A challenge to perfectly match 6 top quality wines with fine cuisine from aperitif to dessert. For such diverse aromas and bouquets, delicate balance between fruitiness and structure, it was a rewarding culinary experience and a beautiful sensory journey.
• Champagne Boizel, Grand Vintage 2013, Épernay, France
• Amuse bouche – duck liver mousse, roasted almonds and prunes
• Chassagne-Montrachet, 1er cru-Les Chenevottes 2016, Domaine Fontaine-Gagnard
Côte de Beaune, Burgundy, France
• Scallops, prawns, mushrooms cream en croute
• Kumeu River, Mate’s Vineyard, Chardonnay 2021
Auckland , New Zealand
• Smoked salmon mousse, lime and dill cream
• Joseph Drouhin, Côte de beaune 2014, Burgundy, France
• Quail supreme, camembert stuffing, red fruit sauce, sautéed chantrels
• Château Lynch-Bages, Echo de Lynch-Bages, Pauillac 2017
Bordeaux, France
• Braised beef short ribs, potato puree, crispy onion and bacon, carrots
• Weingut Kratz, 2018 Osthofener Goldberg, Chardonnay Eiswein
Rheinhesse, Germany
• Grand finale
Fig and roquefort parcel
Lemon posset
Tarte tatin
Canelé
Nougat glacé fruits confits
