I am happy to share with you today this creation of the Chef Philippe LECHAUVE, tasted in Bonny-sur Loire which would have heavenly well accompanied a Pouilly-Fumé Villa Paulus 2011 : « Crab Cannelloni with green cabbage leaves, wasabi mayonnaise, pan-fried scallop-shell, Black sesame’s dressing, white tarama’s emulsion with Stem ginger ».     Who is trying in the kitchen?