Susuru

For this week’s food and wine pairing, Fabien Berthet invites us to sample one of his current bestsellers at his Susuru ramen restaurant. The octopus maze, made from fresh noodles prepared on the spot with susuru flower flour, octopus cooked in its own broth and snacked on at the last minute with sesame oil and aromatic herbs. To dress the dish, chef Maverick Maublanc adds fresh broccoli, a few edamame, juda ears, spring onion, pickled bamboo, a few radish pickles and fresh mustard greens. While the mazemen’s base is composed of homemade chili paste, miso, hoisin sauce and ponzu soy sauce, a black tiger shrimp bisque finishes the dish. The octopus maze goes extremely well with Domaine des Champs-Lingot‘s “wild” Chardonnay.