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When ?
Serve between 10 and 12°C.
To impress - To make your cellar - This will surprise you
How ?
Perfect with seafood and noble fish (scallops a la plancha, Turbot with fennel, Arctic char with small vegetables) but also farm poultry, roasted or in casserole (Bresse chicken with herbs and pistachios).
Aperitif - Foie gras - Cheese - Seafood - Fish - White meat - Poultry
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