Crabe remoulade with dill and a lemon and cream sauce.
Conversation with Olivier Bernard, Stéphane Jan (Head Sommelier, Taillevent***), Alain Solivérès (chef, Taillevent ***)
When the passion for wine meets the beautiful products of gastronomy...
« Domaine de Chevalier 2013, tasted by James SUCKLING: "phenomenal white" (98), "excellent" red (93) | Main | Primeurs 2015 - Buffet Lunches at Domaine de Chevalier »
April 01, 2016
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