An evening celebrating the harmony of wine, dessert, and culture brought together members of Kolkata’s diplomatic, hospitality, business, and cultural circles for an immersive masterclass on pairing. Hosted by Alliance Française du Bengale at an iconic Park Street tea room, the experience was led by renowned French sommelier, wine educator, and author Olivier Thiénot, founder of École du Vin de France. Beyond tasting, the event explored terroir, tradition, and craftsmanship while highlighting the enduring cultural dialogue between France and India.
Shared Craftsmanship
The menu was curated by Olivier Thiénot and Vikas Kumar, blending wine expertise with pastry craftsmanship. Guests sampled savory bites while learning about wine appreciation and France’s celebrated wine regions. Thiénot said the experience demonstrated how wine and desserts can “enhance one another” when thoughtfully paired. Calling the collaboration “a privilege,” Kumar said it reflected the belief that “heritage and innovation are not in conflict.” He added that it marked the beginning of a continuing program of curated sensory experiences.
Pairings
- Bright and Zesty: Tarte au citron meringuée + Côtes du Rhône Blanc: A vibrant opening that showcased a delicate balance of acidity, texture, and aromatics.
- Bengal Meets Bordeaux: Mishti doi cheesecake with Rasmalai + Fratelli Pinot Noir: A vibrant opening, a delicate balance of acidity, texture, and aromatics.
- The Perfect Finish: Tarte tatin Bengal with nolen gur + Fratelli Master Selection Late Harvest: A finale that celebrated nostalgia, elegance, and Bengal’s beloved winter delicacy.
“Through this collaboration, we sought to make French wine culture more accessible by engaging audiences through a distinctive blend of education, gastronomy, and cultural exchange,” said Marc Boudin, director of Alliance Française du Bengale.
