Scribbling about wine: Vilmart & Cie, The Cœur de Cuvée 2001

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The Cœur de Cuvée is the premium champagne from Vilmart. Vilmart produces their finest bubbles from the 11 hectares Premier Cru in Rilly-la-Montagne and some vines in the neighboring Villers-Allerand. Their better collection – the Grand Cellier, Grand Cellier d’Or, Cuvee Creation and Coeur de Cuvee – are chardonnay dominant. So it is not surprising that about 60% of their planted grapes are of the Chardonnay variety. Since the 1980s, the champagne house had been a devotee of biodynamic planting. Continue reading →

Beige (ベージュ), Tokyo

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‘I’m dining at Chanel’. Sounds extravagant? But that’s how many would identify with the two Michelin-starred restaurant ‘Beige’ in Tokyo, perched atop the Chanel building in glitzy Ginza.

Three years ago I visited their terrace Le Jardin de Tweed. Little did I know it’s Alain Ducasse – whom is also my favourite chef – operates the restaurant and rooftop bar. Continue reading →