon is seasoned with salt and pepper and sprinkled with flour. Slice the yuzu with the skin. 2. Heat butter (20g) in a frying pan and bake from the skin. When the…

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VinVin | Gamechangers in Wine

Translated from dutch. Read the original post   For the head study Wienakademiker I wrote a thesis about the online market in the Netherlands, the question was whether there was a market for a site that offers higher wines. It emerged that about 10% of the market in the Netherlands was online – that will now…

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Sauvignon Blanc has become the go-to wine for Americans during the pandemic

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Sancerre 2018 an outstanding vintage

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Forbes – Domaine Pascal Jolivet rebrands under Blanc-Fumé vintage

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Forbes – A guide to the Best Wines for Thanksgiving Dinner

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Domaine Pascal Jolivet Reinstates Blanc-Fumé as the Name to Domaine’s Loire Valley Wine

  NEW YORK –(Business Wire)– The house of Pascal Jolivet has grown to be one of the most dynamic domaines in France’s Loire Valley, and is known as one of the most famous producers of Sancerre. In recent decades, winemaker Pascal Jolivet has also made a reputable name for his wines produced in the Pouilly-Fumé…

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A visionary named Pascal Jolivet

Pascal Jolivet is one of the most dynamic ambassadors of wine in the world. The Frenchman has impeccable grape DNA. Both his great-grandfather Louis and grandfather Lucien were winemakers. They were succeeding generations of Chefs des Cave at Pouilly-Fume’s Chateau de Tracy. That link came to a close in 1926 when Lucien Jolivet retired.  …

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Pascal Jolivet : A self-made man

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Beyond the Sea: What wine to drink with oysters and salmon?

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