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Alsace wines and specially the pinot gris Klur with starters, seefood, fish like carpaccio de dorade, savarin au crabe, or meat like rotis de veau, tripes, poitrine de porc, exotic food like rouleaux d'automne, veau braisé aux épices, cheese and dessert, we tasted all this at the Atelier Richelieu, the presentation of selected Alsace Wines to the press in Paris...thank you to the Chefs for the meals... |
Our pinot gris was selected in the exotic foods section for vietnamese raviolis. Thank you to Robert Vifian from Tan Dinh, 60 rue de Verneuil, Paris.
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