Food And Wine pairing

Théo Dancer's Roasted Cauliflower & Aligoté

It's a pleasure to welcome Morad El-Hajjaji back to the Thursday Food Letter.

Pollack & Penedès Horafosca

We're delighted to welcome Jacopo Romagnoli back to the Café de la Plage. This talented chef always has more than one trick up his sleeve, and to our great delight he offers us a softly cooked pollack in Lardo di Colonnata, accompanied by some coconut beans with Buchot mussels and Sakura vinegar.

Poultry & Pinot Noir

Les Philosophes is back in the Thursday Food Letter. For this chronicle of flavor pairings, chef Jonathan Gueraische invites us to taste a GRTA poultry supreme cooked at low temperature, escorted by a pan-fried mushroom and Jerusalem artichoke mousseline.

Stingray wing & Chasselas