The last of the four l’apéros dedicated to Bordeaux paired a sweet Sauternes with fennel and carrot confit (recipe in book – link in bio). We also served foie gras de canard, roquefort, smoked sturgeon and grilled pineapple – all great pairings with the wine. You can buy the book and get all of our great recipes – https://amzn.to/3dUtyvI
