On this episode, Ragnar speaks with Matthieu Longuere, Master Sommelier and Wine Development Manager at Le Cordon Bleu London. Originally from France, Matthieu has worked in the UK since 1994, holding senior sommelier positions at some of the country’s top hotels and restaurants. In 2005, he earned the prestigious title of Master Sommelier, an honor held by fewer than 300 individuals worldwide. Today, Matthieu shares his expertise at Le Cordon Bleu, shaping the next generation of wine professionals. Tune in to hear how the industry has evolved, learn key characteristics of wine, and discover tips for a successful pairing that will elevate the dining experience on Episode 127: The Art of Food & Wine Pairing with Master Sommelier Matthieu Longuere.
Tune in and LEARN:
- Customer-First Pairings: Discover how the world of food and wine pairing has shifted from chef-driven decisions to a customer-centric approach. Learn why understanding your customer’s preferences is now the most essential ingredient in creating the perfect match.
- Start with Curiosity: Hear Matthieu’s advice to young chefs and culinary professionals: just start experimenting. Whether it’s opening a bottle with dinner or noting the way textures interact, food and wine pairing begins with observation, trial, and curiosity.
- A Global Look at Wine: Listen as Matthieu discusses the growing influence of emerging wine regions. As the wine world becomes more global, diversity in terroir and taste are reshaping pairing possibilities for the dining experience.
Resources
At the end of the day, a wine, it’s illegal to tamper with it. With your dish, you can adjust the seasoning, you can adjust the ingredients, you can play with different seasonings… you can do things with it. Wine, at the end of the day, you can’t change the wine. But, you can choose different types of wine with different nuances.
As Matthieu shares in the episode, the best way for chefs to deepen their understanding of food and wine pairings is through experimentation. With each dish, try pairing it with a different wine. Pay attention to the texture, flavor, and how the wine enhances or contrasts with the meal. Looking for inspiration? Explore some recipe ideas here.
Chef and sommeliers, people in general in hospitality are more interested in their customer now… Back in the day, when I started 30 years ago, it was ‘we do our thing and the customer will enjoy it because we are very good at what we’re doing.’ And now it’s more about, ‘okay, what does the customer want?’
ABOUT LE CORDON BLEU
At Le Cordon Bleu London, you will be inspired to develop your passion for the culinary arts, wine and management under the direction of chef instructors and lecturers. Le Cordon Bleu’s Master Chefs are both classically trained and qualified teachers, whilst their lecturers contribute a wealth of knowledge gained through years of experience in both education and the hospitality industry.
To learn more, visit https://www.cordonbleu.edu/london/.
Acknowledgments
Special thanks to Matthieu Longuere for joining us.
World on a Plate is supported by Nestlé Professional and our podcast sponsors.
