By Ronald Rens, M. Sc., Wine Master, President of The Bordeaux Wine Experience

Dinner Millésimes de Collection at Chateau Angélus, Part 4 

The food
A stressful honour it would seem to me. Being asked to prepare the actual food for a dinner like this. The wine naturally has to be the centerpiece of the evening. All dishes need to not only “go with the wines”, but should bring out the best in them.
This year it was Michel Troisgros, the talented 3 Michelin star chef of the restaurant Maison Troisgros, who oversaw the cooking.
The six course tasting menu included dishes such as “Charlotte à la truffe et à l’asperge” (a cake made of truffles and asparagus), “Homard de Bretagne au Saint Emilion et à l’épine vinette” (lobster) and my personal favorite: “Pigeonneau, foie gras et truffe, frits à la Kiev” (pigeon with foie gras and truffle). The food was excellent, and the wines were spectacular!

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