Last week, two tables’ worth of discerning diners came together at Michelin-starred Signature to celebrate the culinary delights of Chef Thierry Drapeau. A proponent of “floral cuisine”, Chef Thierry’s “signature” (get it?) artistic flourishes with edible flowers made dishes like heirloom tomatoes with thyme sorbet and a Bretagne-style pigeon pie sing.

Obviously, every course was very well paired by acting Echanson Molchaya Techapaibul, including a 2021 Pouilly-Fuissé 1er Cru to accompany the arctic char and a 2021 Gevrey Chambertin to go with the pigeon.