Olivier Poussier, best sommelier in the world

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 – 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 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

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,