Since the restaurant opened in November of 2017, Beverage Director Andrew Schawel has doubled the size of its exclusively French wine list. Staples like canard a l’orange, cassoulet and côte de boeuf from Chef/Owner Bruno Davaillon are paired with wines from all over France.
From The Sommelier: “Personally, one of the most exciting things for me right now is the unique opportunity to discuss regional French food and wine pairings with guests in a market that has historically been driven by steakhouses and California Cabernet. It’s the most delicious kind of consumer education.” —Andrew Schawel, Bullion
Dish We Loved: Filet De Veau Rôti: Roasted veal filet, baby turnips, rhubarb mostarda