Ma 5, 6, 7 a me 8 Kepakemapa 2019, ka ʻai! BRUSSELS, inu! Lawe hou ʻo BORDEAUX festival iā Brussels Park. ʻOi aku ma mua o 30 o nā chef a me nā mea hana lima o Brussels e hana ʻē ana i kā lākou mau kapuahi i ko lākou mau lumi kuke pop-up e lawelawe i kā lākou mau kīʻaha lima i ka lehulehu. Ma kahi o 50 Bordeaux winemakers a me nā mea kālepa e lawe aku iā ʻoe i nā hui waina he nui e hōʻike ana i ka maʻalahi, ka ʻokoʻa, ka maikaʻi a me ke kiʻi ʻia ʻana o Bordeaux Wines, e hāʻawi ana iā ʻoe i ka mea inu maikaʻi loa e hele pū me kāu meaʻai a me ka manawa kūpono e ʻike ai i kahi mea hou.
ʻAi ka walu! BRUSSELS, inu! ke piʻi nei ka hoʻolauleʻa i kāna mau hana a ke hoʻokipa nei ʻoi aku ma mua o 30 o nā chef a me nā mea hana lima o Brussels. He manawa kupaianaha kēia e ʻike ai i nā hōkū o ka hanana gastronomy o Belgika ma nā wahi ʻōmaʻomaʻo o Brussels Park. I kēia makahiki, e hoʻohui hou nā kī tī a me nā wao akua i nā mea hoʻopau i ka papa kuhikuhi gourmet o ka hoʻolauleʻa.
Ma kahi o 40 Bordeaux Waina winemaker a me nā mea kālepa e noho pū ana ma kēia hanana a e lawe iā ʻoe i kahi papa holoʻokoʻa o Bordeaux Wines (ʻulaʻula, keʻokeʻo, rosés a me crémants), kahi e hele maikaʻi loa me nā kīʻaha i hoʻomākaukau ʻia e nā chef.
Ma mua o 30 o nā chefs o Brussels
Ke hui pū nei nā chef kaulana ʻo Brussels kaulana i ka leʻaleʻa, ʻo ia hoʻi he mea hou aku no kāu e leʻaleʻa ai i ka ʻaha. E lawelawe ana lākou i kahi kīʻaha pūlima no ka poʻe kipa e hōʻuluʻulu i ko lākou ʻano culinary.
ʻO nā chef ma ka hoʻolauleʻa:
Laure Genonceaux - Brinz'l
Hōʻike haʻaheo ʻo Laure Genonceaux i kona aʻa Mauritiana me ke kunou iki i ka Brinzelle, ka aubergine kūloko o Mauritius. Eia nō naʻe, ʻo kāna meaʻai ka mea nui Palani, hana a kiʻekiʻe. Hoʻolauleʻa ʻo Laure i nā huahana kūloko mai kā mākou ʻāina. Ke hoʻokumu nei i kāna mau kīʻaha, nānā ʻo ia i ka makakoho ʻana i nā hua kūlohelohe a me ka mālama ʻana i nā mea hana me ka mahalo.
ʻO Denis Delcampe - Le Tournant
Aia ʻo Le Tournant ma loko pono o ka puʻuwai o Ixelles, ma ka lihi o ka moku ʻo Matonge. Ma laila, hoʻomākaukau ʻo Denis Delcampe i ka meaʻai mākeke gourmet, hoʻohuli ʻia e nā meaʻai honua. Hoʻopiʻi nui ka hale ʻaina i kāna papa kuhikuhi waina maoli a me ka hopena o ka hui ʻana o ka meaʻai-waina i mua.
Alex Joseph - Rouge Tomate
He kanalua ʻole kēia o nā hale ʻaina kiʻekiʻe kiʻekiʻe loa loa o ke kūlanakauhale. Ma muli o ka lilo ʻana o ka mea kuke no Kaleponi ʻo Alex Joseph ma ka lumi kuke ma laila, ua hoʻomaka ʻo Rouge Tomate e hana i nā mea ʻai o kēia wā e ulu mau nei. Ua lanakila ʻo Alex i ka hoʻokūkū Benelux 2015 San Pellegrino Young Chef.
ʻO Ugo Federico & Francesco Cury - Racines a me Petit Racines
ʻOi aku ma mua o nā mea āpau, ʻo Racines kahi huakaʻi ʻai. Lawe ʻo ia iā ʻoe i kahi huakaʻi i kahi Italia maoli, ʻono a idyllic. Loaʻa i kēia Italia ka lako ʻole o nā huahana kūlohelohe. E ʻike i kēia ʻItalia ma kēia mau hale ʻaina chef ʻelua, ʻo Racines a me Petit Racines.
ʻO Yoth Ondara - Hui Pāpaʻi
Ua wehe kēia bistro me nā mea hoʻonaninani hoʻoneʻe i kona mau puka i ka moku o Porte de Hal i ka makahiki 2015 a lawe mai iā ʻoe i nā meaʻai me nā mea nui e pili ana i nā meaʻai o ke kai, mai nā lawaiʻa kūpaʻa a me nā waihona. I kēlā me kēia lā, ʻo ka chef Yoth Ondara, no Thai kahi, e lawe mai iā ʻoe i nā ʻano kīʻaha hou a maʻalahi hoʻi me nā ʻano ʻĀsia a me nā paina heʻe nalu, lawelawe i ke ʻano mezze na ʻoe e kaʻana like.
ʻO Julie De Block & Glen Ramaekers - Humphrey
Noho ʻia ma ke keʻena nui o ka hui hoʻopaʻa ʻo PIAS, ʻaʻohe mea like me kēia hale ʻaina ʻē aʻe. ʻOiai ke hana nei i nā meaʻai hou me nā ʻano Pilipino, Glen a me Julie kau i kahi koʻikoʻi koʻikoʻi i nā hua kūlohelohe a hoʻomaka e hoʻohālikelike i kāu mau ʻono.
ʻO Valerio Borriero– Hale ʻaina ʻo SAN Sablon
Ua wehe ʻia nā hale ʻaina ʻekolu ma Brussels a me Ghent ma lalo o ka inoa ʻo San. Na ke chef Valerio Borriero e holo i ka hale ʻaina Sablon, e lawe mai iā ʻoe i nā kīʻaha kupaianaha, e like me kāu e manaʻo ai.
Alessio Sanchez - Sanzaru
Aia i loko o kahi villa 1930s i helu ʻia, Alessio Sanchez e lawe iā ʻoe i ka "bistronomic" meaʻai Kepani, i hoʻoulu ʻia e kahi kāwili akamai o nā ʻono kūlohelohe mai nā huahana Peruvian a me nā ʻano kuke kuke Kepani.
Luigi Ciciriello - La Truffe Noire
ʻO La Truffe Noire e hauʻoli nei i ka poʻe aloha i ka meaʻai maikaʻi no 30 mau makahiki, me kāna mau truffles e kū nei ma ke ʻano he hiʻona kiʻekiʻe. Inā he ʻeleʻele, keʻokeʻo a i ʻole kauwela, nā lawelawe i lawelawe ʻia e Luigi Ciciriello i loko o kēia hale hoʻonaninani kokoke i la Cambre nā mea hanohano. Kēia hale ʻaina, e kia ana ma luna o kēia sophisticated, kilokilo ikaika a me nā mea hana kupaianaha ʻole, hoʻohiki e hāʻawi iā ʻoe i kahi ʻike poina ʻole me kēia diamona gastronomic ma mua.
Karen Torosyan - hale ʻaina BOZAR
ʻO ka lawelawe ʻana i nā pai e like me Pâté en croûte, pie, Pithivier a me Coulibiac, kahi hale ʻaina ʻo Bozar kahi moemoeā a me kahi hiʻona ʻoiaʻiʻo o ka ʻike o Bozar. ʻO ka art-deco kāʻei kua o ka hale ʻaina e hoʻolilo iā ia i oasis o ka meaʻai sophisticated i hoʻomākaukau ʻia e Karen Torosyan.
Nā mea hou:
ʻO Jean Philippe Watteyne - The 1040
Ua hoʻoholo ʻo Jean-Philippe Watteyne e kūkulu i kāna hale ʻaina ma ka hōkele ʻo Sofitel Brussels Europe mai ka mahina o Mei. Maʻaneʻi, lawe mai kēia chef mai Mons iā ʻoe i kahi meaʻai ʻono gourmet i ka mea hou 1040 keleawe. Inā ʻoluʻolu ʻoe i nā mea ʻono maikaʻi, pono ʻoe e kū ma aneʻi.
ʻO Cédric Callenaere - Aux Armes de Bruxelles
ʻAʻohe mea kūʻai aku maikaʻi ma aneʻi, kahi Belgian, Brussels a me nā lehulehu o ka honua e ʻike i nā ʻono maikaʻi a makemake e hoʻokau. Ke hāna nei ke kuke ʻo Cédric Callenaere i ke ola hou i loko o nā meaʻai a kēia keʻena, me nā mea kupaianaha a, ʻo ka hapanui o nā mea āpau, nā kīʻaha ʻono.
ʻO Cédric Mosbeux - Fernand Obb - Delicatessen
ʻO Fernand Obb - Hōʻike ʻo Delicatessen iā ia iho ma ke ʻano he "counter kīhini kaulana". ʻO Cédric Mosbeux, kahi kamaʻāina Brussels, ua hoʻomaka ʻo ia e lawe mai i nā staples o ka meaʻai Belgian i ke kenekulia 21. Ua ala ʻo ia i ka hoʻāʻo no ka mea hiki iā ia ke kaena ua lanakila ʻo ia i ka hoʻokūkū hoʻokūkū e ʻimi ai i ka croquette ʻōlapa maikaʻi loa ma Palukela.
Kenzo Nakata - Gramm
ʻO ka puke 2018 o ke alakaʻi Gault & Millau i hāʻawi ʻia i ka makana no ka mea ʻōpio maikaʻi loa o ka makahiki iā Kenzo Nakata mai ka hale ʻaina Gramm, a maopopo leʻa ke kumu! ʻOiaʻiʻo, ʻo kēia hale ʻaina, aia ma Rue de Flandre 86, a me kāna meaʻai momona i kamaʻilio ai nā mea āpau.
ʻO Pierre Baeyens & Jonathan Delhière - Gus
Ma Gus, hiki iā ʻoe ke ʻike i kahi ʻano lahilahi o nā loea o ka hana ʻana a me ka gastronomy. Ma kahi leʻaleʻa a hoʻomaha, hiki iā ʻoe ke leʻaleʻa i kahi ʻano pia hou, i hana ʻia ma ka pūnaewele e Aurélien Grodent. ʻO ka meaʻai i hoʻomākaukau ʻia e Pierre Baeyens a me Jonathan Delhière, ka mea i hoʻohana pinepine iā Bon Bon a me Air du Temps, me nā kīʻaha i hoʻoulu ʻia e ka bistro. Pono ʻoe e kū ma kēia hale ʻaina.
ʻO Toshiro Fujii - ʻO Toshiro
Ma hope o nā makahiki he ʻumi a keu e leʻaleʻa nei i kā mākou mea makemake ma lalo o ka chef pālua-Michelin ʻo Sang Hoon Degeimbre (Lʻair du temps, SAN), ua wehe ʻo Toshiro Fujii i kāna hale ʻaina ponoʻī. Maʻaneʻi, hiki iā ʻoe ke leʻaleʻa i ka meaʻai kīʻaha e nānā ana i kāna kumu Iapana i loko o kahi hoʻonohonoho nani.
ʻO Isabelle Arpin
ʻAʻole hahai ka meaʻai a Isabelle Arpin i ka mea ʻenehana a ʻaʻole i hoʻopaʻa ʻia e nā ʻano. Eia nō naʻe, i ka manawa like, ʻokoʻa a maikaʻi hoʻi e like me ka hiki. Hoʻohana ka chef ma muli o ke kumu o ka hoʻopaʻa ʻole ʻana i nā kīʻaha ma kāna mau menus, ʻo ia hoʻi, hiki iā ia ke noʻonoʻo maoli i ka wā e kuke ai.
Kamo Tomoyasu - Kamo
Lawe ʻo KAMO iā ʻoe i ka ʻoi loa o Iapana ma kāu pā. Aia nā hale ʻaina Kepani i kēia hale ʻaina a me kāna mau koi ma ka mua o kona noʻonoʻo, a me nā mea nui e lawe ana iā ʻoe i nā huahana kau a kiʻekiʻe. Ma KAMO, ʻike ʻoe iā Iāpana, kāna hana noʻeau a me kāna sophistication.
ʻO Simona El Harar - Kuke 151
Aia ma ka moku ʻo Ixelles, ma kahi mau kapuwai wale nō, lawe ʻo Kitchen 151 iā ʻoe mai nā alanui o Brussels a i ka puʻu o ka hikina a me nā kapakai hema o ke Kaiwaenahonua. E leʻaleʻa ʻoe i kahi ʻike ʻaina e hoʻolauleʻa ai i nā kuke ʻaihue o kēia mau lā a me nā moʻomeheu culinary momona o ka Middle East a me ka Maghreb.
Kevin Lejeune - La Canne en Ville
ʻO Chefs Kevin Lejeune lāua ʻo Virginie Essers aia ma ka poʻo o kēia hale ʻaina moʻolelo kaʻao a lawe iā ʻoe i nā mea ʻono a me ka sophisticated. Ua kūpaʻa ʻo La Canne en Ville i ka loina o ka hale ʻaina kūloko. I kēlā me kēia kakahiaka, ua hoʻonohonoho ka mea kuke a me kāna hui e hana i kahi papa inoa hou, gourmet a me ka papa kuhikuhi no ka lā.
ʻO Dirk Myny - Les Brigittines
Ma Les Brigittines, ʻo ʻoe ka malihini o Dirk Myny, kona poʻo poʻo poʻo. E hauʻoli ʻoe i kāu pāʻina ahiahi ma kahi hale leka o nou nou mua e hoʻohanohano nei i kahi kapuahi nui. Ma aneʻi, lawelawe ʻo Dirk Miny i ka meaʻai keleawe, akā ʻo kēia ka manawa a me ka meaʻai gourmet, kahi e nānā i nā huahana kūloko a loaʻa i nā ʻāpana manawaleʻa. Ma kāu pāʻina āpau, e hōʻike ʻo Dirk Miny i nā leʻaleʻa o kahi kīʻaha puʻuwai piha a hoʻonui i ka wahi.
Alexandre Cardoso - Les Caves dʻAlex
ʻO ʻIxelles kahi home o Les Caves dʻAlex, i kahi hoʻonohonoho kupaianaha me nā barela kupaianaha i loko o kahi lumi me kahi lewa pili. Eia nō naʻe, ma mua o nā mea āpau, nā papa hana kuke Farani a Les Caves dʻAlex, me nā ʻiʻo makua e like me kona loea, ua hoʻokumu i ka inoa o kēia hale ʻaina ma waho o Brussels. Maʻalahi ka maka i kēia hale ʻaina a ʻoluʻolu i kou mau ʻono!
Karin Burton - Lou Ferri
I ka hoʻokumu ʻana i kahi hale ʻaina gourmet ma ke kauhale liʻiliʻi o Euzet-les-Bains, ua hoʻoholo ʻo Karin Burton e haʻalele i kāna homeland aloha i hele mai i Belgian a kūkulu i wahi hou. Eia naʻe, ʻaʻole i hele wale mai ʻo ia ma aneʻi, ʻoiai ʻo ia e lawe pū me ia i nā ʻono āpau a Camargue a me Provence. He mana nui ko nā kau ma ka hema i ka papa kuhikuhi, me nā inoa e noʻonoʻo ai i ka lā. ʻO ka hele ʻana ma ka puka o Lou Ferri e like me ka huakaʻi ʻana i 1,000 km i kahi hapa o kekona.
ʻO Georges Baghdi Sar - ʻO kaʻu Tannour
ʻO Tannour kahi berena o ko Suria kumu. ʻAʻole ia he mea kupanaha no kēia hale ʻaina ʻai wikiwiki kahi i kiola ʻia i kahi pōhaku mai Place Flagey i kapa ʻia ma hope o ia, no ka mea hiki iā ʻoe ke kiaʻi i ke kuke, ʻo Georges Baghdi Sar, e hana i mua ou ma laila. Lawe kēia hale ʻaina iā ʻoe i nā huahana kiʻekiʻe a lawe iā ʻoe i kahi huakaʻi kupaianaha i kahi mau waha wale nō.
Alang Wichaiphum - Keikikāne Kahiko
ʻO ka hale ʻaina ʻAsia ʻo Old Boy, aia ma Ixelles, i hoʻomaka ʻia mai ka makemake o nā mea hoʻokumu i nā ʻono a me nā ʻono o ʻAsia. Hāʻawi ka mea kuke ʻo Alang Wichaiphum iā ʻoe i nā kīʻaha Kina a me Thai, kahi e leʻaleʻa ai i kāu poʻe ʻono e hoʻomaikaʻi i nā hua hou a me nā kau i hoʻohana ʻia e hana.
Paul Delrez - La Guinguette en ville
I ka makahiki 27 wale nō, holo ʻē ʻo Paul Delrez i ʻelua mau hale ʻaina ma Palukela. Me he mea lā ʻo La guinguette en ville i kahi hale ʻaina liʻiliʻi liʻiliʻi ma kahi e hiki ai iā ʻoe ke kū a leʻaleʻa i kahi ʻike ʻaina gourmet maikaʻi loa. Hoʻomākaukau ka mea kuke ʻōpio i ka meaʻai e hōʻike ana i ka pāpale i ka moʻomeheu bistro, me nā ipu momona a me nā ʻano kau.
Olivier Vanklemput - Viva m 'Boma
Ke ʻike nei i kahi kaulike kūpono ma waena o ka moʻomeheu a me ke ao hou, nā huahana maikaʻi, a me nā ʻano kuke kuke kūpono a me ka hoʻāla ʻana, ua hoʻomākaukau ʻo Olivier Vanklemput a me kāna chef sous i nā kīʻaha Brussels maʻamau a me nā papa hana noʻeau i hōʻike nui ʻia i ka offal
Pāʻai ʻaina a me ka pā ʻaina
Pāʻai ʻaina Dessert
E hana nei nā mea kuke kuke ʻē aʻe i kēlā me kēia lā e hoʻohui i nā hopena hope loa i ka papa kuhikuhi o ka hoʻolauleʻa. ʻO ka poʻe o ʻoukou me kahi niho ʻono e hiki ke ʻoliʻoli i kahi ākea o nā wao nahele ʻono i uku ʻia ma 9 euro. E hauʻoli ka poʻe hana waina a Bordeaux a me nā mea kālepa e hāʻawi iā ʻoe i ka ʻōlelo aʻo e pili pono ana ka waina me kou wao nahele.
ʻO nā kahu kuke hānai:
Nikolas Koulepis - Pâtisserie Nicolas Koulepis
Ma hope o kahi hōkū hōkū ma Villa Lorraine a laila nā hale ʻaina ʻo Bouchéry lāua ʻo Notos, ua wehe ʻo Nikolas Koulepis i kāna patisserie Greek-inspired ma Rue du Page. Walnuts, pistachios a me ke kinamona hiʻohiʻona nui i loko o kēia mau māmā a me nā sophisticated artisanal pastries, a me ka ʻaʻala o nā paʻi paʻi Viennese i hoʻomoʻa hou ʻia e hoʻopiha mau i kēia patisserie nani.
Manuel Garcia - Garcia
"ʻAʻole kūhewa ka inoa a me ka kūleʻa o Rui Garcia. ʻOiai, ua hele mai kēia chef Pukiki i Belgian me nā mākaukau āpau a me nā mea huna kīʻaha mai kona ʻāina hānau.
Mai ka wehe ʻia, ua lilo ʻo Garcia patisserie i pae ma ko mākou kapitala nui. Ma aneʻi, ʻaʻole wale ʻoe e ʻike i ka staple 'pastel de nata', akā me ka laulā o nā pāʻina Pukiki kūloko. ” Anaïs Gaudemer - Cokoa
ʻO Anaïs Gaudemer, ka mea maʻa ma mua he māla mahiʻai a huhū ʻo ia i nā pōpō mai ka wā ʻōpio mai, aia ma hope o kēia hale kūʻai mikioi. Hoʻokumu ʻia ʻo Cokoa e ke kūlohelohe ma ke ʻano he kumu no ka hoʻokumu ʻana i nā pāhuʻu hou a me nā mea hou, i hoʻokumu ʻia e pili ana i nā kau a me nā manaʻo o kā lākou mea nāna ʻo Anaïs Gaudemer. E hele mai a ʻike i kahi ākea o nā huahana e like me ka ʻono e like me ka nui o nā kala.
ʻO Yasushi Sasaki - Pâtisserie Sasaki
ʻO Yasushi Sasaki, kahi haumāna o ka chef kope kaulana ʻo Mahieu ma Stockel a i hōʻike ʻia ma ka 4 kiʻekiʻe o ke alakaʻi a ʻo Gault et Millau Chocolate a me Pastries i ka makahiki 2015, lawe mai iā ʻoe i nā mea ʻono i hoʻohihi ʻia e nā Kepanī me nā pae haʻahaʻa o ke kō. Hoʻokumu kēia chef ʻoliʻoli i nā mea ʻono kupaianaha a pīhoihoi i ka poʻe me kāna milo hou i nā patisserie classics.
Pa ʻaukā
ʻAʻohe mea i ʻoi aku ka maikaʻi ma mua o ka leʻaleʻa ʻana i kahi papa o nā tīhi i lawelawe ʻia me kahi waina Bordeaux maikaʻi loa. No ke aha e loaʻa ʻole ai kahi tī uliuli me kahi waina momona? I kēia makahiki, e ʻai ana ka nui o nā cheesemaker alakaʻi! BRUSSELS, inu! ʻO BORDEAUX, ke hāʻawi nei i ka poʻe kipa i ka manawa kūpono e ʻike i nā mea ʻono hou mahalo i kā lākou koho kumu.
Nā Cheesemaker:
ʻO Julien Hazard - ʻO Julien Hazard Affineur
ʻO Julien Hazard kahi mea hoʻomākaukau hoʻomākaukau hoʻomaʻamaʻa hōʻoia a me ka loea makua e hoʻolako i ka tī i ka hapa nui o nā hale ʻaina gourmet ma Palukela. Ma ka ʻai ʻana! BRUSSELS, inu! ʻO BORDEAUX, ʻoi aku ʻo ia ma mua o ʻekolu haneli mau ʻano tī. ʻO ka hapa nui o lākou ua mākua akahele ʻia i loko o nā hale waiho lāʻau o kona hale kūʻai ma Rue Vanderkindere.
ʻO Véronique Socié - La Fruitière
Ua kala ʻia ka Cheesemaker Belgian 2016 o ka Makahiki, ʻo Véronique Socié ka wahine ʻelua i lanakila i kēia makana a ʻo ka mea mua e wehe i kahi pā kī ma ke kūlanakauhale nui o Belgian. Hana kēia ʻelele no kāna hana hana i ka waiū kao mai ka ʻāina ʻo Jura a kau i nā papa d'hôte i loko o kāna hale kūʻai, kahi e hiki ai iā ʻoe ke ʻike i ke koho ʻana o kāna mau paʻi waiū punahele.
Lara Milan - Le Comptoir du Samson
He pilina ʻohana ʻo Le Comptoir du Samson. ʻO nā kaikuahine ʻelua, ʻo Hélène lāua ʻo Lara Milan, e makemake nui nei i nā huahana Belgian kūloko, a me ko lāua ʻanakala, ʻo Vincent Verleyen, ka mea i lanakila i ka makana Cheesemaker o ka makahiki Belgian 2014, e lawe iā ʻoe i kahi koho o nā tīhi i hana ʻia me ka waiū maka i loko. ka Condroz ma Namur e hoʻohana ana i nā kuʻuna kuʻuna, a kapa ʻia nā huahana meaola.
ʻO Etienne Boissy- Mai Comptoir
Ma hope o kāna ʻoihana i nā lawelawe hale ʻaina i komo pū me 10 mau makahiki ma ke ʻano he Polofesa o ka Papa Hoʻokipa ma ka Paul Bocuse Institute, ua lanakila ʻo Etienne Boissy i ka makana no “Cheesemaker Maikaʻi ʻo France” no 2003-2004. Mai kēia kūleʻa ʻana, ua hoʻolako mau ʻo Etienne Boissy i kāna mea kūʻai aku me nā huahana o ke kūlana kiʻekiʻe loa. ʻAʻole pono ʻoe e haʻalele i kēia counter.
E hauʻoli i nā waina Bordeaux pehea ʻoe e makemake ai
ʻO Bordeaux Wines, nā hoa hana nui no kēia hoʻolauleʻa, ua hui hou me mākou i kēia huakaʻi culinary. He manawa kū hoʻokahi ka ʻaha e ʻike ai i nā ʻano o nā waina Bordeaux a hui ma kahi o 50 mau mea hana waina a Bordeaux a me nā mea kālepa e kaʻana like i ko lākou makemake i kahi ala aloha a hoʻomaha hoʻi.
Disover i nā moʻolelo a me nā anecdotes o kēia mau kāne a me nā wahine e hana i nā waina Bordeaux. ʻO kēia mau waina hiki, maʻalahi e inu, hana ʻia e ka hui pono ʻana i nā ʻano hua waina a ʻoluʻolu a ʻoluʻolu i ka poʻe ʻono a nā malihini. He manawa kūikawā kēia e ʻike ai i nā ʻulaʻula Bordeaux hou a me nā ʻōmaʻomaʻo, nā keʻokeʻo maloʻo, nā roseta, nā pālule a me nā mea ʻono, i hana ʻia i nā aperitif kupanaha a hele pū me nā ʻano meaʻai āpau. E hoʻolako ʻia nā paina waina, i hoʻohui ʻia no ka hanana, no nā kīʻaha kuke, nā wao akua a me nā pā kīhi ma ka ʻaha.
