Podium Onder de Dom Holland, Wins Copa Jerez 2017
The Dutch restaurant?s pairing menu was comprised of a starter of ?Zeeland? oyster with green olive gelée and sardine crème, dressed with Madame Jeannette oil and Iberian ham sauce, paired with Manzanilla Pasada La Goya, from Bodegas Delgado Zuleta;
their main course consisted of a Dutch rabbit crépinette seasoned with massala spices and carrot and orange cream, matched with Oloroso El Cerro, from Bodegas Callejuela;
for dessert, they presented Caramel and porcini ?flor? ice cream with a Sherry Vinegar and Jerez Brandy reduction on aged Oudwijker cheese from the region of Utrecht, which was perfectly paired with a Medium Mons Urium from Bodegas Urium. The jury considered theirs to be the most solidly balanced, enticing and imaginative pairing menu of all the finalist competitors.