Bruno and Joel (Paillard and Robuchon) -the lunch video

Finally managed to get the video uploaded from lunch at Joel Robuchon’s L’Atelier with Bruno Paillard’s champagnes a couple of weeks ago. The video’s not as long as it looks, only 5 minutes but Viddler insists on adding lots of extra space at the end. Alice Paillard (Bruno’s daughter), Willie Lebus from Bibendum wines and eatlikeagirl are all in there, along with me, TheWinesleuth. You can read my post here if you don’t like video. [viddler id=20af4309&w=437&h=333] Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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Lunch partners Bruno and Joel (Paillard and Robuchon)

Picture it – 10:20 Monday morning, just sitting down to the laptop, still in my jammies with a nice big pot of coffee by my side, thinking of heading over to the California wine trade tasting later that afternoon. (Riiiiing, riiiiing) “Hullo?” “Denise? Hi, it’s Dan from Bibendum. Listen I’m very sorry to bother you. Are you busy today? ” “Just the California show today. Why? Are you going?” “I know this is really short notice and I do apologise but do you think you’d be available to hop on down to Covent Garden for a champagne tasting and lunch? I’m really sorry for such short notice. It’s Bruno Paillard Champagne at Joel Robuchon’s L’Atelier in Covent Garden and …um, someone dropped out and we have an extra space and…um… it would be great if you could make it by 11:30.” “11:30?!?!” It takes at least 45 minutes to get to Central London from my house but I wasn’t going to miss this lunch. California would be there til 5:30 and Hell, I’m from there! I promised I’d be at L’Atelier as close to noon as possible. I don’t think I’ve ever gotten ready so quick and I made it with seconds to spare. The luncheon was hosted by Bruno Paillard himself and Willie Lebus, one of  the Directors of Bibendum Wines. We started off with a tasting of Bruno’s Old Disgorgements Collection which was the occasion we were commemorating. The collections consisted of 5 bottles that had been disgorged at various intervals from 6 months to 12 years in order to appreciate the evolution of the champagne. As Bruno explained, after disgorgement, (basically removing the dead yeast cells after the second fermentation), the wine really comes into it’s own, aging throughout the years, passing through 5 or 6 distinct stages ranging from fruit dominated flavours and aromas all the way to the candied fruits and aged roasted notes of mature champagne. What can I say about the wines. Bruno Paillard is one of my favourites and I’ve written about his champagnes previously. I just love his style of champagnes, full...

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