A six-handed dinner with chef Ippei Uemura in Marseille
As part of a six-handed dinner, the gastronomic cuvée ELEVAE from Château Gassier was paired with signature dishes from three renowned chefs: Ippei Uemura, who has opened his restaurant Le Tabi in Marseille, as well as Augustin de Margerie and Matthieu Borde, the Executive Chef and Deputy Chef at restaurant La Vague d’Or, in Saint-Tropez.
A one-to-one with Chef Ippei Uemura
Ippei Uemura is a bold and passionate chef who recently opened his restaurant le Tabi on the Corniche in Marseille with views across the sea. He works with locally sourced produce using ancestral Japanese techniques. This style of cuisine that combines local produce with ancestral Japanese techniques is known as ‘kaiseki’ and is inspired by gastronomic menus created in 13th century Buddhist temples.
We made the most of this one-to-one with Chef Uemura to ask him which dishes would be best paired with our cuvée ELEVAE! He came up with some exceptional suggestions for pairing this outstanding wine with starters and tapas dishes: breaded oysters with a caramel sauce, a ‘nakaochi’ tuna tartare, Ankimo monkfish livers, marinaded panfried squid and nanban-style red mullet.
If you’re as intrigued by his cuisine as we are then make sure you book a table at his restaurant on the Corniche.
A six-handed dinner
This was far more than just a dinner and provided us with the opportunity to embark upon a veritable gastronomic experience. A cultural and culinary journey of discovery that served as a source of inspiration for these renowned chefs and their unique savoir-faire. Initially resulting from a collaboration between Augustin De Margerie, the executive chef at Hotel Cheval Blanc in Saint-Tropez, and Chef Ippei Uemura for a Riviera themed dinner in Saint Tropez last year, it was a natural decision for the Japanese chef to organize a six-handed dinner in his Marseille restaurant.
This spectacular evening of shared pleasures and culinary expertise will remain ingrained in our memories for a long time to come.
The time has finally come for us to unveil these magnificent food and wine pairings created by chefs De Margerie and Borde to complement our gastronomic rosé ELEVAE. The starter is a marinaded Mediterranean John Dory seasoned with a ‘Berlugane’ vinaigrette of mandarin and ginger. The dish is topped with shavings of crunchy vegetables seasoned to perfection so as to impart just the right amount of sweetness, acidity and salinity to the dish.
The flavors of the dish are balanced to perfection with the aromatic profile of the wine thanks to subtle touches of citrus fruits and a mouthwateringly fresh acidity that further accentuates the fresh palate of our rosé. A treat for the eyes as well as the tastebuds!
ELEVAE, our prestige cuvée…
ELEVAE is a wine that is produced only in the most outstanding vintages. It is made from Château Gassier’s highest quality vine parcels and aged for 24 months in Austrian oak demi-muids.
On that note, we are delighted to announce that ELEVAE is staging its comeback! You can now get your hands on a bottle of the new 2019 vintage and we guarantee that it will go above and beyond your expectations with its remarkable aromatic profile and exceptionally high quality.
If you wish to pay us a visit at Château Gassier then we would love to have the opportunity to introduce you to our full range of wines!
