Food Pairing
Moët & Chandon Rosé Impérial (Main Course)
Lamb culotte served with Greek salad and oven-roasted potatoes.
Moët & Chandon Nectar Imperial (Dessert)
The elegant champagne Moët & Chandon Nectar Imperial has a hint of sweetness with aromas of pear and apricot. It can be purchased here For this slightly sweet champagne, you...
Moët & Chandon Grand Vintage Rosé 2009 (Main course)
Grilled salmon with salad with butternut squash, asparagus, pomegranate, beluga lentils and spinach.
Bollinger Rosé Brut (Main course)
Grilled tomatoes and salmon with basil pesto. To this, pasta with broccoli, grilled artichoke and basil pesto.
Bollinger La Grande Année 2008 (Main course)
White wine steamed cod loins. To this, coarse mashed potatoes with parsley, scallion salad with citrus, roasted asparagus and mushrooms.
Drappier Rosé de Saignée Brut (Main course)
Spanish inspired tapas. - Padron peppers - Portobello mushrooms stuffed with garlic, chorizo sausage - Grilled bread with chorizo sausage and fried quail eggs - Grilled bread with olive tapenade...
Condado de Haza Ribera del Duero (Main Court)
Condado de Haza Ribera del Duero 2015 combined with Spanish paella with lobster.
Drappier Carte D'or (Appetizer)
Lobster au gratin with parsley, garlic, unsalted butter and tarragon.
Drappier Carte D'or (Main Course)
Grilled chicken breast filled with mushrooms and sun-dried tomatoes. To this, baked potatoes with parsley/garlic butter.
Moët Grand Vintage 2012 Blanc (Appetizer)
Blinis with monkfish roe, creme fraise, red onion and dill.
Moët Grand Vintage 2012 Blanc (Main Course)
Lightly spiced grilled veal culotte with grilled mushrooms, onions and potatoes on skewers.