By Alexandre Abellan

“When we are biodynamic, we try to capture energy, not consume it”

Robert Eden is at the head of Château Maris (45 hectares of vines in Félines-Minervois, Hérault). The Languedoc estate has the particularity of having a semi-buried hemp cellar. Finalized in 2010, its vat room and cellar have walls made of hemp and lime bricks: good insulation, “it is a material that breathes. The hemp bricks do the filling and are supported by wooden posts,” explains Robert Eden, who adds that each wall is made up of two walls with an intermediate space (emphasizing the insulation and allowing air to circulate)

With 1,000 m² of surface area without air conditioning, this vegetable cellar displays a temperature ranging from 11 to 19°C throughout the year. A thermal buffer that doubles as carbon dioxide capture since its installation

To find out more, here is the rest of the article : Vitisphere

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By Bernard Van De Kerckhove

Last March, there were many chefs for this trip to the provinces, to Cognac, the first of its kind for the famous red guide and the presentation of its winners of the year. Many and eager to know what star sauce they were going to be eaten. Each in turn: it’s up to us to discover the dishes of those who are simmering that day while waiting for the results.

Restaurant Le Meurice Alain Ducasse** (Paris)

Chef Amaury Bouhours is at work in this historic Palace whose restaurant decor was orchestrated by Philippe Starck. He offers us a superb barely cooked Noirmoutier sea bream, carrot from Allonnes, marigold, smoked yoghurt. The ideal would have been a “cocktail” around Saké Nakamura from Kanagawa prefecture associated with Leche juice from
Tiger present in the dish and seasoned with Espelette pepper and ginger, a nod to Nikkei cuisine, a meeting of Peruvian and Japanese culture. The chef won’t blame us for having chosen for the occasion a seasonal rose with a promising name: “Rose de nymphe Émue” from Maris (AOC Languedoc).

To know more about the restaurant click : HERE

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