Armagnac 1845 Restaurant Larue
Provenance: Private purchase
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Armagnac is France's oldest and most prestigious wine-based eau-de-vie. In the 16th century, it was sold over the counter in pharmacies as a "medicine". Armagnac began to be aged in oak barrels in the 17th century. Nowadays, the Armagnac region can be divided into three production areas: Bas-Armagnac, Ténarèze and Haut-Armagnac. Unlike Cognac, Armagnac is comprised of a broad palette of grape varieties, each very different, allowing for a very particular aromatic balance: Bacco adds to the wine's structure and lends it full-bodied, rich and dense aromas that require long ageing processes to fully express their roundness, smoothness and length on the palate. Folle Blanche, on the other hand, provides freshness and fruitiness in the first years of ageing. Ugni Blanc, ideal for distilling, as well as Colombard, are the final names on the region's list of most common grape varieties. When aged for 15 years or more, Armagnac displays flavours of hazelnut, orange peel, cocoa, and prunes combined with aromas of rose, verbena, leather, vanilla and even cinnamon. These Armagnacs are very dense and rounded and fully express their soil. After 25 years, Armagnacs lose their potency and mellow. Their original character gives way to oak barrel fragrances and their length on the palate becomes truly remarkable.
Restaurant LaRue(We currently have no information available on this brand)
(1865-1934), regarded as one of the greatest French chefs. During his career, he cooked at the Cafe Anglais, Paillard, Claridges in London, Larue, and in L'Ermitage in Moscow. He was head chef to the Tsar, the Emperor of Austria, and President Woodrow Wilson.
The restaurant Larue, at the corner of Rue Royale and Place de la Madeleine, was taken over by Edouard Nignon in 1908. Before this Nignon worked as a chef at Cafe Anglais, Lapérouse, Paillard, he opened the Claridge in London and the Hermitage in St. Petersburg, and directed 120 cooks at the Moscow Metropole Hotel. Recognized by specialists as the father of modern cuisine, Edouard Nignon remains unknown to the general public. Nignon who receives "Tout Paris" at his table, is a star in monarchist, Bonapartist, nationalist and aristocratic circles and with the members of the French Academy. His nephew by marriage Célestin Duplat, married to a niece of Madame Nignon, directs the kitchens. Nignon says about him "He was at my side in Moscow and other important houses so that I can testify to his professional knowledge."
In 1922 Edouard Nignon is hospitalized to undergo the removal of a kidney, he is 57 years old, and his health problems lead him to death. With his nephew and head of cuisine Célestin Duplat the establishment is in good hands. In 1933 Larue is honored by three Michelin stars and will keep them until the war. After the second world war, the restaurant is not able to revive its pre-war grandeur. Larue and its famous cave were sold. The image shows the restaurant Larue near Place de la Madeleine, closed before being sold, in Paris in 1954. The auction of wine bottles from the wine cellar began starting May 11, 1954. Famous brandies from the Larue wine cellar are the 1858 Cognac Maison Larue and the 1845 Armagnac Restaurant Larue