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RECIPE

Duck Tartar & Crémant Grand Prestige Rosé

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!

CLICK HERE TO DOWNLOAD THE RECIPE SHEET

Sublime food and wine pairing: Crémant Grand Prestige Rosé

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.

Bon appétit!

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Sylvaner
AOC Alsace