Wine pairing is not a formula — it is a conversation between the glass and the plate. Sommelier Antoine Guichard, known at Colette as Corto, has been curating that conversation since joining the restaurant. This is his approach.
Who is Sommelier Corto?
Antoine Guichard — Corto — is a French sommelier with deep roots in the wine regions of Burgundy, Alsace and the Loire. His cellar at Colette is built around producers rather than prestige labels: growers whose wines express their origins honestly, whose bottles are worth opening regardless of vintage. He is the architect of the wine programme at Colette and the co-creator of each Carte Blanche pairing alongside Chef Maxence Rouillon.
The Principle: Wine Should Add a Dimension
Corto's guiding principle is simple: a wine pairing should add a dimension to the dish that the food alone cannot provide. Not just complement — add. A Chablis with oyster notes alongside a scallop does not just match; it makes the scallop taste more of itself. A structured Burgundy Pinot Noir alongside duck fat and caramelised shallot creates a third flavour that exists only in the pairing.
How the Carte Blanche Pairing is Built
Each time Chef Rouillon changes the Carte Blanche menu, Corto builds a new pairing from scratch. They taste together, discuss, and adjust until every pour is earning its place. The result is not a list of wines matched to dishes by category — it is a parallel creative work that treats the wine as seriously as the food.
Corto's Recommended Pairings by Dish Type
- Foie gras — A noble Sauternes or a late-harvest Alsace Gewurztraminer. Sweetness with acidity to cut through the richness.
- Scallops — White Burgundy (Chablis premier cru) or a mineral Loire Muscadet. Precision over power.
- Duck — Red Burgundy (Côte de Nuits village) or a structured Pomerol. Earthy, structured, patient.
- Cheese — Depends entirely on the cheese. Comté takes Chardonnay; a washed rind takes a robust Alsace Pinot Gris.
- Chocolate dessert — A Banyuls or Maury. Only sweet wine stands up to dark chocolate.
Add wine pairing to your Carte Blanche tasting menu at Colette — it is the experience at its fullest. Reserve your table.
