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When ?
For an aperitif, with nice tapas, and at the table, from the starter to the dessert
To impress - To be kept - To be drunk immediately
How ?
Red mullet with courgettes and tapenade, swordfish à la plancha, grilled sea bream with fennel, sea urchins, roasted prawns, roasted pineapple for dessert. Ideal to accompany a meal from A to Z. Also ideal with Thai cuisine, summer salads, a dandelion dish, pretty fresh goat cheese. A delight for dessert with a grapefruit meringue pie or an apricot and thyme panacotta
Aperitif - Asian - Dessert - Seafood - Fish - White meat
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