Original recipe : Duck Tartare with Raspberry and Tarragon
Extended days, sun high in the sky, fine sand, and good weather invite you to a refreshing summer kitchen. So why not try a 100% raw recipe? The nutritional and organoleptic qualities of the food are thus perfectly preserved. The only requirement of this cuisine: the products must be ultra-fresh and the dish consumed quickly.
This daring recipe was created by Chef Emmanuel Stemper for Bestheim!
Produced from our best Pinot Noir plots on clay-limestone soils, the Crémant Grand Prestige Rosé is made for gastronomy. Its bubbles are fine and elegant, with a pronounced pinkish hue underlined by blackcurrant reflections. It is an explosion of fruit on the palate: raspberry and cherry accompany the brioche side.
The ambivalence of our tartar mixing delicate and pronounced flavours should surprise many and let the vintage's bubbles express all their particularity.