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2022/10/19

Rosé de Nymphe paired with high gastronomy

By Bernard Van De Kerckhove

Last March, there were many chefs for this trip to the provinces, to Cognac, the first of its kind for the famous red guide and the presentation of its winners of the year. Many and eager to know what star sauce they were going to be eaten. Each in turn: it’s up to us to discover the dishes of those who are simmering that day while waiting for the results.

Restaurant Le Meurice Alain Ducasse** (Paris)

Chef Amaury Bouhours is at work in this historic Palace whose restaurant decor was orchestrated by Philippe Starck. He offers us a superb barely cooked Noirmoutier sea bream, carrot from Allonnes, marigold, smoked yoghurt. The ideal would have been a “cocktail” around Saké Nakamura from Kanagawa prefecture associated with Leche juice from
Tiger present in the dish and seasoned with Espelette pepper and ginger, a nod to Nikkei cuisine, a meeting of Peruvian and Japanese culture. The chef won’t blame us for having chosen for the occasion a seasonal rose with a promising name: “Rose de nymphe Émue” from Maris (AOC Languedoc).

To know more about the restaurant click : HERE

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