Olivier Poussier, best sommelier in the world

Roast duck à l’orange with sweet white wines

Article published on 08 November 2017

Duck prepared with orange is one of the great classics of French gastronomy. For the legendary restaurant owner and chef René Lasserre, roast duck à l’orange was the emblematic dish in his post-war Parisian restaurant.
This gorgeous dish combines sweetness from the sauce, bitterness that comes from the Seville orange, and the caramelized skin of the duck. It requires some clear thinking to come up with the vintage that will pair with the sweet sauce yet stand up to the bitterness of the orange… Not an easy task.


Salers cheese : white wines with personality

Article published on 15 September 2017
Salers cheese is a semi-hard, pressed uncooked cheese which is made in the French county of Cantal and also in parts of the counties of Aveyron, Corrèze, Puy-de-Dôme and Haute Loire. A set of strict specifications defines how Salers cheese must be made. One criteria to claim the name of Salers is that the whole raw milk must be processed immediately upon milking on the farm. The milk cannot be cooled then reheated. Salers cheese can only be made between April 15 and November 15, and requires an obligatory minimum of 90 days of ageing. Ageing can however extend to 24 months or more.

Provençal Escapade : three white wine pairings

Article published on 30 June 2017

The great whites from Provence are a proud addition to any table and yet they are all too often overlooked. It’s true their production is much smaller than the red and rosé wines. And certainly not all the terroirs in the vast region of Provence have the capacity to produce white wines displaying true personality, balance and real potential for cellaring. Recently however, in a brief jaunt I took around Aix-en-Provence, I had the opportunity to ascertain the top-notch class of certain wines by going back in time.


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

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