Being sentenced to probation. It's less punishment than prison, but you still have to keep quiet, listen nicely, don't make mistakes... We don't bother and sit it out patiently. - TEXT MARJOLEIN SCHUMAN
Dinner in the Pyrénées-Méditerranée: trial period
Reception
We drive south and stop in the countryside just before the Pyrenees, in Montner to be precise. There, after a career in London and Paris, Pierre-Louis Marin now cooks. What is a chef doing in such a hamlet? Love brought him here and so he started a restaurant locally. And just won a Michelin star in the process!
Theory
Pierre-Louis works with local products as much as possible, he tells us. Local wines are also given due attention - we are in the Roussillon wine region. Previously, at €18 per menu, this was the cheapest starred restaurant. Pierre-Louis: 'I always cooked like this, so there was no need to suddenly change the price!' He has had his star since 2014, but at this year's award ceremony, after the lockdown, he did have a bit of a scare. 'The publication of the Michelin Guide is always something of a sword of Damocles. Getting a star is still a relief. Especially in this day and age!'
Instructions
The idea each time is to taste two wines with a dish to see how flavour combinations can differ. Fun! Our table companion Eric Aracil from the Conseil Interprofessionnel des Vins du Roussillon (CIVR) picked and brought the bottles, in consultation with the chef.
Read the whole article in Winelife Magazine 73!
Curious about more wine news? Read more in the latest Winelife Magazine 73. Order this one here!
Don't want to miss a single edition? Subscribe then subscribe to Winelife Magazine now!
Want to stay up to date with the best articles? Follow Winelife magazine on Instagram, Facebook and sign up for our fortnightly newsletter.
English (UK) 
Nederlands 
Deutsch