Sommelier India – SAUTERNES : Stepping off the dessert trolley and on to the dinner plate

…Philippe Baly from Château Coutet in Barsac offers a 1976 Coutet with a Chinesestyle ginger crab, followed by a Charlotte of minced duck with morels, a plate of cheeses, Roquefort, Saint Nectaire with truffles and
Fourme d’Ambert; and for dessert, a red fruit soup. Or on a more traditional note, a duck foie gras to start with followed by a grilled lobster as the main dish…