At the table: Civet de sanglier
Joanna Simon finds the best wines to pair with the Corsican version of wild boar stew.
ByFrench Cuisine
At the table: Oeufs en meurette
The classic Burgundian egg dish, oeufs en meurette, is a wine for drinking with the local Pinot Noir and Gamay,…
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At the table: Ris de veau aux morilles
Joanna Simon explores the history and preparation of Ris de veau aux morilles, and picks out the fine wines to…
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At the table: Coq au vin
A lockdown collaboration between French chef Fréderic Ménager of Burgundy’s La Ferme de la Ruchotte and Édouard Parinet of Château…
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At the table: Cassoulet
The precise origins of cassoulet, the classic southern French white bean and meat dish, may be disputed, but its ability…
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At the table: Lamproie à la bordelaise
The intense, gelatinous lamproie à la bordelaise may not be for everyone. But as Joanna Simon says, this classic Bordeaux…
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At the table: Baeckoeffe
Joanna Simon’s journey through classic wine country dishes takes her to Alsace, where the meat, potato, and vegetable stew baeckoeffe…
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At the table: Pochouse
In the second instalment of her series on classic wine country dishes, Joanna Simon turns her attention to Burgundy and…
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