Grand Cru Tour at Maison Louis Latour

By Panos Kakaviatos for 18 May 2016 Perhaps the most memorable dish was the first: ravioli, langoustines and crab meat set in a delectable emulsion de crustacés. Magnificently paired with Louis Latour Corton-Charlemagne Grand Cru 2000 – from a jéroboam bottle. The wine was full bodied yet vibrant and simply delicious. Then came the Suprême de Volaille, with morilles […]

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