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Not a word to start this newsletter, just a sound... That of the cork which, locked up in the neck of the bottle for more or less a long time, finally yields to the pull of the arm.
Plop!
It says a lot, this noise, light
carpe diem
of cork heralding a moment of sharing to be experienced at home or in these friendly wine bars which now have the good taste to offer real catering.
You know the classic charcuterie and cheese boards: they are worth the quality of the artisanal products and the bread that accompanies them.
The wine, pâté and Comté pairing has never been denied.
Still, for a gourmet, the sandwich-style croc can be a bit short.
I remember, in 2014, the opening of
La
Cave à Michel
where, with his brother Maxime for the skittles, Romain Tischenko, chef of Le Galopin, came on the fly to prepare delicious dishes on the corner of the zinc.
Behind the bar, the winner of the show Top Chef (2010) found the freedom to…
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