By Sommelier André Compeyre
On the special occasion when I get out early from the restaurant, I head six blocks south and two and half blocks west to Benoit. The Wine Director, Guillem Kerambrun, and the chef, Philippe Bertineau, will “fire” their specialty from Toulouse, Carcassonne and Castelnaudary. Here I enjoy a comfortable corner of the bar, while Mr. Kerambrun lines up a "few" glasses of his new selections.
Mr. Bertineau will send his newest creations -- of recent memory from a cold night in January that was the “Pied de Cochon”, “Brandade de Morue” and warm leeks (veggies to make me feel good!). Then the majestic white bean stew arrives. Let me tell you, going home that night, I was not feeling cold at all and slept like a baby “la peau du ventre bien tendu!”
Compeyre is the Wine and Beverage Director for The Regency Bar & Grill in New York City. A native of Toulouse, France, he has worked at Michelin-starred restaurants such as Le Gavroche in London, Les Jardins de l’Opera in Toulouse, and Le Chateau Eza near Monaco. He also created the wine program at Restaurant Thomas Henkelmann, The Homestead Inn in Greenwich, CT, Alain Ducasse at the Essex House, Brasserie Les Halles, David Bouley and Adour at the St Regis New York.
The Regency Bar & Grill
"I love finding out what guests typically enjoy from a wine/cocktail and then recommending a new region or wine producer from the menu that they may have never had. I also have special limited by the glass pours from wine/champagne houses not usually found by the glass, such as Dom Perignon."
Loews Regency Hotel, 540 Park Avenue, New York, NY 10065
T: 212.339.4050 | www.regencybarandgrill.com
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