Heini le Chef making lobster risotto with broth of lobster shells, fantastissimo!1992 Dom Perignon;
Pale golden, flinty minerals, bod fire, deep flavours. Fresh acidity, good mousse, quite long but not exciting. 89
Norwegian lobster, ready for the risotto. For those readers who haven't tried Norwegian lobster, it's the best lobsters out there!1983 Dom Perignon;
Corked!
Even the risotto is made with Dom Perignon.....1980 Dom Perignon;
Golden, camphor, King of Denmark drops, touch of sweet fruits. good acidity, long if lean. 89 for those who like the style....
Finished risotto, excellent! And matching the plate nicely as well!1978 Dom Perignon;
Golden, tiny bubbles. Fresh feel and minerals, lively, towards high acidity, playfull, layered and transparent, very long if not as complex and refined as Cristal. 94
No comments:
Post a Comment
Note: only a member of this blog may post a comment.