Matching Food & Wine by Michel Roux Jr.
Classic and Not So Classic Combinations

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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.

About Michel Roux Jr.

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Fisher has been a photographer since graduating in Fine Art from Winchester School of Art. She assisted one of the UK's leading photographers for a number of years before embarking on a freelance career in 2000.
Published August 1, 2005 by Weidenfeld & Nicolson. 192 pages
Genres: Cooking. Non-fiction