Chefs – Elodie Pichard of CRU in Bordeaux

A native of Langon, in Gironde, Chef Elodie Pichard gives her paternal grandmother the credit for inspiring her to cook. She would spend time in the actual kitchen of her grandmothers, using real tools and real pots and pans to make real meals rather than spending time with a play kitchen like many other small children.Elodie completed her professional training at ICFA Bordeaux LAC, then interned with chef Pierrick Celibert of C’Yusha in Bordeaux, whom she considers her mentor.

Saint Emilion

What is tricky about most wines in the Bordeaux region is that they vary in taste from house to house, based on different grape blends, materials used during aging, and the very unique distinction of terroir (environmental factors such as soil and climate). Around Saint Emilion you find lots of gravel, sand, limestone, and a special blue clay which can add different mineral or earthiness to the grapes. 

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