The Don Quixotes of Brixham
A fishing trip off the coast of South Devon, a haul of scallops, and two bottles of William Fèvre Chablis Grand Cru to wash them down.
Pichilemu: Pacific pairings
Chef Gustavo Moreno accepted our challenge: bring the day’s catch together on one plate with three wines from Viña Los Vascos, our Chilean vineyard. The result? Three unexpected pairings that cast our Cromas Syrah, Le Dix de Los Vascos and Chagual Sauvignon Blanc in a new light.
Three conversations in Noble Rot country
Three Parisian artisans (Jean-Paul Hévin, Poilâne et My Fermentation) in conversation with Château Rieussec
Three Parisian artisans (Jean‑Paul Hévin, Apollonia Poilâne et Hugo Chaise) bring their fermented crafts into conversation with Château Rieussec.
A fruitful encounter
RECIPE - From market stall to table: where the sea meets the cellar.
In each edition of The Journal, we share recipes that bring flavours and stories together. This time, the journey takes us to Bordeaux and Chablis, where Olivier de Butler and Mathieu Crosnier reflect on the fruits of their labour at Bonne Mer. They create a dialogue between the briny depth of black mullet, the crisp freshness of R de Rieussec, and the saline tension of William Fèvre’s Grands Crus.
Crustaceans, Shellfish, and Crêpes Soufflées
Recipes
Our aim? To provide you with ideas on how to combine and enhance the world of aromas and flavours.
Golden light: London meets Château Rieussec
Sauternes has a reputation of being an after-dinner or dessert wine. But Château Rieussec is here to challenge that stereotype. Join Mathieu Crosnier, our Estate Manager on an enlightening journey to London.
Soul Food
In Search of Lost Calories
Château Rieussec is breaking the Sauternes mould
Rieussec is flipping the script on everything you thought you knew about Sauternes. Here, four easy pairings – no foie gras or roquefort in sight.
Not a fan of Sauternes? Maybe you’ve written off this sweet classic as the culprit behind your holiday hangover… or , just an obligatory pairing with foie gras, Roquefort or dessert. Think again.
Firelight: the art of cooking by asado
RECIPES
A closer look at the aromas of Latin America reveals inspiring new ways of cooking over open flame.
Roots to be Savoured
CHEF JEAN-MICHEL LAFARGE’S STEW OF FORGOTTEN VEGETABLES
At Domaines Barons de Rothschild Lafite, it is impossible to talk about “roots” without going through the kitchen.