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Among the most refined pairings to explore, the one that combines salmon pavés with leek fondue is part of a gourmet, unctuous aesthetic. This duo relies on a balance between the suave richness of the fish, often lightly snacked to preserve a pearly heart, and the vegetal, almost milky sweetness of leeks long stewed in butter.
The Domaine Hauvette, located in Saint-Rémy-de-Provence, is one of the greatest names in Provencal viticulture. Managed by Dominique Hauvette since the late 1980s, this estate is renowned for the exceptional finesse of its wines, their verticality, mineral tension and remarkable aptitude for ageing. Biodynamic vineyard management (Demeter certified), attention to the limestone terroirs of the Alpilles, ageing in ovoid concrete vats and the absence of superfluous inputs make Domaine Hauvette...
The wines of Mas Jullien, crafted by Olivier Jullien in the Hérault hinterland, are among the finest in the Languedoc. Located in Jonquières, in the foothills of the Terrasses du Larzac, the estate has been renowned since the 1990s for the finesse, elegance and singular expression of its cuvées. Working the vines organically (and partly biodynamically, without certification), Olivier Jullien vinifies with great freedom, far from fashions, seeking depth more than immediate effect.
The Domaine de Trévallon, located in Saint-Étienne-du-Grès, Provence, on the edge of the Alpilles, is one of the most emblematic estates in the south of France. Growing biodynamic vines for several decades, Trévallon produces singular red and white wines, marked by a deep respect for the limestone terroir, low yields, and uncompromising winemaking.
Flemish carbonnade, or stoofvlees, is an iconic dish from northern France and Belgium, simmered for a long time in brown beer with onions, brown sugar, gingerbread and mustard. Its rich, deeply caramelized and spicy character makes it a winter specialty that's both comforting and powerful, with a melt-in-your-mouth texture and deep aromas.
Grilled duck hearts are a rustic yet refined dish, emblematic of certain gastronomic traditions in southwestern France. Their firm yet melt-in-the-mouth texture, their pronounced but not overpowering flavor, and the brisk grilling that enhances their aromatic intensity, call for wines with character, structure and precision. It's a question of harmonizing the power of this singular meat with a wine capable of supporting it while revealing its depth.
Gambas a la plancha, grilled over high heat with a drizzle of olive oil, garlic, parsley and sometimes a touch of chili or lemon, offer a concentrate of marine flavors, caramelized sweetness and aromatic intensity. This dish, emblematic of southern cuisine, blends the iodized power of shellfish with a meaty texture, often accentuated by the juices from cooking..
Chickpea hummus is an emblematic preparation of Levantine cuisines, appreciated for its creamy texture, mild flavor and aromatic complexity derived from sesame (tahini), garlic, lemon and olive oil. A vegetable dish par excellence, it gains in depth when accompanied by warm pita bread, crunchy crudités or grilled vegetables. This discreet yet persistent richness calls for balanced food and wine pairings, in which freshness, aromatic delicacy and low tannin intensity are paramount.
Barbecued sea bream is a true icon of Mediterranean summer cuisine. Its fine, slightly fatty and highly fragrant flesh expresses itself with subtlety when wood-fired cooking adds a smoky, warming note. A healthy, natural dish of great apparent simplicity, grilled sea bream calls for wines capable of underlining its finesse without overshadowing it, prolonging the iodized sensation without hardening it, and responding to both the fish's soft texture and the herbal or citrus flavors often used...
Barbecued pork skewers, often marinated with spices, herbs, sometimes honey, lemon or mustard, combine the tenderness of the meat, a slight sweetness and the smoky aromas of fire-cooking. This type of dish calls for wines that are both fleshy and digestible, capable of matching the aromatic richness of grilled pork while refreshing the palate.
Fresh French-style peas, gently cooked with spring onions, sometimes a leaf of lettuce and some bacon, offer a subtle balance between vegetable sweetness, a slight sweetness and savory touches. This light, fragrant spring dish calls for fine, delicate wines carried by a lovely aromatic freshness, without excess power.
Barbecued sardines, with their fatty, iodized flesh and intense flavor, call for a wine capable of coating this power while refreshing it. For a balanced, expressive match, opt for a dry, taut white wine with a nice minerality, or possibly a frank, structured rosé.
