Helene St. Leger
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
