Every wine is the wine grower's personal expression of the land where his vines grow. Similarly, every culinary dish is the expression of the land from which it is transformed by France's great gastronomic tradition.
Every wine is produced to be savoured, and to give the drinker as much pleasure as possible. But rarely on its own! It is best when accompanying a gastronomic dish.

The marvellous way a good wine and a carefully chosen dish go together is a constant source of wonder. Pierre Amadieu has invited some top chefs to cook up the perfect combination of a top wine with a gastronomic dish.

"Domaine de Durban" Muscat de Beaumes de Venise with Marbled Duck Foie Gras, veal sweetbreads and morel mushrooms by Frédéric Lamy.

"Les Capelets" Saint Joseph Red with Fillet of Monkfish with Smoked Bacon, Small Cuttlefish and Artichoke Pieces in Butter by Marc Grisard.

Pierre Amadieu "Romane-Machotte" Gigondas red with Cheek of braised beef and gâteau of potato puree by Jean-Pierre Martin.

Pierre Amadieu "Domaine Grand Romane" Gigondas red with Blanquette of veal Vitelliers to the tea and vanilla.