Great news for food and wine lovers: Domaines Vinsmoselle has announced the launch of a new culinary project, “Chef of the Month”.
Each month, a partner restaurant will be given complete culinary freedom to surprise the taste buds with a food/wine pairing showcasing their range of VIGNUM premium wines and crémant.
Pairing food and wine
At the heart of this project, each month a top chef renowned for his or her expertise and creativity will be in the spotlight. “There will be chefs from all over the country, even Michelin-starred ones,” explains Domaines Vinsmoselle. These chefs have been carefully selected for their passion for cooking and their talent for delighting palates with creations that are both original and refined.
At the same time, particular emphasis is placed on food and wine pairings, carefully designed to create a delicate harmony between the finesse of the dishes and the richness of the wines.
This project is an invitation to carefully discover the wines in the VIGNUM premium range, highlighting the diversity and quality of Luxembourg’s terroir. Each pairing between a dish and a wine is meticulously studied to offer a harmonious and memorable taste experience. “At first we choose the wine in collaboration with the sommelier and the chef, and then the chef has carte blanche to come up with a dish that goes best with it,” explains Domaines Vinsmoselle.
Chef François Jagut in the spotlight
To inaugurate this project, chef François Jagut of the Restaurant Les Roses at Casino 2000 was chosen “for his contemporary cuisine, inspired by the seasons and imbued with passion”. His original creation, “Poached langoustines with green asparagus, preserved egg yolk and lemongrass”, is now available on the menu of Restaurant Les Roses in Mondorf-Les-Bains.
Chef François Jagut and sommelier Thierry Corona (voted Gault&Millau Luxembourg Chef Sommelier of the Year 2023) chose the Grevenmacher Fels VIGNUM Riesling. “From the very first tasting, I fell in love with this Riesling. I wasn’t expecting it to be so fresh on the palate, with its lovely citrus notes and very mineral character. My idea for the dish came very naturally, which meant it was the right choice,” says the enthusiastic chef. “The freshness of this wine led me to imagine a lemongrass broth to accompany the langoustines, which makes the dish original.”
The chef has been working with Domaines Vinsmoselle for many years, and has really enjoyed this close collaboration with the producers. “Thanks to this project, we’ve discovered a new wine and I’ve been able to get off the beaten track a bit by proposing a dish adapted to this discovery!” concludes Chef Jagut.
A dish and its wine to be discovered throughout April at the Les Roses restaurant, and beyond too, because the Vignum wine is here to stay!
Find out more about the chef’s cuisine by reading his portrait featured in our magazine.
For more information: Le Chef du Mois