Olivier Poussier, best sommelier in the world

Boudin noir and fruity red wine

Article published on 28 April 2017

Boudin noir – known in English as black pudding or blood sausage – is a charcuterie dish that brings great delight to Epicureans. Boudin noir can be served warm or cold and is simply delicious when prepared in the good old-fashioned way. Different chefs bring their own flair to the taste and texture of their own blood sausage preparations, which at the base is made of pork blood and pork fat seasoned with onion, chervil, thyme, parsley, nutmeg.


Parmesan cheese: indulge it with a vintage champagne

Article published on 21 March 2017

Parmesan cheese in and of itself is its very own historical monument of Italian gastronomy. It is made from the milk of four types of cows. The production area for the famous Parmigiano Reggiano is fairly extensive, covering the provinces of Parma, Reggio, Emilia and Modena, and a small part of the region of Mantua and Bologna. Parmesan is a hard cheese and


Pomelos: bitterness begs for sweetness

Article published on 21 February 2017

Pomelo or grapefruit? Pomelo is the right term for the fruit we find on our market stalls and that we often enjoy on a daily basis. Pomelos come from breeding grapefruit with a Chinese orange, and pomelos can be yellow, pink or red. Grapefruit, which originated in Thailand, is green in colour and its shape is reminiscent of a pear. Let’s take a closer look at the pomelo,


Gyōza reach out for young white wines

Article published on 25 December 2016

This classic, highly popular Japanese dish is a delicious stuffed ravioli that is fried. The base of the gyōza stuffing is most often pork or shrimp. In the land of the Rising Sun, gyōza are traditionally made with tender, fatty pork for an easy, pleasant chewing experience.


Avocado prefers white wine

Article published on 19 October 2016

Though avocadoes can now be found all year long, the best season for using them is between fall and spring. Avocadoes are very good for you and are rich in fatty acid and  vitamins. In France, avocadoes are most often enjoyed raw, plain or in the beloved salad that adds shrimp and mayonnaise to the avocado.

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"It is therefore extremely important that we have a good understanding of tomorrow’s wines – the trends, the blends, the varietals, the styles, the orientations of the great professionals like Olivier – so that we make the right choices today…" Taransaud


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