“Bruce, when I saw your choice, I was very happy about my choice,” ribbed Ripert.Įric Ripert matched the eggplant with a Riesling made by one of the most acclaimed families in Alsace. To him, the smokiness of roasted eggplant was meant to pair with a red, one that’s fruity, with its own smoky note and light tannins. Sanderson’s choice was distinctly different: a light-bodied Nerello Mascalese from Sicily. ![]() Ripert and Le Bernardin wine director Aldo Sohm picked an Alsatian Riesling from the Trimbach family, wanting a wine to cut through the eggplant’s creaminess and smokiness. On the plate was a silky cut of eggplant roasted in honey and savory miso, then topped with smoky pine nuts, crispy pearls of rice and fresh chive blossoms. ![]() The first dish, drawing inspiration from Spain and Japan, came from the menu of Andrés’ the Bazaar restaurant in New York City. But this year, I decided to double down and really find terrific pairings that will go with each chef’s dish.” “I’m looking for revenge … I thought about hiding a bottle of Domaine de la Romanée-Conti under all of chairs. ![]() Last year, Sanderson went 0-3 with a tie, so for 2023 he was looking for his comeback. Clockwise from top left: José Andrés' eggplant, Emeril Lagasse's chickpeas and bacalão, Danny Meyer's mackerel and Eric Ripert's pistachio dessert.
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