Forget the foie gras, the simple radish is best with champers
A French chemist has spent half a century to arrive at this ‘truth’, and bubbles experts are praising its virtues
What goes best with bubbly? Some pair it with beluga caviar, others prefer foie gras or smoked salmon. But now the best accompaniment for fine champagne can be revealed after a lifetime’s work: the humble radish.
The amazing truth was discovery by a renowned French chemist who spent half a century painstakingly researching which foods go best with various different wines.
Jacques Puisais, 93, has now convinced experts of the validity of his methods, including Didier Depond, the head of the venerable Delamotte champagne maker...