Matching Food & Wine: Classic And Not So Classic Combinations

by Michel Roux

As head chef at London's famed Le Gavroche restaurant and author of Le Gavroche Cookbook and Marathon Chef , Michel Roux practices a relaxed, informal approach to serving and enjoying wine. He offers a new take on pairing food and wine, like a Monkfish Stew with Garlic alongside a spicy Spanish rosé, or serving up a Chicken Satay with a flowery old Riesling. There are 120 recipes and serving suggestions for appetizers, cheeses, entrees, sides, and even dessert, all with recommendations for the ideal wine companion and the rationale behind his choices. As a bonus, Roux selects 15 world-class wines to design the perfect meals around, including Opus One and an '82 Chateau Latour, and offers engaging opinions on great vintages, vintners, and wines from around the world.

Genres: Cookbooks

192 pages, Hardcover

First published April 14, 2005

About the author

Michel Roux, OBE (19 April 1941 – 11 March 2020) was a French chef and restaurateur working in Britain.

Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.

Chef Michel Roux Jr. is his nephew.

Reviews

[Jody Mabry · Rating 3 out of 5]

Good book. I love recipe books with nice photos and this one does just that. While I've tried a few recipes in the book I find that the vast majority of the recipes are more for the gourmet cook, or a nice gathering of friends than the everyday. The tastes are definitely geared to Europe than the U.S., which offers a nice change if you are bored with your typical fare.

The wine pairings are nice and well thought out. I have gone back to the book several times and used for developing my own recipes.