All that I know today I learn from my father, who in turn had learnt from his own father…

I must admit that all these things seem to have gone astray in the midst of the chaos of the modern World where mediocrity seems to prevail. But, somehow my roots, just like a bad attack of rheumatism, have managed to bring me back to my senses and awaken my childhood memories. All of those familiar smells have coming flooding back to me, as well as the gestures, the fears, the desires and even the naivety.

But there is something I forgot to tell you - my father was called Edmond…

It was for him, for myself and for you that I worked with such devotion to create this masterpiece that bears his name.

Pale gold yellow in color with light green sheen - brilliant, bright and clear - a young honest appearance. A rich majestic nose. All is rich, ripe and powerful, whether it is fruity or floral. Density, depth and balanced graceful “majestic nature” are established from the outset. Honey, vanilla, lemon, brioche etc., follow each other as if in a daydream, all orchestrated through a new woody tone. Opening it makes it welcoming and tender with crisp plants revealing aniseed, menthol, liquorice and spices.

The effect is extensive, lively and gluttonous, ideally balanced between being highly well rounded and agreeably crisp. Smoothly rounded it gives full measure in establishing liquorice and aniseed, lime and vanilla, pepper and Muscat. The long spicy and woody finish is carved in flint. All is rich in this virile whole: structure, substance, aromas, minerals. When older, it should accentuate its buttered, grilled and vanilla coated hints favoring a better place for the mineral.

Belon oysters, crayfish cooked in a court-bouillon, scallops in caramelized chicory, sautéed Sancerre chicken with mixed vegetables in butter, chitterlings sausage in mustard seed, fresh Chavignol goats milk cheese, blue and remade, fresh fruit topped with toasted cheese in Sancerre zabaglione, egg whites with vanilla custard. 10 to 12° as an aperitif or on its own, and 12 to 14° with meals.