Selection of Frederic Boyer's cheeses, Paul Mas, Montagnac

Côté Mas, Montagnac, dinner

ByQin Xie 13/09/201319/05/2020

Menu from a dinner at Côté Mas, the French/Japanese restaurant at Domaines Paul Mas in Montagnac with wines from around the estate to match the food:

Aperitif (tapenade puff sticks)

Prima Perla Crémant de Limoux Blanc

Tuna tataki with cucumber spaghetti and wasabi “snow”

Château Arrogant Frog Limoux Blanc 2012

Château Paul Mas Blanc Belluguette 2012

Mas de Tannes Réserve Blanc 2012

The “Causses” rack of lamb served “à la Français”

Château Paul Mas Clos de Savignac 2011

Vignes de Nicole Cabernet Sauvignon-Syrah 2012

Selection of Frederic Boyer’s cheeses

Château Paul Mas Clos de Mûres Magnum 2006

Nicole’s lavender crème brûlée

Prima Perla Blanquette de Limoux Méthode Ancestrale

Paul Mas Chenin Vendanges Tardives 2012

Tapenade luminettes, Paul Mas, Montagnac

Tuna tataki with cucumber spaghetti and wasabi “snow”, Paul Mas, Montagnac

The “Causses” rack of lamb served “à la Français”, Paul Mas, Montagnac

Nicole's lavender crème brûlée, Paul Mas, Montagnac

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.