Grand Hotel de Bordeaux’ Executive Chef, Pascal Nibaudeau of Michelin-starred restaurant, Le Pressoir d’Argent delivers a new outlook on wine pairing by combining red wine with France’s seafood delicacies– an art, or perhaps a science, acquired through his alternative and innovative approach to cooking fish.
Nibaudeau comments “Cooking is Dreaming. Each recipe means a journey into the incredible richness of savours and scents. I invite you to explore the most beautiful symbiosis, emerged from the encounter of fish, crustaceans and the tastes of earth. This is applicable to red wine and fish pairing: Fish are from the sea, red wine is earthy. Therefore, biologically speaking, the two should combine perfectly – and they do!”
Whilst the mild and delicate flavour and texture of fish is typically paired with the crisp and structured taste of white wine, Pascal’s approach to cooking fish like any other type of meat introduces a new realm to wine pairing. The secret to cooking fish resides in the accuracy and precision in the gradations. This allows for a multitude of red wine pairings as the possibilities of cooking fish become endless.
Nibaudeau insists that his red wine and fish combinations are dependent on his earthy and briny garnishes. His cooking seeks to merge the iodine of the sea with the richness of the earth. Nibaudeau maintains there is a true scientific relationship between the two, but claims that nowadays one relies on emotions and tastes which make the experience more of an art form.
Furthermore, Bordeaux is a land of great red wines: refined, confident and of great elegance. Chef Nibaudeau insists that it is undoubtedly an art to really know and understand the wines of the region.
‘Le Pressoir d’Argent’, Grand Hotel de Bordeaux’ one Michelin-Star gourmet restaurant is infamous for its local delicacies such as langoustines and caviar from Aquitaine, Belon oysters and Breton blue lobsters. Chef Nibaudeau also provides a theatrical aspect to any guest’s dining experience by giving diners the opportunity to watch him at work in the dining room. A signature dish includes the “Breton blue lobster” which is presented live to diners before being pan-cooked in the kitchens. The dish is then completed in the dining room, with pasta and the lobster’s coral being pressed to make the accompanying sauce. An example of Nibaudeau’s seafood and red wine pairing includes Lobster & Veal Sweetbread with Savigny-les-Beaune 1er Cru aux Fourneaux 2009 from Louis Max or Saint-Emilion wine.
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