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Sommelier Aldo Sohm’s 6 Expert Food and Wine Pairing Tips
Le Bernardin’s Aldo Sohm breaks down six essential principles for pairing wine with food, offering real-world tips drawn from decades on the floor.
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Remembering elBulli: 11 Iconic Ferran Adrià Dishes
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Medium
2H 30MIN
Pigeon, Fortunella and Cauliflower, Cream of Beetroot, Chinotto and Sherry Cask Grappa by Alfio Ghezzi
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Medium
2H 30MIN
Pigeon Breasts by Matthias Diether
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Medium
40MIN
Potato Gnocchi by Dario Ranza
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Challenge
1H 0MIN
Seawater Ravioli by Andrea Bertarini
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Medium
4H 40MIN
Mackerel, Peach, Almond, Buerre Noisette by Shaun Anthony
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Medium
1H 40MIN
Niçoise Beef by Andrea Aprea
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Challenge
12H 30MIN
“Brezza”: Oyster Sphere And Honey Bread by Daniel Facen
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Medium
5MIN
elBulli Martini Cocktail by Paco Roncero
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Challenge
14H 0MIN
Garnet Yam Fondant with Sage Foam
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Medium
1H 40MIN
Lobster cooked in mono-cultivar Canino olive oil, with orange and fennel confit by Giancarlo Morelli
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Medium
40MIN
Check Salad by Davide Scabin
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