Chef Gabriel Kreuther was interviewed in Wine Spectator, where he discussed how to make “upscale dining unstuffy.” The notable chef was asked about his favorite wine-and-food pairing at the restaurant. Kreuther answered, “something where either Guigal is involved, or Chapoutier, or Domaine du Pégaü, or an old [Paul Jaboulet Âiné Hermitage] La Chapelle. And the dish would be the squab that we do—we don’t currently have it on the menu, but it’s squab croustillant with foie gras in the center.” You can read his full interview and his kind words about Guigal here.
Chef Gabriel Kreuther
Related Producers
E. Guigal
Rhône Valley, France
The more you learn about the Guigal family, the more astounding becomes their story. Their wines are the benchmarks for every Rhône appellation, and over the last thirty years they have become arguably the most lauded producer in the world. Year after year the Guigal family produces wines of exceptional quality that in all classes offer exceptional value.