"A meal without wine is like a day without sun" Chef Vincent Thierry divulges the secrets behind the wine pairing choices for his gourmet Chef’s Table restaurant menu…
"A meal without wine is like a day without sun"
Chef Vincent Thierry divulges the secrets behind the wine pairing choices for his gourmet Chef’s Table restaurant menu…
Caviar Imperial De Sologne, Green Apple Jelly
Bollinger NV Rosé
This Rose Champagne is fine, fruity and full flavoured with a higher percentage of Chardonnay. The medium body balances the richness of the oyster. A Champagne with remarkable finesse.
Scottish Langoustine and Sweetbread Lasagne
Light Shellfish Emulsion
Crozes Hermitage, “Les Launes”, Delas 2016
The fennel character in this dish pairs very well with a classic dry Rhone Valley blend to balance the acidity. With notes of spring blossoms, orange and cream mingle from nose to palate finishing with a warm hint of spice to meet with the delicate character of finest langoustine from Scotland.
Vaucluse Green Asparagus
Black Truffle Tapenade, Egg Mimosa
Sancerre, Henri Bourgeois, “Les Bonnes Bouches” 2017
Clean and precise finish to echo the green asparagus and balance the earthy sexy truffle. Les Bonnes Bouches" has hints of exotic fruit and citrus; subtle yet powerful. A Sauvignon Blanc from the traditional region of Loire. Different from New Zealand Sauvignon, more subtle, but still lively and mineral.
Line Caught Sea Bass
Chorizo Crust, Smoked Squid “Bouillon” Charlotte Emulsion
Meursault, Chanson 2015
A great pair, the smoky character of a classic white burgundy, matches well with the smoked squid bouillon. Intense and refreshing aromas of citrus-fruit mixed with pear and nuts and a hint of vanilla. Complex and well crafted with a clean and precise finish; this wine is only 20% new oak, so not overly buttery. Very elegant.
Duo Of Challans Duck
Beetroot, Celery, Ginger Sauce
Biondi-Santi, Brunello di Montalcino 2012
A wonderful Brunello by Biondi Sonti. The acidity and the soft tannins of the Sangiovese cut through the fat of the duck. There is a classic herbaceous note as well as a cherry aroma, which pairs well with game.
Cheese Tray Selection
Château Kirwan Margeaux 2013
This bold, ripe wine brings out layers of black-plum fruits that are attractive and supported by some firm tannins. Lush, balanced and perfect overpower the cheese.
Creamy Dark Chocolate 80%
Soft Biscuit, Caramelized Pecan Nuts Praline, Whisky Ice Cream
Dow’s Vintage Port 1994
80% dark chocolate is not overly sweet… so the Port is sweeter.
An ideal dessert pairing.
The whisky ice cream is refreshing and not too rich for the Port. Deep in colour, sweet and succulent with a bitter-sweet backdrop, slightly rustic, with some plummy fruit underneath.