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Plates & Wines

Recipe of Chef Patrice Martineau - Peter Restaurant at The Peninsula Tokyo Hotel, Japan

Part I
Poached breast and Sauce
Cooking time: 40 minutes

15 bresse poularde breasts
1 bottle of champagne
2 L chicken stock
200g shallot
1L cream
150g butter
200g mushroom


Cook the breasts in the champagne and add the remaining ingredients;
Put each breast in a cooking bag with a little champagne sauce and steam them for 15 minutes;
Reduce the rest of champagne sauce to a creamy veloute;
Remove the breasts from the cooking bags, slice them, and warm up in the sauce for a few minutes.

Part II
The Celery Duo + Chestnuts
Cooking time: 20 minutes
1k chestnuts, sous vide
2 celery roots
1 bunch celery stalks
1L chicken stock
20g butter
200g single cream
1 lemon
10g girolle
2g shallot


Cut the celery root in juliennes;
Cook the juliennes in cream and chicken stock for 5 minutes;
Roast the chestnuts in butter;
Slice the green celery and blanch it in salted water;
Roast the girolle in butter and add the shallot;
Pour the creamy celery in a bowl and on top of it place the poularde, the chestnuts, the girolle, and the green celery;
Garnish with a splash of lemon juice, salt, and pepper.


For a perfect match with this plate Patrice Martineau and Joseph Sampermans have suggested:
Deutz Blanc of Blancs Brut 1998, Pouilly Fumé or light red e.g. a light South African pinotage.
1. Deutz Maison Lafite Champagne.
Aromas: grapefruit; flowers; white peaches, and toasted.
2. Loire Pouilly Fumé.
Poilly Fumé has an unusual flavor for a dry white wine: a strong flavor of musk and smoked..
3. Light African Pinotage.
Light red.

Sr. Joseph Sampermans

Beginning in November 21, The Peninsula Tokyo will unite more than 30 chefs, winemakers, and brewers from around the world for the Cirque Culinaire food, wine, and beer experience; an unprecedented array of events. Take a look at.


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