Chris Smith, the host of the afternoon show on 2GB was in Villers Bretonneux to broadcast on ANZAC Day to commemorate the 100th anniversary of the recapture of Villers-Bretonneux by Australian and British troops from the Germans.  Whilst in France, Chris wanted to sample some local produce, which was also available in Australia.  On 23rd April, 2018, Chris interviewed Tamas.  Listen to the interview here.

Restaurant Jules Verne Wines for the Degustation Menu

Wine and food matching is an art. It takes knowledge and experience in in both the wine world and in gastronomy and taste. Not only the basics of grape varieties and tastes must be known but also the nuances in vintage, the differences in intensity of the same wine from year to year, as well as at which stage of maturity a certain wine is at in the moment of degustation.  The same wine from the same vintage will taste considerably differently at 1 year old and at 10 years old.  This is the essence of the work of a sommelier. He or she must also be experienced in cuisine, and understand how taste compliment each other. The wine and food must work in harmony, neither overbearing the other.The subtleties of the surroundings should also be taken into consideration, the season, temperature, time of day, the location, the occasion, the budget and the consumers themselves, their tastes and level of experience in wines.

For the dinner at the Jules Verne restaurant in Paris, Thomas chose a champagne to start. With the 20,000 lights sparkling on the iconic tower, champagne toast was a must! The wine list was  focused on Burgundy. The whites pure Chardonnay, and the reds Pinot Noir. The white Condrieu comes from northern Rhone is an expressive wine from Viognier grape type.  The desert wine, Muscat the Frontignan, is a uniquely made sticky from the Mediterranean coast of France. It is available from us in Australia, read more about it here.

Champagne Mailly Intemporelle 2007 - Grand Cru

Chablis Les Clos 2010 

Puligny-Montrachet Les Nosroyes 2010 - Premier Cru

Domaine Faure 2011 Condrieu

Pommard Chaponnieres 2006  - Premier Cru

Grands Echézeaux 2009 - Grand Cru

Muscat de Frontignan - a desert wine available from Le Secret Wines

140212 JulesVerne Menu+Wines.jpg

Restaurant Jules Verne Menu Expérience


Ravioles de foie gras, truffe noire, bouillon savoureux

Duck foie gras and black truffle ravioli, delicate broth

Belle langoustine rafraîchie, délicate crème de chou-fleur et caviar gold

Refreshed large langoustine, cauliflower cream and Gold caviar

Endives de pleine terre, jambon/Comté/truffe noire

Chicory, ham/Comté cheese/black truffle

Blanc de turbot au sautoir, poireaux et coquillages liés au beurre d’algues

Seared turbot, leek and shellfish with seaweed butter

Suprême de volaille de Bresse demi-deuil, céleri et truffe noire

Poached Bresse chicken breast, celery and black truffle

Agrumes en amertume, granité citron

All about citrus, lemon granité

L’écrou croustillant au chocolat de notre Manufacture à Paris

Crispy «Tower nut», chocolate from our Factory in Paris and praline



Umami うま味

The "fifth" taste. We all know about sweet, salty, sour, bitter, but umami - a pleasant savoury taste is especially important when matching wines and food because both cheese and meat are high in Umami content.  Our little Umami friend below was creed by Thomas. Tomatoes are also high in Umami (but not as easy to match with wine..we'll do a post about that soon). 

Our Umami friend! Savoury red meat, juicy tomato from the south of France.

Our Umami friend! Savoury red meat, juicy tomato from the south of France.

Tasting with amazing views.

We were thrilled to have the opportunity to hold a tasting in a venue with such an amazing view of Sydney harbor. We hope our guests enjoyed our wines as much!

As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
— Ernest Hemmingway, A Moveable Feast