Preparing a nice home-made dish is great, but serving it with a good wine is even better. To put an end to a poor choice that can easily ruin a meal, follow « The Franck method ». In his book, Alain Franck, a restaurateur passionate about cuisine and Professional trainer at the school of Burgundy wines, teaches us in a playful and instrumental way how to succeed in creating the perfect harmony between wines and dishes, even if you are a total dummy when it comes to wines!
The must : 60 recipes with the corresponding wine,
Such as a charlotte with pike and bleu de Bresse cheese served with a rosé Marsannay-la-côte, a nervy Aligoté or a fruity Côte de Provence for a guaranteed mix and match effect.
We also like : all the tips illustrated by photos, such as for example how to enhance the presentation of a dish in order to give the illusion of a fuller plate and bluff your friends!
La méthode Franck d'Alain Franck
Le Muscadier
240 pages, 19 €
