The Bottle

It’s always a pleasure to meet up with chef Lucrèce Lacchio in the Thursday Food Letter. At the helm of Le Flacon restaurant in Carouge, this young chef offers us a highly original food & wine pairing. She recommends a glass of Jean-Pierre Pellegrin’s Sauvignon Blanc from Domaine Grand’Cour, with low-temperature-cooked prawns, peas, a few medlars and a fermented milk with lemon and chive oil. A seductive aromatic bouquet, with delicate exotic touches, that perfectly matches the freshness of the dish.