Le Petit Aioli and Bandol Rosé

A classic pairing this week but beautifully executed.

Petit aioli is a scaled down version of le grand aioli, a Provencal dish of cooked vegetables and usually eggs and/or fish served with a super-garlicky mayonnaise.

In this case, at the Sessions Arts Club in London's Clerkenwell, it included soft boiled eggs, anchovies, broccoli, chicory, some kind of Italian (I think) greens and pink fir potatoes with a gorgeous great gob of golden aioli

We took advantage of the fact that there was a Bandol rosé - a 2019 Chateau Pradeaux - on the by the glass list and it was utterly perfect - deep and intensely savoury. It could have easily dealt with the pork belly fennel and orange we shared as a main course too.

A totally lovely place with cracking food, a terrific wine list and a really nice bunch of staff.