
Match of the week
Scallops and Muscat
A clever combination I had last week at a French restaurant called Larcen.
Putting seafood with a sweet wine might sound a bit odd but there’s a touch of sweetness in scallops anyway and they were also accompanied by a brunoise (tiny dice) of Thai-spiced vegetables which offset the sweetness.
Traditionally dry Muscat is served in that part of France (the Languedoc) as an aperitif so it also harked back to that tradition.
I also like the presentation. The Muscat was served in a small Duralex glass and served with a straw. More Paris than Agde (which is where I was) and really quite cute.
If you found this post helpful and would like to support the website which is free to use it would be great if you'd make a donation towards its running costs or sign up to my regular Substack newsletter Eat This, Drink That for extra benefits.
You may also enjoy …



Comments: 0 (Add)
Recent posts …
Latest post

Most popular

My latest book

Food & wine pros



