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Fenrisulven 6 year s ago
Never go to places like this if you are broke and/or hungry!
       
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Ninth course: pigeon breast with beet sauce and pickled vegetables.

Wine pairing: Passo Nero 2010 Arianna Occhipinti

First of all the presentation is beautiful. The pairing with a passito style Nero d’Avola is daring and very delicious, I would not have thought to pair a sweet wine with meat but it worked very well. (On second thought, people do cook duck with port…) This was a fun take on the classic sweet and sour poultry genre,  e.g. duck a l’orange or sweet and sour chicken.

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What You Could Eat At The World’s Second Best Restaurant
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