Cap Classique and Méthode Ancestrale

The alchemy of nature is at play here. The duality of flavour—aged yet fresh—calls for dishes that equally play with the senses. Dry aged T-bone steak with a piquant salsa verde. Its vibrant precision begs for a cheese board featuring hard, washed rind and bloomy cheeses with slices of fresh green apple and pecan nuts. Seafood: smoked, raw, char-grilled, are all perfect preparations to dial up the R.D.’s intensity.