Burgundy may be ruled by the big names, but there’s plenty of fun and value to be had from their neighbours, says Tristan Pommier of L’Atelier de Joel Robuchon Shanghai. When a guest tells me they like burgundy, I always try to get a bit more information about the style
Bangkok-based sustainability advocate Mark Lloyd shares the story behind his zero-waste Mohinga Martini, based on Myanmar’s breakfast staple.
A cocktail based on Myanmar’s breakfast staple commonly made with catfish, vermicelli noodles, fish sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic and chickpea flour.
What is it? This is from the premier cru Clos Saint-Jean. Ramonet is known as one of the greatest producers from Burgundy. He’s very famous for his white, but he also does a red in very small production. You get the structure of a beautiful red burgundy from Cote de Beaune: more finesse and feminine with a lot of soft […]
What is it? Santenay is a village that is located very close to three big villages in Burgundy: Chassagne-Montrachet, Puligny-Montrachet and Saint-Aubin. It has a similar terroir to Chassagne-Montrachet, so santenay has a flavour profile that’s a bit like chassagne-montrachet’s little brother. How does it taste? You get this freshness, something slightly toasty and buttery, with […]