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Great vintages are not always born in the most obvious climates. In 2010, the ripe Chardonnay grapes we harvested seemed promising. But we never imagined how magnificent the base wines would be both on the nose and palate.

FRUITS

VEGETABLES

CHEESE

FISH & SHELLFISH

MEAT & POULTRY

CEREALS & PULSES

HERBS, FLAVORS & SPICES

SUGGESTED PAIRINGS

CITRUS: LIME, CAVIAR LEMON AND LIMEQUAT POME FRUITS: PEARS, APPLES, AND FIGS NUTS AND DRIED FRUIT: HAZELNUTS,

ALMONDS, PISTACHIOS, CASHEWS, MACADAMIA NUTS, BRAZIL NUTS, RAISINS, AND COCONUT

PEAS: GREEN PEAS AND BROAD BEANS CABBAGE: CAULIFLOWER, BRUSSEL SPROUTS

AND ROMANESCO STEM VEGETABLES: ASPARAGUS, FENNEL,

CELERY, LEEKS, AND ARTICHOKE TUBERS AND ROOTS: BLACK RADISH, GREEN

MEAT, DAIKON, CELERIAC, SALSIFY, PARSNIPS, TOPINAMBOUR, GOLDEN TURNIPS, CHINESE ARTICHOKE, PARSLEY & CHERVIL ROOT, POTATO

MUSHROOMS: TRUFFLE (SUMMER, AUTUMN TRUFFLE, BLACK AND WHITE), GIROLLE, CEPS, ENOKI, ERYNGII, SHIMEJI, MOREL AND SHIITAKE

COMTÉ 24 MONTHS+, TÊTE DE MOINE, MONT D'OR, MORBIER, MOLITERNO AL TARTUFO, PARMEGIANO REGGIANO 24 MONTHS+, REMEKER

WHITE AND NOBLE FISH: TURBOT, BRILL, SOLE, ST. PIERRE, MONKFISH, SEA AND LINE BASS, HAMACHI AND AMBERJACK, ATLANTIC COD

SHELLFISH: SCALLOPS, OYSTERS, CLAMS AND RAZOR CLAMS

CRUSTACEANS: LANGOUSTINE, LOBSTER, CRAB AND SPIDER CRAB

INCLUDING: SEA URCHINS, BOTTARGA, TOBIKO AND CAVIAR

POULTRY, SUPRÊME AND POULARD SWEETBREADS AND VEAL FILLET LARDO DI COLONNATA, JAMON PATA NEGRA

AND TENDERLOIN

RICE, WHEAT, SPELT, EINKORN, CHAMPAGNE LENTILS, BUCKWHEAT, POLENTA, AND CHICKPEAS

HERBS & FLOWERS: OYSTER PLANT, BORAGE, CORIANDER, PINEAPPLE SAGE, TARRAGON, LAUREL, THYME, ROSEMARY, SORREL, WATERCRESS, FENNEL, OREGANO, BASIL, LEMONGRASS, VERBENA, LIME, LEMON BALM, GREEN SHISO, HYSSOP, AGASTACHE, JASMINE, TAGETES, MATCHA TEA

ROOTS: HORSERADISH, WASABI, AND GINGER SPICES: CORIANDER SEED, GREEN CARDAMOM,

NUTMEG MACE, NUTMEG, CINNAMON, STAR ANISE, GINGER, PENJA BLACK PEPPER, SIL-TIMUR BERRY, MAHALEB, LONG PEPPER, VANILLA, BLACK LEMON, AND PERSIAN LEMON

SEAWEED: KOMBU, NORI, SEA LETTUCE AND WAKAME CONDIMENTS: VERJUICE, GINGER VINEGAR, CIDER

VINEGAR, HERBACEOUS OLIVE OIL, OIL INFUSED WITH SPICES AND HERBS, AND SOY SAUCE

INCLUDING: GREEN COFFEE AND HONEY

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