Olivier Poussier, best sommelier in the world

Four magical pairings with oysters

Article published on 28 January 2015

Winter time is the perfect season for enjoying oysters that have grown to maturity yet are not milky. Purists like oysters the way they come out of the sea, with no additions such as lemon, vinegar and shallots which are sometimes added and can often be a disaster for the oyster.


Wintry Lentils with salt pork begs for fruity wines

Article published on 21 January 2015

The long cold winter months beckon us to enjoy dishes such as lentils with salt pork. Many bistros and taverns propose this dish on their menus, and it is true that long-simmered lentils in a thick sauce are a classic feature of popular French cuisine.


Beets call for juicy wines

Article published on 26 December 2014

Red beets are truly one of the emblematic vegetables of fall. Sugar beets and fodder beets are used to feed livestock, whereas beetroot, or table beets, add beauty and deliciousness to our meals. Beets are even the darling of many diets. Because they are low in calories, low on lipids and high on fibres, they are a great addition to our winter regimes. Flavors combine sweet and earthy, reminding us that beets are indeed a root vegetable.


Moussaka likes Mediterranean wines

Article published on 25 September 2014

Moussaka is a very traditional Greek dish that is famous the world over. Moussaka uses lots of the ingredients often found in Mediterranean cuisine, such as thin slices of eggplant and tomato which blanket the lamb or beef meat, all of which comes on top of a bed of potatoes. Onions and Béchamel sauce add to the flavour. Regardless of the recipe which is used, there is always the presence of aromatic herbs such as thyme, bay laurel and oregano. Then, long slow baking in the oven comes in, making moussaka a long-simmered, delicious dish. The texture of moussaka calls for...


Bringing together mackerel and mineral white wines

Article published on 20 May 2014

Mackerel is a popular fish that comes within the category of oily fish such as tuna, sardines and herring. Mackerel, inexpensive and highly appreciated for its good taste and excellent nutritional values, lends itself to many different types of preparations. It is often served as rillettes, marinated in white wine, or grilled over the barbecue fire. Whether marinated or cooked, mackerel retains its strong, characteristic flavour.

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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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