FOIS GRAS WITH RATAFIA CHAMPENOIS
The chef: Benoît
Establishment: Restaurant le Rocher
Selected cuvée: Ratafia Champenois XO
SALMON TATAKI WITH SICHUAN GREEN PEPPER AND SESAME SEEDS
The chef: Grégory Roussel
Establishment: Restaurant le Damier
Selected Cuvée: Blanc de Noirs
TARTAR OF RAZOR SHELLS, PINK CABBAGE AND ROSE WATER
The chef: Julien Drapier
Establishment: Auberge de Sainte Maure
Selected Cuvée: Cuvée Evidence
WILD BASS AND LANGOUSTINES
The chef : Charly Grousset
Establishment : Chez Pierre et Clément
Selected cuvee : Zéro dosage