Pairings | Sea urchins
St John and the art of the long lunch
Posted on November 20 2013 at 07:13
Everyone I know who’s into food has a soft spot for St John. True, it has/has had its ups and downs but It’s easy to forget just how groundbreaking it was when it opened 19 years ago. And how absolutely right its values still are in terms of serving great ingredients simply,
Sea urchins, beurre blanc and Ruinart Champagne
Posted on April 12 2010 at 21:27
When luxury foods are discussed there's always an omission. An ingredient that I personally think is one of the most delicious in the world - sea urchins.
Grilled tuna tart and Camus Ile de Ré Double Matured Cognac
Posted on January 27 2014 at 08:20
The idea of matching Cognac with any food other than chocolate is still regarded as unconventional - even more so in the case of fish - but I promise you this pairing, the first course at a lunch at Camus, would have blown you away.
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