Champagne & Caviar Dinner At Bastille

The holiday season wouldn’t be the same without a little opulence. Chefs Christophe & Michelle Poteaux of Bastille restaurant present a spectacular Champagne and Caviar Dinner. The dinner begins with L’Amuse-Bouche of crème royal, caviar, gougère paired with Domaine Bott-Geyl, Cremant d’Alsace Extra Brut Paul Edouard (Chardonnay, Pinot Noir, Pinot Blanc); Huitres en friture-Fried oysters, trout row, apple-green cabbage slaw and lemon aioli with Voirin-Jumel, Champagne Grand Cru Brut Blanc de blanc (100% Chardonnay); homard & caviar braised Maine lobster with Osetra caviar Lobster beurre blanc, brioche toast, wilted spinach Coutier with Champagne Brut Grand Cru Tradition (75% Pinot Noir, 25% Chardonnay); saumon aux agrumes --Jail Island (NB) Salmon filet sous-vide, ruby red grapefruit beurre blanc and salmon caviar, wilted Napa cabbage,  and butter-poached potatoes Gatinois with Champagne Brut Rosé (90% Pinot Noir/10% Chardonnay); and for dessert, Chef Michelle’s Strawberry caviar, white chocolate crèmeux, strawberries almond cake, strawberry gelée and candied almonds served with  Mas de Daumas Gassac, Rosé Frizant NV (90% Cabernet Sauvignon, 10% Petit Manseng). The dinner is $125 (excluding tax and gratuities) and begins at 7:00 p.m.

Photo Credit: Bastille.