Sea urchins, beurre blanc and Ruinart champagne
publication date: Apr 12, 2010
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author/source: Fiona Beckett
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.
I was lucky enough to have some on Friday night at one of our best local restaurants Bell's Diner - one with a light dressing and one with a sumptuous beurre blanc that went stupendously well with the delicate sweet flavour of the sea urchins and with the glass of Ruinart champagne we'd indulged in to start the meal.
Hopefully I'll be having some more great seafood this week. I'm off to Chile for the Best Sommelier in the World competition and will be reporting back from there over the next few days.
