Brillat Savarin & FUKUJU Awasaki Sparkling

"For me Sake is an extreme useful partner with Chef Tanja Grandits food, it opens up new experiences and flavors for our guests at STUCKI. The combination of Sake and food, always exceed our guest's exceptions. In summer I like to use sparkling Sake as an aperitif. However my personal favorite is the Dassai 39, that impresses me with fine and fruity flavors." Christian Juppe

Seit 2013 Sommelier in Tanja Grandits 2-Sterne-Restaurant STUCKI. Vorherige Stationen u.a. in Spanien und USA. Der inspirierte Sommelier vertieft zur Zeit noch sein Wissen als Weinakademiker und beschäftigt sich intensiv mit Sake.

Brillat Savarin

Dish:
Brillat Savarin
Description:
Brillat Savarin, Shiso honey, peach, red beet crumble
Course:
7
Prepared on:
9/7/2017
Restaurant:
STUCKI