Wine and food pairings, according to Philippe Faure-Brac

Which drink pairs best with asparagus with gribiche sauce, osso buco, or lemon tart? Conversely, what dish will enhance a Pomerol or reveal the charms of a Valpolicella from Italy? Drawing from classic French and international cuisine, Philippe Faure-Brac presents 100 traditional, geographical, creative, and unexpected pairings. Lavishly illustrated, this beautiful and practical book provides for each pairing the wine's technical details, the recipe, harmonious combinations, and alternatives with other wines that will complement the dishes. With Philippe Faure-Brac, the time of tasting is a journey through emotions. Best Young Sommelier of France in 1984, Best Sommelier of France in 1988, Best Sommelier in the World in 1992, and one of the Best Craftsmen of France Honoris Causa in 2015, he manages the Bistrot du Sommelier, a restaurant he founded in Paris in 1984.