If you can't go to France, France will come to you. 

Discover the wine & food news, fresh from France and waiting for you to taste.

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The origin of Champagne

24 Octobre 2017

Friday the 20th of October is global Champagne day and all over the world bottles will be popped in acknowledgement of this fabulous wine. Here are some things you may not have known about Champagne:

The creation of Champagne was a shocking sight for winemakers, and everything was tried to rid the wine of bubbles. The cold Champagne winters cease the initial fermentation and when summer arrives there is a second fermentation, this is the cause of the bubbles. It was around the early 1600’s that people started developing a taste for this sparkling wine and it became very popular among the wealthy and royal.

In the early days of Champagne, the pressure in the wine was too much for the weak bottles. This resulted in the majority of bottles exploding – from then on iron face masks were worn in the cellars.

The region of Champagne is an interesting one when it comes to wine production. Being the northern most wine region in France, the colder climate plays a massive role in the winemaking. Due to inconsistent harvests, the supply of wine from a better year is saved so it can be blended with wine from the poorer seasons.

The most common grape used in making Champagne is Pinot Noir, it likes the cool climate and grows well in the limestone conditions. It is mixed with the Pinot Meunier and Chardonnay grape as they offer fruity aromas and freshness.

Discover our Champagne range.

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Château Berliquet – A new beginning

24 Octobre 2017

The owner of Château Canon and Rauzan-Ségla in Saint-Emillion, is acquiring their neighbouring vineyard, Château Berliquet. They have long enjoyed excellent relations with their neighbours, the Lesquen family, sharing a special bond with the Saint-Emilion limestone plateau. When the future of their property was discussed, Chateau Canon was naturally a first port of call. Château Berliquet is a gem of a property set in the heart of Saint-Emilion. Totally surrounded by the Canon vineyards, its terroir flourishes on the plateau’s heights. There is a lot of excitement about this new adventure, with much to be achieved and lived up to.


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Armagnac - How to read a label

5 Octobre 2017

Armagnac is distilled from white wine grapes, specifically the Folle Blanche, Ugni Blanc and Colombard varieties, not surprisingly it must be produced in the Armagnac region, located in South West France. Typically, the older the Armagnac the better. Here is how to read a label:

3 Stars / VS Very Special – Minimum 1 year aging

If you enjoy a fruity and fiery Eaux-de-Vie, a 3 star is for you. It comes with fruitiness and heat, perfect for that burst of character.

VSOP Very Special Old Pale – Minimum 4 years aging

This has wood and spice notes but balanced out by candied cooked fruit aromas. It is fairly light in the mouth, mellowed and lengthened by the wood. This is great for using in cocktails.

XO Extra Old – Minimum 6 years aging

XO is not so common in France but popular abroad. It has elegance, those looking for something rich and smooth will be suited to an Extra Old Armagnac.

Hors d’Age - Minimum 10 years aging

This blend truly represents an Armagnac – aromas of prune, apricot and orange peel with mellow wood notes. Dried fruits echo the maturity of the bottle. It is well balanced, with great length and heat.


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Spring Recipe: Baked Chèvre

4 Octobre 2017

This is a delicious and easy recipe to throw together, and it would definitely impress any guest. Simple ingredients come together to create beautiful flavours. Use Crottin de Chavignol as the preferred cheese.

How should Crottin de Chavignol be enjoyed? It pairs well with a floral white wine that’s sweet and clean. A Sancerre from the Loire Valley would be our preferred match.

Try it with Bourgeois Sancerre Baronnes 15

Ingredients for 4 people

  • 4 slices of Crottin de Chavignol
  • Extra virgin olive oil, for drizzling
  • 1 tbsp fresh thyme
  • Ground black pepper
  • Sourdough loaf
  • 2 garlic cloves, halved
  • Green leaf salad or microgreens
  • Walnuts, to serve


  1. Preheat oven to 200°C.
  2. Put the slices of goat’s cheese onto a tray lined with baking paper.
  3. Sprinkle with a little olive oil and the thyme leaves and season with pepper.
  4. Put into oven for 10-12 minutes until just starting to ooze.
  5. Meanwhile, toast the sourdough in slices in the oven for a few minutes and then rub with the cut side of the garlic.
  6. Bring the cheese out of the oven when ready and serve on the sourdough with the greens and walnuts.

Bon Appétit!

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Charles Orban Champagne wins Silver medal

28 Septembre 2017

We love seeing outstanding producers get acknowledged for their wines. Charles Orban is an example of this – receiving a silver medal in the New Zealand International wine show for their Champagne Blanc de Noirs Brut NV.

With over 2,000 entries this year and renowned wine critic Bob Campbell on the judging panel, this is an exceptional effort from Charles Orban!

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Outstanding Achievements for Henri Bourgeois & Clos Henri

28 Septembre 2017

A great achievement for Henri Bourgeois and Clos Henri as they make an appearance more than once in La Revue du Vin de France. These accolades acknowledge the quality and excellence of their wines, whether it’s from New Zealand or France.

The mentions include:

  • Clos Henri on the cover "Sauvignons - 50 exceptional whites"
  • TOP 3/50: Côte des Monts Damnés - 16,75 / 20
  • TOP 6/50: Clos Henri Sauvignon Blanc 2014 - 16,37 / 20
  • Focus Families Bourgeois very laudatory "From the Loire to the New World a same success"

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Tariquet - Producer of the year

20 Septembre 2017

Château du Tariquet was awarded 'Producer of the year 2017' for its range of Bas-Armagnacs at the ISW International Spirits Award by Meiningers in Germany.

At the same time, a Gold Medal was awarded to 5 Bas-Armagnacs from Château du Tariquet:

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What you might not know about Grenache…

14 Septembre 2017

September 15th also known as International Grenache Day, is celebrated all over the world. Take a look at these interesting facts about this red wine grape.

  • Grenache is the most widely planted red wine grape variety in the southern Rhône (comprising of 70% of the appellations acreage), and the second most widely planted varietal in the world.
  • It features predominantly in the famous trio, Grenache, Syrah, Mourvedre (GSM), which is a classic blend for the southern Rhône’s best red wines. In the Spanish wine region Rioja, Grenache is often blended with Tempranillo.
  • Grenache appears to have originated in Spain in the northern province of Aragon, spreading through the vineyards of Spain and the Mediterranean. By the early 1700’s the grape had spread to Provence and Languedoc and almost 200 years later was the grape brought to California.
  • It brings body and fruitiness to the blends without added tannins and is rarely used on its own. Some say it’s best kept for 20 years to fully express notes of spice and black fruits.
  • A longer growing season for the grapes to fully ripen gives higher levels of sugar, therefore higher levels of alcohol. Often 15% or more!


Discover our Grenache range

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The true caviar pioneers

7 Septembre 2017

Caviar, one of the world’s oldest delicacies, even before the time of Champagne, has exceptional qualities that have formed the products high reputation. Coveted by kings and tsars, its prestige has not shifted in centuries – people today still spend a lofty amount to get their hands on this delicious and iconic product.

Sturia is the flagship brand of Sturgeon, the leading French caviar producer. They have pioneered sturgeon farming in France for 20 years. Having years of expertise in not only the production of caviar but the preparation and food pairings, means Sturia know how to best enjoy it. Caviar is a subtle, complex food. It can be firm, crisp, fresh, delicate or powerful, reflecting iodine and fresh hazelnut notes. It allows chefs to be creative with their dishes and enhance the qualities of each style of caviar.

As caviar evolves it develops different flavours, textures and palate persistence as the months go by. Sturia Vintage caviar is their signature, associated with a rounded firmness and explosion in the mouth of fruity, iodized flavours. It is recommended to place the tin on ice and simply serve on a pearl spoon. The Vintage is one of the top ambassadors of Sturia and its flavour and texture put it amongst the best.

Watch Sturia's Behind the scenes little documentary 

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Spring Recipe: Beetroot, Rocket and Walnut Salad with Goat cheese

Spring is upon us and it’s time to get back into those light and flavour packed salads. This one is a textural hit and incredibly easy to throw together.

The taste of Buchette Chevre Merci goat’s cheese has a unique creamy tang, with a melt in your mouth sensation. Together with the peppery rocket, sweet beetroot and crunchy walnuts ensures it’s a crowd pleaser.

How should Buchette Chevre be enjoyed? It pairs well with a white wine that’s young, fresh, unoaked and lightly chilled. A Sancerre from the Loire Valley would be our preferred match.

Try it with Bourgeois Sancerre Baronnes 15

Ingredients for 4 people

  • 250g baby beetroots, peeled and chopped into halves
  • 2 tbsp olive oil
  • 120g baby rocket (arugula)
  • Buchette Chevre Merci Chef 110g
  • A handful walnuts, lightly crushed
  • Balsamic, to serve


  1. Preheat the oven to 180°C.
  2. Toss the baby beetroot in olive oil in a baking tray and roast for 45 minutes, or until tender.
  3. Place the rocket in a serving bowl and scatter over beetroot.
  4. Crumble the goats cheese and sprinkle the walnuts on top.
  5. Drizzle lightly with balsamic and serve alongside fresh baguette and your favourite red meat.

Bon Appétit!

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Drone on Champagne vineyard

6 Septembre 2017

In Champagne, a drone circles the vineyard of Champagne Fallet-Dart scanning for any anomalies on the vines. The current testing grounds - on the slopes of the Marne Valley - are thanks to Paul Fallet, who believes that this drone technology will allow him to better his job on the 20 hectares of land, "We cannot be everywhere, I can be helped by machines". He keeps a reasoned view on the use of phytosanitary products (fertilisers and pesticides) but believes only as little as needed on the vines.

The drone was created by two engineers, who designed it with an algorithm that alerts the winemaker of anomalies in the vines. The drone takes thousands of photos using a multispectral camera. The algorithm then dissects the images and through this detects symptoms of mildew.

Despite the growth of organic winemaking (which consists of 9% of French vineyards), viticulture remains very eager for the use of phytosanitary products, which is harmful to vine health and the environment. This drone presents a way to enable growers to use less phytosanitary without being a detriment to the condition of the vines.

Drones in the vineyard are on the rise as the industry embraces precision viticulture, efficiency and data-based decision making. This technology could be the next big step in winemaking and allow winemakers to use fewer pesticides. The vine growers see this as an opportunity to "evolve practices" and a "better respect of the environment". The end goal is to produce better quality grapes, therefore better quality wine. To some however, wine making is an age-old craft that holds tradition, not something that should be modified by technology.

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Romain Guiberteau - A new age for Saumur?

When you are told by some of France’s greatest producers, “you need to try the wines of Guiberteau”, this is a recommendation you don’t take lightly.

The Loire valley has become a hotbed of young vignerons pushing the boundaries and creating some of France’s most exhilarating wines. Even allowing for this, Romain Guiberteau is a true epiphany, and the groundswell, or now I should say tidal wave of praise has quickly pushed him to superstar status. Mentored by Nady Foucault of Clos Rougeard, and inspired by Thierry Germain of Roches Neuves the whites are some of the most refined, pure and mineral Chenins that you will taste while the reds take Cabernet Franc to a rare level of elegance and texture.

We love what Becky Wasserman says - “Romain Guiberteau owns some of the best land in Brézé, and makes dry chenins of punk rock violence, yet of Bach-like logic and profoundness. He is creating quite a stir.”

We’re incredibly lucky to have obtained a small allocation from Romain, if you’re a fan of either Chenin or Cabernet Franc don’t hesitate these will be gone in a flash.

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Thierry Germain – The guru of Cabernet Franc

This is our second vintage from what is arguably France’s best producer of Cabernet Franc and one we only secured due to his good friendship with another of our suppliers. Like Guiberteau he was also mentored by Nady Foucault of Clos Rougeard, and there can be no greater testament than Nady is often found in Thierry’s cellar not just consuming a glass but more than likely a bottle.

Domaine Roches Neuves is farmed organically and biodynamically, and with minimal if any use of sulphur. It has become one of the pinup boys of the natural wine movement. Beautifully pure and focused wines that simply sing Cabernet Franc and their terroir, exquisite.

Visit their website!

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Gratin dauphinois Traditional recipe

Gratin dauphinois is THE traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east France.

Discover this Classic from the French gastronomy served with a green salad and a glass of fresh white wine.

The perfect rich and unctuous treat for winter!


Discover our Cheese & Food page with more recipes here 

Ingredients for 5 people

  • 1Kg all-purpose potatoes
  • 1L single cream
  • 2 garlic cloves
  • Salt & pepper


  1. Preheat the oven to 150°C.
  2. Peel and cut potatoes into thin slices (0.5cm thick).
  3. Crush the garlic.
  4. Cover the bottom of a gratin dish with some cream
  5. Alternate one layer of potatoes, cream, garlic, salt, pepper. Repeat until you have used up all of the ingredients and end with a layer of cream and pepper.
  6. Bake for at least 1h30.

Bon Appétit!

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La Dame de Pic shines under the stars

Anne-Sophie Pic (born 12 July 1969) is a French chef best known for gaining three Michelin stars for her restaurant, Maison Pic, in Northern Rhone. She is the fourth female chef to ever win three Michelin stars, and was named the Best Female Chef by The World's 50 Best Restaurants in 2011.

Chef Anne-Sophie Pic grew up with an intuitive love of food. Growing up in France, she was surrounded by the notion of good food thanks to her chef father, Jacques Pic, and grandfather, chef André Pic, who owned France’s top five-star hotel and three Michelin star restaurants, Maison Pic, located in Valence. Her grandfather, Andre Pic, was particularly known for a crayfish gratin dish, and who first gained the restaurant three Michelin stars in 1934.

After initially rejecting the family trade by embarking on a career in management, Anne-Sophie realised her dream to follow in the footsteps of the men in her family in 1992 at the tender age of 23. Returning to Maison Pic to begin her training, Anne-Sophie was wholly unaware that just three months later she would become head chef when her father sadly passed away. In 2005 much to chef her disappointment the restaurant lost its third star. Within two years, however, a hard-working Anne-Sophie re-established what she felt symbolised her ‘father’s star’, when the restaurant regained its three Michelin star status in 2007. This was only the fourth time anywhere that a female chef had achieved three Michelin stars.

Since, Sophie has opened two additional restaurants, Restaurant Anne-Sophie Pic in Lausanne, Switzerland, which was awarded two Michelin stars in 2009 and restaurant La Dame de Pic which received its first Michelin star in 2013.

In 2011, she received the Veuve Clicquot World’s Best Female Chef award, and was named a Chevalier (Knight) of the French Legion of Honour. Pic is the only woman in France to currently hold three Michelin stars (for her eponymous restaurant in Valence).

Her last adventure is the opening of Le Dame De Pic restaurant at the new Four Seasons hotel in London. The London opening is an outpost of her Parisian restaurant of the same name and is already establish as one of the best gastronomy place in London. God save the Pic!

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The Seriously Good Food Show


1st & 2nd July 2017 - 10am to 5pm each day 

The Seriously Good Food Show is coming back to Tauranga and will be held on the 1st and 2nd July 2017. Designed with good taste in mind, the biggest food event in the Bay of Plenty will host over 180 displays and exhibits from some of New Zealand's top food and drink producers, with a huge range of unique products that you can taste and buy.

And of course, your favourite French cheese shop will be there with Gilles, Shar and Thomas to welcome you. See you there!


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Domaine Jamet - Syrah in the veins

If you’re looking for blockbuster Côte Rôtie brimming with new oak and extract, you should look elsewhere. But if perfume and texture’s your thing, Domaine Jamet wines are among the planet’s greatest wine experiences. For the past half century, the Jamet family has been one of the great growers in Côte Rôtie - one of the few producers remaining to still adhere to such important traditional practices. By continuing traditional practices, the Jamet family manages the vineyard with passion on the upper slopes of Ampuis in the heart of Northern Rhone.

Domaine Jamet lies on a plateau, known as "Le Vallin", with a fabulous view where Mont Blanc and the Alps can be seen in good weather. Nature and simplicity are the best word to describe the Jamet family and their philosophy, focused on the artisanal nature of the place. In order to benefit from all that nature can offer, Jean-Paul considers that he and his team practice sustainable viticulture. Respectful of the vines and the soil, the vineyard workers at Domaine Jamet work throughout the year with a minimum of intervention.

Jean-Paul Jamet, his wife Corinne and, more recently their elder son Loïc tend a total of 17 ha of vines, 8 ha of which in Cote-Rotie, producing ethereal and divinely majestic wine without any regard to vintage at all. As balance, consistency and knowledge sharing are the key words for this family, Jean-Paul told his son Loïc about developing a Condrieu, under the Domaine Jamet name. The future is assured!

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French Music Festival – Summer time!

July is the French month par excellence! Not only is it the month of the National Day with Bastille Day and the Tour de France, but also the time where the most famous French music Festivals take place all around the country. France offers plenty festivals of different types of music: jazz, rock, techno, and more.

In the summer months, many small towns and rural areas of France put on concerts in a wide array of venues, including châteaux, old churches, open-air theatres and small halls, for the benefit of locals and visitors. Generally speaking, concerts organised in this manner are friendly and convivial events, sometimes followed by a free glass of wine and a chance to chat with the performers.

Here is a list of some major music festivals

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La Fête de la Musique

21 Juin - France

For the last 35 years in France, the 21st June is not just the longest day of the year and the first day of summer but also the day of the Fête de la Musique. This "festival of music" is no ordinary festival. Created in France in 1982, it has been taken up by neighbouring countries where it has been just as successful. Music takes over the city's streets, with live bands, singers, amateur musicians, drummers, DJs and so on scattered throughout the city, expressing themselves through music and inviting the crowd to enjoy themselves.

Don’t miss the Fête de la Musique in Auckland! Rendez-vous the Saturday 17th June on Ponsonby Road (Golden Dawn)! From 3pm, come enjoy our free mini-French market and of course good live music as well! French products, food and fashion for an experience to awaken all your senses! After the market, starting at 8pm, the Golden Dawn will return to its usual form and welcome a bunch of talented musicians & DJs on stage to play throughout the night!


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Gilles Mereau admitted into La Guilde Internationale des Fromagers!

11 Juin 2017 - France

Couldn’t be more proud… Internationally recognize by his peers, our Maitre Fromager Gilles Mereau was admitted into La Guilde Internationale des Fromagers at the International Cheese Tours– Loire Valley on June 11th. Gilles was recognised for promoting the French savoir-faire (know-how), symbol of respect for traditions in New-Zealand. If you want to find the best artisanal French cheeses, L’Atelier du Fromage is THE address to shop. A bientot.

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International Chardonnay Day

25 Mai 2017

Chardonnay Day is a worldwide celebration of the Chardonnay grape variety and the wines made from it. Few regions express the notion of ‘wine civilization’ as well as Burgundy.

There, wine is the bedrock of tradition and skills handed down through the generations.

In Burgundy, from Chablis to Mâcon, winemakers and merchants await, ready to share a convivial moment.

Maison Vauron wishes you a great Chardonnay Day!

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Cannes Film Festival 2017: It’s ON!

Cannes - 17-28 Mai 2017

For the next 10 days, the French Riviera will vibrate to the rhythm of the Cannes Film Festival, the worlds most prestigious and glamourous film gathering. The 70th edition starts this Wednesday 17 May 2017, and there is much to look forward to, from the line-up of films that will be screened, to the appearances and looks of Hollywood and Bollywood celebrities on the red carpet.

Under the presidency of the Spanish director, screenwriter and producer Pedro Almodóvar, the Jury will select from among the films in competition. The winners will be announced on Sunday 28th May at the Closing Ceremony, following which the Palme d’Or will be awarded for each category.

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French elections Louvre celebration

Emmanuel Macron - France's 25th president

Celebration at The Louvre, Paris - 7 Mai 2017

Independent candidate Emmanuel Macron will be the next president of France after beating his far-Right rival Marine Le Pen in the final round of the French election on Sunday. The former banker stepped down as the Minister of Economy and Finance last year to start his En Marche! (Onward!) movement, emerging from an 11-candidate field to become modern France’s first president from a nonestablishment party.

The 39-year-old former investment banker, who served for two years as economy minister under Hollande but has never previously held elected office, will become France's youngest leader since Napoleon. Vive la France!

Photo : © Lorie Shaull CC

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Devastating frost strikes France

Bordeaux, Champagne, Loire, Languedoc... Overnight of 26-27 Avril 2017

Cold weather struck France's young vine buds again this week, and Bordeaux is the latest region to suffer frost damage. Many are calling it the worst frost since 1991, as temperatures dropped to nearly -5°C in some spots.

“It’s a severe frost-freeze event – all areas had been badly hurt. The damage ranged from 20% to 100 % in the most exposed areas”, said Allan Sichel, President of the Bordeaux Committee (CIVB). To limit the impact of cold, the winemakers used all possible means, including candles, heaters and even the down-draught from helicopters to try to save crops.

Champagne and Burgundy have also been hit by plummeting temperatures. “All areas of the Champagne are hit to very varying degrees,” said Thibaut Le Mailloux from the Champagne Committee (CIVC) industry group. It’s the same situation for the Languedoc vineyards where losses of 20.000 hectares are being forecast, especially in Corbières, Minervois and Cabardès vineyards. Touraine, Alsace and Jura are as much as concerned.

The whole French vineyard is clearly concerned by the frost. It is going to take some time to determine the full extent of the loss suffered by all the winemakers due to the frost. Unfortunately, the harvest of 2017 will not be abundant, but the winemakers will mobilize all their energy and resources to ensure that the little wine they produce is exceptional in quality.

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Do you know why we eat chocolate at Easter?

Everyone knows the joy felt of a mountain of chocolate you can finally unwrap and dig your teeth into, but have you ever thought about why we eat chocolate at Easter?

Lot of us may chomp on chocolate eggs at Easter, but originally eating eggs was not allowed by the Christian church during the week leading up to Easter (known as Holy Week). So any eggs laid that week were saved and decorated to make them 'Holy Week eggs', then given to children as gifts.

Why are Easter eggs made of chocolate? Chocolate Easter eggs were first made in Europe in the early 19th century, with France and Germany taking the lead in this new artistic confectionery. Some early eggs were solid, as the technique for mass-producing moulded chocolate had not been devised. The production of the first hollow chocolate eggs must have been painstaking, as the moulds were lined with paste chocolate one at a time. As chocolate-making techniques improved, hollow eggs like the ones we have today were developed. They very quickly became popular and remain popular today.

What's the Easter Bunny then? The story of the Easter Bunny is thought to have become common in the 19th century. Rabbits usually give birth to a big litter of babies (called kittens), so they became a symbol of new life. Legend has it that the Easter bunny lays, decorates and hides eggs as they are also a symbol of new life. He doesn't do all the work alone though. In Switzerland, Easter eggs are delivered by a cuckoo, and by a fox in parts of Germany.

Happy hunting everyone!

French chocolates & candies (& much more in store!)


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The Food Show - New Zealand's top consumer culinary event

Christchurch 7-9 Avril 2017 / Auckland 27-30 Juillet

Every year, tens of thousands of people flock to The Food Show in Auckland, Wellington, and Christchurch. The Food Show connects smart exhibitors with thousands of dedicated foodies to experience first-hand the latest and most delicious food and drink, test-drive innovative new devices and appliances, and witness world-class demonstrations and classes.

This year Maison Vauron was represented in the Christchurch Food Show by our unique cheesemonger Gilles Mereau and South Island’s sales rep Pierik Herruel. Rendez-vous in Auckland on 27-30 July for the next Food Show! Bring a friend or the family and embark on a culinary adventure like no other.

Photo : Gilles, Pierik & Nicolas © Maison Vauron


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Easter! Let’s celebrate chocolate!

14-17 Avril 2017

Each autumn, Easter comes with its colourful eggs and chocolate bunnies, bells, hens and other yummy creations. Each year, the most famous French ‘Chef Patissier’ such as Cyril Lignac, Laurent Jeannin, Patrick Paillier, Christophe Michalak and many more, let their imagination run wild to create the most amazing Ester chocolates, so unique that they would bear comparison with works of art.

Photo : Le Bristol, un oeuf délicieusement poëtique. Par Laurent Jeannin.


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Kiwi Jason Rosen has won the Rhumbellion Final!

Avril 2017

Some very exciting international news as Jason Rosen from Revelry and Mea Culpa cocktail bar on Ponsonby Road takes out the 2017 Trois Rivieres Rhumbellion Grand Final in Martinique. Driven by the success of the first edition, the famous french agricole rum brand wants to disrupt the codes once again and make ‘rhum agricole’ a Must for bars around the entire world. Well done Jason!

Photo © Maison Vauron


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Maurice Louis Branger Dames cafe paris

Temporary exhibition ‘Bistrot! From Baudelaire to Picasso’

La Cité du Vin, Bordeaux - 17 mars - 21 Juin 2017

The exhibition Bistro! From Baudelaire to Picasso will take place from March 17th until 21st June 2017. Containing around a hundred works, the aim of this exhibition is to highlight the essential role played by cafes and bistrots, convivial spaces, in creation and society from the 18th century until mid-20th century.

Some of the artists featured in the exhibition: Louis Aragon, Charles Baudelaire, Otto Dix, Robert Doisneau, Raoul Dufy, Jean-Louis Forain, Jörg Immendorf, Pablo Picasso, Jean-François Raffaëlli, Mark Rothko, Patti Smith, Henri de Toulouse-Lautrec, Edouard Vuillard and many others.

Photo © Maurice-Louis Branger


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-salon sugar

Salon Sugar Paris 

20-22 Avril 2017

Today, french pastry  is constantly changing and developing. This domain where creativity can be expressed without limits attracts more and more amateurs or professionals, whatever their level. A real community around sugar has formed: famous pastry chefs, bloggers and influencers, TV shows dedicated to amateurs... Since the Cake Design emerged, possibilities have multiplied, and the creations are both tasty and spectacular. For all these reasons, Sugar Paris is the only show specialized in these two arts. Pastry temple for some or simply a 'gourmand' treat for others, let yourself be guided by your senses and enjoy this moment of sweetness.


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championnat fr dessert

Championnat de France du Dessert 

Nancy - 21-22 Mars 2017

Every year, CEDUS (Centre d’Études et de Documentation du Sucre) organise the French Dessert Championship to award the best pastry cook. Created in 1974, this contest aims to reveal the future dessert trends and the next big names of the French patisserie, for junior as well as professional. The blind tastings are done by a pastry chef jury. This year the jury President is the Chef Philippe Etchebest, 2 Michelin stars and famous for the French TV shows Top Chef and Cauchemar en Cuisine (Kitchen Nightmares). "In1984, I finished second on the French Dessert Championship [...] Today, am honoured and very proud to preside the 43rd édition of this amazing contest which each year rewards great talents and stunning dessert".


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Foire Internationale de Lyon

Foire Internationale de Lyon 

17-27 Mars 2017

Oyez, oyez braves gens! Foire de Lyon history dates back to the middle ages. Ancestors of shopping malls, trade fairs took place once a year for a whole month. Heir to this tradition, today Foire de Lyon is still the best place for some goos deals. Business place of course, the event is also a space for new experiences and conviviality


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Fine Salon International de l'Agriculture

Salon International de l'Agriculture

Paris - 25 Février - 5 Mars 2017

For the last half century, the Paris International Agricultural Show has been the annual meeting place for all the key players of the agricultural world. It is the leading event of the sector, not only in France but all around the world.The s