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.”
“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.
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| 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 www.boissetcollection.com
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| Jean Charles Boisset in one of his vineyards |
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| French Cheesemonger |
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| One of many memorable meals - steak tartare |
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