How To Eat And Drink Like The French At Home
With a little effort, you can create a truly authentic and enjoyable French dining experience right at your own table.
If you're longing for the elegance and richness of French culture but can't make a trip anytime soon, you can still experience the essence of French dining right in your own home.
By embracing the art of French cooking and wine selection, you can create an authentic French atmosphere that brings the flavors of France to your table.
To begin your French culinary journey at home, consider starting with a lunch, as lunch is a cornerstone of traditional French dining.
'Lunch is still the bedrock of traditional French eating,' Florent Latour, CEO at Maison Louis Latour in Burgundy, France, said in a Zoom interview. The wine producer has been family-run for over 200 years. 'It's a time to savor food and enjoy a thoughtfully selected wine that complements the flavors of the meal.'
When selecting wines, it's essential to follow the French approach, which Latour describes as 'methodical.' The French see wine as an integral part of the meal, chosen with care to highlight and enhance the dish.
'To create a true dining experience, it will start by treating your guests (or just yourself) to a selection of wines available at any moment,' said Christophe Tassan, a Rhône native and wine director and sommelier at The Battery, San Francisco, suggesting to accumulate a personal collection on-hand of several white wines, several reds, a couple of rosés and a sparkling to celebrate a special occasion.
'So when the menu is decided, the pleasure will be to choose the wines for it or having the guests choose from,' Tassan said.
Tassan notes this doesn't mean having an expensive cellar, reminding that there are many French wineries producing good bottles under $20.
Visiting your local wine shop is always a great first step for guidance. Customers can certainly rely on the retail shop staff and their recommendations. There are plenty of wine professionals available to assist, which is a key component in helping wine enthusiasts find their way to their preferences.
'I am not sure if this is specific to France, but great quality is surely a factor across its wine producing regions,' said Tassan. 'You can easily find a wine that is made for immediate enjoyment, and the ones that are worth cellaring for future enjoyment, from the 'Vin de Pays' to the AOC classifications.'
Latour emphasizes the importance of understanding the "wine trajectory" in French dining. He explains, 'You start with some bubbly for apéritif, then move on to one white wine and one red wine. The timing of wines is defined by the host and is mostly driven by food pairings.'
For example, a guest shouldn't request red wine at the beginning of the meal, even if it's their preference. The experience of drinking French wine isn't about quantity but about savoring small servings and moving up in wine quality as the meal progresses.
Also, it cannot be overlooked that one of the defining characteristics of French wines is the concept of terroir, which Latour describes as 'the unique combination of soil, climate and vineyard location that gives each wine its distinctive character.' He stresses that understanding terroir is crucial for anyone looking to appreciate French wines fully. Labels on French wines often emphasize the place of production over grape variety, reflecting the significance of terroir.
'It's more about the sense of place than the grape itself,' Latour said. 'For example, the flavors of a Burgundy pinot noir are deeply influenced by where it's grown.'
What is a French lunch without a glass of wine?
To bring the full experience of French dining to your home, Latour recommends pairing wines with classic French dishes that can easily be prepared at home.
Coq au Vin, for example, pairs well with a marsannay or santenay, while Beef Bourguignon is complemented by a robust pinot noir from the Côte de Nuits, a French wine region located in the northern part of the Côte d'Or, the limestone ridge at the heart of the Burgundy wine region.
Quiche Lorraine–a savory tart with bacon, cheese and eggs—is ideally matched with a white Burgundy like chardonnay from the Côte de Beaune, such as meursault or Puligny-Montrachet, to balance the richness of eggs properly. And vegetarian favorite Ratatouille goes well with a chardonnay from Mâconnais or Chablis for its crispness. You could also try a pinot noir from Côte de Beaune for its bright red fruit.
Latour also suggests more unconventional pairings, such as enjoying a Pouilly-Fuissé white wine with sushi or a Pernand-Vergelesses red wine with a chicken sandwich for a surprising but delightful experience.
The French wine classification is based on the production area.
Tassan acknowledges this 'is certainly complicated,' citing the Burgundy region being the greatest example of that classification. but it is the a good way to "organize" your preferences.
'Leading to the utmost perfection for the quality rating, based on the finished wine quality and exceptionally refined character, I believe that a wine has a quality when it can not be duplicated somewhere else,' Tassan said. 'The Terroir, the grape and its environment—including the human factor—are what make a wine unique. So my advice is be curious and try wines from all of the regions, and find the wine you like.'
For those new to French wines, Latour offers some accessible and affordable options that provide a good introduction to the variety and richness of French viticulture. He recommends Maison Louis Latour's Bourgogne pinot noir, describing it as 'a standout choice for those new to Burgundy, featuring vibrant red fruit flavors, spices and subtle earthy notes at a reasonable price.' Another excellent option is the Pouilly-Fuissé, which Latour highlights for its 'elegant notes of ripe fruit, acacia, honeysuckle and minerality.'
By following these guidelines and embracing the French way of dining and wine pairing, you can transport yourself to the heart of France without leaving your home. As Latour puts it, 'The magic of French wine lies in its diversity and the centuries of tradition that have perfected these pairings.'
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
an hour ago
- Yahoo
New CEO of Jeep owner Stellantis starts with leadership shake-up
Antonio Filosa began his tenure as chief executive of US-European auto giant Stellantis on Monday with a leadership shake-up, as he seeks to jump-start performance at the struggling maker of Jeep, Peugeot and Fiat vehicles. The company veteran, an Italian who led Stellantis in North and South America, was named last month to succeed Portuguese CEO Carlos Tavares, who was sacked in December. Filosa, who turns 52 this week, is at the top of a 13-person leadership team with six members from France, four from Italy and three from the United States. "The team I'm announcing today draws on all that is best in Stellantis," Filosa said in a statement. Filosa will retain oversight of the North American region, the region that accounts for most company profits whose struggles last year precipitated the fall of Tavares. Doug Ostermann, an American who was chief financial officer, will oversee mergers and acquisitions while Monica Genovese replaces Maxime Picat as head of purchasing. Picat, who was once seen as a potential successor of Tavares, has been mentioned as a possible replacement for Renault's departing chief executive Luca de Meo. tsz-fmp/lth/cw Sign in to access your portfolio
Fast Company
an hour ago
- Fast Company
Chief marketing officers and CEOs may be misaligned. Could a field trip to a ‘festival of creativity' bring them closer together?
Hello and welcome to Modern CEO! I'm Stephanie Mehta, CEO and chief content officer of Mansueto Ventures. Each week this newsletter explores inclusive approaches to leadership drawn from conversations with executives and entrepreneurs, and from the pages of Inc. and Fast Company. If you received this newsletter from a friend, you can sign up to get it yourself every Monday morning. A new McKinsey & Co. study finds that CEOs and their chief marketing officers (CMOs) are becoming increasingly disconnected, and the gap between CEOs' and CMOs' perceptions of the marketing function appears to be widening: Nearly two-thirds of chief executives say they are comfortable with modern marketing, up from just half in 2023; meanwhile, only 31% of CMOs believe their CEOs are comfortable in the marketing world, down from four points from a year earlier. That may be part of the reason CMOs and other creative leaders I met at Cannes Lions last week suggested that chief executives consider spending some time at the annual festival of creativity. To be sure, most marketing executives aren't suggesting CEOs come to Cannes Lions for a deep dive into marketing tactics and metrics. Rather, they feel corporate leaders would benefit from being immersed in an environment that celebrates and inspires groundbreaking multimedia work and its creators. A creativity immersion experience 'I would love to bring CEOs to the basement of the Palais so they could see the work and draw inspiration from that,' says Valerie Vargas, senior vice president, content creation and advertising, AT&T, referring to the conference center where Cannes Lions winning entries are exhibited. Vargas also recommends that someone from the head of advertising or marketing hand-pick a series of talks for the CEO to attend, sparking ideas and new ways of thinking about problem-solving. Finally, she suggests the marketing team organize a dinner for the CEO and their agency creative team—people who usually don't get to meet with the company's top executives. Others believe a trip to Cannes could help CEOs understand the role that creativity will play as companies adopt generative AI tools and other technologies to increase productivity—making it harder for many companies to boast an operational or information technology edge. 'We're moving to a world where creativity is the single most important differentiator among brands,' says Zach Kitschke, global chief marketing officer of Canva, the design software company. David Droga, vice chair of Accenture (and most recently CEO of Accenture Song), goes one step further: 'Creativity is going to drive the outcomes of AI,' he says. 'That's what creativity has done every time it has been infused into a new technology.' He cites the example of modern photography, a technology that was invented and advanced by chemists and scientists but flourished and took on new energy in the hands of artists and other creatives. Marisa Thalberg, executive vice president and chief customer and marketing officer for retailer Catalyst Brands, contends that Cannes may not be right for every CEO but says it's important for chief executives to understand the value for attendants. 'For me, Cannes is a uniquely valuable few days, not only for the creative and business inspiration but for the concentrated opportunity for learning, connections, and idea generation,' says Thalberg. 'I can make more happen in a few days that would otherwise take weeks . . . or never happen at all.' Can Cannes bring CEOs and marketers together? stephaniemehta@ and I'll try to work the answers into my newsletters. Watch more: Cannes do
Forbes
an hour ago
- Forbes
Why Great Vines Can Help Make Great Wines
Lilian Bérillon, sitting in his office just north of Avignon in the Rhone Valley of France, spoke about a strange truth: many winemakers appear to be oblivious to which vines they buy. The grapevines from Pépinière Bérillon differ from most others produced in nurseries within France. Bérillon believes that the difference is reflected in the quality of wines produced, the sustainability of vines and—ultimately—in the country's long term agricultural health. Lilian Bérillon at his vine nursery near Avignon, Rhone Valley, France Tom Mullen 'I'm 53 years old and I've set up my own business,' he said. 'Both my grandfathers were nurserymen. Twenty-five years ago I understood the need to make a decision. Either we make vines for mass viticulture—for those who want to make a lot of grapes and volume of wine—or we make vines for quality agriculture. I wanted to create a different model for the nursery, geared exclusively towards winegrowers who want to make good wine. 'I made the choice to create a nursery for quality viticulture. The special feature in our nursery is that we only make 100% massal selection.' When vinegrowers replace vines—due to age, health or a decision to change the planted grape variety—they can visit a nursery and purchase vines that are clones, or else they can purchase vines that were grown from their parent vines—known as 'massal selection.' Clones have the advantage of having been bred to resist certain diseases; they have the potential disadvantage of being genetically identical. Vines produced via massal selection may be more susceptible to disease, but they are genetically diverse. Beginning in the 1950's in France (and much of the world) clones have grown to dominate the market. Bérillon estimates that some 8% of vine nurseries in France account for about 50% of total grapevine production, and that those using massal selection account for approximately 10% or less of all nurseries. He believes that genetic variability inherent in massal selected vines is advantageous because it provides plants with versatility, and that those vines at a young age can produce rich tasting wines. 'The vine became an industry, and a lot of cheap plants had to be produced, ignoring the desire to make great wines. But genetic diversity is indispensable. A property in Châteauneuf-du-Pape grew my plants and other plants next to them for comparison. In 2021 during the freeze, my plants lived, whereas the others had a 30% mortality rate. The vines are more resilient, and the wines are better because the terroir expresses itself. 'Today we see the limit of resistant vine varieties that were supposed to resist the diseases of downy mildew and oidium. Strains of mildew have evolved, and resistant vines catch mildew or other diseases. Any recognized scientist will explain that biodiversity is necessary for resistance. Our objective is not only the quality of juice, but the sustainability of the vine.' Wax dipped grape vines ready to be boxed and shipped Tom Mullen Bérillon is also concerned that some cloned vines appear to have relatively brief life spans of only 25 years, after which many need replacing. 'We need to be able to deliver a vine that can live for 50, 80 or 100 years. And it's possible.' He spoke of a professional he works with who assesses Syrah wines produced by two types of vines—cloned and those via massal selection. 'He always says that the tragedy of the clone is that it takes over the terroir.' The implication is that local soil and climate conditions will have less impact on the eventual taste of wine. (This and other related issues are highlighted in a 2024 French documentary [with English subtitles] that provides inputs from various winemakers regarding genetic diversity.) Bérillon's customers include prestigious estates such as Château Cheval Blanc, Château Pontet-Canet, Château Rauzan Segla, Chateau Canon and Château Ausone in Bordeaux as well as Château de Beaucastel in Châteauneuf-du-Pape as well as other producers from throughout France. 'We have roughly 200 to 250 customers. But our nursery is quite an atypical model. Here there are 170 hectares [420 acres] and we have about 60 different grape varieties and 23 rootstock varieties—which means we can always meet European demand without too much difficulty.' The reason there is a difference between their number of vine and rootstock varieties is due to the subterranean phylloxera louse that wiped out huge swaths of the world's grape vines during the mid 19th century. That problem was solved by grafting disease resistance rootstock onto separate vines that produce grapes. The result is that the underground roots differ from fruit vines above. This also means that nurseries graft, or attach, rootstocks to vines. Staff at this nursery use the same foot operated grafting equipment designed by Bérillon's grandfather—each with the number 1950 embossed in metal, the year when the machinery was made. They method used is known as 'whip and tongue,' which is renowned to provide secure interlockings. A staff of eight can graft 2,000 vines per day. Bérillon's foot operated machines from the 1950's use the 'whip and tongue' grafting method Tom Mullen Bérillon's operation includes all facets of vine production—growing vines and rootstocks as well as grafting and handling sales, marketing and distribution. They pay no traders or subcontractors and train all staff extensively. 'We take a quality approach where everything is done by hand. It's a bit more expensive.' These massal selected vines cost about six Euros ($6.90) each to purchase, whereas most commercial cloned vines cost 1.5 Euros ($1.75). 'Investors understand that you have to start with a quality plant,' Bérillon said. 'When you sell a bottle for 30, 40 or 200 Euros, that cost is not so big. And the impact of the greater price is, over 50 years, about 12 cents per bottle.' Bérillon's business associate, Alain Guiraudon, spoke of surprise that wine producers are not more scrupulous in sourcing their vines and rootstocks. 'When you eat in a gourmet restaurant they bring you the plate and explain what's on it—and the life of each ingredient on your plate. They explain why a particular market gardener grew that tomato in a certain way. It's the same with the medical industry—sourcing and traceability is what people talk about. In our society there is a fear of not knowing where products come from.' Also visiting the nursery that day were winemaker Cécile Dusserre and her daughter Amélie. These fifth and sixth generation female winemakers from Domaine Montvac grows vines in Gigondas and Vacqueyras in the Rhone Valley. Cécile explained how they have worked with Bérillon for years. Amélie spoke of the results. 'We make 11 different wines from 14 different grape varieties. To have the best wines we need to have the best vines, and therefore the best grafts. Even with very young vines just starting to produce, what you have in the glass is already a great wine. It's rare to have such high quality complexity and diversity so young.' Later, I walked outdoors with Bérillon and gazed at fields of vines. 'We are creative,' he said. 'We have a vision that is modern, but with a mixture of tradition, of safeguarding methods, providing genetic diversity. In other words—common sense in agriculture. This plant nursery is unique because we produce material with genetic richness. 'I'm not a magician. If I deliver plants to a winegrower who doesn't work his soil, it won't work. It's really a job that involves both the nurseryman and the winegrower. We can't function without each other. 'I have a very personal, special perspective—which is that I love wine. When you love wine, you ask yourself questions for the winegrower, not just for the balance sheet. To make a great wine, you have to start with a good plant. For a great recipe, you need good ingredients.'
