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Belle de Mai 2017 & Poached Foie Gras

On the menu: Saint-Peray “La Belle de Mai” 2017 and Poached Foie Gras in a poultry soup, infused with coriander and ginger and served in an Italian coffee maker, with Thai young onions (called “cebette”) and Japanese steam buns, prepared by Chef Stéphane Pitré, Restaurant Louis (75009 Paris).

Sébastien Barbin, sommelier of the restaurant, tells us about his food and wine pairing with this cuvée: Saint-Peray “La Belle de Mai” highlights the delicacy of Foie Gras. The freshness of the finish from this Saint-Peray awakens the delicacy of coriander, cebette and ginger: a wonderful French/Asian association!

To taste without waiting: