Executive Chef Didier Elena, who has been working with Alain Ducasse for more than 20 years, creates a menu of “cuisine designed with wine in mind.” Collaborating with Sommelier André Compeyre and his team, Elena develops recipes and flavor combinations that accentuate and complement the restaurant’s wine selections.
Château Signac 2007 Combe d’Enfer (Côtes du Rhône Villages)
Château Certan de May 2001 Pomerol
Pisoni Vineyards 2007 Miura Pinot Noir (Santa Lucia Highlands)
Compeyre focuses on specific appellations within each region to help diners understand terroir. Guests can purchase small quantities from magnums and Jeroboams opened each night.
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