【米芝蓮三星大廚遇上西班牙好酒(2)---多一點愛與甜】
承接上回，講到西班牙菜🇪🇸️，又點少得海鮮呢🦀？主菜Amadai fish配King crab，就最適合飲充滿愛嘅Franck Massard’s Mas Amor (意指More love)，呢支清爽得黎又帶豐富紅果味嘅Rose，除左係襯蟹高手外，原來用黎配鯛魚一樣好食。
食飽飽仲有甜品Almond and salt praline, apricot and rum ice-cream，用甜酒NV Marfil Generos Sec Solera 1976黎個Sweet Ending就最完美。果仁甜香同Marfil本身嘅乾果味道湊成一對，簡直係完美配搭！
原來加多一點愛同甜，真係食乜都會好味啲！
-------------------------------------------------------------------------
Franck Massard’s Mas Amor :https://goo.gl/mYKuoJ
NV Marfil Generos Sec Solera 1976: https://goo.gl/XuBYFx
#SENS #Senswinecellar #marfil #franckmassard #foodies #finedinning #RitzCarlton
【When 3-Michelin Star chef Paolo Casagrande meets Spanish good wines (2)---We need more love and sweetness】
When we talk about Spanish cuisines🇪🇸️, seafood🦀 is never excluded. The main dish, Amadai fish with King crabs, was paired with Franck Massard’s Mas Amor (i.e. more love in English). This refreshing rose wine came with fruitiness of red fruits. More than being paired with crabs, it surprisingly matches snappers well!
After filling up your stomach, it’s time for desserts! The Almond and salt praline, apricot and rum ice-cream is brilliant for the wonderful sweet ending. The sweet aroma of roasted almonds, hazelnuts and the taste of dried fruits matched perfectly with NV Marfil Generos Sec Solera 1976.
With more love and sweetness, everything tastes great!
-------------------------------------------------------------------------
Franck Massard’s Mas Amor :https://goo.gl/mYKuoJ
NV Marfil Generos Sec Solera 1976: https://goo.gl/XuBYFx