close
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.
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.
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.
Green asparagus risotto is a dish that fully belongs to vegetable and spring gastronomy. Green asparagus, sweeter and less bitter than white asparagus, develops delicate aromas of chlorophyll, fresh vegetable, hazelnut and sometimes butter when cooked well. Risotto, on the other hand, brings creaminess, roundness and a slightly milky character thanks to Parmesan, butter or olive oil.
Lamb shoulder stuffed with dried fruits is a typically Mediterranean, Oriental or southern dish, combining the power and richness of tender, flavorful meat with the softness, sweetness and intense aromas of dried fruits: apricots, raisins, figs, dates, almonds, pistachios or hazelnuts.
Lamb de lait is one of the most refined meats in gastronomy. Its extremely tender flesh and delicate, mild flavor make it an exceptional dish. When prepared in the oven, accompanied by honey and thyme, suckling lamb develops a complex aromatic palette, at the crossroads of sweet flavors and Mediterranean notes. This subtle contrast between sweetness and aromatic herbs calls for highly precise wine pairing.
Baked suckling lamb occupies a special place in French and Mediterranean gastronomy. It's a rare, fine, delicately flavored meat that seduces with its melt-in-the-mouth texture and subtle taste. Unlike older lamb or spit-roasted lamb mechoui, milk-fed lamb - fed exclusively on mother's milk - offers a much softer, less fatty meat, with very little muttony taste. This natural finesse is further enhanced by slow, controlled oven-cooking. In this refined gastronomic context, the choice of...
