A menu playing with acidity and sweetness: fillets of cod lacquered with honey, soy and ginger, followed by a lemon cream with a vanilla sablé. Paired with the surprising Amigne de Vérroz grand cru, complex and long.
A menu playing with acidity and sweetness: fillets of cod lacquered with honey, soy and ginger, followed by a lemon cream with a vanilla sablé. Paired with the surprising Amigne de Vérroz grand cru, complex and long.
