Food & Drinks

Beetroot & smoked eel risotto
The versatility of beets can never be underestimated. Raw, cooked, grilled, baked, pureed, marinated, it is always fun to work with and the color is simply wonderful. Winewise you can
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Asparagus galore (II) – wine and sake
One of the great advantages of sake is that it can serve as a companion to food where wine or beer would fail. I attended an interesting discussion among sommeliers
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A French classic – Cassoulet
What better to eat at the start of spring than one of the most wintery dishes French cuisine has given us? Few things are as hearty and filling as a
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Mushroom risotto vs. aged sake
To show that nothing has really changed, this week’s pairing will revert to a familiar theme: risotto! I have recently been occupied with an attempt to better understand how to
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Salmon and Sweetness
Ok, so this post actually dates back to a meal we had a while ago, so it is not completely in season. I do however found it very interesting in
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Asparagus galore
We are nearing the end of the growing season of one of my favorite vegetables: white asparagus. I grew up in a town that has in recent years styled itself
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Easter lamb and ratatouille
Given that I wrote about pairing a non-French dish with French wines last week, why not turn it around and pair a French classic with something a bit more international?
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Moroccan chicken pastilla
This week I will be joining the Winophiles, a group of bloggers united in their love for French wine who commit to an article on a shared topic. This month:
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butternut squash risotto
Something new! As mentioned in my previous post, there are a couple of changes upcoming, one of them being more attention being paid to matching food with wine. Those sommelier
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