This tantalising wine adventure precedes with Tuna & Lobster that is paired with Le Rosé de Mouton Cadet. The pale coral cuvée gives off aromas of pear, almonds and fresh hazelnuts, that opens the dinner with fruity fragrant scents on the nose and serves as a lively attack on the taste buds as dinner begins.
The second course, Green Asparagus Soup with Orange Foam, is accompanied with a pale yellow glass of Reserve Mouton Cadet Graves Blanc 2016 where hints of floral notes end with a highly-expressive unique minerality characteristic.
The evening progresses with a Reserve Mouton Cadet St Emilion 2015 whereby the elegant tannins of the glittering robust wine complements the naturally rich-flavoured main course, Confit of Duck Leg and Apple Compote.
The cosy evening is perfectly concluded with a playful Yuzu Mango Cheesecake and Reserve Mouton Cadet Sauternes 2016 for a cheeky explosion of fruits with the sweetness of baked apples, sourness of yuzu that is contrasted with hints of white blossom, leading to a fresh and smooth finish of the palate.