{"title":"WINEFOODMUSIC LIVE - PIERRE RICHARD","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003ch1 style=\"text-align: center;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1860\/3211\/files\/1364x600_-_Carroussel_Web.png?v=1593613090\" style=\"float: none;\"\u003e\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u0026nbsp;\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eA great name in French cinema with more than eighty films to his credit, he is also a Languedoc winemaker, from Gruissan.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003ePierre Richard discovered the Domaine de l'Evêque in 1986 and literally fell madly in love with this unique place — a sort of peninsula in the middle of the salt marshes and the garrigue, between land and sea, a stone's throw from Gruissan, which he holds so dear.\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/U4XGUnwJ0LQ\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Good evening everyone, welcome this evening to Château L'Hospitalet, for the 12th live stream — a very special one — I ask you to welcome Monsieur Pierre Richard. How are you, Pierre?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Fine, why particularly?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Very special, because it's the first time we've done a live where everyone is in the kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: That's true!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Chef Laurent Chabert is here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Hello everyone!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: And Pierre Richard, when I spoke to him about coming to do this live, he told me he wanted to be in the kitchen. So we granted his wish, and then, as you know he is a winemaker at Château Bel Évêque in Gruissan — he's a neighbour — so it was original. We have a few surprises for you this evening, since there will also be music, and we can say, Pierre, that music is a part of your life.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Yes, for me it's the Madeleine de Proust par excellence — I'd hear music and think, ah, that's such-and-such a film from 35 years ago, I was in such-and-such a place, and on top of that I love jazz, and my sons have become musicians.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I saw — double bass player and?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: And a saxophonist, but the double bass player took it up quite suddenly later in life, but…\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Is that Christophe?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's Christophe — he suddenly took an interest in and a love for wine, not drinking it but making it, and he's the one who took over the work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  Yes, that's true. So, in fact, Pierre is an actor, he's a musician, he writes, he makes wine — what else do you do that I haven't mentioned?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Oh but I do everything, everything, but all badly… No, no! What else is there? Well, that's already not bad…\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  That's a lot, it's fantastic. So in fact, I've known Pierre for 30 years — even more — because I first discovered him as a winemaker. He's based in the commune of Gruissan at Château Bel Evêque, which produces an extraordinary wine, and it turns out, Pierre — you'll remember — that at the start of my career, with your sister, I sold you wine and we had a very good relationship. And at the beginning you had to earn your place — not to sell your wine, but to sell the wines of Corbières and get them recognised in Paris; it was complicated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  Yes, it always is a little, actually.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  It's much less all the same, and so we take the opportunity to say hello to our Belgian friends and to Tera, who is your friend and mine too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Who takes care of importing my wine into Belgium.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Indeed, who imports for Vasco in Belgium, who told us: \"I can't do the live if Pierre doesn't call back,\" because in fact I've known them for 20 years too, and they told me there's only one product in our portfolio that is non-negotiable, and that's Château Bel Evêque.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: That's kind, thank you.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  That's wonderful! And all of this to say also that we have a mutual friend called Marc Dubernet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: My oenologist.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  Who is a wonderful man, one of the greatest oenologists in the world, and who taught you how to make wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You know, before buying the property — since I knew I knew nothing, I'm not mad — before buying it I phoned and asked who was the best; they told me Dubernet, and I called him and asked: \"If I buy a property, will you follow me?\" There were 20 seconds of silence — that's a long time — and he said YES! I said thank you, hung up and bought it. If he'd said no, I wouldn't have done it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So in fact he's a man who knows all the terroirs of our region very well and, above all, he seeks to give value to the winemaker in the sense that he leaves responsibility to the winemaker, because the soul of the wine must be the soul of the winemaker. And that's hard for an oenologist, because having the humility to let the winemaker guide and decide at the end — that's a real art.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Not at the beginning, because at the beginning you understand nothing — in February we'd look at the pipettes and everything… \"Ah, this one is very interesting,\" but not at all — it's showing off, but in 6 months there'll be nothing left. From time to time I say, well, this one seems to be telling me: \"No, this is the one to keep,\" and I understood nothing. It's like chess players — he's 35 moves ahead; I'm not.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  That's true — can you smell how good it smells? I'm interrupting you. So, Chef, what are we doing today?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: We'll start with a small starter based on tomato, with shellfish, a little chorizo, a potato and parsley siphon, potato crisps and parsley crisps. Then we'll move on to sea bass, caught by my friend Benjamin Besse in the Ayrolle lagoon, aubergine caviar with almonds, aubergines, capers, an almond emulsion. I've already started the chicken supreme.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's beautiful! Is it Cathar, that one? Near Carcassonne.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Then, PDO chanterelle and truffle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Is it melanosporum or the summer truffle?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's summer truffle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  Ah! It's summer truffle — you see the difference is that it's white, because in fact winter truffle is black. We're going to have a treat, Pierre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So I had said — I had said, right, from today I'm going on a diet…\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: But that's it — that's the Mediterranean diet. On the other hand, shall we have a drink? Because this evening we are going to taste only the wines of our friend Pierre Richard. So the wines are available at Château Bel Evêque — you should go in the evening, because that's when he loves to receive guests — but also on the website \u003ca href=\"http:\/\/www.vinspierrerichard.com\"\u003ewww.vinspierrerichard.com\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ePierre, we start with the Château Bel Evêque, which is the first one I tasted — it's been around a while; it's something of the historic cuvée. This is the one — you can't miss it; it's a gold medal winner too, isn't it?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: He won the gold medal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Wonderful — whatever you do you always win a medal, since you received the Molière this year. You're doing the Grand Slam. Cheers!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I'm cracking because I'm afraid of your comment. I've got stage fright.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Cheers! Let's have a drink first… Did you notice the temperature? It's perfect, and on top of that there are spiced garrigue aromas. What is it? Grenache, Carignan, Syrah?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's the 4 — Grenache, Carignan, Syrah and Mourvèdre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I remind you that Pierre is next to the Gruissan lagoon and it's the best place for Mourvèdre. We have a surprise for you, Pierre — we have musicians.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusiciens\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Hello, nice to meet you, enchanté.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: How are you?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusicians\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Very very well!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So what are we doing? The Chef is here, Pierre Richard is here! So, what are you making for us? A little piece of music? Let's go!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLive music\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Wonderful! Bravo!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Thank you very much!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So you're entitled to a small glass of wine — Pierre, I think we can serve them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusicians\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Thanks you so much, delicious. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You see, tonight it's live, it's improvisation — it's jazz, and jazz is improvisation, and with Pierre Richard I tell you we are never short of surprises.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusiciens\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You're so welcome, we are watching you in Florida.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Yes I know. So, are we ready, Chef, for the first course? Because Pierre and I are hungry. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: On top of that, smells breathe — they breathe smells. Oh my, will you explain to us first what this is?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So, do we take that with a spoon or not? We're at your command!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You mustn't do anything stupid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So I added the stewed tomatoes, the parsley potato siphon, then the potato crisps, parsley crisps that we just deep-fried in the fryer, and I added the sunflower petals. And now you need to take a perfect mouthful with everything inside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: We're going to move around a little — there we go — so bon appétit everyone. Here we are, look how beautiful it is, it's magnificent.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting moment…\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Generally when you're eating, you don't talk — it's hard to speak with your mouth full.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I manage to do everything at the same time. It's delicious!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: The green — what's the green?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Potato and parsley blended all together, and then we put it in a siphon — the siphon is this!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's so refined!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: The difference is the crunch of the chorizo — you agree, Pierre? It's extraordinary! Because at the same time it gives your wine character. That's the key, because with the Bel Evêque 2017 it gives that quality, that character, and it lifts it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Even with the Mourvèdre, because it's also very spicy, and obviously with the rosé — you're right.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You're quite a foodie, actually. Gourmet or gourmand?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I'm not greedy, I'm a gourmet. When I'm no longer hungry, I'm no longer hungry. Whereas a greedy person, when they're no longer hungry, they're still hungry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Is there a mussel at the bottom?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Cockles and razor clams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Ah, there we go!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Cockle, razor clam, chorizo, stewed tomato, the parsley siphon, potato crisps, to add some crunch as well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Honestly, it's extraordinary!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Thank you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Who taught you to cook?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I did a CAP vocational training apprenticeship and a professional certificate in the area — I'm originally from the Allier, my parents are farmers. Then I went to the Alps, Haute-Savoie, Savoie, where I was sous-chef to a Michelin-starred chef, then in Corsica, and I arrived here 7 years ago now.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: How old was he 7 years ago?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: He was 18, he didn't even have his driving licence — well, a little older, all the same. I told him: if you come from Corsica, if you've spent six months in Corsica, all is well and you can come to the Languedoc. So, before we talk, Pierre, I had a slightly more serious question, because you have a commitment — you're an eco-activist, one could say, and you love nature. Has the fact of having lived in Gruissan brought you something extra in terms of your connection with nature and respect for biodiversity? Because you fight battles on that front.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Yes, I fight battles in quite a significant way — with the deforestation of the Amazon. I should say I have a wife who is Brazilian, so I have a double claim: the Amazon concerns me, but it always has, even before. I even wonder if it isn't because of the Amazon that I fell in love with my wife. In any case, I am indeed — and I must say it — more than appalled by the turn events are taking in Brazil, the forests being deforested, but it's not only in Brazil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: No, but above all.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: But above all — well, that said, we could talk about this for hours, we're not going to spend the whole evening on it — but to answer your question: I was a city dweller, and then all of a sudden I acquired a wine estate, and for the first time, instead of looking at the sky — since people always say I have my head in the stars —\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You looked at the sea and the vines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I knew the sea, but I looked at the soil, the earth, and I was — it's true that before I didn't see it. How great an admiration I have for the vines; they are warriors. I understood one thing: they are resilient and valiant, because they have to find water, so they go searching far and wide, and a little water is vital for them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Exactly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: And so I found — I understood — that it was an extremely interesting plant, both strong and fragile at the same time. Secondly, it's true, and coming back to ecology: I noticed over 35 years — I who had never paid attention to this — that more and more we are subject to chaotic weather patterns. It no longer rains when it should, it doesn't rain when it needs to, and when it does rain it rains too much — in short. These were things that had escaped me before. When I hear Parisians in January saying \"it's wonderful, 30 degrees in January,\" I say, oh no, that's dreadful — right now in Siberia it's 35 degrees, it's not possible. And that's when I became aware, through the land, that we have duties towards it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Exactly — the Pachamama, as our friend Jean Cormier used to say; he's a wonderful man. And so, in your life as a winemaker — because I genuinely feel, and I say this because when you taste Pierre Richard's wine, I remember it very well from the beginning, since he also used to put his photo on the bottle, but now he no longer does because he no longer needs to, and also above all because Château Bel Evêque has become a recognised brand. And the wine, Pierre — I say this because I am an expert in this field — Pierre Richard has become a true winemaker, meaning that the land speaks to him. So you told me at the beginning, when you were listening to Dubernet, how long did it take before all of that spoke to you?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Oh, several years, of course — after two to three years I started to understand certain things, but even last year when Dubernet told me he likes to have conversations with his winemaker, because if he feels that the winemaker is invested in his work, he is invested in the winemaker's work. But I am more and more so, because I realise that it is indeed an art that I possess, and sometimes I read reports about certain winemakers from the west, the east or the north-east — it's poetic too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's beautiful, but poetry in wine is something else, because wine transcends, it opens the heart and enables exchange.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: But maybe that's also why — ultimately, sometimes people say to me, \"what's the connection with cinema?\" I say, there's a connection that is absolutely the same: cinema, like wine, is made to be shared, and as a result it's a vehicle for fraternity, for empathy with people we don't know, and then the person you don't know says, \"oh, that's good,\" and you think so too, and suddenly you like that person.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: And we're discovering it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  And we discover — ultimately cinema is the same: it's consumed, cinema takes place in rooms where 800 people are moved together or laugh together, and well, wine is the same — we need to be several people; nothing is worse than drinking a glass alone in front of the television.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: And with your friend Depardieu, do you taste each other's wines or not?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: In the old days we even used to call them experience glasses — we'd buy beautiful glasses and do chromatic progressions, starting with lighter wines and finishing with great Bordeaux.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  And afterwards you finish with great Corbières wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  And afterwards I mostly ended up in bed. He's the one who taught me a bit too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So tell me — let's finish on this — yes, so what did Gérard Depardieu teach you?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  He taught me this philosophy because he wasn't yet a winemaker — strangely enough, I was one before him, though he was still in the region. Ah yes, he taught me one thing, he told me that when you do a chromatic scale you start by drinking two spoonfuls of olive oil. Really? Have you ever tried that?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I've tasted wine several times with Gérard Depardieu, and when he holds the glass and smells it, he's like this.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Because he can no longer put his nose in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: He's holding the glass at an angle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  But it's because his nose has grown bigger now.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So one day I was drinking, I was tasting at Place des Quinconces in Bordeaux and we had a great Sauternes, and I said to him, it's volatile. So he said: \"Oh yes, Gérard, this wine is volatile.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: He certainly isn't!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So, Chef, first of all let's taste now — Pierre, tell us a little about the Cardinal cuvée, because that's what he holds dear; it's the top of the range from Château Bel Evêque. There are only great wines at Bel Evêque, but this one is the prestige cuvée, so tell us a little about the Cardinal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's Mourvèdre and Syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Here! Let me pour you a drink.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: The Syrah brings me the fruit and the Mourvèdre brings me a slightly vanilla character. Spiced too, above all. I remember when I started buying the property — I had met a specialist who said to me: \"Are you going to be a Château?\" and I told him yes, because if you're a Château, you're a Château. He said: \"Do as you like, but you'll have precise directives, whereas if you're not a Château, you do as you please.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You were right to stay at the Château. So, Chef, we're hungry — what are we going to taste now?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So we're going to taste the sea bass from Gruissan, caught by Benjamin who works on the Ayrolle lagoon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  That's mine! He's stealing my fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: The aubergine caviar with almonds, on top we have the remaining aubergine with capers and an aubergine crisp and a little passion berry fish-bone jus, which will add a bit of pep to the jus, and here I'm adding an emulsion — there we go — of almond milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You were right to come, Pierre!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  I swear, yesterday I said starting from tomorrow, diet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So, shall we taste it, Pierre? With this Cardinal cuvée.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u0026nbsp;Tasting moment…\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I tell myself, friends, it's Friday, and from 7 to 7:30 I have the best job in the world, because it's actually wine and food pairing with our friends. How does he cut that?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  Well, that's incredible!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: We slice it on the meat slicer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It looks like a tongue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It suits you well — look how handsome he is!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  I'm sticking my tongue out it's so good.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: So I think we're waiting for the music group — Chef, would you mind opening the door? It's warm in here. Ah, here comes Julie back — time for another little taste, so Julie, what do we do now?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusiciens\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: How is everything?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Wonderful! So, what are we doing now?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusiciens\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: We would like to sing an original Gospel song by Miss Brooks, whom I met in Atlanta, Georgia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I love Atlanta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusicians\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's a beautiful song by a woman of great worth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Thank you! We'll leave you to it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusicians\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's called \"you're going to have rain in your lives.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: We need rain for Pierre's vines and mine.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLive music\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Thank you, Julie — see you later.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusicians\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Yes! See you later!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Because I'm here this evening at Château l'Hospitalet from 8:30 pm onwards, so if you still have time and if you feel like it, you're very welcome to come, but places are very limited this evening — in any case, you're in good shape, you've done the rehearsal. See you later!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusiciens\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Bon appétit! Thank you!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You see, things are going a bit in all directions here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: What's extraordinary is that I watched — no matter how hard I tapped, I was always off the beat, because with jazz, I know — I was always off the beat. They'll say, \"for a guy who loves jazz, he knows nothing!\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: But it's normal that you're out of step, because you have a mayor in Gruissan who was the king of being out of step — Didier Codorniou, you know, he used to do sidesteps and runs, so it caught up with you. Nobody could catch him — he was the Maradona of rugby.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: An extraordinary eel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Hello Didier — if you're listening, we salute you from the kitchens of L'Hospitalet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: We had a wonderful time!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: With the sea bass from the Ayrolle pond, so right next door to Pierre Richard's place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It borders my property.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Actually, I don't see why you'd go back to Paris, because you have everything you need at your place. Besides, I've never understood why people who come here go back to Paris from time to time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You're still doing theatre, though.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: There's the Théâtre de la Nature in Narbonne-Plage, but it's not open every day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I mustn't rely on wine to feed myself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's really wonderful, because we get to — I had a question about your musical tastes, Pierre, because I saw Pierre last year at the piano with our friend Jeff Sénégas at the salt marshes — whom we salute, by the way — at the Salins de Gruissan. You were very, very good; you do a bit of storytelling, you sing a little.\u003cbr\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I was telling stories about Jean Yanne — I'm not sure…\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: But what are your musical tastes?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: My musical tastes are quite broad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: If you name 2 or 3 people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Are you talking about singers? That's also a very broad topic — I'll mention Nougaro because I adored him, but I could mention Brassens because I knew him well, I could mention Brel, I could name 15 of them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: And among foreign singers?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: And among foreign singers, well, there were quite a few — oh my goodness, there was Frank Sinatra, oh my goodness there was Frank Sinatra and Dean Martin — I'm talking about a certain era.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Did you meet Frank Sinatra?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: No, never.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Did you see her on stage?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Neither.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You could have!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: And now, I love Matthieu Chedid, for example. Matthieu Chedid — I even saw him on his own at the Cirque d'Hiver; I thought he'd be up there alone with a guitar, but not at all — he had pedals everywhere.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I love — you know who? James Brown. He has a voice, and when he's on stage he's an animal — the voice, the physique. He's passed away now, and what impresses me most, I have to say, is when he sang with Pavarotti. He was moved to tears because he had prepared to sing with Pavarotti. And so when they sing together it's a moment — when you mix soul with opera like that, you have to watch it, it's extraordinary!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I'll have to watch that!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Because we are after all in a Food Wine \u0026 Music setting, and so we've invited someone who sits at the crossroads of all these worlds — but you haven't told us yet what dish you like to cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I'm very bad at it — though God knows I love cooking, but I'm very bad at it; I don't have the hand for cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: But do you like cooking or not?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I don't think so, no.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Who are your favourite chefs in Paris?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: L'Arpège, at Passard's — the king of vegetables. And since now I'm more into vegetables than meat. There's also fish, which I love too, at…\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Is it from Savoie?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: There you go! Guy Savoie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: My mate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: On top of that he's an adorable fellow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Absolutely — give him our regards, because I know you're opening your restaurant today, and we also salute all the chefs in France, because we are with you. Chef Chabert is here — I brought him along for the video for two months, because in fact I asked him to create a dish for each day for this evening, so he's treating me, but above all because we were doing lives and we developed a taste for it, isn't that right, Chef?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Absolutely!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: And so it's great that the chefs are reopening, and we need you because it's a French speciality, and we as winemakers, Pierre, need these sublime chefs who elevate our products — so that's very important.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Because there is a complementarity between a dish and a wine — if you drink a good wine with a mediocre dish, your good wine won't be appreciated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Exactly, and I think Chef Goujon is opening soon too — he's opening this evening actually, so Chef Goujon, if you can see us, if you can hear us, welcome back and we'll see you soon. Pierre, we're going to taste the Mourvèdre — tell me a bit about this wine, because actually I don't know this cuvée.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Because my thing was Syrah, so one day I asked Dubernet to make me some Syrah, just for me. And the following year he told me: \"Done, I've made you a thousand bottles,\" and I said I'm not going to drink a thousand bottles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: That's good!  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I started with Syrah because one day I went to a restaurant in Pézenas, and I tasted the Mourvèdre and I went back to Dubernet and told him, make me some Mourvèdre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You're the one who makes the Mourvèdre — Dubernet helps you set it to music, because he knows the score, but you're the one playing the piano.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Yes, because I want to make Mourvèdre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: What I'm saying is that the lucky thing for Pierre — something he didn't know when he bought the property — is that the best place for Mourvèdre vines is right by the water, because they benefit from maritime influences, and it's a grape variety that is very very sensitive to maritime influences, because the mist that arrives at night, especially when there's a bit of sea breeze, allows the leaves to absorb that moisture and nourish the plant, whereas that's not quite the case with Syrah or Grenache. So Mourvèdre is the grape variety you need to have by the water — that's also why our friends in Bandol have a lot of wine made with Mourvèdre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Do you like it?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: This is my personal favourite, friends, because I already knew the first two, and this one I recommend to you because I think that with a poultry dish — which we'll have the pleasure of tasting shortly — it's a marvellous food and wine pairing, but we'll try it all the same.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's very refined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: What I love about this wine, Pierre, and what you find in vineyards by the sea or on the edge of the estate, is the iodine quality — so in this area there's an iodine character, and that's very good because it pairs very well with Mediterranean dishes, and we serve it with dishes like chicken with fleur de sel from Gruissan. The fleur de sel from Gruissan is 300 metres from Pierre's place, so a little nod to our friends at the salt marshes — we salute you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: What a lovely sea bass!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: A lovely bar, yes, and also a restaurant where I enjoy wandering around, and you have water that changes from blue to pink depending on the rain — there you go!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Don't you want to become my representative? Because you talk about it very well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I've already tried to take up that profession again, because in fact I did the interlude.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Instead of managing it from here, I'll give you Europe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:   Really? Well, that's fine — if you only give me Europe I'll be able to go to the United States for a stroll. What are you preparing for us, Chef? Because Pierre told me: if there's truffle, I'm staying here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: We have the poultry from my friend Serge Verzini, the white truffle, the DPO girolles, the mushroom siphon, and I'm adding the carcass jus that we've reduced slightly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You know, here you mustn't have a funny turn, otherwise you'll end up in the carcass juices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: That's it, exactly! And also, of course, the fleur de sel from Gruissan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: We're going to taste the carcass game — not from Carcassonne — get in position, Pierre! So, first of all, it's quite a landscape, isn't it?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Oh yes, really, because it's interesting when it's also beautiful to look at.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting moment…\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I love the chicken because it's not dry at all — it's free-range, it's firm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: The chanterelle is one of my favourite mushrooms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  Will you come back?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Tomorrow!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Dear friends, I don't know if you're having a good time, but I can tell you we are thoroughly enjoying ourselves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Really!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  The one thing Pierre is missing — he never played rugby, but on the other hand I can tell you I often saw him in the stands at Narbonne, because back in the Pech de Laclause days you used to come to matches, and I remember it well because I was still playing for Narbonne and I saw you many times at the stadium.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: You know, there was a time when we were very very close friends and, what's more, we never said to each other \"when shall we meet?\" — we just said, \"see you tomorrow.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Jean-Pierre, we salute you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's the same — it got a hold of me a bit, and it's true that I love rugby, and now I find myself in a rugby country.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: I remind everyone that from the 21st to the 26th of July, if you want to see Pierre Richard — not on stage but among us — we have the jazz festival, which will be here. I remind you: 21st and 22nd July Patrick Bruel, 23rd our friend Cali, 24th Kimberose, 25th Christophe Maé and the 26th Jean-Baptiste Guegan. There are still a few places left, not many.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: 4?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e:  4:30, hurry up and we'll be very happy to welcome you because in complete safety you'll be able to both dine — for those who wish — and for the others, attend the concert, and afterwards our friend Dominique Rieux has put together a remarkable jazz cellar, so it starts at 7 pm sharp and finishes when you're tired, so there we go — it's unfortunately time for us to say goodbye, but Pierre said he'd be back tomorrow, so perhaps we'll send you some information between now and then; in any case, Pierre, thank you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePierre Richard\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: It's I who should thank you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGérard Bertrand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: We won't do the customary kiss but the heart is there. I remind you: \u003ca href=\"http:\/\/www.vinspierrerichard.com\"\u003ewww.vinspierrerichard.com\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eor Château Bel Evêque, and in all the finest establishments in the region — he really makes wonderful wines. See you soon and have a great weekend!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Laurent Chabert\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: Bye bye!\u003c\/p\u003e\n\u003cbr\u003e","products":[{"product_id":"coffret-chateau-lhospitalet-grand-vin","title":"Château l'Hospitalet Grand Vin Gift Set","description":"\u003cp\u003eAcquired in 2002, L'Hospitalet is situated on the former island of La Clape, classified as a Natural Park. The vineyard, farmed biodynamically, overlooks the Mediterranean Sea at over 130 metres altitude on predominantly limestone soils. More than a place of production, it is a true place for celebrating the Art de Vivre.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/collections\/all\/products\/chateau-l-hospitalet-grand-vin-blanc-2019\" title=\"Château l'Hospitalet Grand Vin Blanc AOP LA CLAPE BIO DIODYNAMIE\" target=\"_blank\"\u003e1x Château l'Hospitalet Grand Vin white, AOP La Clape\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/collections\/all\/products\/chateau-l-hospitalet-grand-vin-rouge\" title=\"Château l'Hospitalet Grand Vin rouge La Clape Bio Biodynamie\" target=\"_blank\"\u003e1x Château l'Hospitalet Grand Vin red, AOP La Clape\u003c\/a\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/collections\/coffret-cadeau-vin\" title=\"Coffret Cadeau Vin Bouteille Noel Fête des peres anniversaire cadeau entreprise\"\u003e\u003cspan\u003eOur complete selection of gift sets is also available to discover here\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Gérard Bertrand","offers":[{"title":"Default Title","offer_id":33094916931638,"sku":"PACK016","price":82.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1860\/3211\/products\/coffret-chateau-l-hospitalet-grand-vin-blanc-rouge.jpg?v=1764063818"},{"product_id":"aigle-royal-pinot-noir-2021-caisse-bois-6-bouteilles-75cl","title":"Aigle Royal Pinot Noir IGP Haute Vallée de l'Aude 2021 – Wooden Case 6 Bottles 75cl red wine","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFrom the highest Pinot Noir plot on the estate (503 m), facing due south towards the snow-capped peaks of the Pyrenees.\u003c\/li\u003e\n\u003cli\u003eThe quintessence of cultivating a noble grape variety: Pinot Noir on a unique terroir in the Languedoc (a blend of mountain and Mediterranean climate).\u003c\/li\u003e\n\u003cli\u003eTender, fruity and finely spiced. Aigle Royal offers fine, silky tannins and develops a very great length.\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince the 2018 vintage, the estate has been certified AB (\u003ca href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/pages\/vin-bio-languedoc\" title=\"Vin Bio Languedoc\"\u003eorganic wine\u003c\/a\u003e) and DEMETER (biodynamic farming).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Gérard Bertrand","offers":[{"title":"Default Title","offer_id":50051658285402,"sku":"825584x6","price":384.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1860\/3211\/files\/caisse-bois-6-bouteilles-AIGLE-royal-pinot-noir_6a752e2a-6281-47ac-a4a3-bdd3110aded1.png?v=1699970900"},{"product_id":"aigle-royal-pinot-noir-2019-magnum-150cl-avec-caisse-bois-vin-rouge","title":"Aigle Royal Pinot Noir IGP Haute Vallée de l'Aude 2019 – Magnum 150cl with wooden case red wine","description":"\u003cul\u003e\n\u003cli\u003eFrom the estate's highest Pinot Noir plot (503 m), fully south-facing and overlooking the snow-capped peaks of the Pyrenees\u003c\/li\u003e\n\u003cli\u003eThe quintessence of cultivating a noble grape variety: Pinot Noir on a unique terroir in the Languedoc (a blend of mountain and Mediterranean climate)\u003c\/li\u003e\n\u003cli\u003eTender, fruity and finely spiced. The Aigle Royal offers fine and silky tannins and develops a very great length.\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince the 2018 vintage, the estate has been certified AB ( \u003ca title=\"Vin Bio Languedoc\" href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/pages\/vin-bio-languedoc\"\u003eorganic wine\u003c\/a\u003e ) and DEMETER ( biodynamic farming) .\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gérard Bertrand","offers":[{"title":"Default Title","offer_id":50051775725914,"sku":"826640","price":152.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1860\/3211\/files\/gerard-bertrand-foire-aux-vins-150cl-magnum-aigle-royal-pinot-noir-2017-haute-vallee-de-l-aude-vin-rouge-bio-biodynamie_db228dcf-542c-4df6-8440-6df2c71b1d97.jpg?v=1744296575"},{"product_id":"aigle-royal-pinot-noir-2016-jeroboam-300cl-avec-caisse-bois","title":"Aigle Royal Pinot Noir IGP Haute Vallée de l'Aude 2016 – Jeroboam 300cl with wooden case red wine","description":"\u003cul\u003e\n\u003cli\u003eFrom the highest Pinot Noir plot on the estate (503 m), fully south-facing and overlooking the snow-capped peaks of the Pyrenees\u003c\/li\u003e\n\u003cli\u003eThe quintessence of the cultivation of a noble grape variety: Pinot Noir on a unique terroir in the Languedoc (a blend of mountain and Mediterranean climate)\u003c\/li\u003e\n\u003cli\u003eTender, fruity and finely spiced. L'Aigle Royal offers fine and silky tannins and develops a very great length.\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince the 2018 vintage, the estate has been certified AB ( \u003ca title=\"Vin Bio Languedoc\" href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/pages\/vin-bio-languedoc\"\u003eorganic wine\u003c\/a\u003e ) and DEMETER ( Biodynamic farming) .\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gérard Bertrand","offers":[{"title":"Default Title","offer_id":50804931658074,"sku":"816301","price":309.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1860\/3211\/files\/gerard-bertrand-foire-aux-vins-150cl-magnum-aigle-royal-pinot-noir-2017-haute-vallee-de-l-aude-vin-rouge-bio-biodynamie.jpg?v=1744296455"},{"product_id":"aigle-royal-pinot-noir-2021-magnum-150cl-avec-caisse-bois-vin-rouge","title":"Aigle Royal Pinot Noir IGP Haute Vallée de l'Aude 2021 – Magnum 150cl with wooden case red wine","description":"\u003cul\u003e\n\u003cli\u003eFrom the highest Pinot Noir plot of the estate (503 m), fully south-facing, overlooking the snow-capped peaks of the Pyrenees\u003c\/li\u003e\n\u003cli\u003eThe quintessence of cultivating a noble grape variety: Pinot Noir on a unique terroir in the Languedoc (a blend of mountain and Mediterranean climate)\u003c\/li\u003e\n\u003cli\u003eTender, fruity and finely spiced. Aigle Royal offers fine and silky tannins and develops a very great length.\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince the 2018 vintage, the estate has been certified AB ( \u003ca title=\"Vin Bio Languedoc\" href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/pages\/vin-bio-languedoc\"\u003eorganic wine\u003c\/a\u003e ) and DEMETER (biodynamic farming).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gérard Bertrand","offers":[{"title":"Default Title","offer_id":54137152438618,"sku":"827809","price":152.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1860\/3211\/files\/gerard-bertrand-foire-aux-vins-150cl-magnum-aigle-royal-pinot-noir-2017-haute-vallee-de-l-aude-vin-rouge-bio-biodynamie_db228dcf-542c-4df6-8440-6df2c71b1d97.jpg?v=1744296575"},{"product_id":"aigle-royal-pinot-noir-2022-magnum-150cl-avec-caisse-bois-vin-rouge","title":"Aigle Royal Pinot Noir IGP Haute Vallée de l'Aude 2022 – Magnum 150cl with wooden case red wine","description":"\u003cul\u003e\n\u003cli\u003eFrom the highest Pinot Noir plot of the estate (503 m), fully south-facing, overlooking the snow-capped peaks of the Pyrenees\u003c\/li\u003e\n\u003cli\u003eThe quintessence of cultivating a noble grape variety: Pinot Noir on a unique terroir in the Languedoc (a blend of mountain and Mediterranean climate)\u003c\/li\u003e\n\u003cli\u003eTender, fruity and finely spiced. Aigle Royal offers fine and silky tannins and develops a very great length.\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince the 2018 vintage, the estate has been certified AB ( \u003ca title=\"Vin Bio Languedoc\" href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/pages\/vin-bio-languedoc\"\u003eorganic wine\u003c\/a\u003e ) and DEMETER (biodynamic farming).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gérard Bertrand","offers":[{"title":"Default Title","offer_id":54137155158362,"sku":"826639","price":152.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1860\/3211\/files\/gerard-bertrand-foire-aux-vins-150cl-magnum-aigle-royal-pinot-noir-2017-haute-vallee-de-l-aude-vin-rouge-bio-biodynamie_db228dcf-542c-4df6-8440-6df2c71b1d97.jpg?v=1744296575"},{"product_id":"aigle-royal-pinot-noir-2020-magnum-150cl-avec-caisse-bois-vin-rouge","title":"Aigle Royal Pinot Noir IGP Haute Vallée de l'Aude 2020 – Magnum 150cl with wooden case red wine","description":"\u003cul\u003e\n\u003cli\u003eFrom the highest Pinot Noir plot of the estate (503 m), fully south-facing, overlooking the snow-capped peaks of the Pyrenees\u003c\/li\u003e\n\u003cli\u003eThe quintessence of cultivating a noble grape variety: Pinot Noir on a unique terroir in the Languedoc (a blend of mountain and Mediterranean climate)\u003c\/li\u003e\n\u003cli\u003eTender, fruity and finely spiced. Aigle Royal offers fine and silky tannins and develops a very great length.\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince the 2018 vintage, the estate has been certified AB ( \u003ca title=\"Vin Bio Languedoc\" href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/pages\/vin-bio-languedoc\"\u003eorganic wine\u003c\/a\u003e ) and DEMETER (biodynamic farming).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gérard Bertrand","offers":[{"title":"Default Title","offer_id":54137156960602,"sku":"824390","price":152.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1860\/3211\/files\/gerard-bertrand-foire-aux-vins-150cl-magnum-aigle-royal-pinot-noir-2017-haute-vallee-de-l-aude-vin-rouge-bio-biodynamie_db228dcf-542c-4df6-8440-6df2c71b1d97.jpg?v=1744296575"},{"product_id":"aigle-royal-pinot-noir-2018-magnum-150cl-avec-caisse-bois-vin-rouge","title":"Aigle Royal Pinot Noir IGP Haute Vallée de l'Aude 2018 – Magnum 150cl with wooden case red wine","description":"\u003cul\u003e\n\u003cli\u003eFrom the highest Pinot Noir plot of the estate (503 m), fully south-facing, overlooking the snow-capped peaks of the Pyrenees\u003c\/li\u003e\n\u003cli\u003eThe quintessence of cultivating a noble grape variety: Pinot Noir on a unique terroir in the Languedoc (a blend of mountain and Mediterranean climate)\u003c\/li\u003e\n\u003cli\u003eTender, fruity and finely spiced. Aigle Royal offers fine and silky tannins and develops a very great length.\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince the 2018 vintage, the estate has been certified AB ( \u003ca title=\"Vin Bio Languedoc\" href=\"https:\/\/www.gerard-bertrand.co.uk\/en\/pages\/vin-bio-languedoc\"\u003eorganic wine\u003c\/a\u003e ) and DEMETER (biodynamic farming).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gérard Bertrand","offers":[{"title":"Default Title","offer_id":54137161187674,"sku":"822897","price":152.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1860\/3211\/files\/gerard-bertrand-foire-aux-vins-150cl-magnum-aigle-royal-pinot-noir-2017-haute-vallee-de-l-aude-vin-rouge-bio-biodynamie_db228dcf-542c-4df6-8440-6df2c71b1d97.jpg?v=1744296575"}],"url":"https:\/\/www.gerard-bertrand.be\/en\/collections\/winefoodmusic-live-pierre-richard-03-julliet.oembed","provider":"Gérard Bertrand ","version":"1.0","type":"link"}