archive-com.com » COM » B » BRASSERIE44.COM

Total: 23

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • History - Brasserie Forty 4
    ranks to become General Manager when the restaurant moved in with Brasserie Forty 4 on the The Calls in 1994 When Pool Court Leeds only Michelin Starred restaurant closed at the end of 2005 Steve and Carol bought Brasserie Forty 4 and continue to run it to this day A real family business with son David involved in the front of house There are also a few members of staff

    Original URL path: http://www.brasserie44.com/about-us/history/ (2016-02-15)
    Open archived version from archive


  • Where to Stay - Brasserie Forty 4
    com Malmaison 200 metres down the street 0113 398 1000 www malmaison com The Marriott a 5 minute walk 0113 236 6366 www marriott co uk leeds The Chambers beautiful luxury serviced apartments just off city square slightly further away however our complimentary chauffeur service is available to collect you Tue Fri 0113 386 3300 www morethanjustabed com DoubleTree by Hilton not quite walking distance but our complimentary chauffeur service

    Original URL path: http://www.brasserie44.com/about-us/where-to-stay/ (2016-02-15)
    Open archived version from archive

  • What the papers say - Brasserie Forty 4
    papers say 2013 Published Reviews Yorkshire Evening Post June 2013 Brasserie s an unbeaten old master read more Events Chakana Wine Dinner Friday 19th February 2016 Find out more Burgundy Wine Dinner Friday 22nd April 2016 Find out more Brasserie

    Original URL path: http://www.brasserie44.com/about-us/what-the-papers-say/ (2016-02-15)
    Open archived version from archive

  • Greywacke - Brasserie Forty 4
    NZ SB style Greywacke is the indigenous rock that is prevalent throughout the Marlborough region and was registered as a wine name by Kevin back in 1993 with the vague notion that he might one day want to produce a wine of his own The wine is made by Kevin at the famous Dog Point winery a facility extended to him by long standing friends and industry colleagues Ivan Sutherland and James Healy The wine shows all the hallmarks of Kevin s famed style ripe fruit fine balance great concentration and superb varietal intensity 2011 is Kevin s third vintage and we are delighted to have secured an allocation Please visit the Grewacke website for more information Chauffeur service Brasserie Forty 4 in partnership with H A Fox Jaguar are delighted to offer a free lunchtime chauffeur service in and around Leeds city centre If you would like to arrive at the restaurant in style just request the service when making your reservation Chauffeur bookings Book your table now You can book your table on line now through our live booking system however if you prefer to speak to us in person or would like to book our lunchtime chauffeur

    Original URL path: http://www.brasserie44.com/blog/2012/07/greywacke/ (2016-02-15)
    Open archived version from archive

  • Rioja - Brasserie Forty 4
    visit Bodega Luis Alegre which is a modern winery situated only a few kilometres from Haro After being shown around the vineyards and production areas during the morning we sat down for a very long lunch in their roof top dining room complete with sun terrace and lawn Alex the owner and head wine maker explained that they do things a little different to the norm Some of their wines are not classified tinto crianza reserva etc but are given individual Mexican his wife s nationality names Having tasted the whole range well someone has to do it I settled on the following to feature on our list Barrel Fermented White a lovely clean fresh wine Malvasia and Viura with hints of vanilla pineapple peach and apricot A great balance between fruit acidity and alcohol lead to a long aftertaste Tempranillo Rosado fruits of the forest raspberries and cranberries on the nose This wine is bright raspberry pink in colour juicy and rich on the palate Ideal when the sun shines on our balcony Koden at just under 20 on our list I think you would struggle to find a better Rioja for this price in a restaurant 100 Tempranillo

    Original URL path: http://www.brasserie44.com/blog/2012/08/rioja/ (2016-02-15)
    Open archived version from archive

  • A Visit To Torres - Brasserie Forty 4
    vertical steel tanks about the size of a petrol tanker and there are 140 of these under one roof It is mass production but of a very high quality Torres are also very keen to help protect the planet by producing a large quantity of their own electricity using solar panels We were hosted on three occasions by Miguel Torres personally and it was a real pleasure to discuss the wines with the man himself Over the three days we sampled everything they produce in Spain and I could not find one that I didn t like although I do believe that some don t travel to the UK as well as others Vina Esmerelda and Gran Vina Sol are two examples that I think taste much better in 30 c with blue skies and sunshine than on a wet weekday in Leeds The reds however are a different story Packed with ripe fruit flavours there is something for all tastes I have settled on the following for our list GRAN CORONAS Cabernet Sauvignon and Tempranillo are blended to give this wine a deep red hue with ochre and brick red touches from its ageing The rich aroma is typical of the grape varieties with small red and black berries cherries and blackcurrants green coffee beans liquorice and the characteristic vanilla and leather notes from ageing On the palate the wine is full and silky with dense well structured tannins GRAN SANGRE DE TORO The best Garnacha Cariñena and Syrah grapes that produce Gran Sangre de Toro are grown in a region famous since the times of the Roman Emperor Augustus for producing the finest Mediterranean wines All the exuberant aroma traditionally found in an intense ripe red wine with a background of fine spices in good balance with perfumed

    Original URL path: http://www.brasserie44.com/blog/2012/09/a-visit-to-torres/ (2016-02-15)
    Open archived version from archive

  • Duck Confit - Brasserie Forty 4
    process After removing the salt the legs are immersed in pure duck fat and cooked in the oven at 110 C for about 5 hours until the meat is tender The legs are then removed and chilled We then place the legs in a cold cast iron pan skin side down and put in the oven at 200 C for approximately 15 minutes They are then turned in the pan

    Original URL path: http://www.brasserie44.com/blog/2012/10/duck-confit/ (2016-02-15)
    Open archived version from archive



  •