Hummus, a Mediterranean Icon What is Hummus? Hummus is one of the most beloved Middle Eastern dishes, made from cooked...
Valérie Marchandise
Head Chef at Château de Louvois
Short Bio: Valérie Marchandise is the head chef at Château de Louvois, a Laurent-Perrier property. She creates refined culinary experiences that highlight champagne and seasonal produce.
Expertise: Gastronomic cuisine, food and champagne pairings, culinary innovation, terroir.
Style: Creative, elegant, sensory.
Leg of Lamb: A Classic French Dish A quintessential festive lamb dish, leg of lamb is one of those food...
Guinea fowl or chicken: a bird apart Origins and identity Guinea fowl is a bird native to Africa, already appreciated...
A guide to food and wine pairings for the iconic holiday poultry Choosing which wine to serve with capon is...
Veal sweetbreads are the quintessential festive dish, belonging to the very small circle of truly refined French gastronomy. Long reserved...
The Most Commonly Consumed Fish In Europe, certain categories dominate: Each type has its own texture, aromatic intensity, and culinary...
Refined, delicate, and defined by great aromatic purity, sushi represents one of the most subtle expressions of Japanese gastronomy.Behind its...
Exceptional Food & Wine Pairings with Seafood Classics Delicate, meaty, and deeply marine, prawns are among the most refined seafood...
Wine Pairings, Champagnes and Elegant Choices for a Great French Classic A Pillar of French Gastronomy Among the great classics...
Raw vs. Cooked Mushrooms Raw mushrooms (e.g., Paris mushroom carpaccio) Sautéed mushrooms Once mushrooms are cooked in a pan, flavour...
Served warm or cold, grilled, in pasta or in a creamy sauce, lobster represents one of the noblest expressions of...
Fish
What Wine Should You Drink with Caviar? The Perfect Pairing Between Black Diamond and Exceptional Champagne
Caviar is one of the most emblematic products of haute gastronomie. It evokes rarity, sophistication, and excellence, values shared by...
