A winter drive through the Jurançon vineyards, a golden sunset, and a bottle of wine I couldn’t leave without. Back home, it became poached pears — fragrant, honeyed and just sweet enough to let the Jurançon do its thing.

A love letter to morels and slow cooking. This Croûte aux Morilles brings together fresh BC-foraged mushrooms, rich cream, and Jura-inspired wine pairing ideas. What to serve them with? Ideally something crisp, nutty, or sparkling. Comfort food, but make it a little wild.

I've always been drawn to France's Jura region, so this piece explores its distinctive wines through a Jura-inspired menu featuring Morel Chicken with oxidative white wine, Trousseau with cheese, and dessert wine pairing ideas. Part travel story, part wine guide, and part mushroom obsession.

Discover the origins of sparkling wine in Limoux, where bubbles were bottled long before Champagne. This story explores Blanquette de Limoux's history and pairs it with classic Tarragon Chicken to bring France's oldest sparkling tradition to the table.

Mangalica pork and morel mushrooms are a natural match—rich, earthy, and full of character. Paired with a light, spicy Szekszárd Kadarka, the dish comes together with the perfect balance of depth, freshness, and Hungarian tradition.

Coq au Vin is French comfort food at its best: slow-cooked chicken, bacon, mushrooms, and pearl onions in a rich, savoury sauce. Paired with Château-Fuissé Juliénas, the lively Gamay brings bright fruit and freshness that keeps the dish feeling rustic yet refined.

Steamed mussels with butter, white wine, and a glass of Pouilly-Fumé. Simple, briny, and deeply satisfying. A little French flair turns an easy seafood dinner into something worth lingering over.

Our anniversary falls on December 29, caught between Christmas leftovers and New Year’s chaos. So we turned it into a spaghetti-western night: wild boar burgers, smoked Gouda, Cognac mushrooms, costumes, Morricone, and a bottle of Barolo playing sheriff at the table. Dinner became a little bit of theatre and exactly the celebration we needed.

Jambon persillé in aspic is one of Burgundy’s understated gems, rustic, rich, and surprisingly elegant. Chablis brings the perfect contrast, with crisp acidity, citrus, and saline minerality cutting through the pork while lifting its fresh herbal notes.

One of our favourite holiday recipes is the rich and decadent Port Poached Pear Chocolate Cake with Blue Cheese. The combination may sound unusual to some, but trust me, it’s a match made in holiday heaven. It is also easy to make and so impressive!