Restaurant Chez Olivier
The restaurant Chez Olivier, which in French means the “House of Olivier,” was opened in 2009 by chef-owner, Olivier Oddos, for guests to enjoy typical French in a relaxed atmosphere.
The restaurant uses only the finest ingredients. The vegetables, most of which are organic, come from small growers all over Japan. Because Chef Olivier believes authentic tastes are essential, he is careful to make everything home-made.
Nothing is made ahead of time. After an order is placed, Olivier and his staff will prepare the dishes. Olivier wants his guests to taste the flavors of the season, not only on special occasions, but everyday—just as naturally as breathing fresh air. So each day, the dishes at Chez Olivier take full advantage of what the seasons have to offer.
About the Chef
The restaurant Chez Olivier, which in French means the “House of Olivier,” was opened in 2009 by chef-owner, Olivier Oddos, for guests to enjoy typical French in a relaxed atmosphere.
The restaurant uses only the finest ingredients. The vegetables, most of which are organic, come from small growers all over Japan. Because Chef Olivier believes authentic tastes are essential, he is careful to make everything home-made.
Nothing is made ahead of time. After an order is placed, Olivier and his staff will prepare the dishes. Olivier wants his guests to taste the flavors of the season, not only on special occasions, but everyday—just as naturally as breathing fresh air. So each day, the dishes at Chez Olivier take full advantage of what the seasons have to offer.
Wineries recommended by Olivier:
Domaine Danjou Banessy
Mas Saint Louis
Take out wines:
- Maison Duval Leroy Brut reserve NV
- Domaine Francois le Saint Sancerre Calcaire 2017
- Chateau Couronneau Pierre de Cartier 2015
- Combel la serre Le Pur fuit du Causse 2018
Mentioned in this blog
Since 1859, Duval-Leroy family has been perfecting the quality of its non-vintage Brut Reserve, balancing passion with an aesthetic sensibility.
The estate was established by Jean-Louis Geniest over a hundred years ago with some family land. Jean-Louis Geniest came from a long line of coopers from the Rhone valley known since the eighteenth century. His work was continued by his son Louis and grand son Jean, a prominent lawyer and doctor of law, and by Monique Geniest, his wife who now runs the estate. The vineyard is a beautiful and homogeneous plot of over 30 hectares. Monique is focusing on the improvement of the soil works, as well as the ageing of wines. Mathieu Faurie-Grepo and Vincent Tramier are helping Monique Geniest to run the estate.
The vineyard
The vineyard is located on the south part of the appellation, in known places like “Crousroute” and “La Lionne”. The farming is traditional and respectful of the environment by using human hand work as there first choice.
The terroir
The soil is sandy made of rolled rocks terrace and molasse layer, typical of the appellation. Those famous rocks are gathering heat during the day and relive it during the night, this natural system bring the grapes to its optimal maturity.
The vinification
Hand harvesting.
they prefer to macerate the grape in inox vat for a long period, almost one month, to extract as much color and aromas as possible.
then they aged the wine in oak foudre which will bring fine tannins and complex aromas typical of “Chateauneuf Du Pape” appellation.
Mas St Louis’ Grenache are as elegant and delicate as Pinot noir and their texture is magnificient.
Located at Espira, a few kilometres away from Rivesaltes, Domaine Danjou-Banessy is an old family estate that was producing only fortified and dry rancio wines until Benoit took over from his father 10 years ago. His brother, Sebastien, an English teacher, joined the domaine full time 5 years ago. They are now producing dry whites and reds from very old vines of local grapes such as their rare and original carignan gris. Their soil has always been free from any chemicals; their father and grandfather were bio before anyone else. They are as non-interventionist as possible in the cellar. Benoit and Sebastien are Catalans but friends with many neo-vignerons that came from all over the world to Roussillon to produce great wines. Tradition and open-mindedness could explain the quality of their wines.