Category Archive

Once codified and sometimes rigid, food and wine pairings are now undergoing a veritable revolution. Today's chefs are daring to create new pairings. They're shaking up tradition to make the palate vibrate in a new way.

Wine isn't just for sipping from a glass. In the kitchen, it plays a fundamental role in many recipes. Used in sauces, stews or marinades, it adds depth, acidity and subtle aromas. But to make a successful wine reduction,...

In the demanding world of haute cuisine, every detail counts. The choice of wine plays a central role in this quest for excellence. The chefs and sommeliers of Michelin-starred restaurants don't select a wine at random. They seek to create the perfect harmony between food and drink.

Blue cheese is an exceptional product, renowned for its powerful flavor and creamy texture. Pairing it with wine requires careful consideration, as its intensity can easily overpower an overly delicate wine.

Maturation of meat is a process that intensifies its aromas and tenderness. By aging in a controlled environment, beef develops deep, concentrated flavors.

Wagyu beef is an exceptional meat known for its unique marbling and melt-in-the-mouth texture. Native to Japan, it offers rich flavors and incomparable tenderness. To sublimate this exceptional meat, the choice of wine is essential.

Saffron is a precious spice, appreciated for its subtle aromas and slight bitterness. It enhances dishes with finesse and complexity. Pairing it with wine requires careful selection to avoid overpowering its delicate notes. Which wine and which structure to choose for a perfect match?

La truffe blanche d’Alba est un ingrédient d’exception, recherché pour son parfum intense et sa rareté. Son association avec le vin demande un choix précis afin de sublimer ses arômes sans les écraser.

Le homard est un mets d’exception qui mérite une attention particulière lors du choix du vin. Selon sa préparation et la sauce qui l’accompagne, certains vins blancs révèlent toute sa délicatesse, tandis que le champagne sublime sa texture et ses arômes. Faut-il privilégier un vin blanc sec ou un champagne…

Associer un vin à un plat gastronomique demande un savoir-faire précis. Dans les restaurants étoilés, les sommeliers étoilés jouent un rôle essentiel dans la création d’accords mets-vins qui subliment chaque bouchée.