J.C. Santana
L’Atelier de Joël Robuchon | Miami | February 2021
Featured Dishes
Hawaiian Kampachi Sashimi, Guacamole, Cilantro-Yuzu Dressing paired with Sauvignon Blanc, Henri Bourgeois, “En Travertin,” Pouilly-Fume, France, 2018
Crispy Poached Egg, Imperial Caviar, Cured Scottish Salmon, Crème Fraîche paired with Pinot Meunier/Pinot Noir, Francois Bedel, “Ciel et Terre” Brut, Champagne, France, NV
Scallop, Cilantro Broth, Coconut Emulsion, Grilled Calamari paired with Grüner Veltliner, Rudi Pichler, Federspiel, Wachau, Austria, 2017
Spiced Long Island Duck, Orange Confit, Asian Pear, Turnip, Sea Salt paired with Grenache/Mourvedre/Syrah, Chateau de la Négly, La Falaise, La Clape, Languedoc, France
Photography by Jaclyn Warren
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