Beauty of French Copper Cookware

While waiting to catch my plane at the Charles de Gaulle Airport in Paris on a return trip from meeting the vigneron a few years back, I met an American gentleman.  He was carrying a carefully packaged bag of something.  On a side of the bag, there was a green tag that read ‘E. DEHILLERIN’ with a picture of a rooster. The gentleman sat beside where I was sitting.  So, we ended up having a pleasant conversion.  He said, “I come to Paris on a business trip every year.  And I buy a copper pot or pan at E. DEHILLERIN on every trip.  My wife and I like cooking.”

Ever since that moment at the Charles de Gaulle Airport, I now, too, buy a a copper pot or pan at E. DEHILLERIN every time I visit Paris on my wine buying trip.

French, rich in all things related to cooking, has an array of copper cookware.  If you have visited E. DEHILLERIN, you will know what I am talking about it.  And when the copper pans and pots get brown after use, they are easy to restore to their beautiful copper patina.  Simply use one egg white, ¼ cup of regular vinegar, 2-3 tablespoon of course salt, and some flour to bind into a paste.  Then, use a non-scratch sponge to clean with the paste. It will only take a few minutes.

If you like cooking, it is worthwhile investing in French copper pots and pans.  There is no equal to great copper pans.  Cooking with them is one of great life compensations.  

Mystery of Clos

It is not intentional.  I just noticed two of our vignerons have the word Clos in their domain names: Le Clos du-Tue Boeuf from Thierry and Jean Marie Puzelat and Clos Roche Blanche from Catherine Roussel and Didier Barrouillet.  Well, Noëlla Morantin farms half of Clos Roche Blanche.  So, Noella really belongs to the ‘Clos Club’.   There are no usual Clos in the Le Clos du-Tue Boeuf and Clos Roche Blanche.  The Clos is actually the stunning forest.  There are no neighbouring vineyards.  A huge insurance when you are farming with no pesticides and herbicides.

Then, there is the magnificent ‘Le Clos Guillot’ vineyard in Chinon from Bernard Baudry.  Although when I visited the vineyard with Matthieu Baudry multiple times, I could not see the Clos in ‘Le Clos Guillot’.  I was so mesmerized by the beauty and taste of the wine of the vineyard that I probably forgot to take notes about the historical context of the vineyard. ‘Le Clos Guillot’ is on a hill with a beautiful view. The vineyard has the unique feature of constant winds.  I think Matthieu told me the area of ‘Le Clos Guillot’ was once referred to as ‘Belles Vents’, meaning ‘Beautiful Winds’.  I was there in the early spring and I can almost taste the wind in a bottle of ‘Le Clos Guillot’ in a form of fragrance.  It is a fleeting experience to translate.  Every time I drink a bottle, I am instantly transported to that vineyard, with Matthieu being there, pouring me another glass.

Then, there is the most striking Clos Sénéchal in Bourgueil from Catherine & Pierre Breton.  There is actually the Clos in Clos Sénéchal. For a reason that is difficult for me to explain, Clos Sénéchal has a singular taste like no other.  When I am dead, I want to be buried near Clos Sénéchal.  I love Catherine & Pierre Breton ‘Clos Sénéchal’. Pictured left is Pierre Breton in his car entering the ‘Clos Sénéchal’ when I visited him.  You can see the Clos just the right the rear-view mirror.

Clos, of course, means wall in French.  Some wine texts say that Clos vineyards are the most prized.  Some wine texts say Clos was manually made so as to minimize the exposure of vines from natural elements of weather extremes, thereby leading to healthier vines and grapes.  What ever the case may be, I like to let the mystery be.  I no longer believe in demystifying wines.