Tagged: Etienne Hugel

A meal with Etienne Hugel – The Holy Land 2012 – part 2

finishing wines…In the mean time our “sommelier” Yair, opened the two reds on offer:
Vosne- Romanee 1 Cru, Les Suchots Domaine Confuron-Cotetidot 2006
And the 2006 Charmes-Chambertin Tres Vieilles Vignes Grand Cru, Domaine Joseph Roty, these can breath for the time being…at least until the lamb is properly roasted…

vosne Romanee 2006
The Vosne Romanee from Domaine J. Confuron Cotetidot , is a highly suitable wine for the occasion since the Confuron family are an old winegrowers family, (since the seventeenth century), they even have a strain of Pinot Noir named after them – Pinot Confuron. The domaine has some Grands Crus vineyards and “our” Premier Cru vineyard of Les Suchots, certainly one of the very top domaines of the Côte de Nuits. The tradition of whole-bunch fermentation is still practiced, producing this extra deep scent of berries plums and ripe dark red fruits. One of the strengths of Confuron Cotetidot wines is their ability to age and develop, (hence the long decanting time). I guess our state of mind will allow them to be approachable in the medium term as well.
IMG_4985The 2006 Charmes-Chambertin, Très Vieilles-Vignes, Grand Cru, Joseph Roty, Côte de Nuits, is a deep red-ruby almost purple wine. filled with deep notes of black cherry, liquorice, flint , leather and wet soil. needed quite a long time to open, eventually exposing the sweet flavours of dark berries and spiced strawberry confiture reflecting the full ripeness of the 2006, yet still retaining enough acidity to keep the fruit freshness and balance for it’s anticipated longevity. (another bottle opened several years ahead of time…)


Our wines are slowly evolving in their decanters and the leg of lamb properly rested, it’s juices evenly spread within, were “calling” us back to the table, Etienne following me back to the kitchen, as I steamed the tender spinach, cut the oven baked shimeji mushrooms off their stem, and the roast potatoes, all in their serving dishes and off to the table where our first red the Vosne Romane , Les Suchots 2006, was already poured to glasses,


Etienne insisted on the joint being carved at the table, not before he orchestrated several photos with the roasted joint still intact (as you can see),


he watched over me, as I carved the joint of meat, nice and juicy, steaming off the aroma of thyme, rosemary, mint, and a delicate touch of garlic, just as intended (it does not always come out like that, lucky again…)

There was lot of everything to be had and we dug into it, perfectly paired with the wines. The one that followed, the: Charmes. Chambertin Grand Cru, Joseph Roty 2006, was equally well paired with the dish, and so we took our time, enjoying our main course commenting on the wines and food and Etienne’s stories of his “holy land” impressions, he really enjoyed visiting Jerusalem and the Galilee following historical footsteps of 3000 Years of human religious history, than recalling his recent visit to Beirut Lebanon, his joy of meeting old friends in Beirut, and I was envious, political boundaries forbid me from visiting Lebanon, the city I heard about from my father who studied there in the mid 1940’s describing in details the amazing pastry sweets, the cool Booza (a local ice cream with Mastic and Salep, which provides it with the ability to resist melting at the speed that other regular ice creams are affected by, thus withstanding the local heat of the summer) it has an elastic chewing gum quality (extra special touch on the tongue and palate, Devine!!) how would I know? They have a few places in Jaffa, Galilee and other Arab neighbourhood who still make them, with a varying degree of success. I read that In the Old City of Damascus, there is a shop called  Bakdash بكداش that is famous throughout the Arab world for its ice cream and gum Arabic, used to be a popular attraction for tourists, who knows if it still exists, after all we live in a turbulent neighbourhood…, I would like to think it is still there, after all places of tradition, know how, secret recipes and excellence should last forever (very much like Hugel family wines.)

Etienne was not talking specifically about his own wines, he spoke of all the wines upon their specific merit, which is commendable, after all we all know people who can’t stop talking about themselves or their own wine which tends to be tedious sometimes but not in this case.
IMG_4990We cleared the table off the empty main course dishes ready to receive our “cheese and biscuits”.
A very special wine accompanied our cheese Philippe Bornard -“Les Marnes” Cotes Du Jura 2005 a wine from the village of Pupillin near Arbois and the Swiss border, this is the “home” of “vin Jaune” also made from 100% Savagnin grape, It does not have the same deep dry sherry quality of proper vin jaune, as it is not left to oxidise under a film of yeast, known as the voile, on the wine’s surface for almost six years but rather undergoes a different cheese selectionprocess, at first the wine begins a long, slow maceration in fiberglass container, then moved to large older oak barrels for maturation, which lasts about one year. Wines are of two appellations: Côtes du Jura as is our wine, and Arbois-Pupillin, and reflect beautifully the terroir of the Jura. This is a wine that shows a masterful balance between aromatic richness and minerality. All the meticulous work and emotion of Philippe Bornard is revealed in this great wine. The vinification under the yeasts – “voile”, gives birth to a Savagnin that mixes roast hazelnut and walnut yeasty aromas with white fruit, superb bottle.Bullseye choice for the cheeses (Thanks Judy…)


Halfway through Etienne could not resist the temptation of pouring the Nectar of the evening – Hugel & Fils Gewurztraminer Selection de Grains Nobles, 1976, an amazingly perfumed and aromatic wine, scent of botrytis engulfs you as you swirl the wine in the glass white peach mango and passion fruit juice, shooting out of the glass enchanting the palate with it’s smoothness, light fruity sweetness emitting the scent from within upwards sublime! (since 1976 the next vintage this wine was produced was 1988) What a delight that went so well with our cheese and dessert : Tart Tatin of Pears and Ginger, this is a take off on Marco Pierre white award winning dessert from the mid 1990’s with an added twist of ginger julienne and slivers to fit Alsacien grape verities, and it did .. at one stage Etienne “grabbed” the serving plate and “devoured” the tart from the large plate to everyones delight.

pear tatin

The incident that followed before coffee and petit fours were served, is private between us five and will remain between us four (now that Etienne has taken the secret to his grave, and we will all in turn…) all I can tell you about it is Etienne comment: Ai Yai Yai…!!!

The next morning after all the sweat, tears of laughter and blood of course…when everyone was gone I opened the Pink Box of delights, and what a sweet surprise!! it was a box of the best ever tiny Baklava pastries from Douaihy – Lebanese Sweets, full of goodies with a taste that still lingers on the tip of my tongue, excellence in mid eastern pastry making, my favourite sweet!! from the most excellent but “forbidden source” the city of Beirut, and my fathers stories all came into context, imagine just one hour north of the border!!! a place I would visit every weekend if only possible.
My friend Etienne is gone but not the memories of this warm night in May 2012, this was my first and last meeting with him in person we kept in touch and planned to meet later this year but alas it was not to be.
Farewell my dear friend, these fragile tastes and smells will endure, more persistent, more faithful, and will remain poised a long time, like our souls, remembering, waiting, hoping, amid the ruins of all the rest.

Sweet rose, fair flower, untimely plucked, soon faded,
Plucked in the bud and faded in the spring.
Bright orient pearl, alack, too timely shaded.
Fair creature, killed too soon by death’s sharp sting,
Like a green plum that hangs upon a tree,
And falls through wind before the fall should be.
I weep for thee and yet no cause I have,
For why thou left’st me nothing in thy will. And yet thou left’st me more than I did crave, For why I crave`d nothing of thee still:
O yes, dear friend, I pardon crave of thee,
Thy discontent thou didst bequeath to me.

sonnet 10-"The passionate pilgrim" by W. Shakespeare (1599 edition)

A meal with Etienne Hugel – The Holy Land 2012 – part 1


Two weeks ago, my friend Etienne Hugel passed away in a most sudden and unexpected manner, although there is no consolation for such a loss, the many good memories he left behind may console his friends and especially his family; his beloved wife Kaoru, his son Jean Frédéric his daughter Charlotte and the whole Hugel family.
“But when from a long-distant past nothing subsists, after the people are dead, after the things are broken and scattered, taste and smell alone, more fragile but more enduring, more unsubstantial, more persistent, more faithful, remain poised a long time, like souls, remembering, waiting, hoping, amid the ruins of all the rest; and bear unflinchingly, in the tiny and almost impalpable drop of their essence, the vast structure of recollection.” Marcel Proust, In Search of Lost Time (1913)

This is one of those taste and smell memories…

It was mid May 2012 during one of our “Saturday lunch” gatherings with my friend Judy Chang , she said: “my friend Etienne Hugel a winer from Alsace is coming for a three day visit to Israel , how about you hosting an intimate dinner with Etienne?”.
It is not everyday that I get to host a real member from the Aristocracy of European winemakers: The Primum Familiae Vini –(in latin) or First Families of Wine, the eleven families that belong to this exclusive ‘club’, where the criteria for membership are: quality and continuous family ownership.

The list of members is astonishing: Pol Roger from Champagne, Château Mouton Rothschild of Bordeaux, Maison Joseph Drouhin from Burgundy, Hugel et Fils from Alsace (second oldest in the group with 13 generations since 1639), Perrin et Fils from the Rhône Valley, Egon Müller from the Saar, Antinori, the oldest wine family of the list (26 generations) from Tuscany, Tenuta San Guido with their Sassicaia, Miguel Torres and Vega Sicilia from Spain and the Symington Port estates in the Douro.
A member of the Royal families of European wines at my house? will he be a pompous “prince” who is going to look down on us PLEBS (in ancient Rome: despised social class, commoners, low-born, undistinguished…), this guy will dwell for a few hours under my roof? but than, Why not? this is an opportunity and so I readily took the “challenge”, (being told by Judy he is a cool guy, a hippy of sorts, this is where I feel comfortable)
This is going to be a night of food and wine, it has to be special, extraordinary, This guy knows his food and wine, he dined everywhere and drank anything, he has good palate and nose, I can not surprise him, but I will do my best… after all, this is a meal for only 5 diners, (shame I have to work late that day and will have only an hour and a half before the guests arrive).
As it turned to be, it was a night of food, wine, Rock n’ roll, amitié (real friendship) and giving (but thats for later on…)
Planning the menu has to include 2 first dishes cooked on the spot , the main dish will have to be a roast (let the oven do the job for me while I’m busy prepping the first 2 dishes and the theme? Eclectic! things that go well with Alsacian, Hugel wines (which I bought in advance at “Derech Hayaiin“ , of Family Shaked, Hugel representatives in Israel (Importers) and the best chain of fine wine shops around the country (http://www.wineroute.co.il/?tree=english&item=0&theme=he-il.
So I have Gewurtztraminer, Riesling, and Gentil “Hugel”, which as they say: “brings together the suave spicy flavour of Gewürztraminer, the body of Pinot Gris, the finesse of Riesling, the grapiness of Muscat and the refreshing character of Sylvaner”, all the above Hugel wines as my cooking wines, this pulled me to opt for dishes with a touch of the far east, a touch of the middle east (after all that’s where we are, and the guest is coming from a visit to Beirut, prior to his “Holy-Land” visit… all with a delicate french touch.

IMG_4972For first course: Giant crystal Shrimps rolled in Zucchini, fried in goose fat, in Champagne and Riesling shrimp sauce. This is a takeoff on Joël Robuchon’s dish with Langoustine in champagne sauce. this sauce is really alluring you could almost drink it on its own with all the shrimp and champagne aromas , sublime!

IMG_4960For the second course: I need a south east Asian touch to accompany my second cooking wine the Gewürztraminer, Fried Veal sweetbreads in a light gwurzt curry cream sauce on a bed of blanched wild Rocket. for the blanching I used a bottle of simmering Gentill Hugel wine .

IMG_4974For the main course : Mediterranean style Roast Leg of Lamb, served with Roasted potatoes, steamed Spinach in Olive oil, White and brown Oven steamed Shimeji Mushrooms (homage to Japan…)



Than, A selection of french and local goats cheeses with green salad.

For dessert: Tart Tatin of Pears and Ginger served with dessert wine which turned to be to amazing 1976 Gewürztraminer Hugel “Sélection de Grains Nobles”, Nectar of the Gods …

IMG_4968I have just finished rolling my shrimps in “zucchini leaves” , and prepping our sweetbreads : blanch, peel and all… and most of the Mise en scène (after all cooking is a bit like movie making or a theatre production) and Mise en place, that our front door was open and in came my old friends Yair and Judy and a stormy guy in slightly sweaty T shirt (it was a hot day outside), his face lighted the room with joy (almost childish), his hands full with presents, offerings of fine wines and a mystery Pink box the content of which I will reveal later. With a rolling stones song at the background he immediately blended into the music and my greetings met his happiness and good will. A simple guy like me and you, not the aristocratic attitude I dreaded at first.
I immediately felt (I like this guy) and after a brief introduction we became the oldest best buddies ever…
the cristalThe kitchen is partially open plan and the dinner table was laid down, and with no further pause he “demanded” a Champagne Cooler Bucket full of Ice to put the 2004 Louis Roederer Cristal Brut Millesime Champagne, he had in his hand .
Cristal is a magnificent wine of 40% Chardonnay and 60% Pinot Noir, aged for six years!!! on the yeast and a further 8 month in the bottle without yeast. and the vintage 2004, Ai Yai Yai (as Etienne said several times that night…) We impatiently opened the wine after it got to our temperature of taste (not too cold). After the first sniff and sip the Cristal hallmarks are evident: “purity, precision and the unique harmony of flavours associated with the subtle power of our historic vines, located on the finest Champagne Grand Cru terroirs.” – as described by Jean-Baptiste Lécaillon, Roederer’s Cellar Master, an extraordinary champagne on all counts.
This wine has a lot of layered aromatic elegance of white peach, apricot, honeyed citrus blossoms and amazing minerality , grilled hazelnuts and creamy butter texture, very sensual and a great company to our first course, which got hailed around the table


shrimp gonna fly(Though I know the Cristal did most of the job, raising the dish to a higher level, it went gloriously with our first dish of the evening and in the end Etienne did ask for the remaining sauce to be served to him as a soup, he loved every tiny bit of it and drank it to the last drop, a most amusing moment… as you can see below.

sauce as soup

IMG_4967My guests were asked to pass the time as I go prepare the next dish (sweetbreads), but Etienne insisted on a “tour” of my cellar (a small room with a few gems collected over the years, nothing like the cellars he is used to…), still not bad by local standards, I gave him the “Royal tour” and chose a bottle of Krug Grande Cuvée, to keep the champagne bit of the evening going on, which met immediately Etienne’s approval, the Krug Grande Cuvée NV Champagne, sat on ice to be cooled just slightly more, and the primum Vini represenative in the dinning room followed me to the kitchen, noticing my Lacanche stove he said (In his lovely french accent):” There’s one like this one, in the presidents private kitchen at the Élysée Palace” (the official residence of “Le Président de la République Française”), than immediately started to ask questions regarding our next dish, from a knowledgeable point of view, an interested observer willing to help, full of amazement almost like a child , discussing the how and why and the thought behind them. I guess I was a bit distracted and pulled the Arugula out of the “wine steaming” slightly ahead of time, the leaves were still a little too tough but it somehow went well enough with the curry cream sauce and the tender, butter fried sweetbreads,

ris d'agneau

Etienne helped me serve the dishes to the table (such a sweet guy), as we were eating sipping our wonderful Krug Etienne most graciously looked at me and said (again in his sweet french accent) : “are you trying to give french cooking a bad name?” commending my second dish with the utmost compliment (a polite expression of praise or admiration), chassagne 1993by now we were already drinking the powerful Chassagne-Montrachet Les Chenevottes 1er Cru Michel Colin Deleger 1993 , not the best vintage year for this wine, even worse after the two great champagnes but better than anticipated. Although my cellar stores great Bourgogne whites, we kept for the moment with the wines brought by the guests for the occasion. This is a leisurely dinner and we were not going to be deterred by a mediocre Wine here or there, and so we withdrew to the “drawing room” adjacent to the dining table for a smoke and a cheerful chat, while our joint of lamb was resting on a rack waiting to be carved soon.

This is turning to be a great fun occasion and we are only half way through, the rest of this meal, the wines, the food, in Part 2 and the promised surprise in the pink box to follow soon…