Olivier Poussier, best sommelier in the world

Gourmets who love celebrated Iberian Pata Negra pork particularly delight in the end loins known as pluma. The pluma cut, a flint-shaped muscle located at the tip of the loin, is marbled with a fine layer of delicious fat. It is a rare cut, for a 160-kg Iberian pig gives only two pluma cuts that weigh approximately 180 g each.

During winter in France, market stalls welcome the return of pineapples. There are several different varieties of this wonderful tropical fruit. You have the Cayenne, nice and smooth, the most frequently found variety. You have pineapple from Guadeloupe, absolutely delicious when fully ripe, and of course the Victoria pineapple with its delicate, delicious flesh, from Reunion Island or Mauritius… When fully ripe, pineapple gives forth a harmonious balance of flavour that lies between sweetness and acidity. There is a very subtle savour that even excessive sweetness cannot impair. To go with pineapple,

Brocciu, the most famous Corsican cheese, is made from whey from ewe’s milk. Brocciu is the only AOC cheese to be made from whey, and earned its AOC standing in 1983. The production of Brocciu takes place during the winter and stops in the spring. It is usually eaten fresh, or after 21 days of ageing. This aged brocciu is referred to as brocciu passu. Different wines are recommended

Farm-raised rabbit is available all year long at markets in France. In November, a month devoted to hunting, wild rabbit, or lapin de garenne can also be found on the market stalls. French cuisine is full of recipes for preparing both raised and wild rabbit. However the two meats are very different in terms of taste and intensity, and the same wine could never be served with both.