Celebrated Antoin's mother last night, starting with Catherine et Pierre Breton “La Dilattante” Vouvray Brut (always a classic), and Com Thit Nuong & shrimp paired with the Peillot Altesse, as suggested by Lou. Cut “like an express lane” through the spice; green apple & honeydew on a limestone slab with shavings of pear & a liiiiitttllle pecorino.