Word: armagnacs
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Dates: during 2000-2009
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...complement the chatty, engaging voice of the author as he introduces some of his accomplices: Aimé, the "prince of the art of cutting up the carcass"; Bibi, the bistro owner with a "paunch as welcoming as a soft pillow to a tired head at night"; and Pompon, the Armagnac supplier who doubles as a "learned professor...
...star chef Claus-Peter Lumpp has established himself as one of the town's culinary institutions. At his elegant, Louis XV-style restaurant in the 120-bedroom Hotel Bareiss Mitteltal, Lumpp offers a "grand tasting menu" that features such delicacies as glazed saddle of fawn, plums drenched in Armagnac (a famous French brandy) and parsley root fondue. tel: (49-7442) 470; www.bareiss.com...
...quarter century Summits of Style Esoteric treatments in a minimalist setting A Starflyer Is Born In-flight comfort with an internet connection in every seat Take a Hike Destinations to restore your sense of wonder tasting menu" that features such delicacies as glazed saddle of fawn, plums drenched in Armagnac (a famous French brandy) and parsley root fondue. tel: (49-7442) 470; www.bareiss.com Jörg Sackmann, the one-star chef at the cozy and plush restaurant Schlossberg, was named the "Christo of the kitchen" by Gault Millau. Sackmann likes to enfold his fish, vegetables, and desserts in elaborate wrappings...
That would also explain the wave after wave of superpremiums appearing on both coasts. Last year's buzziest brand was Ciroc--distilled from two varieties of grapes commonly used to make Armagnac--which is a joint venture between LVMH (owner of the champagnes Moet and Dom Perignon) and Diageo, which also owns the decidedly down-market Smirnoff. Despite Ciroc's popularity, Diageo plans to increase production from 53,000 cases to only 85,000 cases next year. "It's a question of philosophy," says Efren Puente, the brand's senior manager. "It's not about mass messages. It's about...