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Bitch at Us: Paul Chevalier of Chateau D’Esclans

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BitchBiz: While this article was written independently, Bitches Who Brunch does partner with and receive compensation from Chateau D’Esclans.


It’s rosé season, Bitches. Paul Chevalier of Chateau D’Esclans has spent his career revolutionizing the world of rosé. Thanks to the top notch quality coming from the Chateau D’Esclans winery in St. Tropez, rosé is no longer a drink reserved for the summertime, but rather a delicious drink to be had year round. Avid rosé fans (which we are) should be sure to seek out the Chateau D’Esclans Garrus rosé, which is widely regarded as the most exclusive rosé in the world.

We caught up with the jet-setting man himself to talk Chateau D’Esclans, brunch, and all things rosé. See what he had to say and check out our recap of our Bitches Who Brunch masquerade rosé dinner featuring Chateau D’Esclans here .

What is your favorite dish to cook for brunch?

It’s a recipe that I had in at a 3-star Michelin restaurant in Champagne. To make it, you have to have very fresh ingredients. You take two fresh eggs and very gently cut off the top and then you dump the egg out in the bowl. Next, you take a pan and melt some very nice salty butter like Kerrigold. When it’s melted, you very gently stir in the eggs and once it starts to get thick, you add a spoon of crème fraiche, salt, and pepper. When it’s hot, you put it back in the washed out egg shell and top it with caviar. I have that with champagne or rose. You can’t have just one; it’s like a martini. You have to have two.

Do you prefer to brunch in or out?

It’s kind of fun to go out. I think of brunch as a group thing, so going out is fun and becomes a long drawn out event. I like a fun brunch with wine, so it’s more fun to go out than stay at home. A new trend with brunch is party brunches with a DJ and you can’t get that at home.

What brunch item do you have to order if it’s on the menu?

I’m usually too lazy to make hollandaise myself, so I’m a big fan of ordering anything with hollandaise sauce. It could be in any form. It’s kind of a pain to make yourself. I probably would say smoked salmon Eggs Benedict with Hollandaise.

Do you prefer Bloody Marys or mimosas?

Definitely not mimosas. If I’m going to drink champagne, I’m not going to put orange juice in it. But you know me, I’m mister rosé.


If you had to invite a group of celebrities to brunch, who would they be?

I would probably invite the more artsy types because that kind of a group tends to have more fun. I would invite the lead singer of the Kings of Leon Caleb Followill. His wife is a Victoria’s Secret model [Lily Aldrige] and she is a big fan of our Whispering Angel.

You’ve done your fair share of jet-setting. Where are your favorite food and wine destinations?

I think I’ll put this is in order of my favorite food and wine events around the United States. In the spring, you have the Pebble Beach Food and Wine, and then the Aspen Food and Wine Classic is in June. The newest one is the New York City Wine and Food Festival, which is in October and I love New York in the fall. For friends in the south, there is the Charleston Wine and Food festival, which Chateau D’Esclans participated in.

Most people associate rosé with the summer time. Why do you think that is. Do you see that notion changing now?

It’s slowly changing and one of the reasons is that the quality of rosé was never that great. But now the overall quality has changed so people are having it all year round. I see it during Thanksgiving and the holiday season because it’s festive. Then, you swing into February and everything is pink and the same with Easter. If you drink champagne in the winter, why wouldn’t you drink rosé?


Tell us about the region where Chateau D’Esclans is located and what makes it a great place for producing wine?

It’s in the heart of Provence, which is in the south of France. Provence stretches along the coast going toward Cannes, then nice and Monaco, so it’s this big strip along the southern part of France. It’s very famous, not just for making wine, but it has lavender fields that are used to produce perfume. Provence also produces more rosé thank anywhere else in the world. It has that reputation that if you want a good rosé, you go to Provence. Chateau D’Esclans is right in the middle of Provence in a small fishermen’s’ village called St. Tropez. It has a worldwide reputation because all of the rich and famous are there in the summer and when you’re in St. Tropez, you drink rose.

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What are some of your favorite food and rosé pairings for all the hosts and hostesses out there?

I think rosé is one of the most versatile wines for pairing with food. I often say it starts like a white wine and ends like a red wine, so it goes with a wide range of foods. You could start with classic light fare like Salad Nicoise and bouillabaisse and, as you become a little more experimental, it opens a whole different world. I think it goes well with Asian fare and sushi. If you go the other spectrum, you can have it with spicy food like spicy barbeque. You’re drinking wine with a lot of flavor but its chilled, so it’s easy to drink. Of course, it also goes with all fish, shellfish, and anything from the sea.

What should we expect coming up from Chateau D’Esclans and the rose world in general?

Anyone who knows anything knows everyone is drinking rosé, unless you’ve been living under a rock. In all the hot spots like the Hamptons, New York City, San Francisco, and Miami, it’s all about rosé. Some of the funds things we’re doing is taking rosé to all kinds of lifestyle situations. It could be a Bitches Who Brunch event, polo in the summer, croquet parties, or lawn bowling. We’re doing an après ski party in Aspen so when you finish skiing, you drink rosé instead of having a beer. It’s nice our around 5 or 6 o’clock and you’re in the snow. The pink color of the rosé against the snow is amazing. Also, anything to do with pool, rooftop, or beach calls for rosé. Of course, when they day is over, you continue in to the discotheque and more rose.

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