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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