WINEFOODMUSIC LIVE - MICHAEL JONES



Michael Jones was born on January 28, 1952 in Welshpool, Wales.
He started playing the guitar at the age of 12 and started his first band, the "Urban District Council Dib Dob Band" with which he did rock covers.
Between the 70s and 80s, Michael was part of many groups, "Travert & Cie", "Taï Phong", "Gulfstream", "Week-End Millionaire".
2006 is a year of change. He leaves his traveling companions for a while to form the group El Club with Gildas Arzel, Erick Benzi and Christian Séguret with whom he will tour for two years.
In January 2017, the album "Au Tour De" was released, which retraces his entire career during which he sold nearly 5 million albums.






Gérard Bertrand:We're from somewhere else, you know what? We're a Liverpool there and we're celebrating the league title at the same time because you've seen it's been 30 years since they won

Michael Jones: Because Manchester United are lost!

Gérard Bertrand:It's so beautiful and the coach and said I'm overwhelmed with emotion and they kicked off in a cellar in Liverpool all your friends there.

Michael Jones: So there they started at the cave.

Gérard Bertrand: You know I have a little advantage over you today, it's that I'm going to be able to taste what the chef is doing when you can taste the wines. I'm sorry. The chef made a beef maquis, it's magnificent.

Chef Laurent Chabert: Maquis of beef, aubrac of course with oysters from Tarbouriech I added an avocado guacamole and some herbs.

Gérard Bertrand: So are the redneck and the oyster mixed or not?

Chef Laurent Chabert: It's all mixed up.

Gérard Bertrand: That's great!

Chef Laurent Chabert: There are hazelnuts and a little bit of chives and seasoned with blackcurrant pepper

Michael Jones:Are the oysters cooked?

Chef Laurent Chabert: No, everything is raw, that's how tartar is.

Gérard Bertrand: I love Michael, you have to try this because mixing beef, beef tartare, with an oyster is delicious because it already brings something the salty and salty side of the oyster, you don't need to salt the meat.

Michael Jones:I have a bit of a problem with iodine, so I usually eat oysters baked.

Gérard Bertrand: Me with the rosé, I enjoy it. It's very good! Tell me, what did you do during the during this period of confinement there, did you create a little?

Michael Jones: No, actually I had moved a few weeks before and had planned on them building a studio in my house so I had received all the materials but the workers didn't. didn't come and so I did everything myself, not alone with my partner, we both did it and we were able to make it functional for rehearsal last week because we absolutely wanted to celebrate live music.

Gérard Bertrand: Besides, I don't know if the management can hear me, but if you can hear me when you want, send you the images because Michael he had the party music at the Hard Rock Cafe.

Live Music

Gérard Bertrand: It's wonderful, I think you're coming back to rock more and more, is that what inspires you the most? 'Cause you did pop, you did blues, you did rock, in your bag is that leaky?

Michael Jones : No, but me the music when it's good it's good

Gérard Bertrand: Besides, I saw that in the Ta¨Phong group when they replaced Jean Jacques Goldman in 1981, it's incredible! You were already friends when both of you were at the very beginning of your career.

Michael Jones: Totally, plus we were already in our thirties.

Gérard Bertrand: Yeah but Jean-Jacques he started in the really 80s and where he exploded.

Michael Jones: Yeah I know we were 30.

Gérard Bertrand: Because you were playing together before? Where is where you took his place?

Michael Jones: We met in the Tai Phong group.

Gérard Bertrand: Have you tried recreating the band for a gig or not?

Michael Jones:The band still exists, but without us.

Gérard Bertrand:And what are they still playing rock?

Michael Jones:They keep making symphonic rock like they did back then, they keep making the same songs but nope I've moved on.

Gérard Bertrand: What else is it?

Michael Jones: What I'm doing now you see the band broke up because Jean Jacques and I didn't agree with the direction the band was going, we were listening to AC /DC while the others were listening to Genesis.

Live Music

Gérard Bertrand: I love it because I was 14, 15 years old, I was starting to do village festivals and so we put this on because I was being taken by my friends in the car, we were putting it on full blast, and when it happened, we were already having a headache because the music was on the radio at full blast.

Michael Jones: French beer is stronger than British beer. A British beer is around 3 degrees, so they drink a lot of it, but it takes less of a head.

Gérard Bertrand: And I know I'm friends with John Bon Jovi since we actually make a rosé together in the United States and you know a bit about their incredible career. He comes on vacation to France because it is only in France that he is not known in the world. Because when I go to New York with him at the restaurant he can't go ten minutes without someone disturbing him.

Michael Jones: Yet he is known in France but it is the group that is known.

Gérard Bertrand: But it's incredible because it's almost 60 years ago too and then he has a peach and it's really in rock music until you're 40 you can tell allow a little all the eccentricities but then the guys are careful.

Gérard Bertrand: So chief what are we going to we're going to toast with this magnificent wine called Art de Vivre which is a Languedoc, clay bottles, Languedoc 2015 which was elected in the top 100 of the best wines in the world, which is vinified and aged in oak barrels for 12 months which is a Languedoc therefore Grenache, Syrah, Mourvèdre, old vines and small yield.

Michael Jones:Isn't that far from Côte du Rhône?

Gérard Bertrand: These are roughly the same blends there are 50% Grenache, Syrah and Mourvèdre see this sweetness, this smoothness and this spicy taste and especially of garrigue

Michael Jones: He's pretty sweet.

Gérard Bertrand: Yes, it's called the sweetness of Grenache, a smoothness that goes well with Grenache, you can see it with a prime rib steak or even a duck, you see, we're going very good.

Michael Jones: And with prime rib, it has to be matured.

Gérard Bertrand: So chef, how many days the prime rib?

Chief Laurent Chabert: 28 days

Gérard Bertrand: 28 whole days, one cycle of the moon.

Michael Jones: I prefer 30, 40 days.

Gérard Bertrand: Afterwards you develop a little stronger aromas and therefore the cooking is fundamental, my friend Gilles Goujon who is Laurent's friend too, he has a Galician beef that he raises 12 weeks. But I'm like Laurent, I prefer in 28 days.

Michael Jones: Because you eat bleed?

Gérard Bertrand: Yes exactly.

Michael Jones: I eat well.

Gérard Bertrand: It's normal you're Welsh so nobody's perfect.

Michael Jones: It makes you less fat.

Gérard Bertrand: Yes, that's true.

Michael Jones: I sear it then I put it in the oven to let the meat relax so it spreads out a bit and finally I sear it again before serving. I cook when we eat the starter and as soon as we're done I serve.

Gérard Bertrand: It's 20 minutes. Whereas when we make rare meat, what are two three minutes?

Chef Laurent Chabert: It's the same in fact there is a rest period we had it seized.

Gérard Bertrand : How well do you cook the meat? For our friends who listen to us.

Chef Laurent Chabert: The rare must be at 56 58 degrees, we seared it and we're going to put it in low temperature at 120 degrees and for 10 minutes.

Gérard Bertrand : His parents are breeders and therefore Laurent he took care of the cows throughout his adolescence so he likes it he has a passion he raises himself the meat so I recommend if you come to your Château l'Hospitalet at the restaurant ask us for the beef.

Michael Jones: I'm going to the festival but I'm not playing!

Gérard Bertrand : You're invited, come spend a few evenings with us. For those who are there so I repeat myself from July 21 to 26 of which there is Patrick Bruel two evenings there are Cali, Kimberose, Christophe Maé and Jean-Baptiste Guégan, of which you are welcome there are more than a few places since There are already three full evenings but you will especially have Michael Jones who will be in the front row, who will raise the temperature.

Gérard Bertrand : So Chief, what did Chief do to us?

Chef Laurent Chabert: I made the cuttlefish à la sétoise so there I just made some, quickly sear the white of the cuttlefish here in the potato in farsi à la teille sétoise so that is to say we believed for four hours there the cuttlefish tentacles with the fish soup beyond the tomato so then issue potatoes an issue aioli a crispy potato and I added parsley seeds that been in bloom.

Gérard Bertrand : Creativity is good!

Michael Jones: That's beautiful!

Chef Laurent Chabert: Thank you!

Michael Jones: So the problem is that to accompany this dish I would have had to sing a song, but the problem is that I would be doing Brassens a disservice if I did

Gérard Bertrand : But you can do something else for us, I like rock. What are you doing ? A little thing that moves because it's Friday night it's 7:20 p.m. go ahead!

Live Music

Michael Jones: I'm doing these because it's an honor to Little Richard who left us a few days ago. We just lost one of the greatest records of all time.

Gérard Bertrand:Do you like soul music?

Live Music

Gérard Bertrand : What do you think about it beyond the threat of the contribution of technology in music is it a plus or is it it's just something to use like salt and pepper?

Michael Jones: So I use modern technology but as if it were old fashioned i.e. I let the computer replace the accompaniment so I i just replaced the digital and the analog of the tape with the digital but i continued to play my instruments as i played a long time today the problem is that the problem or not the difference mainly is that in my time, you had to learn to play an instrument, you had to learn to make music, today anyone can plug into a computer they can make music without knowing anything so that sometimes leaves masterpieces but sometimes things of a little bit quality... We don't need to know music today to make it but on the other hand we have been able in any case to have a lot of young artists today today not there knowledge of everything that happened before they have they do not have the same culture as us the big difference and she's here.

Gérard Bertrand : Did you work academically when you learned music theory or were you alone on your guitar to learn how to play?

Michael Jones: So both, i.e. I learned music theory at school because I'm Welsh the first thing you learn is to sing. For example, everyone thinks it's the national anthem sung at the stadium.

Live Music

Michael Jones: All Welsh learn to sing at school so we learn music theory to sing low but for the guitar I had to learn on my own who got both.

Gérard Bertrand : You play, you play all the instruments today, you play the piano. When you compose, do you compose on the guitar?

Michael Jones: Both, I have a lot of songs I've done on the piano so there's not often actually it's in the head first it's the music and the art of melody in your head after I look for an instrument or another it doesn't matter. On the other hand, the instrument that I use when I'm looking for the arrangement will give the direction in which I'm going to take.

Gérard Bertrand : And in general you do the music and the lyrics after where do you happen to have the lyrics and then put the music behind?

Michael Jones: There are the three, that is to say that there is first the music then I tried to do the text sometimes it is a text that comes and I make the music on it and sometimes both come at the same time

Gérard Bertrand : Is that there, in improvisation while drinking a glass of red wine and in ways in the chefs cooking and an idea that comes to you ?

Michael Jones:I feel like cooking actually.

Gérard Bertrand : So while the chef is finishing, he's preparing his dessert there, we're going to taste an incredible grape variety, it's white, we're going to finish on a Clairette du Languedoc d'Adissan, you see the magnificent bottle because in fact it is a tribute to the Greeks, they arrived in Narbonne-plage 24 centuries ago with an amphora they also brought some wines from their home and its grape variety called Clairette. We decided to bring this grape variety up to date. The Chef dared because he wants to put this same wine with a small dessert, in the wine there is a little bit of residual sugar above all there is a unique taste that you see this taste of clairette which is very good very typical with good acidity.

Michael Jones: In honor of Leonor.

Gérard Bertrand : That's because Léonor d'Aquitaine contributed to the spread of Clairette, right? So Chief!

Chef Laurent Chabert: I made a raspberry millefeuille, with a Tonka bean ganache and a raspberry reduction as well.

Gérard Bertrand : So I'm going to taste that with this instrument is a bit special called the Georgette so it's a little wink because it is a spoon that acts as a fork which can act as a knife on the edge which comes from Ariège and which is sold today all over the world in all the most beautiful restaurants you see the Georgette it is very beautiful and it goes very well for different dishes but with the dessert in particular.

Michael Jones: I'm already drooling because raspberries are my favorite berry.

Gérard Bertrand : It's incredible, and then the chef's good idea is that the raspberries and the very tangy ones so there he tones the mouth and makes you want to drink a little wine behind that's why only a white which with a little residual sugar it goes very well with.

Michael Jones: It must be great with cheese too.

Gérard Bertrand : With blue-veined cheeses it's divine, of which I recommend the Clairette du Languedoc d'Adissan, are wonderful winemakers with whom we work at a partnership and with whom we revolutionized the way of making this wine and who, I would say, found a new lease of life.

Michael Jones:I would even say it can't be bad with foie gras.

Gérard Bertrand : So with foie gras in fact anything is possible, it's like with music, because you can take a natural sweet wine, you can take a full-bodied red wine where you can take a slightly sweet white wine so it depends on how the foie gras is prepared I like it semi-cooked if you want, but it goes very well with foie gras. Which is your favorite French dish Michael?

Michael Jones: I'm going to say casually, stew.

Gérard Bertrand : You're going to please mum Geneviève because for 20 years every Saturday at noon I had the pot-au-feu and it's true that every time I go to eat at her house, I tell her, can you make me a stew Now the Jerusalem artichoke and the rutabaga have come back a bit fashionable and the Jerusalem artichoke is good but it's a little taste of artichoke from it so it's not my thing.

Michael Jones: The turnip is falling apart a little bit.

Gérard Bertrand : So I would like to say a few words, because we met last year for the Camins del sol with an extraordinary person in Narbonne. Anne Marie, therefore, whom you know well and I would like to wink at her because they take care of children who have some health concerns and it is true that you have contributed a lot to taking care of them for this association. there was also Patrick Fiori who came with you and I congratulate you and I thank you because solidarity is exemplary then when you can give of yourself for that it's for childhood it's great so that's it thank you .

Michael Jones: Thank you, because without you this won't be possible either.

Gérard Bertrand : It's nice, if you want we also contribute then we also help so that the associations that take care of children can continue to help it's the most important thing and above all to give a glimmer of hope when you're tired or when you're not in good health, so we're going to toast to health because it's important and then to rebirth and then to the sharing and the next live music festival, we're counting on you.

Michael Jones: The wine, they are very good, they are wines that are created with respect for the environment and that is very important I came I saw how you make the wines on site and you have to preserve the environment. I hope that confinement will push them to change their behavior, that we cook food, and that we think about the bees, it's super important.

Gérard Bertrand : It's nice of you to pass the ball to me as they say because in fact we are the world leader in organic and biodynamic farming and we have developed a new range called bee friendly, so it respects the bees in a wonderful valley to the east of Nîmes. So it's important to convey this message of biodiversity.

Gérard Bertrand : So what are you doing to us for little pieces before separating us since the hour has already struck unfortunately time passes quickly and with the chief and all our friends who are there so we are ready to receive this last message.

Michael Jones: I have to say….

Live Music

Gérard Bertrand : Thank you and see you soon Michael and see you next week same time! And see you very soon for the festival. Chao!

Chef Laurent Chabert: Chao!

Michael Jones: See you soon, chao!


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Red Art of Living 2016 Languedoc
AOP Languedoc
  12.50 €
art de vivre clairette du languedoc 2019
Art of Living Clairette from Languedoc Adissan 2019
AOP Clairette from Languedoc Adissan
  12.50 €