Last week-end, the vineyard of Beaujolais changed into a huge feast. 35 properties were hosting a chef and special guests for a unique gastronomic experience, beaujonomic!
At our home, Chateau des Moriers, it’s the whole family who gave a hand to welcome more than 110 guests around chef Akane Monavon’s menu. Born from a magic explosion between a Burgundian father and a Japanese mother, Akane’s life was made of cows and great trips where Beaujolais wine was always pouring. Backpacker in her childhood and still now, she devours life. Her friends are not surprised to see her now at the famous Fulgurances chef residency until January 2020.
A secret? Her origins, her senses who felt touched and smelt around the globe. But also a boundless passion and some hard work, as hard as the sharp knives she handles, Japanese of course.
What she prefers? To find the tastes of the world in her garden, to use the flour grounded by a friend to bake her Bao bread (Chinese), to use her uncle’s recipe of headcheese and make it exotic ; to draw in her head, the dishes she will cook tomorrow.
My best memories : the Pho-Mage de tête (Vietnamese headcheese) with the fruitiness and crispiness of the 2016 Fleurie, atomic. Or the main course, a blend of colours and textures to share : chuck steak, crunchy pineapple green vegs, carrot mash and a spicy toffee sauce to link it all up. Every ingredient stuffed in the comforting Bao bread, in exciting layers, smoothed up by the Fleurie 2015, magic.
A unique moment to share with the one we love and some new friends!
See you soon in Fleurie !