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Ideal with a goose foie gras terrine...
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Ideal with a pan of ceps "à la girondine"...
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Ideal with spicy cooking such as Creole cuisine...
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Ideal with a goose foie gras...
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To be associated with white meat...
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To be associated with white meats accompanied by mushroom-based cream sauces or with terrines of...
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To be savoured on a warm froie gras with sweet woodruff.
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With a Bresse poultry and foie gras tort or a blue-veined cheese as “fourme d’Ambert”.
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Technical sheet elaborated by Mr Pascal LEONETTI"Best Sommelier of France 2006""Best Young...
Ideal with a goose foie gras terrine...
Ideal with a pan of ceps "à la girondine"...
Ideal with spicy cooking such as Creole cuisine...
Ideal with a goose foie gras...
To be associated with white meat...
To be associated with white meats accompanied by mushroom-based cream sauces or with terrines of...
To be savoured on a warm froie gras with sweet woodruff.
With a Bresse poultry and foie gras tort or a blue-veined cheese as “fourme d’Ambert”.