Category: Food and wine pairing

? Originating in the traditional cuisine of the Maghreb, couscous is one of France's favorite dishes. It consists of a semolina base to which spices, vegetables and meat are added, all cooked in a broth. There are many variations, depending on the spices and meat used in the recipe. The Comptoir des Millésimes team would be delighted to advise you on the best way to pair wine with couscous... Read more

? As you already know, sushi is a traditional Japanese dish consisting of vinegared rice combined with other ingredients such as fish or vegetables. Although sushi is widespread throughout the world, it is only occasionally eaten in its country of origin... ? What wine to choose to go with it? Sushi may seem simple in appearance, but it can be made up of an enormous variety of textures and spices. Between the aromas and the fat of the... Read more

Pot-au-feu is a traditional French dish, a symbol of the "Sunday meal". It's a balanced, tasty dish that requires patience when simmering the ingredients. The meat is naturally the main component of the dish, and requires two styles of cooking (braised to mark the meat, then simmered). This is where the meat takes on its stringy texture. The meat is usually accompanied by garden vegetables. Carrots, turnips (with cloves stuck in to give the meat its... Read more

? First of all, let's "enlighten your taste buds" by explaining the difference between burrata and mozzarella. So, yes, both products do originate in Italy, as we all agree. Their differences lie in several points ? To begin with, the origin of the milk. For "standard" mozzarella, the milk can come from cow or buffalo. For mozzarella di bufala, the milk must come from the buffalo. For burrata, no... Read more

? Rougail is a typical island dish from which it takes its name. It is of Indian origin and is said to come from the Tamil language, spoken on the islands of Mauritius and Reunion. >Which rougail recipe goes with which wine? There are many recipes for rougail, including tomato rougail, sausage rougail and cod rougail. Even if they come from different recipes, they all retain the same... Read more

Rabbit is a dish appreciated by many for its tender texture and great taste. There are many different recipes to choose from for interesting food and wine pairings. With both white and red wines. > Wine & Food Pairing Guides < Which wines to pair with rabbit with mustard Rabbit with mustard can have a connotation and be "scary" for some... Read more

The term "andouille" dates back to the Middle Ages, with many different uses. Ultimately, the word andouille can refer to a charcuterie preparation most often made from pork with the addition of salt, pepper and various spices. Even if the base remains the same, each region has its own recipe, spearheaded by andouille de Guéméné. The dish is powerful on the nose, rich on the palate, with rustic aromas. The difficulty with this dish is to... Read more

Formerly known as tarte, fouace or eschaudez, the word quiche was first coined in 1605 in Nancy. Originally, quiche dough was a simple leavened dough, like bread dough, and it was not until much later that it was replaced by puff pastry or shortcrust pastry. The "real" quiche Lorraine recipe is made with local ingredients: eggs, bacon and cream. And yes, the real recipe doesn't... Read more