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Wine OR Wine & Food

FIVE COURSE CHAMPAGNE DINNER

CHEF CLAUD BELTRAN

COURSE I

Hamachi Sashimi with citrus broth and avocado tempura

Duval-Leroy, Brut, Champagne, France
Duval-Leroy, Design Paris, Champagne, France

COURSE II

Smoked Trout with pickled shallots and mache creme fraiche dressing

Nicholas Feuillate, Brut Réserve Particulière, France
Nicholas Feuillate, Blanc de Blanc, France

COURSE III

Veal Scallopini and Porcini Sauce
Grandin, Brut Rosé, Ingrandes sur Loire
Nicholas Feuillate, Brut Rosé, France

COURSE IV

Duck Breast with poached dreid cherries in pinot noir

Billecart-Salmon, Brut Rosé, France
Duval-Leroy, Brut Rosé, Champagne, France

COURSE V

Chantrelle Mushroom Crepes with thyme sauce beurre blanc  

Nicholas Feuillate, Palmes d'Or, France
Cristal, Brut, Champagne, France