Our “in-house” sommelier Ryan Lewis has kindly sent us his suggestions for this great dish. The obvious and possibly best match for a dish like this one would be Sauvignon Blanc, which pairs extremely well with each individual ingredient. A wine with high acidity is the key here as it will match up with … Read more
LOBSTER SALAD Chef Alessandra Quaglia and Executive Sous Chef Sheldon Maloff Makes 4 servings Ingredients: Large pot of heavily salted water, with lid 2 whole live lobsters Large pot of ice water 8 asparagus spears 1 large heirloom tomato Salt and pepper to taste Champagne Vinaigrette (see below) Preparation: Cover and bring the … Read more
Daube de Boeuf This is a classic Provençal recipe that has been passed down from generation to generation in our family. Here we give you Mamie Suzanne’s recipe that in 1987 won 1st Prize at the Comite Nationale Gastronomie de France. Ingredients – bouquet garni: 1 bay leaf 3 sprigs thyme 4 large sprigs parsley … Read more