Olivier Poussier, best sommelier in the world

In the French countryside, sorrel goes into a classic soup whose characteristic strong taste leaves lasting memories. Sorrel is a grassy, spinach-type plant that grows wild in Europe and Asia Minor, and in North America. The acidulous, iron-laden notes of sorrel are put to good use in cooking. The green leaves bring persistency, taste and texture

Beautifully scented and coloured apricots reach full ripeness in the height of the summer when they are succulent, juicy and full of sugar. France is the second-biggest grower of apricots in Europe and has several different production regions which grow many different varieties of apricots. Among the best-known varieties

The Arab word ‎tabūlah means mixed salad. Tabouleh, which originates from Lebanon and Syria, is an integral part of the mezze selection of small dishes served as hors-d'œuvre in the Middle East. The tabouleh one most often finds along the Mediterranean is prepared with refined or whole bulgur, tomato, onions, chopped parsley and fresh mint,

Perch, char (the famous omble chevalier) and the Coregonus fera are three fish which thrive in the cold, deep clear waters of Lake Geneva and Bourget Lake in French Savoy. The wines from these regions pair beautifully with these freshwater fish.