Culinary and Wine Pairing Guide

A collection of vocabulary terms and wine pairing notes derived from the restaurant's lunch and dinner menus.

Ajo blanco

A dish served in a blue bowl featuring pea puree, BBQ peas with yuzu kosho, korenaar, samphire, almond salsa, and basil oil.

Michel Delhommeau – melon de bourgogne

A salty and floral white wine from Loire FR with salinity and mineral flinty notes, paired with BBQ Mackerel.

Jus Becasse

A savory sauce served with cauliflower; it is substituted with chinata for vegetation options.

Weingut Rings – Spätburgunder

A wine from Pfalz GER with fruit and umami savory sides, served in a Burgundy glass to pair with cauliflower.

Sereh foam

A lemongrass-based foam served with the BBQ Raspberries dessert, which also includes raspberry vinaigrette and elderflower ice cream.

Wagner stempel – Kabinet Riesling

A sweet and fresh wine from Rheinhessen GER that highlights the zesty and floral aromas of the elderflower and lemongrass in the dessert.

Hamachi

A dinner course consisting of cured tatar, onion creme, elderflower dashi, green peas, and BBQ Amsterdam onions.

Pacher Hof – Kerner

A zesty, herbal, and mineral white wine from Alto Adige IT, paired with white asparagus and lemon verbena.

Perraud – Mâconla roche vineusse

An oaked and rich Chardonnay from Bourgogne FR with toasty and nutty aromas, served with chanterelles ragout and brioche toast.

Bisque Asian

A sauce paired with panko fried chicken thigh; substituted with jus if no crustaceans are allowed.

Nam jin dressing

A dressing used for the chicken dish, accompanied by cucumber salad, chili, shallot rings, and cashew.

Pacory – cidre poiré

A fresh cider from Normandy FR with slight sweetness, paired with chevre mousse, rhubarb, and rose.

Marc Tempe – Cuvée Anne

A Riesling and Pinot Gris blend from Alsace FR with a ripe and fruitful nose, matching well with sweet cherries and elderflower flavors.

Salmorejo

A Spanish-style tomato-based soup or sauce served with BBQ Langoustine, peppers, and croutons.

Verveine BB

A lemon verbena-based sauce served with troutroe, chives, and white asparagus.