Food & Wine Pairings by Philippe Faure-Brac, World’s Best Sommelier 1992 Food & Wine Pairings by Philippe Faure-Brac, World’s Best Sommelier 1992

A Meeting of Wine and Gastronomy

As part of the Vendredis du Vigneron series, Boris Gruy, representing Château de La Chaize, was the guest of Philippe Faure-Brac, World’s Best Sommelier, at Le Bistrot du Sommelier in Paris. In his wine lounge and cellar, Philippe Faure-Brac regularly hosts these winemaker dinners, creating a unique setting where wine and gastronomy come together.

The event provided an opportunity to discover surprising food and wine pairings alongside dishes created by Chef Logan Nacharamma and his team. It was also a chance to showcase the crus of Château de La Chaize through a tasting that highlighted their balance and remarkable ability to pair harmoniously with fine cuisine.

Philippe Faure-Brac and Chef Logan designed a series of food and wine pairings to showcase each cuvée: the Beaujolais Blanc 2024 paired with tuna tartare and an exotic vinaigrette; the Brouilly single-vineyard “La Chaize” Monopole 2023 and Côte de Brouilly single-vineyard “Chavannes” 2023 enhancing a slow-cooked beef chuck; and the Brouilly “Les Deux Amis” 2023 accompanying a beetroot and chocolate dessert. These red wines, crafted from Gamay, the signature grape variety of Beaujolais, revealed the full finesse of their aromatic profiles when paired with carefully selected dishes—offering a succession of delightful surprises for every guest.

An elegant demonstration of the close relationship between wine and gastronomy, reaffirming Château de La Chaize’s position among the leading names of contemporary Beaujolais.