Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Les poilus et le vin, racontés en bande dessinée (French only)

Les poilus et le vin, racontés en bande dessinée (French only)

Benoit Gaboriaud | 2/23/24, 3:50 PM
Disable your adblocker

For its new volume, "Le vin des poilus", the "Vinifera" comic book series highlights this beverage as a major player in the lives of soldiers during the First World War. Striking!

" Pinard is wine. It warms you up wherever it goes. Go on Bidasse, fill up my quart. Vive le pinard, vive le pinard ". 1916. In the Marne Valley, French soldiers mired in the mud of the trenches find courage and comfort in a daily ration of wine: a real crutch considered strategic! Scriptwriter Éric Corbeyran and illustrator Lucien Rollin, in the greatest tradition of the ligne claire, revisit this long-ignored and modestly hushed phenomenon, now well documented by historians, as highlighted by a special section at the end of the story. The authors' treatment of the subject is fictional, with a hint of romance, but they also revisit France's winegrowing history, whichwas caught up in the turmoil of the Great War of 14-18.

Getting the soldiers drunk before the assault

The passionate son of a winegrower father, young soldier Gaston takes the debate raging in the trenches very seriously. The different regional allegiances linked to wine production heighten tensions between the poilus, who remain attached to their terroir. So when Polo quips that their "Burgundy is nobler than his thirst-quenching wine", it ruffles his feathers. At the top of the hierarchy, wine is also the object of special attention. On the orders of the generals, millions of hectoliters of poor-quality wine were shipped to the front to get the soldiers drunk before the assault, while production in France fell by half. From piquette to champagne, meticulously hidden and preserved in the cellars of Reims, "Le vin des poilus" paints a portrait of a wine-producing world at the turning point of the Great War, which turned the world market upside down!

Le vin des poilus by Erix Corbeyran and Lucien Rollin - 56 pages - Price: €14.95 - Published by Glénat - La revue du vin de France

Disable your adblocker

These news might interest you

Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été
Hotels & Bed & Breakfast
Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été
C’est dans un communiqué commun et sur le compte Instagram du chef que la grande annonce a été faite : François Perret quittera le Ritz fin août 2025.
The Hoxton sort les transats : bienvenue à La Piscine
Hotels & Bed & Breakfast
The Hoxton sort les transats : bienvenue à La Piscine
En plus de ses restaurants et bars, l’hôtel The Hoxton se dote d’une piscine pour un été frais au cœur de Paris.
8 chenin cuvées tasted and approved
Wines & Spirits
8 chenin cuvées tasted and approved
From Île-de-France to Saumur, Montlouis-sur-Loire and Chinon, our selection of tasted and approved Chenin cuvées.
Cette boutique française mise sur une épice que vous adorez
Craftsmen & Know-How
Cette boutique française mise sur une épice que vous adorez
Les Français sont les troisièmes plus gros consommateurs de cette fameuse épice dans le monde. Et le fondateur de ce nouveau commerce l’a bien compris !
News & Events
Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)
Craftsmen & Know-How
40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)
Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !
Become Partners