Allemand, Jamet & Faurie 2001 at the TGJP

P

pab

pierre-alain benoit
Hello
Last friday, we made a nice dinner with our Bon Tyran (Cole K.), four north Rhone 2001 (Thierry Allemand Chaillot & Reynard, Jamet & Bernard Faurie) and one white Loire (Richard Leroy). See our new website available on every devices (desktop, tablet or smartphone) :
www.tgjp.com.
Ask any questions on the forum and I will try to answer.
Best regards
pierre-alain benoit
 
Splendid, pab. It all sounds lovely, aside from the choice of champagne (...it is a house that rarely, if ever, suits me).

I am curious about the goose preparation. What was the weight of the bird and how was it cooked (temperature, time)?
 
originally posted by pab:
6 kgs, 3 hours at 140° and one at 170° (convection ovens).
Click to expand...

Note that pab's oven uses C not F! And the goose was great, even better the day after. The champagne was not especially memorable, but the thinly sliced guanciale opened new horizons for the Parisians.
 
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