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Read on.

And get a taste of my travels.

Journal

Henri of Henri's Reserve
 
March 29, 2012 | Henri of Henri's Reserve

Chocolate Fish...the Poisson d'Avril!

Chocolate fish?

Ah, these delightful fish start appearing April 1st when children celebrate "Poisson d’Avril" using paper fish to play tricks. As l'enfant terrible, moi, taped fish on the backs of the nuns and ran trembling and yelling «Poisson d’Avril!» And you say we French are different...

As I write,  I sit with a beautiful friend toasting Spring with a Margaine Demi-Sec and savoring delicious little chocolate fish.  I chose a demi-sec to complement the sweetness of the chocolate, but any of my boutique Champagnes would be exquiste with chocolate - explore my Reserve).

Later, we will choose to be naughty in other ways.

Santé!

 

Time Posted: Mar 29, 2012 at 10:00 AM
Henri of Henri's Reserve
 
February 25, 2012 | Henri of Henri's Reserve

And the Oscar Goes to...Henri's Truffled Popcorn

is the favorite food pairing at any tasting I do - rivaling potato chips that is!  It is so simple mes amis...

2 Bags of Plain Microwave Popcorn
3 oz. D'Artagnan Black Truffle Butter
1/2 cup Shaved Pecorino Cheese
A Sprinkling of Sea Salt to Taste 

I will be serving it with Diebolt-Vallois Prestige Blanc de Blancs (in honor of Paris' fashion week - the house Champagne at the George V).

Time Posted: Feb 25, 2012 at 6:30 PM
Henri of Henri's Reserve
 
October 31, 2011 | Henri of Henri's Reserve

Mes Chers Amis

My dear friends Frederick & Olivia started all of this - asking me to find them great boutique champagnes. I could have said no to Frederick --- but never to Olivia. I'm honored when I hear them call me, as only Americans would, "their Champagne guru."

It has been an arduous climb, a journey of extravagance and occasional heartbreak, but dear friends, I have returned a changed man. It wasn’t easy, imbibing glass after glass and sip after sip from overflowing champagne flutes, but I persevered…all for you! From the hallowed halls of Chalons to the hand crafted champagnes I uncovered in the rolling hills of Sezanne, the fruit of my labor is here now for you to enjoy.

Consider me your liaison, your chef de cave to the smallest family vineyards, boutique producers and artisans de vin. (My friends say it’s my true calling, and who am I to disagree?)—I’ll be opening a whole new world for you to enjoy from cork to cuvee.

So, raise your glass! Here’s to champagne: The real thing, the good stuff, the true taste of perfection!
 

Time Posted: Oct 31, 2011 at 12:12 PM

"Let me be your personal chef de cave. Sit back, relax, and I'll choose for you."

 

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