FOIS GRAS WITH RATAFIA CHAMPENOIS

The chef: Benoît
Establishment: Restaurant le Rocher

Selected cuvée: Ratafia Champenois XO

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SALMON TATAKI WITH SICHUAN GREEN PEPPER AND SESAME SEEDS

The chef: Grégory Roussel
Establishment: Restaurant le Damier

Selected Cuvée: Blanc de Noirs

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TARTAR OF RAZOR SHELLS, PINK CABBAGE AND ROSE WATER

The chef: Julien Drapier
Establishment: Auberge de Sainte Maure

Selected Cuvée: Cuvée Evidence

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WILD BASS AND LANGOUSTINES

The chef : Charly Grousset
Establishment : Chez Pierre et Clément

Selected cuvee : Zéro dosage

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