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Summary

'Red wine with fish. Well, that should have told me something.' - James Bond, 'From Russia with Love', 1963

Leading French somm Philippe Troussard might have a thing or two to say about that! Here Philippe introduces us to some of the great pairings of Jura wine and food, and some of the fundamental principles in putting these things together.

Be prepared to want to jump on a plane in about 5 minutes’ time!

About the Speaker

Philippe Troussard is a distinguished French sommelier and the co-owner of Les Caudalies, a family-run hotel-restaurant in Arbois, Jura. Born in the Jura region, Troussard left formal education at 15 to join his family's restaurant in Salins-les-Bains, where he discovered his passion for hospitality. He pursued formal training, earning CAP, BEP, and a specialized certification in sommellerie. In 2009, he and his family opened Les Caudalies in Arbois, where he curates an extensive wine list featuring over 500 selections, with a strong emphasis on Jura wines .

Troussard's dedication to his craft earned him the prestigious title of Meilleur Ouvrier de France (MOF) in sommellerie in 2015. He has also been recognized as the Best Sommelier of the Year in 2016. Beyond his restaurant, he serves as the president of the Association des Sommeliers du Jura et de Franche-Comté, promoting regional wines and mentoring aspiring sommeliers.