Le Vin

One thing will never change. Food and wine need each other. Restaurants have always been more than simply a place where we go to eat, and hunger is only ever a small part of the equation. We are seeking the total experience: of food, of people, and of wine.

For bistronomy chefs and restaurateurs it is an obvious and necessary synergy to marry food and wine in unexpected and exciting ways. If bistronomy shakes up the ossified world of French haute cuisine, then it makes sense that its approach to wine breaks down the ferocious expense and acrid snobbery that often goes with its selection and drinking. It presents another opportunity to take diners on an adventure: to disarm any preconceptions and introduce them to pairings of food and wine to which most other menus or wine lists would not lead them.