Pairings | Sea urchins
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,
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.
One of the aspects of the World’s Best Sommelier competition I hadn’t really thought about is how on earth you create a menu for a roomful of sommeliers. And choose wine pairings they won’t be sniffy about. One way is to impress them with large format bottles and old vintages which is the route competition sponsor Moët et Chandon took . . .
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.