The menu / course 4 of 8

Turbot, Beurre Blanc

Wild turbot, oyster, sea herbs

A thick slice of wild turbot cooked on the bone, beurre blanc with Gillardeau oyster and samphire.

Course

4 of 8

Pairing

Chablis Grand Cru Les Clos 2018

Menu

€420 · pairing €280