What's
on the menu?

A fresh, supple and flavorful wine to follow the broth’s umami without weighing down the bowl.

Freshness to brighten the creaminess, with enough substance to stand up to Parmesan, vegetables or mushrooms.

A dry, very fresh white to follow the vinaigrette and echo the tangy character of goat cheese.

Fruit, freshness and just enough structure to stand up to the fat, spices and grilled notes of sausages.

Salmon likes fresh wines, but its rich flesh also allows for more texture — and even a light red.

With steak or grilled meats, you can go for a more structured red, especially when the meat is well-charred, well-marbled or served with a robust sauce.

With sushi, start with freshness and acidity. A dry, lively white is often the easiest choice.

Fruit, freshness and just enough character to keep up with spices without weighing them down.

A fresh, supple, low-tannin red to accompany the raw meat and condiments without overpowering their subtlety.

A lively, delicate wine to refresh the raw salmon while preserving its silky texture.

A fruity, fresh and slightly sweet wine to extend the fruit without seeming austere alongside the dessert.

Fresh but structured wines to accompany tuna's dense flesh without treating it like red meat.