Crédits : Charlène Campos. Translation: Jill Harry. Pictures: Lucas Gurdjian, RR
Gastronomy
Aurélien Farrouil (Head Sommelier at Les Sources de Caudalie): For me, it embodies sharing, passion, discovery and conviviality.
Thibault Delpont (Head Sommelier at Les Soruces de Caudalie): I agree. Sharing includes exchanges with producers and guests, but also passing on expertise and discoveries.
A. F.: We have a duty to be ambassadors for the estate, the appellation and the region we represent.
T. D.: Some clients certainly feel more concerned and perhaps expect more from us, but our task remains the same whether a novice or an expert in wines! As an anecdote, the Loire Valley is the exclusive host of Le Romorantin, the favourite variety of François I and his mother, Louise of Savoy.
A. F.: The Sources de Caudalie cellar highlights Bordeaux vineyards. It is their finest showcase in the midst of its own vines. It is also open to discovering other French wine regions and wines worldwide. It is in constant evolution.
T. D.: The Sources de Cheverny cellar is recent. Since its inauguration in 2020, we have multiplied its references by 10. It now boasts about 600. The wine-list mainly focuses on the Loire and the diversity of its grape varieties, though it also presents wines from Bordeaux, Burgundy, the Rhône, Alsace, the south-west etc. I now aim to enrich it with more insider vintages. Sourcing is another aspect of our work.
A. F.: For it to work, you have to play on complicity between flavours. Pairing must reflect the Chef’s cuisine. For me, symbiosis between aromas is the pillar ensuring success. And vice versa. At La Grand’Vigne, Chef Nicolas Masse’s dishes glorify our sumptuous palette of wines.
T. D.: To make our choices, we need to understand the Chef’s cuisine, where he wants to take his guests with each dish. We can head in the same direction as him… or not! Successful pairing can also mean creating a surprise.
If Aurélien Farrouil were...
