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Thursday, July 20, 2017

07/17/2017 - Victor Scargle's Discovery Tour of France with Jean Charles Boisset

Slow Living Radio is delighted to welcome back Chef Victor Scargle, Culinary Director for Boisset Collection, who has just returned from a whirlwind trip to France to visit Vin Expo, Burgundy, Bordeaux and Paris. He recounts his journey, discoveries, and what he plans to bring from his trip to the  Boisset Collection and Atelier. Scroll down for some photographic reflections from Victor's journey.

Chef Victor Scargle
Culinary Director

Chef Victor Scargle is spearheading the dynamic vision for the growth of Boisset’s culinary mission, which includes culinary demonstrations and private catered events. He joins Boisset after more than two decades of professional culinary experience in some of America’s finest restaurants, including Lucy Restaurant & Bar at the Bardessono Hotel in Yountville, Go Fish in St. Helena, Grand Café at the Hotel Monaco in San Francisco, Jardinière in San Francisco and Aqua in Las Vegas and San Francisco.

“I’m excited to be part of a family with passion and vision. Boisset has amazing properties and I look forward to creating a culinary brand that will contribute to our ability to curate complete experiences for our guests,” said Scargle. “Atelier foods are hand-selected by our team and are items that you may not be able to find anywhere else; we have developed products that are our own and unique.”

Chef Scargle is excited about developing unique gourmet items directly from Boisset’s gardens and farms in order to offer more opportunities to taste site-specific foods. In addition, he envisions locals being able to stop into Atelier to pick up items such as deviled eggs from the chickens at Raymond or a salad from greens grown at DeLoach.
Atelier produces gourmet delicacies including honey from the hives at Raymond and DeLoach as well as eggs from the chickens at those locations. They encompass the high standard of quality and taste that has become a hallmark of the épicerie. In addition, Atelier features its own mustard, jams, pickles, olives, chips, jerky, sausages and meats and is also developing its own custom roast that will be served from the espresso and tea bar as well as sold in bags for customers to brew at home.

Some of Atelier's Offerings

Alongside the locally sourced epicurean offerings, Atelier will continue to offer gourmet products from around the world that cannot be obtained from other U.S. purveyors — for example, Poilâne bread from Paris. The elegantly presented collection includes salts, peppers and spices, olive oil and vinegar, smoked salmon, caviar, anchovies, truffles, foie gras, terrines, charcuterie, more than 120 cheeses, chocolate, specialty teas and coffees.

About Boisset Collection

Boisset is a family-owned collection of historic and unique wineries bound together by a common cause: authentic, terroir-driven wines in harmony with their history, their future and the land and people essential to their existence.  With more than twenty-five historical and prestigious wineries in the world’s preeminent terroirs, including the Côte d’Or, Beaujolais, Rhône Valley, California’s Russian River Valley and the Napa Valley, each house retains its unique history, identity, and style, and all are united in the pursuit of fine wines expressive of their terroir. To learn more about the Boisset Collection, please visit

Jean Charles Boisset in one of  his vineyards

French Cheesemonger
One of many memorable meals - steak tartare

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