la table du chef

Every 6 weeks or so ... on a Friday, we invite a Cellar Master to showcase their wines ... Franck pairs the food ... and every time, we have a very fine afternoon.
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Roasted pineapple, lychee & basil sorbet, Vanilla risotto    Casarito Moscato d’Asti 2010 –(Piedmonte, Italy)  Domaine Henri Klee Gewürztraminer 2011  (Alsace, France)

Roasted pineapple, lychee & basil sorbet, Vanilla risotto Casarito Moscato d’Asti 2010 –(Piedmonte, Italy) Domaine Henri Klee Gewürztraminer 2011 (Alsace, France)

Burnt onions & aubergine pulp, wood fired salmon, minute smoked mussels, persillade, olive oil  Paired to Moreson 2007 and 2011 Premium Chardonnay

Burnt onions & aubergine pulp, wood fired salmon, minute smoked mussels, persillade, olive oil Paired to Moreson 2007 and 2011 Premium Chardonnay

Spicy tuna crudo, crunchy taco, avo pulp, homegrown greens, saffron hollandaise  Dr Deinhard 2010 – Weisser Burgunder – Pinot Blanc –(Pfalz, Germany)    Domaine de La Taille aux Loups 2011 – Les Dix Arpents –100% Chenin Blanc (Loire , France)

Spicy tuna crudo, crunchy taco, avo pulp, homegrown greens, saffron hollandaise Dr Deinhard 2010 – Weisser Burgunder – Pinot Blanc –(Pfalz, Germany) Domaine de La Taille aux Loups 2011 – Les Dix Arpents –100% Chenin Blanc (Loire , France)

Stellenbosch rock pigeon “en salmis”, porcini tart Tatin, bone marrow  Domaine Visssoux 2010 – Cuvee Traditionelle Vielles Vignes – 100% Gamay (Beaujolais, France)  Tiefenbrunner 2009 –Riserva Lincticlarus, Pinot Noir – (Alto Adige, Italy Sud Tirol)

Stellenbosch rock pigeon “en salmis”, porcini tart Tatin, bone marrow Domaine Visssoux 2010 – Cuvee Traditionelle Vielles Vignes – 100% Gamay (Beaujolais, France) Tiefenbrunner 2009 –Riserva Lincticlarus, Pinot Noir – (Alto Adige, Italy Sud Tirol)

Tartiflette with home cured pancetta and Reblochon  Domaine de La Butte 2009 – Haut de La butte – 100% Cabernet franc (Bourgueil, France)  Conde de Valdemar Riserva Crianza 2008- Rioja –Tempranillo/Mazuelo (Spain)

Tartiflette with home cured pancetta and Reblochon Domaine de La Butte 2009 – Haut de La butte – 100% Cabernet franc (Bourgueil, France) Conde de Valdemar Riserva Crianza 2008- Rioja –Tempranillo/Mazuelo (Spain)

Springbok steak tartare, nasturtium & almond pesto, quail egg with Tenuta san Pietro Gavi 2011- 100%Cortese  (Piedmont, Italy)

Springbok steak tartare, nasturtium & almond pesto, quail egg with Tenuta san Pietro Gavi 2011- 100%Cortese (Piedmont, Italy)

Oysters, scallops “petals”, seaweed “mesclun”, grapefruit oil paired with Le vieux clos Cheverny du salvard 2011,  sauvignon blanc/chardonnay,(Loire, France)

Oysters, scallops “petals”, seaweed “mesclun”, grapefruit oil paired with Le vieux clos Cheverny du salvard 2011, sauvignon blanc/chardonnay,(Loire, France)

White peaches “Mont Blanc” & MCC sorbet, basil Anglaise paired with Pierre Jourdan Blanc de Blanc 2009 MCC

White peaches “Mont Blanc” & MCC sorbet, basil Anglaise paired with Pierre Jourdan Blanc de Blanc 2009 MCC


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I've always dreamed of being able to grab some fresh charcuterie and cheese to spread on  freshly baked bread!

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A recipe for Greek Loukaniko sausage, made with pork and lamb and flavored with orange zest. This is a traditional loukaniko.

Greek Loukaniko Sausage

A recipe for Greek Loukaniko sausage, made with pork and lamb and flavored with orange zest. This is a traditional loukaniko.

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