Journal

What we know about what we sell: how to choose it, what to serve it with and what to open alongside.

Jamón: how ibérico differs from serranoThe difference is not the ageing or the price, but the breed of the pig and what it was fed.Read →Cheese and wine: three rules instead of long tablesOnly a sommelier remembers pairing charts. The rules that actually work are three.Read →Caviar: how to choose it and how to serve itWhat «sturgeon», «lightly salted» and «pasteurised» actually mean — and why the spoon is not silver.Read →What to open after dinnerCognac, whisky, port and sherry: how they actually differ and when each one belongs.Read →