{"id":1657,"date":"2017-08-15T21:52:07","date_gmt":"2017-08-16T01:52:07","guid":{"rendered":"http:\/\/www.daveswinecellar.com\/?p=1657"},"modified":"2020-04-13T09:36:55","modified_gmt":"2020-04-13T13:36:55","slug":"restaurants-vantre-in-paris-and-le-terroir-in-burgundy-deliver-delicious-memorable-food-and-wine-moments","status":"publish","type":"post","link":"https:\/\/daveswinecellar.com\/old\/2017\/08\/15\/restaurants-vantre-in-paris-and-le-terroir-in-burgundy-deliver-delicious-memorable-food-and-wine-moments\/","title":{"rendered":"Restaurants “Vantre” in Paris and “Le Terroir” in Burgundy Deliver Memorable Moments"},"content":{"rendered":"

When visiting Paris and Burgundy, two of France’s most popular destinations, we all share a burning question. Where can I eat and drink well and memorably without breaking the bank? In Paris, the relatively new Vantre <\/strong>offers an intriguing option, and in Burgundy, Restaurant <\/strong>Le Terroir<\/strong> in Santenay provides a reliably charming choice.<\/p>\n

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Vantre occupies a modest storefront in Paris’ edgy, high energy 11th arrondissement, whereas Le Terroir’s unassuming entrance lies behind a quiet terrace on a side of Santenay’s place du jet d’eau. Each location has its charms, but the engaging personalities and wine knowledge of Marco Pelletier at Vantre and Corinne Germain at Le Terroir provide the real allure. They are owners, but they also serve as sommeliers with genuine passion for pairing delicious wines with their respective chef’s inventive, well made dishes. Add professional, graceful service without pretense, and the essentials for pleasurable, memorable dining moments all come together.<\/p>\n

VANTRE, PARIS XIe<\/sup> ARRONDISSEMENT<\/span><\/strong><\/p>\n

In 2016, Marco Pelletier (pictured above) opened Vantre <\/strong><\/a>(19, rue de la Fontaine au Roi, Paris, 75011; Tel: +33 1 48 06 16 96; Subway: Goncourt) with the goal of “democratizing” fine French wines. If anybody can achieve this lofty goal, it’s Pelletier a thinking man’s wine guide with matchless, encyclopedic knowledge of contemporary French wines. Previously he served six years as a sommelier at Le Taillevent in Paris’ 8th arrondissement and then eight years as Chief Sommelier at H\u00f4tel Le Bristol, also in the 8th arrondissement. As a primary buyer stocking the vast cellars at these highly rated Michelin-starred restaurants, Pelletier came to know France’s most accomplished producers as friends and colleagues.<\/p>\n

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Yves Gangloff’s Condrieu offers bewitching floral aromas and stupendously delicious, fresh flavors.<\/figcaption><\/figure>\n

Even so, the Quebec-born Pelletier has an unstuffy, infectious enthusiasm for enjoying and sharing wine. I first met him by chance nearly ten years ago after one of his long shifts at\u00a0H\u00f4tel Le Bristol. He was unwinding at a casual “watering hole,”\u00a0 G\u00e9rard Pantanacce<\/b>‘s old wine bar, Le Caf\u00e9 du Passage on rue de Charonne<\/span> not far from Place Bastille. Joined by Parma-based professor and sommelier, Paolo Tegoni, the four of us wiled away the evening into the wee hours. We ate Pantanacce’s signature rillettes, charcuterie, steak tartare and “Saucisse de Morteau” while tasting blind “mystery” wines.<\/p>\n

First came a Tuscan red, then a light-bodied Bugey Pinot Noir. Then came a sensational white, the Domaine Eric Morgat’s Savenni\u00e8res “L’Enclos,” and then an older J. Vidal Fleury, Hermitage. Last, but not least, came the Domaine de Galouchey “Vin de Jardin,” a red blend produced by a partnership between Pelletier, Pantanacce and another friend who owned vineyards in the Libournais near Bordeaux. The food, wines and camaraderie all made for an instructive and memorable experience.<\/p>\n

Pelletier brings the same enthusiasm for shared discovery, convivial fun and savoir-faire<\/em> to Vantre’s wine program. The list offers over five hundred selections ranging from “grand vins” to more obscure wines from lesser known, but up and coming producers. Because Pelletier offers his own personal collection of wines accumulated over eighteen years as a top sommelier, many older vintages from Roulot, Comtes Lafon, Vieux T\u00e9l\u00e9graphe and countless others are available. Hard to find gems also stud the list thanks to Pelletier’s direct access to great producers.<\/p>\n

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Gonet’s delicious dessert “Vin de Liqueur” made in Champagne.<\/figcaption><\/figure>\n

For example, Vantre offers Yves Gangloff’s Condrieu, a wine with bewitching honeysuckle and peach perfumes, pure, ripe fruit and scintillating freshness. Gangloff produces maybe 6,000 bottles annually for the entire world, and Pelletier secures his allocation by going directly to the domaine to visit his friend. The wine pairs beautifully with talented Chef Iacopo Chomel’s Gnocchi with Sage Butter and Parmigiano Reggiano cheese.<\/p>\n

Pelletier offers his “baby,” the Domaine de Galouchey “Vin de Jardin,” both by the glass and the bottle. Its enchanting red fruit aromas, ripe, succulent fruit and superb, exhilarating freshness carry through the natural, mouthwatering finish.<\/p>\n

“The vines for Galouchey were planted in virgin soils that never saw chemicals,” says Pelletier, noting that his group tends the vines completely naturally. “We harvest by hand, berry by berry to use only perfectly ripe fruit. The juice ferments with natural yeast, and we add nothing ”<\/p>\n

It pairs perfectly with tender Beef Cheeks with Braised Endive. The dish is another of example of the chef’s scrumptious, bistro-style cuisine du march\u00e9-<\/em>—“market cuisine”—that guests enjoy at Vantre’s marble top tables and comfortable banquettes under high ceilings.<\/p>\n

Ever the wine educator, with dessert Pelletier served a rarity—the Michel Gonet, Ratafia de la Champagne. For centuries, Champagne growers made Ratafia primarily for enjoyment in their own region. It’s a “Vin de Liqueur” where Gonet blends fresh, sweet juice from Chardonnay and Pinot Noir grapes in the current vintage with\u00a0Eau de Vie\u00a0<\/em>distilled from the third and fourth pressings of Champagne grapes from prior vintages. The resulting drink which has about 18% alcohol by volume. Judicious aging in barrels mellows the wine’s fiery notes without hiding its marvelous fruit forward aromas and freshness. It placed a delicious cap on another memorable food and wine experience thanks to Pelletier’s exuberant, confident guidance.<\/p>\n

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Sommelier and co-owner Ms. Corinne Germain at Le Terroir Restaurant in Santenay, Burgundy.<\/figcaption><\/figure>\n

RESTAURANT LE TERROIR, SANTENAY, BURGUNDY<\/strong><\/p>\n

Since opening Restaurant Le Terroir <\/a><\/strong>(19, place du jet d’eau 21590 Santenay<\/span>; Tel.: 03 80 20 63 47)<\/span> in 1989, Chef Fabrice Germain and his spouse Corinne, a native of Colmar in Alsace, have followed one telling philosophy: “Il n’est rien de plus s\u00e9rieux pour nous que votre plaisir!<\/em> There is nothing more serious for us than your pleasure.”<\/p>\n

The hardworking couple now attracts a cadre of loyal return guests from France and around the world. It is always a pleasure to rediscover the comfortable, cheerfully decorated, white tablecloth dining room as\u00a0 Ms. Germain warmly welcomes every guest through the door. At the table, visitors rely on enjoying the pleasures Chef Fabrice’s seasonal menus featuring Burgundy classics with creative touches. Corinne provides superb wine suggestions from the list with over 300 references including half bottles and magnums.<\/p>\n

When it comes to Burgundy’s most iconic dish—piping hot snails in butter, garlic and parsley—nobody surpasses Chef Fabrice. He cooks the plump snails to perfection for optimal texture. He avoids overcooking the garlic to allow the flavor to shine.<\/p>\n

The dish paired beautifully with Ms. Germain’s suggestion of the 2011 Domaine Hubert Lamy, Saint-Aubin 1er Cru “En Remilly.” <\/strong>As a hard-working vineyard perfectionist, Olivier Lamy<\/a><\/strong> consistently turns out scintillating whites like this delicious gem. The wine had just enough bottle age to bring together a lovely balance of ripe fruit and Lamy’s trademark crystalline freshness.<\/p>\n

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Chef Fabrice Germain’s classic Escargots \u00e0 la Bourguignonne<\/em>.<\/figcaption><\/figure>\n

Ms. Germain offers a range of Lamy’s other selections along with well-balanced whites from Alain Gras, Jean-Marc Vincent, Vincent Bachelet, Bernard Moreau, and many others.<\/p>\n

Chef Germain’s main courses start with creative preparations of daily market seafood selections such as cod, salmon and turbot. Other courses include Burgundy classics with creative twists. For example, the fixed menu features Coq au Vin<\/em> with deboned rooster, smoked bacon, fresh mushrooms, bell peppers, and\u00a0 fresh pasta, served in a casserole<\/span>. Braised lamb with garden rosemary comes with grilled confit potatoes, chopped bacon, and sweet garlic cream with lemon confit<\/span>. A grilled Charolais beef tenderloin with red peppercorns has a red wine sauce, beets with gingerbread, potato croquettes, and brown mushrooms. <\/span><\/span>Each dish pairs easily with the restaurant’s wide selection of fresh, immediately pleasurable red wines.<\/p>\n

“I choose wines for the immediate pleasure they bring,” Ms. Germain notes. “They must be balanced and without excessive wood and dominant alcohol.”<\/p>\n

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Domaine Chevrot et Fils’ terrific Marnages “Le Croix Moines” 1er Cru.<\/figcaption><\/figure>\n

The list has a particularly strong selection of Santenay red wines from the likes of Domaine David Moreau, Domaine Fran\u00e7oise et Denis Clair, Domaine Roger Belland, and Domaine Bachey Legros. Highlights from the C\u00f4te de Nuits<\/b> include Domaine C\u00e9cile Tremblay’s Vosne Roman\u00e9e and Chambolle Musigny, Domaine du Vieux Coll\u00e8ge’s Marsannay and Fixin, and Sylvain Pataille’s Marsannay.<\/p>\n

Ms. Germain regularly participates in tastings with a Burgundy sommeliers club where she looks to discover producers focused on using healthy grapes grown with respect for each individual terroir. For example, brothers Pablo and Vincent Chevrot of Domaine Chevrot et Fils<\/a><\/strong> in nearby Maranges tend their vines with organic practices and take a natural, hands-off approach in the winery. Their 2014 Domaine Chevrot et Fils, Maranges “Le Croix Moines” 1er Cru<\/strong> offers pure red fruit, moderate concentration, terrific freshness and elegant tannins that match particularly well with Le Terroir’s cheese course.<\/p>\n

The restaurant team presents a classic “chariot” giving guests the pleasure of surveying and making selections from a full array of top French fromages<\/em>. Amidst the blue Roquefort, the firm Comt\u00e9, the soft Camembert de Normandie and all the others, Burgundy’s \u00c9poisses de Bourgogne invariably stands out. Le Terroir always offers a perfectly ripe \u00c9poisses with intense, earthy aromas and a slightly coulant—<\/em>“runny”—texture.<\/p>\n

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The fountain outside of Restaurant Le Terroir in Santenay’s central square.<\/figcaption><\/figure>\n

Desserts include Parfait Glac\u00e9 au Marc de Bourgogne et Son Coulis de Fruits—<\/em>a firm ice cream parfait topped with Burgundy grape spirits and a pur\u00e9e of fresh fruit—and Croquant Sp\u00e9culoos, mousse chocolat au lait cardamone et pamplemousse granit\u00e9 \u00e0 la bi\u00e8re blanche et miel de Bourgogne<\/em>–a spiced biscuit paired with a duo of chocolate mousse topped with cardamon cream and refreshing grapefruit granita ice with nuances of wheat beer and honey.<\/p>\n

Outside of Le Terroir just across the street in Santenay’s central square, the jet d’eau<\/em>—the public fountain—-offers a cheerful display. It serves as a reminder of another memorable Burgundy dining experience at Le Terroir.<\/p>\n

 <\/p>\n

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When visiting Paris and Burgundy, two of France’s most popular destinations, we all share a burning question. Where can I eat and drink well and memorably without breaking the bank? In Paris, the relatively new Vantre offers an intriguing option, and in Burgundy, Restaurant Le Terroir in Santenay provides a reliably charming choice.<\/p>\n","protected":false},"author":1,"featured_media":1798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[137,73,71,130,132,179,144,135],"tags":[],"class_list":["post-1657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beaune","category-burgundy","category-organic","category-paris","category-pinot-noir","category-restaurants","category-santenay","category-sommelier"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/daveswinecellar.com\/old\/wp-content\/uploads\/2017\/08\/pelletier-revised-2.jpeg?fit=719%2C538&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7QzTy-qJ","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/posts\/1657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/comments?post=1657"}],"version-history":[{"count":5,"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/posts\/1657\/revisions"}],"predecessor-version":[{"id":2864,"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/posts\/1657\/revisions\/2864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/media\/1798"}],"wp:attachment":[{"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/media?parent=1657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/categories?post=1657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/daveswinecellar.com\/old\/wp-json\/wp\/v2\/tags?post=1657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}