Vicky’s Fleurie and wines from château des Moriers had the honor to meet great chefs at the Sirha exhibition. It’s all thanks to the sommelier Monia Aoudi and the chef Vivien Durand from Le Prince Noir restaurant at Lormont.
Vivien Durand was the Lavazza ambassador at Sirha and made the show happen with a couple of other chefs. Sirha gathers more than 300 000 visitors from the Food Service for encounters full of taste, emotion and innovation.
For 5 days, guests discovered the moulin-a-vent 2012 on a veal tartare, fresh hazelnut and vinaigrette au cold brew (cold extraction of cafe lavazza). With the Fleurie La Brirette 2014, was served some cannellonis stuffed with rooster and celery with a red wine sauce and Vicky’s Fleurie was together with a crayfish & lettuce salad, and a langoustine vinaigrette (création from Mexican chef Béatriz Gonzalez).
Thank you to them!