Balance, freshness and precision: the Pascal Jolivet style
When the terroir, the know-how and the patience reveal and sublimate the complexities of Sauvignon Blanc and Pinot Noir. "Talent and taste are not enough, only style counts" P. Cardin
News
Introducing the recipe by Kiyomi Mikuni, the owner and chef of “Hotel de Mikuni”
“Salmon steak, yuzu sauce” Ingredients 2 slices of salmon 1 yuzu 1 tablespoon…
Lire cet articleVinVin | Gamechangers in Wine
Translated from dutch. Read the original post For the head study Wienakademiker I wrote…
Lire cet article