Chabichou, pink grapefruit and Grisons meat
- 2 Chabichous
- 3 pink grapefruit
- 4 slices Grisons meat
- Salt
- Freshly-milled pepper
Remove the pith from the grapefruit, keeping whole segments of the meat.
Cut the Chabichous in half.
Cut the Grisons into thin strips.
Serve equal amounts of grapefruit segments, Chabichou and Grisons meat in verrine glasses and season.
Perfect wine pairing
More about this grape varietyViognier de France
Balanced and full-bodied, Viognier embodies perfection on earth. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. Perfect Match: Sushi of tuna. A fresh fish prepared in a manner similar to meat, tuna served in sushi is one example of difficult-to-pair foods that Viognier tames easily. Its smoothness enhances the raw fish, and its powerful flavor balances out that of the soy or sesame marinade. A simple, yet sophisticated and very trendy pairing. The perfect accomplice for powerful, contrasting flavors. The proof: with the Crab, Beetroot and Pamplemousse in Aspic, Viognier stands up to the soft bitterness of the grapefruit thanks to its freshness, combining deliciously with the sweetness of the beetroot. Here, of course, the crab plays the role of succulent sidekick.
