Luminous and clear pale. Color of lychee and pomelo with a beautiful dress with apricot blossom reflections. Fine, elegant, clean and expressive. Aromas of tangerine, lychee and rose. With a hint of violet at the end. Lively, velvety and generous, very good aromatic persistence. Marriage of citrus fruits, pink flesh fruits with a final of rosehip.
SALT FLOWER AND SALT FLOWER HOLY SHELL
6 scallops One tuber melanosporum truffle 1 tsp. tsp. flower of salt 250 g butter 3 shallots 1 tsp. fresh cream 1 tsp. fine salt 2 onions minced 2 cloves of garlic Olive oil White wine Salt & pepper
Cut the truffle into 6 thin slices.
Prepare the Nantes butter. Chop the shallots and gather them in a saucepan with the white wine. Bring to the boil, then lower the heat and reduce gently. Remove from the heat, then add the butter and the fresh cream. Whisk well to obtain a smooth and homogeneous texture. Keep warm in a bain marie.
In olive oil, fry the scallops on each side until golden brown. A cooking time of one to two minutes on each side is sufficient.
Place the slices of truffle on top. Then as a final touch, place a few petals of fleur de sel on each composition, as well as, according to your taste, a few drops of olive oil and some butter called Nantais.
DUSSERT-GERBERT WINE GUIDE
"Nose of redcurrant with a hint of grey pepper that is found in an elegant and fresh mouth."
L'EXPRESS with BETTANE and DESSEAUVE, L'EXPRESS Rosé Selection, 30/06/2013
THE WINE SHOPPING GUIDE
Côtes de Provence, very fine and aromatic, ample, with a beautiful hue, a rich and mouth-filling wine at the same time.
Michel ALBIN, Guide Dussert-Gerber 2018, 01/08/2017