Champagne & food – Dillkött & Tarlant ‘Cuvée Louis’

Picture of Björnstierne Antonsson

Björnstierne Antonsson

I just love drinking Champagne with classic Swedish cuisine. Today I had a craving for old time traditional Swedish Dillkött [long-cooked veal tenderloin flavored with dill, bay leaves and white pepper]. A food classic that never goes out of date. I got inspired by Swedish top-chef Tommy Myllymäki from Restaurant Aira.

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