Poultry & Pinot Noir

Food And Wine pairing

Poultry & Pinot Noir

Edouard Amoiel

Edouard Amoiel

26 janvier 2023

Les Philosophes is back in the Thursday Food Letter. For this chronicle of flavor pairings, chef Jonathan Gueraische invites us to taste a GRTA poultry supreme cooked at low temperature, escorted by a pan-fried mushroom and Jerusalem artichoke mousseline.

Les Philosophes is back in the Thursday Food Letter. For this chronicle of flavor pairings, chef Jonathan Gueraische invites us to taste a GRTA poultry supreme cooked at low temperature, escorted by a pan-fried mushroom and Jerusalem artichoke mousseline. He suggests we accompany the dish with a glass of Pinot Noir from Domaine Château l’Évêque in Jussy. “Its juicy raspberry flavor that explodes on the palate, its smooth body and well-melted tannins will go perfectly with the poultry and seasonal mushrooms…” he assures us. Enjoy your tasting.

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