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fusionchef.com
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MENU AND WINE LIST
DEVELOPMENT
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A GOOD MENU TAKES
INTO CONSIDERATION THE MARKET, THE PRODUCTION CAPABILITY OF THE PLACE AND THE
SERVICE STYLE. PREPARATION TIME, CROSS UTILIZATION VALUE AND SEASONAL AVAILABILITY
OF THE PRODUCT ALSO PLAY A MAJOR ROLE. WE CAN HELP YOU PUT ALL THE INGREDIENTS
TOGETHER AND CREATE A SPECIFIC MENU INCLUDING DAILY SPECIALS AND GRAPHIC DESIGN
AND FORMATTING ACCORDING TO THE STYLE OF YOUR RESTAURANT.
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MATCHING
WINE AND FOOD IS AN ART WELL KNOWN TO THE REAL CONNOISSEURS. WE CAN OFFER YOU A NEW
TIPS WITCH FOOD GOES WITH WHAT KIND OF WINE.
Tips:
"Let the wine breath for a few minutes, and you'll see, it will open up"-Jean
Ruzterholz
| Food
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Wines:
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| Beef |
Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Barolo |
| Chicken |
Chardonnay, Pinot Blanc, Merlot |
| Fish |
Chardonnay, Sauvignon Blanc, Pinot Grigio |
| Lamb |
Cabernet Sauvignon, Merlot, Zinfandel, Chianti, Barolo |
| Ostrich |
Beaujolais, Zinfandel, Riesling, Chenin Blanc |
| Pork |
Merlot, Zinfandel, Beaujolais, Dolcetto |
| Shellfish |
Gewürztraminer, Chardonnais |
| Turkey |
Beaujolais, Merlot, Bouzi |
| Veal |
Cote du Rhone, Pinot Grigio, |
| Vegetarian |
Beaujolais, Zinfandel, Riesling |
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