Asparagus & Chasselas

After a few weeks on board, the new team at Natürlich is settling in nicely on rue de la Coulouvrenière. In the dining room, it’s Ilias Tanoudis who suggests an original food and wine pairing. To our delight, chef Isac Alexandru suggests lightly roasted green asparagus, accompanied by bolzanina-style eggs and gluten-free seeded bread. On the vine, sommelier Giuliano Frassineti suggests pairing this magnificent dish with an “Altå” Chasselas from the Parcelle168 artisanal winery in the heart of La Côte. Produced in just 290 bottles, this wine will seduce you with its golden nuances that open onto floral and citrus aromas.