That evening, within the dark walls of the Gallo restaurant, Mathieu Quetglas creates a dialogue between an Italian vintage and the chef’s cuisine – a dialogue of trust and listening. The glass does not seek to dominate the plate, but to accompany it. A sip of finely spiced Tenuta delle Terre Nere marries a warm turbot in sauce prepared by chef Jacopo Romagnoli. A suspended moment, an intimate conversation between wine and fire, vine and sea. At Le Gallo, this evening had the flavour of a return to our roots: one of sharing, moderation and the right emotion. Wine as a story to be passed on, a meal as an interlude that brings people together.
