Jason Jacobeit
Bâtard | New York | September 2020
Featured Dishes
Apple Camembert Tart paired with Sauternes, Château Suduiraut, Bordeaux, France, 2011
Celeriac Tartare paired with Chablis, Cote de Brechain, Domaine Testut, Burgundy, France, 2018
Grilled Bluefin Tuna, Daikon, Bok Choy, and Soy-Yuzu Vinaigrette paired with Chardonnay, Camille Giroud, Auxey-Duresses, Cote de Beaune, Cote d’Or, Burgundy, France, 2017
Crispy Octopus, White Bean Ragu, Aji Dolce Gremolata, and Parsley Oil paired with Domaine Fourrier, Gevrey-Chambertin, Vieilles Vignes, Cote de Nuis, Burgundy, France
Photography by Erin Lettera
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