A special menu was created by the renowned french Chef Jeremy Biasiol around Salon and Delamotte Champagnes and Château Figeac 1995 vintage, for this private dinner.
Enjoy these beautiful pairings :
Delamotte Blanc de Blancs 2002 - Amuse bouche
Salon 1999 - Slow cooked egg, poached frog legs, garlic cream and watercress sauce
Salon 1997 - English peas velouté, crispy bread, lemon ginger olive oil and roasted peas
Salon 1990 - Scallops steamed, bacon and leeks confits, leeks emulsion
Figeac 1995 - Pigeon lightly roasted, port and red wine sauce, potatoes, Brussels sprouts and herbs
Delamotte Rosé - Mango dessert in three ways served with vanilla ice cream