Cellar Tastings

The cuisine of France, from Provence to Burgundy, Champagne to the French Pyrenees, has made a tremendous influence on the world’s kitchens. The French have also made an invaluable gastronomic contribution to the English language. The word "Cuisine" itself comes from French. So does "Bon Appetit", "Chef", etc. And who doesn't understand "Fromage" and "Vin"? France has one of the richest and luxurious cooking traditions in the world. Travel through the flavors of France by tasting their world-class cheeses (Roquefort, Camembert, Brie, etc), well-known French wines (from Bordeaux, Burgundy, Loire, Rhone, etc), their famed black truffles (“la diamant noir”), “Foie Gras” and classic dishes including "French" Onion Soup, "Bouillabaisse" (seafood stew, originally from Marseille), "Ratatouille" (Mediterranean vegetable dish), etc. France is such a large country, that the culinary diversity is massive. We have highlighted a few regions such as the Alsace, the Southwest and Bordeaux, Burgundy, Provence, etc, to point out the most traditional and classic dishes paired with the local wines.

Alsace and Lorraine

The wines of Alsace are heady, rich and spicy and the gastronomy of Alsace is designed to foil these flavours with powerful flavours of onions, nutmeg, sauerkraut and pork. Alsace is located in the northeast of France, bordering Germany, and the local cuisine has a blend of French/Germanic influences. A typical meal while touring in Alsace-Lorraine could begin with none other than Quiche Lorraine, a fluffy delicious Quiche made with egg, bacon and plenty of butter, accompanied by a distinctive Gewurztraminer. The second course could feature “Choucroute Garnie”, a dish consisting of sauerkraut, pork, sausages and potatoes, topped with juniper berries. The side dish could well be “Chou Rouge aux Pommes et Genièvre” (red cabbage with apples and juniper) or “Chou farci” (cabbage stuffed with prunes, mushrooms, pork and tarragon, fabulous). An Alsace Sylvaner wie would go down a treat. To finish your Tasting Tour of Alsace gastronomy, you could indulge in a traditional Rhubarb Tart (Tarte à la Rhubarbe et aux Fraises), accompanied by a luscious “Vendanges Tardives” or “Selection de Grains Noble wine.”

Bordeaux and the Southwest of France

Being an important port city, Bordeaux has always, inevitably been influenced from abroad. Wine is the principal commerce in bustling Bordeaux, and the local cuisine is seemingly designed to suit the wine, not the other way around. Local red wines are heavy and full-bodied, whites are grassy and light, and the gastronomy typical of the region is meat and fish based. Classic dishes include: “Foie Gras aux Raisins” (pan fried Foie Gras with white grapes) “Lampreys a la Bordelaise” (not for the faint hearted, this “Plat” consists of Eels stewed in their own blood and red wine, is usually paired with a rich Pomerol), “Confit de Canard” (wonderful duck dish usually served with Cep mushrooms and paired with a red wine from Cahors or Madiran) and “Tarte au Roquefort et Tomates” (savory Roquefort and tomato tart, gorgeous). Tender milk-fed lamb, “Agneau de lait de Pauillac” is another local dish, served at Easter time with wine from Pauillac. Traditional desserts include “Figues Rôties à la Crème Fraîche” (oven roasted figs dopped with cream and grated lemon zest, works famously with the famed sweet wine of Bordeaux, Sauternes) and “Soufflé aux Pruneaux à l’Armagnac” (tasty prune and Armagnac soufflé).

Brittany and Northwest France

If there is one thing the northwest of France is famed for it is mussels. “Moules à la Marinière” (Mussels in white wine sauce) is served virtually everywhere. The beautiful rugged coastline is full of fishing villages extracting treasures form the sea (“Fruits de Mer”). Apart from the ubiquitous mussels, the cuisine is heavy on “Coquilles Saint-Jacques” (sea scallops), spiny lobster, langoustines, “Praires” (the local Breton name for oysters) and varied crustacea. The local white wine, Muscadet Sur Lie, works perfectly well with the clean, salty, fresh flavours of the sea. Surprisingly, Brittant is the leading producrer of pork in Europe and there are many delicious examples of Charcuterie and Pâtés. Pancakes are also extremely typical in Brittany. "Crêperies” are abundant and you are likely to be offered a traditional cup of cider (as in Normandy). Crèpes are served sweet or savory, with either Nutella, bananas, walnuts, etc or ham, egg and/or cheese.

Burgundy

When travelling in Burgundy, you’ve got to forget the diet. The gastronomy from the region is rich, heavy on the butter, meat and cheese, and absolutely spectacular. Food is taken seriously all over France, but in Burgundy it is a way of life. Burgundians even have a saying “better a good meal than fine clothes”. There are more Michelin starred restaurants here in Burgundy than in any other region. This is the land of world-class wines (white wines include Meursault and Chablis, reds include Nuits St George and Pomard) and world-famous dishes such as “Boeuf Bourguignonne” (Beef braised in red Burgundy wine, “Coq au Vin” (hen or chicken, also cooked in red Burgundy wine) and “Escargots à la Bourguignonne” (snails, garlic and white Burgundy wine). A delicious salad that you can typically find in restaurants from Lion to Dijon is the “salade de Foies de Volailles” (a warm salad with escarole leaves and deep fried foie). The ultimate finish to a proper Burgundian gourmet meal is “Mousse au Chocolat”.

Languedoc, Provence and the French Riviera

As in Bordeaux, the wine of the south of France can be deliciously full-bodied and red, and rosé wines are also quite common. Cuisine in this southern region is exactly what the doctors mean when they refer to “The Mediterranean Diet”. The dishes are heavy on the vegetables, seafood, garlic, fresh herbs, extra virgin olive oils and wine. “Bouillabaisse”, the most famous Mediterranean soup, is made with copious amounts of garlic, assorted fish and shellfish, hot pepper “Rouille” and croutons. It tastes divine with Provencal rosé wine. The “Salad Niçoise” and “Ratatouille” are the next most famous dishes from this beautiful region of Cathar castles and lavender fields. The Nicoise is made with the healthiest of ingredients- green beans, tuna, artichokes, tomatoes, olives, anchovies and olive oil. It works well with herbaceous white wines like Bellet or the classic rosés. “Canard au Miel de Lavande” (duck with lavender honey) is a delicious implementation of the abundant lavender.

Lesser known dishes, very traditional to the region, include: “Tellines à la Arlésienne (sautéed garlic clams), “Bourride” (fish soup with cream) and “Anchois Grillés au Vinaigre de Banyuls” (grilled anchovies prepared in vinegar from Banyuls wine). Another delicious combination from the Languedoc is “Salade de Calmars et Riz au Safran” (squid and saffron rice), which tastes exquisite when eating Al Fresco, sipping on a glass of white wine from Limoux. Meat dishes, while not as common as seafood, could include “Rôti di Veau à l’Ail” (delicious roasted veal with whole roasted garlic). A wonderful dessert commonly seen in Provence is “Glace à la Fenouil” (candied fennel ice cream, strange but gorgeous). At any restaurant from Nice to Antibes, you should be able to find “Rissoles d’Abricots” (tiny pastries filled with apricot and other fruit jams). After a long French meal, a digestif is in order, and there is nothing more common than an after-dinner Cognac. The aperitif, before the meal, is commonly Pastisse (an aniseed stomach burner, common especially in Marseille).