Moginier's Table Talk

500 cellars to visit!

David Moginier — Mon, 19 Apr 2010 12:50:38 +0000

If you missed Arvinis in Morges and its 2,500 wines, don’t worry! There’s another chance to discover some fine vintages - these ones Swiss.

In Valais on the Ascension public holiday weekend, around 200 cellars will be open for tasting between May 13-15, from 11 am to 7pm.

Check out the producer listing here and let yourself go. Producers are generally very welcoming and will often explain to you how they go about creating their wines.

In Vaud, a similar event is scheduled to take place the week-end after, May 21-22. This one is a little more confusing, because each cellar has its own opening hours.

Best look at the listing here. Special trains and buses are available to go from place-to-place without the bother and risk of a car . . . or designated driver.

California wines honored in Morges

David Moginier — Fri, 12 Mar 2010 10:12:43 +0000

The next edition of the Arvinis winefair in Morges will feature California as guest of honor in April. Arvinis, a public winefair with 130 different producers from all over Europe, has made a deal with the Wine Institute of California.

Around 150 American wines will be on offer, among the 2,500 coming from Switzerland and Europe. Donald Bayer, the US Ambassador in Switzerland, will attend the inauguration, on April14.

For six days, just beside Morges’ railway station, the fair provides numerous events with a special emphasis on tasting as well as the marrying of wines and food. Some 20,000 people visit the show each year.

Arvinis, Halles CFF, 1110 Morges
April 14, 15, 16: 4-10pm

April 17: 11am-10pm

April 18: 11am-8pm

April 19: 4-10pm

Entry fee: 20 francs

www.arvinis.com

Learn to taste wine in English

David Moginier — Wed, 24 Feb 2010 13:28:33 +0000

If you’re like me, overstressed by your calendar, perhaps you should find the time to relax and follow a new course given in Changins (near Nyon), by l’Ecole du Vin. This technical school, specializing in agriculture and viticulture, l’Ecole du Vin offers sessions for amateurs at reasonable prices. And the director, Romain Cellery, found it would be wise not to ignore the English-speaking population living in the area. (more…)

Some restaurants I could recommend to a friend (4): Fribourg

David Moginier — Wed, 07 Oct 2009 07:29:39 +0000

I don’t know why, but Fribourg, quite a small town, has got plenty of good restaurants, from higher gastronomy to typical bistros. And the city is full of medieval charms, lodged between the upper town and lower (basse ville). All that climbing about is worth it though. (more…)

Some restaurants I could recommend to a friend (3): japanese

David Moginier — Wed, 03 Jun 2009 13:30:47 +0000

Most people know that japanese food is not only about sushi and sashimi. The country’s cuisine is well known for its lightness and subtlety. Rapid cooking, fine on the palette and originality are its marks of class so I’ve tried to select some good adresses for you, both in Geneva and Vaud. (more…)

Some restaurants I could recommend to a friend (3): Morges

David Moginier — Tue, 21 Apr 2009 11:28:21 +0000

It’s a shame, but my own town is not a gastronomical one. In old Morges, close to the lake, you don’t have too many choices if you want to eat anything but asian food, though the chinese restaurant Fu Yiu is not bad. The scene has been the same for 30 years, but service and food are pleasant. (more…)

Some restaurants I could recommend to a friend (2): Vevey

David Moginier — Tue, 03 Feb 2009 15:23:28 +0000

I’m really sorry because I deserted this blog for a few weeks. All of my time (and mind) were totally devoted to the new restaurant guide “Le coup de fourchette” which I’m preparing for the spring. Today, everything is on track and I’m sleeping as well… Now I have time to continue this tiny series with a new post about Vevey’s restaurants. (more…)

Some restaurants I could recommend to a friend (1): Nyon

David Moginier — Fri, 21 Nov 2008 12:32:05 +0000

This is the first post of a new series in which I’ll try to scan an entire city and its best restaurants. But what’s the definition of “best”? It’s simply the places I could recommend to a friend, but not because they are three stars in the Michelin Red Guide. No, just a decent place: good atmosphere, good cuisine, good price. Some days, you just want a good steak, with a nice piece of meat, fresh french fries and a smile from the waitress. And at some other times, you’d like caviar, lobster and foie gras… Let’s begin with Nyon. (more…)

New tables for an old guide

David Moginier — Mon, 20 Oct 2008 10:46:39 +0000

There are two events in the year for the best chefs in Romandie: one is the publication of the new edition of the Michelin guide, and the other is the new GaultMillau. Who will climb? Who will arrive? Who will fall? A distinction in one of the two guides can bring about a 25 percent increase in the number of clients. That’s why they all wait for the new rankings with hope and fear.

This month, the GaultMillau 2009 has come up with more good news than bad. Even if a lot of restaurants closed over the past year, the new guide is generous, with 30 new tables in the area and 20 cooks earning an extra point. That’s much more than the 15 restaurants that disappeared. Geneva hosts the “Cook of the Year”, Dominique Gauthier, who presides over the kitchen at the Chat Botté, the gastronomic restaurant of the five-star hotel Beau-Rivage (18/20). He’s French, learned his trade at the best French tables, and arrived at the Chat Botté 12 years ago as deputy. He has been the boss since 2001 and shows a lot of invention and freshness in his dishes. (more…)

In Geneva, Thai food can be modern

David Moginier — Tue, 30 Sep 2008 16:44:22 +0000

It’s a small street near the Place du Molard, in the heart of Geneva. The name is simple: “Thai”. Under it, an explanation: “Contemporary Cuisine”. It’s true that Thai restaurants always propose the same style and the same dishes, sometimes for decades. We decided to try the “Contemporary Thaï” and we were not disappointed.

The place: first of all, there are two levels and three rooms in a very narrow building, with nice designer furniture and great attention to the lighting. It’s cosy, trendy and a bit noisy too. The waiters are young and efficient.

(more…)