Monkfish and Meursault - and Muscadet, come to that

One of the best restaurants to enjoy well thought out food and drink pairings is Trivet in London which comes as no great surprise when you learn that the two partners - Jonny Lake and Isa Bal - worked at one of the UK’s most famous restaurants, The Fat Duck.

The other day I was interviewing them for a feature and got a run-through of their menu into the bargain including a dish of monkfish, girolles and roast chicken beurre blanc which was described as ‘the best friend of white burgundy’. As indeed it was, paired with a glass of Domaine Buisson Battault’s 2018 Meursault 1er cru Les Gouttes d’Or (which you can buy from Four Walls Wine for £57.50.) A sumptuously rich dish with a sumptuously rich wine.

Interestingly I’d also had monkfish a couple of days previously at The French House where it had been served in a lighter, more summery style with a mussel vinaigrette which went perfectly with the simple but delicious muscadet I was drinking.

You can of course also pair monkfish with red wine as you can see here.

It underlines, yet again, that it’s not so much a question of the base ingredient you're dealing with as the way you cook it and in this case, the sauce you serve with it. Always pay attention to that!

I ate at Trivet as a guest of the restaurant