Quentin Vauleon
FREVO | New York | November 2020
Featured Dishes
Poached Artichokes, Red Miso, Stracciatella, Parsley Powder, Parsley Oil, Vegetable Broth, and Bread Tuile paired with Albariño, Adega Pedralonga, Rías Baixas, Galicia, Spain, 2018
Poached Maine Lobster, Black Rice, Cognac, Lobster Broth, and Black Rice Tuile paired with Aphros Wine, “Phaunus Palhete,” Vinho Verde, Minho, Portugal, 2019
Veal Tenderloin, Sweetbread, Black Garlic Aïoli, Black Bean, Chanterelles, and Nasturtium Leaves paired with Grenache/Mourvedre, La Bastide Blanche, Cuvée Estagnol, Bandol, Provence, France, 2016
Apples, Apple Cider Vinegar, Ginger, Sponge Cake, Toasted Almonds, paired with Domaine Johanna Cecillon, Cidre Divona, France, 2017
Photography by Jaclyn Warren
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