Second course (out of 3) - Brittany Brill

Meunière, fennel with chrysanthemum, rhubarb and dill broth.

The brill is a species of flatfish in the turbot family. It is a mild, white fish with firm and flaky texture. Pan fried and served in a very flavorful broth brimming with bright flavors from the rhubarb and dill. So light yet refreshing! The droplets of fennel purée were like the icing to the cake. Delish!

Wine paired: Domaine Vacheron Sancerre Le Paradis 2016. Good balance of earthy and citrusy notes!