Surprisingly complex champagne, the nose displays aromas of pink grapefruit, and vanilla with a touch of lemon acidity. Pairings : Pork, Rich fish (salmon, tuna etc), Shellfish, Mild and soft cheese.
Charles De Cazanove
March 25, 2022
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Chef Sebastien’s cooking style, It may be called Bistronomy, which is different from Gastronomy. It is delicious food that is easy to understand.
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