Tour de Pour – Perfect Pairs – Recipes (Whites)

It’s easy to knock back a bottle with friends. That’s the baseline. But to go a step further to throw on an apron, char some vegetables, braise a bird, and serve it next to something that belongs in the glass? That’s a whole different trip.

We’ve rounded up six knockout recipes to match the six wines riding alongside this year’s Tour de France. Not fussy restaurant food, real dishes, the kind of food people cook in tiny village kitchens from Normandy to the Alps. Think butter, herbs, and soul.

This is your ticket to cook like the French do, without leaving your kitchen. Understand the regions, taste the terrain, and turn your dinner table into a Tour stage of its own.

Crack the bottle. Fire up the stove. Taste the race.

Domaine Quenard Jacquère ‘Les Abymes’ Savoie 2023

Serve with this chilled Jacquère from Savoie. The wine’s alpine zip lifts the richness of the dish and highlights the savoury funk of the cheese. Clean, crisp, and deeply regional

Ingredients

• 1.2 kg (2.5 lbs) waxy potatoes (e.g. Yukon Gold), peeled and sliced

• 200g (7 oz) lardons or thick-cut bacon, diced

• 1 large onion, thinly sliced

• 250ml (1 cup) crème fraîche or heavy cream

• 1 whole Reblochon cheese (or Taleggio or Brie as substitutes), halved horizontally

• 1 garlic clove, halved

• 1 tbsp butter

• Salt & pepper

• Optional: a splash of dry white wine (from Savoie, of course!)

 Instructions

1. Prep the pan: Rub a baking dish with the cut garlic and grease with butter.

2. Boil the potatoes: Boil slices in salted water until just tender (8–10 min). Drain and set aside.

3. Sauté onions & bacon: In a large pan, cook lardons until golden. Add onions and cook until soft and sweet (10–15 min). Deglaze with a splash of wine if using.

4. Assemble: Layer half the potatoes in the dish, season with salt and pepper, then top with half the onion-bacon mix. Add the rest of the potatoes and top again with the remaining mixture. Spoon over the cream.

5. Top with cheese: Place the halved Reblochon (rind up) over the top. It should melt down into the dish as it bakes.

6. Bake: In a preheated oven (200°C / 390°F), bake for 20–25 minutes or until golden and bubbling.

Ogier ‘Le Temps Est Venu’ Côtes du Rhône Blanc 2022

The Ogier Blanc 2022’s rounded mouthfeel and Rhône-style weight match the richness of the trout, while its floral lift and bright acidity mirror the herbal, anise-kissed notes of the fennel and asparagus.

Ocean Trout with Asparagus-Fennel Salad

Ingredients:

For the trout:

• 2 ocean trout fillets (skin on, ~180g each)

• Olive oil

• Salt & pepper

• A few sprigs fresh thyme or tarragon (optional)

• Lemon wedges (to serve)

For the salad:

• 1 small fennel bulb, thinly shaved

• 1 bunch asparagus, trimmed and cut on the bias

• 1 small shallot, finely sliced

• Zest and juice of ½ lemon

• 1 tsp Dijon mustard

• 3 tbsp extra virgin olive oil

• Salt & freshly cracked pepper

• Handful of soft herbs (parsley, dill, or chervil)

Method:

1. Prep the salad:
   Blanch asparagus in salted boiling water for 1 minute until just tender. Refresh under cold water, then drain. In a bowl, whisk together lemon juice, zest, mustard, and olive oil. Season to taste. Toss in fennel, asparagus, shallot, and herbs. Set aside to marinate gently.

2. Cook the trout:
   Pat fillets dry. Season skin side with salt. Heat a non-stick pan over medium-high heat with a splash of olive oil. Place trout skin-side down and press gently to keep it flat. Cook for 3–4 minutes until skin is crisp. Flip and cook for another 1–2 minutes until just done (still pink inside for best texture).

3. To serve:
   Plate each trout fillet with a generous spoonful of salad. Finish with a squeeze of lemon and extra herbs if you like.

Eric Bordelet ‘Sydre Brut Tendre’

Poulet oulet Vallée d’Auge

The dish’s core flavours: Apple, Cream, and Calvados mirror the Sydre’s orchard origins. The slight sweetness and gentle fizz in the Sydre cut through the richness of the crème fraîche sauce, while the vibrant acidity refreshes the palate between bites.

Ingredients:

• 4 chicken thighs or a whole chicken jointed (skin-on, bone-in)

• 2 apples (firm, tart—e.g., Granny Smith), peeled and sliced into wedges

• 2 shallots, finely sliced

• 2 tbsp Calvados (or apple brandy)

• 250ml dry Normandy cider

• 200ml crème fraîche (or thick cream)

• 2 tbsp butter

• 1 tbsp olive oil

• Salt & freshly ground black pepper

• A few sprigs of thyme

• Chopped parsley to finish (optional)

Method:

1. Brown the chicken:
   In a heavy-based pan or Dutch oven, heat the butter and olive oil over medium heat. Season chicken with salt and pepper. Sear pieces skin-side down until golden brown. Flip and cook another few minutes. Remove and set aside.

2. Cook apples and shallots:
   In the same pan, add the apple wedges and shallots. Sauté gently until the apples begin to soften and the shallots are translucent (about 5 minutes).

3. Deglaze:
   Add Calvados to the pan (careful—it may flame). Let the alcohol burn off, then pour in the cider and bring to a simmer.

4. Simmer the chicken:
   Return the chicken and any juices to the pan. Add thyme. Cover and simmer gently for 25–30 minutes until the chicken is tender.

5. Finish the sauce:
   Remove lid and let the sauce reduce slightly. Stir in crème fraîche and cook uncovered for another 5 minutes until the sauce thickens slightly and becomes silky. Adjust seasoning to taste.

6. Serve:
   Spoon the sauce over the chicken, garnish with parsley if using, and serve with mashed potatoes and a glass of Normandy cider.