This dish was made to be paired with a special vintage by Didier Dagueneau, the famous winemaker from Pouilly-sur-Loire.
Derived from ungrafted grapevines, the Astéroïde was supposed to be named "Bazar" but the winemaker, giving in to the pleas of Chef Clément, decided to highlight the wonderfully aromatic and long-lasting nose of this legendary vintage by associating it with brilliance of the stars.
The dish consists of a sea bass caught by line off the coast of Brittany and prepared with fennel, celery stalks, and incredibly smooth and sweet lemon confit.
It is served with a reduced bass fumet and immediately emulsified with olive oil like a bourride, with the fish gelatin acting as a natural thickener.
With the perfect dish now agreed upon to go with his outstanding Astéroïde wine, Didier Dagueneau then asked his friend Didier Clément to design the label for the bottle.