Other
Robert M. Parker
James Beard Award winner
- Discipline
- Other
i. Biography
The Essentials Those pairings center on jumbo lump Maryland Crab Cakes, a 1995 Coche-Dury Corton Charlemagne, 1997 Kongsgaard Chardonnay, and 1989 Comtes Lafon Meursault. The second course was a confit of duck with a gratin of potatoes made in honor of the chef Pierre Troigros.
Signature
Robert M. Parker’s signature dish included gelée of caviar and cauliflower.
In Their Words “With jumbo lump Maryland Crab Cakes I prepared for dear friends, I served a 1995 Coche-Dury Corton Charlemagne, 1997 Kongsgaard Chardonnay, and 1989 Comtes Lafon Meursault.” “The second course was a confit of duck with a gratin of potatoes made in the honor of the famous chef, Pierre Troigros (where I first had the dish).”
Recognition
Robert M. Parker has received Society of Bacchus, Lifetime Achievement Award.
Profile updated July 2026
FAQ
Asked of Robert
Who is Robert M. Parker?
He wrote of a meal that included jumbo lump Maryland Crab Cakes, wine pairings, and a second course of confit of duck with a gratin of potatoes.
What is Robert M. Parker known for?
He is associated here with exact wine-and-dish pairings, including Maryland Crab Cakes, Coche-Dury Corton Charlemagne, Kongsgaard Chardonnay, and Comtes Lafon Meursault.
