NEW - A Selection of French Food Classics.
We are very excited to announce that with our love of wine, we have chosen to source a selection of carefully selected foods. Food and wine is a great passion of ours and getting this combination rights has been always at the forefront of our daily conversations.
From cassoulet, rillettes and Truffles we have something for everyone. Below we have made a list along with suggested wines.
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No.1 - Butter Sardines, to be served warm! A personal favourite. La Quiberonnaise sardines in butter are made with Brittany’s Bordier butter. This delicacy might look like just another can of sardines, but it becomes a blissful treat when pan-fried until golden and fragrant. The rich butter gives the sardines an unctuous mouthfeel, giving the impression that they melt in your mouth. Serve warm on toast or a slice of baguette, and voilà! Balance the dish’s creamy richness with a tart and refreshing white wine; ideally one tainted with the scent of the Atlantic. Domaine des Clerambaults Muscadet, made with Melon de Bourgogne grapes in the Loire Valley was born to be paired with seafood and has the acidity to cut through the butteriest of dishes. |
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Domaine Horgelus Rouge de Gala |
No.2 - Confit de Canard, also known as duck confit. The French southwest is known for its duck confit, and one of the best is made artisanally by Comtesse du Barry. Enjoy fork-tender duck legs, slow-cooked in duck fat for a decadent texture and flavour, best enjoyed with the region’s robust red wine made with Merlot and the rare Tannat. Domaine Horgelus's Côtes de Gascogne Rouge de Gala is a lovely red that will rise to the occasion; it won’t disappoint when paired with one of the most famous duck preparations in the world. Duck confit and red southern wine — that sounds like a plan, don’t you agree? |
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Bocaux de Chef's |
No.3 - Terrine to Bocaux, by Chef Stéphane Jego Having a couple of homemade terrine jars in the pantry is a sure way to treat yourself and your guests to a luxurious bite at any opportunity. Chef Stéphane Jego’s terrine is just that — a luxury. The secret is in the quality of the ingredients, including premium French pork and fresh herbs. Serve Chef Jego’s terrines with bread and enjoy a taste of France at home. We suggest sharing these terrines and a bottle of red Cabernet Franc from Domaine Charles Pain with friends and family. The winery’s Cuvée Prestige has the smoothest tannins and the most enticing black fruit aromas backed by refreshing acidity to cut through the buttery terrine. |
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Toupine et Cabesselle's Sausages in Green Puy Lentils |
No.4 - Sausage and Puy Lentils Toupine et Cabesselle is a boutique producer bringing the finest Provençal flavours to your home. Amongst their specialities, enjoy a traditional sausage and green lentil stew — meatiness and heartiness in every spoonful, made with high-quality pork sausages and the famous green lentils from Le Puy; peppery and earthy, these are lentil royalty. The best way to enjoy a traditional lentil stew is with a glass of Provençal red. Chateau La Calisse's Patricia Ortelli, in Coteaux Varois en Provence, is a lovely expression of the sun-drenched region — a magnificent blend of Cabernet and Syrah that will bring out the lentil’s sweetness with every sip. |
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Les Mijoteurs Duck Rillettes |
No.5 - Rillette de Canard, or duck pâté Cooked low and slow, rillettes are delicious spreads that bring forward the most delicate flavours of French duck, and Les Mijoteurs’ Duck Rillettes are amongst the best. Basile and Sacha are the couple behind this family-owned boutique brand, and they ensure their products taste like home. Finely seasoned with salt and pepper, this spread is mouth-watering and invites for long hours around the table. Serve this traditional delicacy with bread and a glass of Bordeaux, particularly that of Chateau Arthus in Castillon Côtes de Bordeaux. Expect ripe red and black fruit and round tannins to complement Les Mijoteurs’ spreadable duck rillette. |
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La Quiberonnaise Sardines in Olive Oil and Lemon |
No.6 - Tinned Sardines, in olive oil La Quiberonnaise is a family-owned company founded in 1921 — they’re an artisanal producer and a sardine specialist. The company’s sardines in olive oil, whether flavoured with citrus or seaweed, are authentic treats to be enjoyed at all hours. The brand’s colourful cans are hard to forget, and so is the taste of this beautifully preserved fish. It would help to enjoy this sea treasure with a glass of crisp white wine. Flinty Dampt Freres Chablis Vieilles Vignes, reputable Burgundy Chardonnay, has the acidity to tame La Quiberonnaise’s glossy sardines while backing the flavour of the extra virgin olive oil in which they are preserved. |
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Groix et Nature Crab Rillettes |
No.7 - Rillettes de Crabe, a sea-scented spread Groix et Nature has earned a reputation as a sustainable preserve producer specialising in sea-scented delights, such as their crab spread or rillettes de crabe made with pollock and crab cooked in cream, butter and shallots. The result is a satisfying creamy spread that goes well with salted crackers and toast, especially when it’s warm outside. Of course, crab rillettes is best enjoyed with a buttery white wine; if oaked, even better. Enjoy this viande with a glass of Gilles Guerrin Vieilles Vignes Pouilly Fuissé. Golden apples, white flowers and limestone minerality will frame that sweet crab flavour beautifully. |
 Toupine et Cabesselle Wild Boar in Wine and Thyme & Domaine Chamfort Cotes du Rhone Villages Seguret |
No.8 - Wild Boar Stew Toupine et Cabesselle makes some of the most authentic French food, and amongst the most unique there’s their wild boar stew with red wine and thyme. Enjoy this flavourful gamey stew steaming hot and enjoy its rustic flavour. Charming is the first thing that comes to mind when tasting this comforting stew, but also flavourful. Made with wild boar, red wine, onions, garlic, juniper berries and spices, this is one meal to keep you satisfied all day. Enjoy Toupine et Cabesselle’s wild boar stew with a rustic and equally intriguing red wine from the Rhône Valley. Côtes du Rhône Villages Séguret by Domaine Chamfort will balance the meaty stew for an immensely satisfying experience. Expect ripe black fruit and silken tannins from this 100% Grenache. |
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Bocaux de Chef 'Mon Pot-au-feu' au Thomas Boutin |
No.9 - Pot Au Feu, classic comfort food Thomas Boutin’s Pot-au-feu, literally ‘pot on the fire is a classic braised dish featuring beef and melting veggies in a thick broth. Straight from the chef’s restaurant Le Vieux Crapaud recipe book, this is a typical yet innovative take on one of France’s most delicious stews. The quality of the ingredients is not overlooked, nor is the attention to detail. Domaine de la Garenne's smoky Mourvedre-based wine from Bandol with red fruit, damp earth and dried herb aromas is what you drink when inviting someone for a bowl of pot au feu. Harmony between your plate and wine glass— what a combination! |
