白斩鸡配Lucien Le Moine
白斩鸡是南方酒店中常见菜品，取烹饪不加调料而食用时随吃随斩之意，称为白斩鸡。其中以粤菜见长，而南方汉地诸菜系中均有其踪影。袁枚《随园食单》中也对其有记述，称其“太羹元酒之味”。制作简单，味道鲜美，口感清爽，可以搭配酸度怡人、果香丰沛的Lucien Le Moine。由Saouma 和Brakin夫妇俩创立的Lucien Le Moine可以算作是勃艮第酒庄里的异类，从酒农手中采购葡萄进行酿造，并且只酿造特级田和一级田。长时间的浸渍、50%的新桶、不进行过滤和下胶，他们酿造出来的酒更加像加州而非勃艮第。张翛翰，乙末秋初。
White Cut Chicken and Lucien Le Moine
White Cut Chicken is a commonly seen dish in restaurants in Southern China. “White” here refers to the absence of sauce during the cooking process, where the chicken is “cut” just at the moment of serving. Cantonese’s interpretation of the dish is the most reputed despite the latter being easily found in most southern region cooking. Well-known Qing Dynasty poet and gastronome, Yuan Mei, praised the original taste and pure flavour of the dish in his gastronomic manual and cookbook, “Suiyuan Shidan.” Relatively simple to make, the White Cut Chicken is succulent with a clean, crisp taste and is excellent paired with a bottle of Lucien Le Moine with the latter’s noticeable acidity, complex and fruity aromas. Owned by a couple, Saouma and Brakin, Lucien Le Moine is a particular Burgundy winemaking house as it is a négociant house that makes only Grands Crus and Premiers Crus. A long maceration process, 50% new barrels, neither fined nor filtered – wines created by Lucian Le Moine may be closer to Californian than Burgundy wines. Autumn 2015. Austin Zhang.