Sake-Pairing Confit Char Fillet & Katsuyama Lei
Confit char fillet/pear vinaigrette/matcha tea powder/herb bouquet Chef: Maximilian Müller Restaurant: Pavillon, Baur au Lac, Zurich
Das passende Pairing Katsuyama Lei
The Katsyame Lei is a complex and filigree sake that shows itself benevolently as a partner to the char dish. The citrus freshness in the sake and vinaigrette makes the rich fish fillet seem less opulent, creating a pleasant mouthfeel. In addition, the extensive pear aroma of the sake meets on a level with the pear stock of the vinaigrette. The bitter notes of the herb bouquet are reflected in the tart citrus flavour of the drink, creating a stimulating experience on the palate of the connoisseur. This bitterness is appropriately placed to gently break through the creamy textures of the fish and sake and add excitement to the enjoyment. Complementing this, the delicately dosed matcha powder creates an arch to the fine floral aromas in the sake. Enjoy!
勝山 Katsuyama Lei
This sake was composed as a pairing to French cuisine. Its delicate Umami and fine sweetness harmonize exceptionally well with raw ham, cheese and desserts.
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