The Paris House, Woburn, UK – Taster Menu with wine pairing

The Paris House Restaurant offers an exceptional food and wine pairing experience, showcasing a diverse and well-balanced selection of dishes and wines that cater to a variety of tastes. The six-course meal is thoughtfully curated, highlighting the individual components of each dish while elevating the overall dining experience through the perfect wine accompaniment.

We started our meal started off with a beautiful Amuse-Bouche, which we paired with the classy Ruinart Blanc de Blanc Champagne (rating: 4.6 / 5.0). Here is the diary of the food and wine pairing that followed.

The Koji marinated Hamachi, with its delicate flavors and textures, is beautifully paired with the light and refreshing Prumus private collection Branco from Portugal (rating: 3.9 / 5.0). The wine’s citrus and floral notes complement the dish’s blood orange and sea herbs, creating a harmonious and memorable start to the meal.

The rich and bold flavors of the stuffed gnocchi course, featuring braised oxtail and truffle, are perfectly matched by the robust Saperavi from Georgia (rating: 3.6 / 5.0). The wine’s dark fruit, leather, and spice notes enhance the dish’s earthy and savory elements, resulting in a satisfying and indulgent experience.

The curried monkfish bouillabaisse introduces an exotic twist to the meal, and the elegant Geisha Dragon from Argentina (rating: 4.1 / 5.0) accentuates the dish’s unique flavor profile. The wine’s crisp and lively palate brings a refreshing counterpoint to the dish’s sweet potato dahl and poppadom.

The poached duck breast course, with its luxurious ingredients and refined presentation, is skillfully paired with the full-bodied Mas Blanc +7 from Priorat, Spain (rating: 4.1 / 5.0). The wine’s rich black fruit and spice flavors meld seamlessly with the duck’s smoky figs and caramelized onion, creating a harmonious and flavorful experience.

The artisan cheese course invites guests to explore three different Ports, each with their unique profiles, which effortlessly elevate the selection of cheeses. The Kopke Ports White Colheita (rating: 4.3 / 5.0), Tawny (rating: 4.5 / 5.0), and Vintage (rating: 4.2 / 5.0) offer a range of flavors from dried fruit and honey to caramel and chocolate, providing a delightful and engaging tasting experience.

The innovative Beetoffee dessert pairs impeccably with the indulgent Maculan Dindarello dessert wine from Italy (rating: 4.1 / 5.0). The wine’s rich tropical fruit and caramel flavors complement the caramelized white chocolate and hazelnut granola, creating a lavish and satisfying finale to the meal.

Lastly, the Rhubarb desert course offers a playful and contemporary dessert option, featuring a croissant swirl, candied orange, and yoghurt sorbet. The Château del’Ou orange wine, with its rich texture and candied orange flavors, enhances the dish’s complexity and depth.

To cap off the extraordinary dining experience, the Paris House Restaurant we enjoyed the Cognac Frapin XO VIP, a luxurious and refined digestif that leaves a lasting impression.

Overall, the Paris House Restaurant’s food and wine pairing experience is a wonderful journey through flavours, textures, and aromas. With each course thoughtfully designed and expertly paired with its accompanying wine, the meal offers a an intriguing dining experience that will have you explore many interesting wines that are off the beaten track.

Written by

Bernard Marr has a deep passion for wine. He has written hundreds of articles on wine, including features for Forbes, covering wine-making and industry trends. Away from the world of wine, Bernard is a world-renown business and technology futurist. He is the award winning author of over 20 best-selling books and has a combined audience of nearly 4 million people across his social media channels and newsletters.

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