A Perfect Pairing

Posted on: February 4, 2011 | Posted in: Dining

Scallops

Le Meritage opened in early 2009 in the space in the Maison Dupuy hotel formerly occupied by Dominique Macquet’s eponymous restaurant. Chef Michael Farrell is from Virginia originally and plied his trade in such diverse locations as Colorado and Massachusetts before settling in his wife’s hometown of New Orleans. 

Farrell’s love of pairing food and wine drove the restaurant’s concept –– each item on the menu can be ordered in a small or large portion, and there is a suggested wine available by the glass to accompany each. The menu is divided into sections based on those suggested pairings. The “sparklers” portion of the menu includes a tuna tartare with guacamole that Farrell suggests having with a sparkling wine from Napa, Calif. Under “full-bodied whites,” he recommends a chenin blanc to go with the seared scallop over white bean purée and andouille hash; a pinot noir is his choice to drink with the sous vide pork tenderloin, and a Spanish syrah is matched with the venison chop that’s served with “velvet” potatoes and a chocolate demiglace.