Foie gras is a once-a-year indulgence that demands intention, and the right wine. Its richness calls for contrast: sweetness, acidity, and structure. Classic pairings like Tokaji Aszú or Sauternes balance fat with honeyed intensity and sharp lift, turning excess into elegance. Dry whites or Champagne can work, but this is advanced play. Foie gras isn’t about restraint; it’s about choosing indulgence wisely. Happy New Year 🥂

Margarita, anyone? The perfect warm-up before we dive into the real star of the night: succulent duck breast lacquered in a glossy Cointreau glaze, its bright citrus cutting through all that glorious richness. With that, a trio of caramelized winter veggies! Together? A cold-weather symphony of zingy citrus, cozy textures, and deep seasonal comfort… best enjoyed with a drink in hand and zero restraint.

Vacherin Mont-d’Or is Switzerland’s fleeting winter treasure: a rich, woodsy, irresistibly molten cheese from the Vaud Alps. Appearing only in the cold months, it arrives in its signature spruce box like a miniature seasonal festival. Its classic partner is Chasselas, Switzerland’s crisp, quietly elegant white wine, whose freshness lifts every decadent, spoonable bite.