{"id":2731,"date":"2015-05-25T14:52:21","date_gmt":"2015-05-25T14:52:21","guid":{"rendered":"http:\/\/tasty.evatheme.com\/?p=2731"},"modified":"2015-05-25T14:52:21","modified_gmt":"2015-05-25T14:52:21","slug":"the-freehand-miami","status":"publish","type":"post","link":"https:\/\/danipolis.com\/blog\/the-freehand-miami\/","title":{"rendered":"The Freehand Miami"},"content":{"rendered":"

Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum, nec sagittis sem nibh id elit. Duis sed odio sit amet nibh vulputate cursus a sit amet mauris<\/h3>\n

I\u2019ve had this dream for a while, to open a little bistrot. 5 years ago we moved to M\u00e9doc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. \u201cIs this saucisson better than the other saucisson, is this wine as good as that other one?\u201d How sweet should the tomatoes be, how crunchy the bread? We don\u2019t have all the answers but we have come far and now it\u2019s time to share.<\/p>\n

LEARNING HOW TO COOK<\/strong><\/p>\n

You may recall a post on this blog from last December where I visited Ch\u00e2teau Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress, to match Bruno\u2019s very impressive New Year\u2019s eve menu. You may also recall that I mentioned Bruno\u2019s belief (and mine) that good food and wine can not easily or perhaps not at all exist without each other. Grilled, juicy meat and \u2026 water, I don\u2019t think so. Sole Meuni\u00e8re, drenched in sizzling butter and \u2026 water, a crime. Oysters and water, worst of all. When I have Chinese food I like to drink tea or even beer. When I have French or Italian food, wine it is.<\/p>\n

Of course I am exaggerating slightly, in fact I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on it\u2019s own but the point I am trying to make is that it is almost always improved by the presence of good wine.<\/p><\/blockquote>\n

DO YOU WANT TO GET A PRESCRIPTION<\/strong><\/p>\n

This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together.<\/a> When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comt\u00e9 cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps).<\/p>\n