Helene St. Leger

SOMMELIER
Written By Nicole Borden

Royal Boucherie | Philadelphia | February 2019

FEATURED PAIRINGS


Salmon, Truffle-Shallot Emulsion, Fines Herbes Purée, Melted Leeks, and Caviar paired with Loin de l’Oeil-Mauzac, Domaine de Terrisse, Gaillac, France

Charcuterie Board: Foie Gras-Cocoa Terrine, Coppa, Bresaola, Mortadella, Salami Cotto di Asti, Chicken Liver Mousse, Pawpaw Purée, Clementine Marmalade, Cornichons, Apple Mostarda, Whole Grain Mustard, and Rye Bread paired with Loureiro-Vinho, Aphros, Phaunus Palhete, Vinho Verde, Portugal, 2017

Lobster Conchiglie, Truffle Butter, Calabrian Chiles, Fines Herbes, and Lemon paired with Pinot Noir, Von Winning, Spatburgunder Rosé, Pfalz, Germany, 2017

28-day Dry-aged Strip Steak au Poivre, Pommes de Terres, and Cipollini Onion paired with Red Blend, Château les Barraillots, Margaux, Bordeaux, France, 2015


Photography by Jaclyn Warren

Nicole Borden
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