Seasonal recipes
Salmon and turbot filet carpaccio with caviar
and sour cream.
Tasting notes
This is a light fresh recipe, very delicate and graphic. The unctuous salmon highlights the finesse of the turbot and the sprout and mâche salad. The caviar awakens the dish without aggressivity thanks to the crème fraîche.
The dish calls for a lively, mischeivous champagne that will play on different notes like a Blanc de Blanc Premier Cru, the Extra Brut Grand Cru or the Extra Brut Premier Cru.
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