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For the last opus of our web serie, we have been concocted a festive meal for you! Always tastefully funny, Nicolas Rieffel and his acolytes show you how to make hot oysters in sabayon of Crémant d'Alsace. And when you find the President and Chief Executive Officer behind the stove, it’s just as delicious... to watch!
The ideal food and wine pairing? Undoubtedly, the Crémant "Grand Prestige". The creaminess of its mousse, its fine bubbles, its vivacity and its delicate aromas of raspberries, dried fruit and brioche underline the refinement of this starter.
"Le Pied dans le Plat" is a 10-episode culinary web-serie proposed by Bestheim.