Laurence Ginet really fell into the chocolate when she was small. Then she pursued her way into the field of great gastronomy since she is now the appointed wine steward of the Christian Têtedoie restaurant.

With him she cannot get away from chocolate. This chef, inventive above all others, is the specialist of successful creations. Thus during the season, he proposes a quite amazing menu Olives et Chocolat , Laurence Ginet has to marry this with wines, dish after dish, from the entrèe to the dessert and she manages very well!

Like every professional, she naturally recommends all the usual dessert wines of the marked red types.

Maury , Banuyls wines and all those which are on the dessert menus of renowned tables. White wines such as Muscat and Sauterne can also be served. But she also makes her own discoveries

This wine from the Bugey , for instance, which has not even got the Appellation Contrôlèe label (but simple country wines and even table wines sometimes know how to surprise us, we have the proof…)

One of them is baptized Pressurage de Novembre by Patrick Charlin, the wine-grower who grows it in Groslèe . He lets the grapes wither in the crate and the juices seep through drop by drop which give a rather syrupy result.

This nectar, which resembles the Jura wine of Paille , is so rare that it cannot be produced every year.