Clams in Saffron Cream steamed the clams in a French Pinot Gris and a generous pinch of saffron, then slowly added cream and roasted pressed garlic at the end of cooking. Once plated, threw on some fresh flat leaf parsley over pasta
Onion tarte tatin is hugely fashionable, but this tart is more old-school – almost a quiche, with long strands of just-caramelised onion in an unctuous savoury custard. We love it. It matches really well with an off-dry pinot gris from Alsace or nebbiolo, the barolo grape from northern Italy.