Olivier Poussier, best sommelier in the world

In 1981, pastry chef Louis Durand was inspired by the cycling competition which races from Paris to Brest, in Brittany. Chef Durand dreamed up a cake in the shape of a bicycle tire, to pay homage to the pedal-pumping cyclists. Thus the famous Paris-Brest came into being. A delicious pastry consisting of a choux pastry ring filled with mousseline cream with pralines and topped with slivered almonds and powdered sugar. Delectable. But what to serve with such a delight?

Peking duck is a traditional Chinese classic. The thin, crispy skin is roasted to perfection and delicately caramelized. The fatty meat provides a textural contrast to the prized skin. What wine to serve with Peking duck, a true symbol of world gastronomy? Our first reflex would be to go for a red wine, especially since the Chinese market tends to favour red wine, particularly Bordeaux. And yet, red wines with a tannic texture are quickly hit the wall when served with a sweet dish or a sweet-and-sour sauce. Peking duck with red wine is like trying to fit a square peg into a round hole.

Fried fish and fried shellfish are a found in the cuisine of nearly every country throughout the world. One thing they have in common is the preparation method. The ingredients may or may not be breaded or coated prior to frying, but all are plunged into boiling oil to complete the cooking. Often served at the beginning of the meal, fried foods call for aromatic, refreshing thirst wines. The basis for the pairing lies in choosing good acidity,

During the chilly months of the year, veal kidneys just beg to be enjoyed at the winter dinner table. In the kidney family there are what we call the whites, that is