WINEFOODMUSIC LIVE - MICHEL FUGAIN


Michel FUGAIN is a French singer-songwriter and performer, born May 12, 1942 in Grenoble. He is the son of the former resistance fighter and diabetologist Pierre FUGAIN. Michel FUGAIN very quickly abandoned his medical studies and became second assistant to director Yves ROBERT.

Michel FUGAIN would record his first album in 1967. A successful record since it included the hits "Je n'aura pas le temps" and "Les fleurs de mandarine". Three years later, he signed the musical "Un enfant dans la ville".


Gérard Bertrand : Hello everyone, it's Friday at 7 p.m. We are faithful to the appointment of the live Wine Food Music we are with Chef Laurent Chabert. Welcome Chief

Chef Laurent Chabert: Hello everyone!

Gérard Bertrand : And we have the privilege this evening of welcoming our friend Michel Fugain.

Michel Fugain: And Hop There

Gérard Bertrand : Good evening Michel.

Michel Fugain : Hi friends how are you?

Gérard Bertrand:How are you?

Michel Fugain : Beautifully done! With you things can only go Gerard.

Gérard Bertrand : I'm jealous because I know you're even closer to the sea than me. We're not far away, but you're right next door, I think you're in Corsica.

Michel Fugain : I've been living here for quite a few years now. I am in Corsica, I was confined in Corsica, I spent two months, already two and a half months even on this island which is itself a kind of confinement so all that went well I do not risk a lot here because I have a bit of land so everything is fine.

Gérard Bertrand:You look good! Our friend Chef Laurent Chabert. Where have you been Laurent?

Chef Laurent Chabert: I've been to Cap Corse

Michel Fugain: Yes, this is the start of Cap Corse, just after Bastia.

Chef Laurent Chabert: And then I also spent 9 months in Porto Vecchio, in the bay of Santa Julia

Michel Fugain: This area is magnificent, the bay of Porto Vecchio is very beautiful.

Chef Laurent Chabert: Tonight we are going to revisit Corsican products, lobster and dentex.

Gérard Bertrand:What are you going to cook for us tonight?

Chef Laurent Chabert: For the first course, for the first wine, it will be the lobster, I already cooked it just before, to make it easier during the live and of course the tooth.

Gérard Bertrand : It's a fish from Corsica, I didn't know

Michel Fugain : His name is that because he has two front teeth like that which makes him very recognizable, Laurent don't blame me but the best dentex I've eaten in my life I ate it because the fishermen of Ile Rousse invited us to the rocks on which there is a red lighthouse and it's very recognizable that's why that it is called Ile Rousse, and they simply boiled a dentex in a fishmonger in sea water and it was a pure wonder, there was nothing but the fish and the sea ​​water.

Gérard Bertrand : It's fabulous and at the same time it's 7 p.m. and everyone who looks at us is starting to salivate.And then what are we going to have?

Chef Laurent Chabert: And after a can, I worked it whole just now it comes from a producer here near Carcassonne, the thigh we're going to have it candied in addition and after pan-fried served with a small garlic flower pesto salad

Gérard Bertrand : So Michel, he works me, I'm like you, I'm going to drink a little so what I'm suggesting to you Michel is to have a quiet drink , we're going to drink the Clos du Temple a rosé. I have great news for you is that the new vintage has just been voted the best wine in the world by Drinks Business, which is the biggest magazine that makes roses in the world and is based in London, there is a jury of experts who ranked it number 1 in the world so we are very happy because it really is a wonderful rosé, in a bottle in the shape of a temple, we are lucky because we will be able to toast even if it's virtual Michel, we're both going to taste it, and for everyone watching, cheers if you're having a drink, we're glad you're here to deconfine.

Michel Fugain: This is a wine for men.

Gérard Bertrand : In fact it is multidimensional, because in fact it is powerful and at the same time it is vibrant, i. horizontality verticality and depth which is not easy for a rosé and because it is a rosé vinified in barrels, and therefore which is vinified under the same conditions as a great white, it is a great terroir this small yields in Cabrières, it is a magnificent terroir of both shale and limestone, it is a collusion which gives this unique taste that makes you salivate in your mouth. It's exciting because we put rosés in the world of great wines and it was a challenge for us.

Michel Fugain:It tastes wonderful it is splendid!

Gérard Bertrand : I saw that there was still some news for you because you did, we'll look at it soon but, you did something special called "Les Chevaux Sauvages", can you tell us a bit about it?

Michel Fugain : Look, it's something we did as soon as we were confined with my whole team with my friends that I miss a lot way you can't even imagine we said good so shit we're going to do something we're going to do something and then we saw all our friends all our colleagues who said thank you well done to the caregivers and I say good we're going …

Musical moment

Michel Fugain : We do and we realize that there are songs that talk about life from beginning to end and for me that's great.

Gérard Bertrand : So Michel, we're going to watch it, then for everyone watching, enjoy these few minutes that you're going to see in preview, we're watching!

Musical moment

Gérard Bertrand : So were you carried away like Michel because there who was confined but with the energy that you sent that sends these are really the wild horses!

Michel Fugain : I have this image, it must be an artist's vision, but for me the wild horses had become a bunch of young people with long hair like that which runs with the hair which floats behind and I say to myself whore it is the succession it is what arrives and which will change the damn world.

Gérard Bertrand : You know that an idea can change the world and you in the middle of creativity you can carry people away and it's true that, with emotions that you deliver it's still quite special because there are not many professions like that, we do it but we do it by interaction, that is to say that we can make a wine and we can move people from a distance but we are not necessarily always connected, you too but the fact of being on stage like that in front of several thousand people, you transmit an energy that is still quite incredible I guess who must be looking forward to coming back up on stage?

Michel Fugain : It's terrible, I miss it in an incredible way, but we don't have very different professions Gérard, these are human professions, we works for human beings. We said off the air, I'm not a guy who goes from gastro restaurants to gastro restaurants, certainly not especially since I live with a vegan so you might as well say that it's not in your pocket. But what I like is the purpose of the food, a good table, a good meal, there is a staging, we do very related work.

Gérard Bertrand : And you know, I remember because when you came to play at Château L'Hospitalet, so often I ask artists the question, is it that you ever sang among the vines? There are very few artists who have played in the middle of the vines I did not know how much the music gives good vibes because in fact it is really very good for the grapes these positive waves that you transmit the wines become better year after year, I think at the time of the jazz festival at the end of July when the grapes start to change color, it's very inspiring because you know we put music often during winemaking and often it there are a lot of winegrowers who put on classical music and it's true that it's still good because the fact that this music and jazz festival is in the middle of the vines gives momentum and people are in harmony so I was also saying earlier that in the next world we will have to respect nature a little more because there we have a little hit on it and therefore we have questions to ask ourselves to know how we are going to be benevolent for nature.

Michel Fugain : It seems obvious to me and the fight will be just as difficult with I would say global money, that is to say the financiers who always want to do things which will cost them the least, but we realize and I am devastated by this that there is also work to be done with the citizens who lack a little civic-mindedness we have seen the number of masks that end up on the ground lying around and who do more filth. I think there's a job to be done there, an awareness that depends on education, maybe a few slaps along the way, who is it?

Gérard Bertrand: The Chef is ready!

Chef Laurent Chabert:Here comes the lobster.

Michel Fugain : So Laurent, what should I drink this lobster with, Clos du Temple instead?

Chef Laurent Chabert: Clos du Temple is the perfect match.

Michel Fugain : With Clos du Temple, it seems obvious to me.

Chef Laurent Chabert : So, we made a carcass juice, now we have slightly gelled it, which is served cold. The lobster that I cooked this morning and afterwards we added a shiso sorbet which will bring a little peppery taste, and the last little thing is the black garlic, marinated in sea water.

Michel Fugain: Do you offer things around lobster because lobster isn't very tasty?

Chef Laurent Chabert: We reduced the carcass juice to the maximum to bring maximum taste

Gérard Bertrand: Michel, I'm ready here!

Michel Fugain : Gérard, are you testing?

Tasting moment

Gérard Bertrand : Delicious!

Michel Fugain: You're the one testing and I'm the one drinking.

Gérard Bertrand : Here! And so these are dishes that we will find on the menu of Château L'Hospitalet since the restaurant will reopen tonight, we have Dominique Rieux and his band who are having a jazz concert dinner on site, Michel, I have a good news is that we are going to do the jazz festival from July 22 to 26, it will be one of the few festivals that will take place in the south of France so we have taken precautions, since we have reduced the gauge 30% and so we're still going to do a festival because I think it's important that life resumes and that people can safely listen to music again.

Michel Fugain : And it's really good that you're doing this because I'm telling you I'm telling you again you have to set an example because we a priori we can't get back on a stage before the start of the 2021 school year it was September October 2021, it's the official date for the producers so if it goes well, I cross my fingers if it goes well we may be able to start again around January , that would be really good, we are going crazy our job is completely devastated. There are a lot of things that change even in people's souls so we want to catch up with them, we want to be with them to first bring the support of this kind of emotional support and then to feel them, to sense what is to come.

Gérard Bertrand : And then to live quite simply because in the end you can't stop living and above all stop doing what you love the most because in fact what we like the most is being together because if we are alone on a desert island we get very bored and the music and the food and wine pairings and living together you l you said. We have dinner a little before then there is the show and then there is the After Jazz so we start at 7 in the evening and finish at 3 in the morning and we are happy and we like to share

Gérard Bertrand : I don't know how you do it, I wanted to ask you a question because I'm intrigued, I tell myself that you're swimming in the source of youth because you have an energy that is always renewed that is always there, what's your secret?

Michel Fugain : There is no secret Gérard, I have necessarily analyzed the statements how you still have the potato like that I'm going to be 80 brooms in two years.

Gérard Bertrand: That's amazing!

Michel Fugain : I think it's our job that does that. That is to say that as long as you have an eye that is full of energy, you are ageless, you are the age of your gaze. As soon as you have a blazer look or who no longer wants or more greedy and who has no desire

Gérard Bertrand : So you're saying there's no secret?

Michel Fugain : No, there is no secret, no but in fact I lived the life I wanted to live I live in a gang, I life with a band, that's why I tell you that we miss each other. We create and we do as a band.The world can crumble around, but you know it well in a case like yours i.e. the time of the hotel restaurant etc. if you're not a steamroller, you're dead!

Gérard Bertrand : At the same time, you carry the team but the team carries you!

Michel Fugain: But of course energy plus energy plus energy is absolutely unstoppable energy.

Gérard Bertrand: So Chef, how much energy do we have for the second course?

Chef Laurent Chabert: The dentex!

Gérard Bertrand: The fish that bites, the dentex!

Chef Laurent Chabert: The dentex, I cooked it on the barbecue, I like the little taste of barbecue with fish and especially with red wine.

Gérard Bertrand : Here is the Or & Azur wine, in fact it is made in Languedoc and it is a wine that is Organic and moreover Bee Friendly, c is to say that we respect the bees, we are still more than organic. It's a red wine from Languedoc which is superb, I'm toasting with you Michel and I think it will go well with the dentex. I like to drink light reds with fish.

Michel Fugain : Yes, I agree with that, the fish that absolutely wants white meat on the side doesn't have to.

Gérard Bertrand : There are two grape varieties that work well with fish: Pinot Noir, of course, and also when it's made from Grenache because it are grape varieties that give quite light wines there is no need to have the flesh of the meat for the red wine to be absorbed by the fat of the meat whereas here it works well

Tasting moment

Gérard Bertrand : The dentex you have the privilege of eating it often and you told me that it was one of the best fish you have eaten

Michel Fugain: No, the capon here in Corsica is very good, I wonder if I don't prefer the capon from elsewhere to the dentex.

Gérard Bertrand : Do you have time to go fishing or not?

Michel Fugain : Nope. I would have time but it's not my thing, I'm not a fisherman, I'm not a hunter, I'm a dreamer

Gérard Bertrand : As you said your age, I just want to ask you a question how do you do when you are lucky enough to have I calculated six decades and the 7th which begins, of experiences what is your view like that on the periods that have marked the most and the one where you have been most in tune with time?

Michel Fugain : I'm going to answer you something that might seem obvious because there was success it was a huge success it was the time of seventies because these are years of freedom, that is to say that the years of freedom that today's young people will never be able to know, when we talk to them about it they do not know what that means, they can't imagine. What I remember above all is the way in which the society in which we lived has evolved because indeed you are talking about 70 years of 65 years of sniffing observation of a society of I am the son of a doctor from a very humanist doctor very politically involved I have never done anything in my life without thinking about my father's judgment, even now when my father is no longer there.I saw this society evolve and it evolved in the opposite direction to everything we could dream of in the 70s, which were years of freedom, so from 80 and 90 I call the package years gift because there was nothing in it and everything was in a nice 90 paper not much nothing interesting and from 2000 it becomes a total hassle with issues that intersect with terrorism So I have left what this kind of gap of the 70s which were incredible years and of creation since musically, what was done at that time, it's incredible.

Gérard Bertrand : Have today, with the contribution of technology, since I see it in my job, have there been pendulums if you like, and oenology has brought a lot, then there was standardization and now we're going back to the origins. Does the technique have a pendulum effect in music? Is it what you find today a creative impetus which means that we find a little more purity in what people do, how you analyze the contribution of all the technique, the computer, the contribution for the music?

Michel Fugain : Technology has apparently brought a lot of things, it has brought as in your profession, it has brought standardization, that is to say that there is cooking music if you want it comes from the factory.

Gérard Bertrand: It's formatted!

Michel Fugain : What should normally give more value to craftsmanship that is both creative, it does not always do so, because the public too has changed he is a consumer he does not know what he is given but he takes it.

Gérard Bertrand : And today if you had to name three artists who inspire you?

Michel Fugain : Paul McCartney, Stevie Wonder for creating both melodic, there are incredible ways that I've always loved, Michael McDonald people like that these are things that are a little bit on the edges, when you listen to Michael McDonald's voice it's not a beautiful voice, it's a voice that grabs your heart because there's a energy and power, so Paul McCartney is a genius, he was the one who opened doors and windows for us

Gérard Bertrand : It's fantastic, when you look at your background you've always been avant-garde, because at the same time you compose, you play, you sing and then you were one of the first to do shows, you did musicals you made your band etc. So what is being avant-garde today?

Michel Fugain : To be avant-garde today is either you are not heard, or you have bombarded yourself avant-garde, or that the beautiful people have bombarded you avant-garde, they put an avant-garde label on you, and then enjoy yourself, forget it, that's how it is

Gérard Bertrand : What Michel means when I say that is that you were always a few seconds ahead of what was going to happen and so you created movements because you are one of the people who have inspired generations, moreover there are artists, young artists who have covered your songs lately, what do you do when the whole young generation cover your songs, what do you do when you see this?

Michel Fugain : My first reaction was it's stupid they don't set foot in the anthill, I would have liked him to really do something else with something something that comes from afar.But a melody has no age, it just depends on how you interpret it, I don't think it's a question of age or period, because if you're listening to songs now, who dates who could dating from 50 brooms or 60 and which are old, and everything I listen to around me I'm waiting for the one who will make me say that we're going to stay a long time

Gérard Bertrand : Do you sing polyphonies sometimes?

Michel Fugain : No, that's really cultural, it's really about identity. If you analyze it's not complicated but it's a way of using one's voice that only Corsicans, Neapolitans, Sicilians use, that is to say very resonant voices, you know polyphonic songs in in fact are songs that were in the churches, it was the shepherds who sang them because there was no barley in the churches and they were the ones who made the liturgical songs.

Gérard Bertrand : I really like polyphony and when I look at how he sings, I was in Corsica recently, and when I see my friends singing Gregorian it reminds me, it makes a connection because it comes from the entrails, it comes from the belly, it opens the chakras. It's music that uplifts where your hair grows. Do you feel the same?

Michel Fugain: Over time my hair doesn't grow at all!

Gérard Bertrand : So Chef, what do we have now, because we're going to drink Michel le Château L'Hospitalet 2018.

Michel Fugain : I've already eaten with this.

Gérard Bertrand: I heard you had a good lunch this afternoon.

Chef Laurent Chabert: Here is the duckling fillet that was cooked pink just simply the green beans from the garden the first ones that we just cooked crunchy with an apicius sauce, with some spices

Michel Fugain: What is an apicius sauce?

Chef Laurent Chabert: With some spices with our honey and a little bit of soy sauce and cumin

Gérard Bertrand : Because at Château L’Hospitalet we make wine but we also make a little honey and olive oil, all of this biodynamically. And we can't wait to see you again to share all this. We have something else to share with a little song that will be a revolver that will take us back a few years

Musical moment.

Gérard Bertrand : Life is a good time and it was a good novel? It's a beautiful story and it's true that when we see your enthusiasm because in enthusiasm there is Teos, there is God, and it's important because people don't remember this word, you really embody enthusiasm and everyone had a journey and when I see you on stage and when I see you there because it's been a while since we've spoken I'm amazed and at the same time it's great to share this with our friends who are here tonight and i hope we will watch contact for years to come because you are only at the start of your career.

Michel Fugain: I promised myself not to come with a walker.

Gérard Bertrand : That is to say you came in 2011 so we are not going to wait twenty more years.Are you still jumping so much on stage or not?

Michel Fugain : It can happen to me, but a little less anyway!

Gérard Bertrand : I look at something among artists, it's support because I'm a former sportsman as you know I'm a former rugby player and so you had sneakers when you were on stage and last year there was Greg David and I looked at his thighs he had the thighs of top athletes you see when you dance that you sing there was also the singer Texas who ran for the whole evening on stage from one end to the other and it's a great performance so you are athletes anyway because you have to have the energy when you do this every night, you do a little sheathing or are you doing nothing?

Michel Fugain: I have a garden, it's true that all this exists, we're in good physical shape, but that doesn't mean we can't escape to the rule from 50 years old when you get up in the morning and you don't hurt anywhere it's that you're dead

Gérard Bertrand : But you know there was a guy here called Antoine Verda who was a local figure who was a winemaker who championed the cause winegrowers and who said I want to die but stand up. The most beautiful death is to die standing, isn't it? I would like to wink at our friends from Sodibo because they delivered the wines to you today and they represent us today in Corsica, we thank them for having delivered to you, they are on all Corsica. Michel, if you are around this summer you are welcome! Do you like it? Above all, Michel, I wish you a very nice weekend and a nice summer and then let me know if you're in the area, and then as soon as you have the new show starting let me know.

Michel Fugain : Okay Gerard! I greet everyone, hi Laurent, hi Pierre!

Gérard Bertrand : And thank you to everyone who followed us tonight and then see you next Friday for another great evening, see you soon Michel!

Michel Fugain: Thank you and see you soon!

Gerard Bertrand : Chao!


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