Think outside the box !

Château Coutet 1er Grand Cru Classé de Sauternes à Barsac

«I chose to offer you a Château Coutet, Barsac 2014 with a Turkey iced with apricot, tarragon butter and

caramelized apples. Combining power and freshness in an explosion of exotic fruitss and citrus, the wine brings to this dish a complementarity and an exquisite contrast. The salty fondant of the turkey, the crispness of its skin slightly sweetened by its seasoning will be sublimated by the sweetness and the mineral texture of the Château Coutet 2014. The glaze with apricot and the caramelized apples will echo the fruity

aromas present in the wine.»

Château Filhot 2ème Grand Cru Classé de Sauternes

«I propose to you the Sauternes-salty dish pairing made in 2016 by the FERRANDI students with the Château Filhot 2009 during the contest of

the best Wine and Food Pairing:

Lotte à la plancha, virgin sauce, vanilla emulsion, clementines roasted with Sichuan

pepper, parsnip purée.»

Château rabaud-promis 1er Grand Cru Classé de Sauternes

«We made the choice to offer our Château RabaudPromis 2010 with a recipe of snacked langoustines, zests of combawa, pepper emulsion. The pairing here is built on several axes. The flesh of langoustines is melting and dense. It responds to the density of the wine. The freshness of the combawa and pepper respond to the minerality of the wine. The dish is fine, melting and elevated; the wine is fine, complex and greedy. It brings forth a rich combination in the mouth, greedy and a beautiful aromatic richness.»