Food and wine pairings

Holiday table by menue. & Slice of Pai

Chestnut and Cocoa-flavoured Pumpkin Soup, gingerbread croutons

Chestnut and Cocoa-flavoured Pumpkin Soup, gingerbread croutons

For 4 people


15 min


40 min


A bowlful of aromas and flavours: a simple and affordable pairing emphasizing the roundness of the Merlot grapes yet not overshadowing the range of red fruit in the wine!


A velvety match! Smooth and creamy texture of the soup, velvety texture of the sweet wine leaving room for the muscat notes and hints of white fruit in the wine.


1.5kg of pumpkin or winter squash
200g of chestnuts
1 to 2 tablespoons of bitter cocoa
1 litre of vegetable stock
1 large onion
4 slices of dry gingerbread
olive oil
Optional: single cream and chervil


Place the thinly-sliced onion in a cooking-pot and brown until golden. Add the diced pumpkin flesh and chestnuts to the pot. Brown again with 2 tablespoons of bitter cocoa powder. Then pour in the vegetable stock and cover for 40 mins or until pumpkin is knife tender. Dice the 4 slices of gingerbread.

Heat a little olive oil in a frying pan and brown the gingerbread. Once the soup is cooked, blend in a mixer and add single cream to your liking to make the soup a little creamier. Salt and pepper. Serve in bowls, sprinkled with gingerbread croutons, a drop of olive oil and sprigs of chervil.

Adélaïde Potherat & Joann Pai

Chef Adélaïde, the bubbly and high-energy creator of menue., puts a dose of cheer in her amazing recipes full of unusual combinations. Photographer Joann, with her generous visual universe, is the one who styles and shines the spotlight on menue.'s dishes.