The art of wine and food pairing
More than 400 wines from every French region, paired with over 2,500 recipes by a Michelin-starred chef. No marketing tricks, no copy-paste tasting notes — only honest associations born from years spent at the table, glass in hand, beside the cooks and the winemakers who know their land.
A wine pairing guide grounded in real meals
Pairing a wine with a dish is not a science of points and labels. It is the meeting of a place, a vintage, a sauce and a moment. Chef Patrick Asfaux, a Michelin-starred chef, has built this guide the only way that makes sense: by tasting, by serving, by adjusting — meal after meal, season after season.
You will find here every great region of France: Bordeaux, Burgundy, the Rhone Valley, Alsace, Loire, Champagne, Languedoc, Provence, the Jura and the south-west. For each wine, the recipes that truly suit it — not those that simply look nice on a wine list. Whites for fish and shellfish, full-bodied reds for game, light reds for charcuterie, sweet wines for cheeses and desserts: the logic is simple, the choices are honest.
Browse by region, discover the producers of the terroir who make these wines live, and find the right bottle for the recipe you are about to cook. A guide to drink as well as to read.