Summary: Chef Jonathan Cartwright, from the White Barn Inn, makes grilled lobster and braised lentils with Cotes du Rhone butter sauce. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Ventoux wines from France.
Summary: Chef Jonathan Cartwright, from the White Barn Inn, makes grilled lobster and braised lentils with Cotes du Rhone butter sauce. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Ventoux wines from France.