Food and wine pairing in July 2015
Food and wine pairing in July 2015 at the KLUR's bistrot
"Maitre restaurateur" and "Table distinguée", Henri GAGNEUX is at the command of the restaurant La Palette in Wettolsheim. His cooking is an artistic blend of flavours, between tradition and originality, flollowing the course of seasons. On the 10th, 11th and 12th of July, he will takes us on a trip around the Slow Food world and its gastronomy. On this occasion, we will taste the KLUR's new wines!
If you want some more mouth watering subjects, read the following. And don't forget to book, we only have 25 seats!
Klur's new creations, the enthusiastic wines
The Gewurtz Sec : He is pur, delicate and chiseled. A gewurztraminer totall dry ! You will fine the well-known aromas from the grape variety however with deeper precision and delicacy. Perfect for your meals. The mouth is lingering and elegant. The whole is supported by a nice and fresh acidity.
The Katz: A pinot gris from old vines with its deepness and its velvet but vinified dry which brings tension and minerality. A perfect wine for gourmet meals You may be aware of the pinot gris Kur? it is from the same parcel, another vintage, another fermentation. A wine of great personality which will go wonderfully with a cuisine of the same type. The Katz it is also the name of our bistrot and they resemble perfectly: racy, tense, off the beaten tracks
The WIN.CK ? mystery.... there is some WINECK and from Clément Klur. We will help you a little more: there are three of our grape variety from the hill that holds our Grands Crus. The result is surprising: a good harmony, powerfull, lingering flavour and note of minerality. A great pleasure for granite lovers! A homemade creation, because it's been a while since the Grand Cru Wineck Schlossberg's personality, which express itself the same way in the Riesling, the Pinot Grsi and the Gewurztraminer, was itching...tempting to try assembling. Presented for the first time in January 2015, it most certainly seduces.
Accompanied by :
Friday and Saturday Lunches between 12pm and 2pm :
FRIDAY : MENU QUICK TO EAT 11.50 euro / pers. sans without a glass of wine or grape juice : White lentils from St Flour Salad witha Banyuls vinaigerette/ The "Heart'Pretzel" homemade sausage in pretzel form with sauercrout from Meistreizheim and a crispy belly meat from Bigorre, curry sauce /Red Apricot Verrine with rosemary cream and crumble
SATURDAY : GOURMET MENU 37 euro / pers. sans without a glass of wine or grape juice : Starter : Savory Panacotta and black Pork belly meat crisps- homemade smoked duck breast Verrine and raw milk and peer farmer Gaperone - Ice cream of Tarbais beans / Alsatian layer hen with duck foie gras and red apricot chutney / Spelt and lamb Risotto with Garam Massala spices/ Candied white lentils from St Flour Transparence, chocolate mousse Dulcey Valrhona
The Sunday brunch, buffet between 10am and 2pm followed by a wine tasting and visit of the cellar for those who which 29 euro / person without drinks : homemade jam, butter, bread assortments / Vpastries /homemade Brioche / Fruit salad/ Alsatian cream cheese and organic apples Verrines from Frédéric Schwab / crumble / Sélection of savoury toasts (Tapenade, white lentils caviar) / dried pork sausage / Homemade Scottish smoked salmon « Label rouge » / Hot meal : Crisy potatoes with pork cotie