Chez Papa Resto's Bordeaux Recipes

FILED UNDER: Buying & Choosing Wine, Food and Wine Recipes



During SF Chefs, we had a “Live Goes Better with Bordeaux” classroom full of Bordeaux wine enthusiasts ready to eat up some modern French cuisine matched up with Bordeaux wine. We were lucky to receive a copy of the recipes from Chez Papa Resto, and happy to share with you!

Here’s the recipes to the delicious recipes, straight from Executive Chef Steven Rojas…along with the wines we poured with them:

Cured Eel and Foie Gras Terrine

1 lobe of Grade B Foie gras (cleaned and deveined)
1oz of Cognac
2oz Vin de Sauternes
3 tblsp salt
1 tblsp pink salt or curing salt
2 tblsp granulated sugar
Pinch of white pepper
4 fillets of Smoked Eel
1 onion cleaned and thinly sliced
5 tblsp butter
1 Granny Smith apple


1. Mix all ingredients and place over cleaned foie gras and marinate overnight
2. Marinade Smoked eel in Soy, sugar and red wine equal parts in “sous vide” or under in air tight plastic bag for 6 hours. After 6 hours, lightly grill and cool down in the fridge
3. Cook onions in butter very slow in low heat app. 40mn until golden brown and sweet then cool down
4. Assemble in a shallow tray by layering a slice foie gras followed by caramelized onions and then smoked eel. Repeat until there is one layer of each. Finish with thin slices of apples sprinkled with sugar. Blowtorch until caramelized

Served with 2009 Chateau Ducasse Bordeaux (Sauvignon Blanc, Semillon blend)

Lamb Merguez Crepinette

5# of lamb Shoulder
1tbsp Zattar
2tbsp ground Cumin
7 cloves of garlic
1tsp cracked black pepper
1tbsp smoked Paprika
1# caul fat
Season with salt to taste
3 quart of Lamb jus
1quart of red wine


1. In the small die Grind Lamb, zattar, cumin, garlic, black pepper, smoked paprika. Make small 1oz ball and wrap them in caul fat, once rolled and wrapped let them firm up in the fridge so the lamb fat gets hard and easy to sear
2. In a medium size skillet heat pan add 3 tblsp on canola oil until it smokes slightly. Add crepinette and caramelize on both sides but leave rare about 30 sec per side
3. Drain fat and from the pan add red wine and reduce
4. Afterwards add 3 quarts of lamb stock and slowly braise in 325f oven for 1 hour
5. Remove the crepinette from the pan keep warm and reduce the lamb “juice” until it coats the back of a spoon.
6. Serve on a spoon and glaze with lamb jus

Served with 2005 Bordeaux Superieur Chateau Reignac (Merlot based)

Potato Fondant with Bordelaise Braised Beef Cheek Farce

3# Beef Cheeks
1quart of dry red wine
3quarts of veal stock
1 quarts mirepoix caramelized
5 Yukon gold potato cylinders
4 oz butter


1. Heat medium size Dutch oven to medium high heat
2. Season and sear beef cheeks on the Dutch oven until even caramelized. Remove from the pot
3. Add mirepoix to the pot and caramelized as well, constantly scraping the bottom
4. Deglaze with red wine and reduce until all the alcohol is cooked out
5. Place the beef cheeks back on the pot and cover with veal stock
6. Bring to a boil and cover the Dutch oven with lid and place in a 350f oven for 2 hours
7. Remove the beef cheeks from the pot and keep warm
8. Strain the braising liquid place in a separate pot and reduce until I gets thick return the beef cheeks to the thickened sauce and shred using two forks and stuff inside the hollowed out cooked potato fondant

For the potato fondant:
1. Peel and cut potato in small 2″ cylinders and place in a small pot. Pour in melted butter and cover
2. Place in the oven at 320f for app. 1 hr. until tender
3. Using a melon scoop hollow out the potato and stuff with shredded warm beef cheeks, serve immediately

Served with 2008 Margaux Paveil de Luze (Cabernet based)

Thank you to Chez Papa Resto for all their yummy food and especially to Chef Steven Rojas and Beverage Director George Aknin for educating the class on Bordeaux and keeping them smiling and laughing!

Check out all the pics from the “Life Goes Better with Bordeaux Class with Chez Papa Resto” here!

SF Chefs 2011 – Recap in Pictures

FILED UNDER: Wine Events

So far the summer season has been a blast, first enjoying the full wine-fueled weekend of Wine Bloggers Conference, and now this past weekend, SF Chefs!

The weekend began with Thursday’s night Sugar & Spice Party, where we served spicy and sugary (obviously) pours of Bordeaux wine. It was wonderful to be surrounded by local San Franciscan culinary superstars and definitely a way to start-off SF Chefs!

The following days we spent our mornings and nights in the giant Grand Tasting Tent at our good-lookin’ booth! Fingers cut from the foil, almost missing wines, wet floors…we made it through the crowded and lively festival! Luckily, we had our West Coast Le Wine Buffs Erin McGrath and Ward Kadel on board, and they poured wine like it was their job (actually, it was their job).

Sunday afternoon included an awesome class with SF restaurant Chez Papa Resto called “Life Goes Better with Bordeaux.” Executive Chef Steven Rojas and wine Director George Aknin walked the attendees through fabulous traditional Bordeaux cuisines with a modern twist!

My favorite part of the weekend was definitely eating the fine foods and finding Bordeaux pairings with them. We were happy to see a lot of people inquiring and trying out the Sauternes we brought, along with many checking out all the wine booths, and complimenting us, saying we were their favorite! Lovely to hear!

Check out our foodie pics from SF Chefs below! (Click on the images or captions to view full photo albums)



Sugar & Spice Party



Grand Tasting Tent



Life Goes Better With Bordeaux Class with Chez Papa Resto

You can also view the photo albums at our Flickr…until next time San Francisco!

Congrats to our SF Chefs Sweepstakes Winner Jeff J!

FILED UNDER: Wine Books and Gifts, Wine Events

During the long weekend at SF Chefs, we held a sweepstakes for attendees to enter to win a dinner for 2 at Chez Papa Resto. Our winner answered the question: Your favorite spot to enjoy wine at…Chez Papa Resto!

Congrats to the SF Chefs – Chez Papa Resto Winner Jeff J, you’ll be getting a complimentary dinner for 2 from Chez Papa Resto’s Chef Steven Rojas and Beverage Director George Aknin! (check your inbox)

Thank you everyone who entered the contest, we loved the responses (Favorite spot to enjoy wine: on the beach, on the patio, anywhere!) and we’ll be posting photos soon! Cheers SF!




Our SF Chefs Giveaway Winners [WINNERS ANNOUNCEMENT]

FILED UNDER: Know Your Bordeaux, Wine Events



(SF Chefs 2010)

We are quite elated to be heading to San Francisco this weekend for SF Chefs, and more excited about handing out tickets to our readers! This week we offered our San Francisco fans a chance for weekend passes for answering: Name a food or meal found in Bordeaux

While there’s no right or wrong answers, we loved the responses from everyone! Our two winners answered with: “Oysters with small grilled chipolata sausages, yum!” and “Canneles Bordelais” <- even more yum!

Congrats to our Grand Prize Winner Myrna who will be receiving Two (2) Passes for Friday Night Opening Celebration / Saturday Afternoon & Night Grand Tastings / Sunday Afternoon Grand Tasting!!

Our runner up: Jonathan D. won the Two (2) Passes for Saturday Afternoon & Night Grand Tastings / Sunday Afternoon Grand Tasting!!

(Check your inbox!)

Thank you everyone who participated and stay updated on upcoming events, tastings, shows, trivia contests, (everything!) by signing up for our monthly newsletter! Also, if you wanna hear more about SF Chefs, follow our weekend festivities! We’ll be serving up some great value Bordeaux wine along with presenting a great class during the Sunday Grand Tasting Tent: “Life Goes Better with Bordeaux!” with Chez Papa Resto’s Chef Steven Rojas and Beverage Director George Aknin.

Cheers & have a wonderful weekend!

Win Tickets to SF Chefs This Weekend! [CONTEST]

FILED UNDER: Know Your Bordeaux, Wine Events



(SF Chefs 2010)

Hey all you SFers! We’re heading to SF Chefs this Thursday, and want you to join us! In case you’re not familiar, SF Chefs is all about enticing your palate! Set in the legendary Union Square in San Francisco, the premier food, wine, and spirits festival offers tons of opportunity to mingle with master chefs, mixologists, winemakers and other culinary superstars!

We’ll be presenting a great class during the Sunday Grand Tasting Tent: “Life Goes Better with Bordeaux!” with Chez Papa Resto’s Chef Steven Rojas and Beverage Director George Aknin. You’ll be able to discover some of the greatest traditional Bordelais bites, sip and find out why Bordeaux wines are so food friendly.

And that’s where we come in…we have sets of tickets to giveaway, with the help of the SF Chefs team! We want you to experience the 200+ restaurants, bars, distilleries, breweries and wineries with us!

How to win tickets? All you have to do is answer the question below and on Wednesday, we will randomly choose a Grand Prize Winner along with one runner up!

Name a food or meal found in Bordeaux.


Grand Prize: Two (2) Passes for Friday Night Opening Celebration / Saturday Afternoon & Night Grand Tastings / Sunday Afternoon Grand Tasting! [retail value $900!]

Runner Up: Two (2) Passes for Saturday Afternoon & Night Grand Tastings / Sunday Afternoon Grand Tasting! [retail value $700!]

How to win? Post your answers in the comments below (and make sure to include your email address so we can contact you if you win!)

Good luck and check back on Wednesday for the winners to be announced! In the meantime, check out the SF Chefs schedule for all the fun events of the weekend.

All entries must be received on 11:59PM (US Eastern) on Tuesday, August 2nd, 2011. Contestants that answer correctly will be chosen through a randomizer program. The winner will then be notified via e-mail with standard ticket information, details on arrival time, etc. * winner must be a resident of the US and must be 21 years of age.