Champagne Bollinger, the iconic family-owned House is partnering with Resy and renowned chefs to celebrate the highly anticipated U.S. release of La Grande Année 2008. The Le Grand Dîner traveling dinner series will run throughout the month of June in New York, LA and Chicago, partnering with chef’s Ryan Hard of Legacy Record (New York), Curtis Stone of Maude (Los Angeles) and Debbie Gold of Tied House (Chicago).
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The three-week series will not only showcase each chef’s ability to flex their culinary muscle, though their like-minded and rigorous approaches in the kitchen, showcase Bolinger’s prestige cuvée as the ultimate food pairing Champagne. Meals will consist of everything thing from canapés to dessert, allowing attendees to not only indulge their appetite for affluent bubbles but culinary concepts fit for a caliph.
The Le Grand Dîner dinner series has been put in motion to help break the misconception that Champagne is secluded to the cocktail hour. The fruity, spicy, and floral notes of La Grande Année 2008 intertwine to reveal a wide spectrum of aromatics that build on the palate with a creamy effervescence, fresh structure and gentle saline finish that beg to be enjoyed throughout a meal. These chefs will be curating meals that will allow you to experience this out-of-body dining experience, all elevated by this unparalleled champagne brand.
Bollinger is widely recognized for creating wines that pair brilliantly with food, and Le Grand Dîner will illuminate La Grande Année with dishes that complement it best, from grilled fish and roasted lamb to classic foie gras and fresh Comté.
Have I got you hooked yet? Good. You too can be part of this delectable dining experience. Tickets are currently on sale via Resy. The schedule can be found below:
Monday, June 10th
Price: $175 (plus tax + tip)
Monday, June 17th
Price: $175 plus tax (gratuity included)
Monday, June 24th
Price: $125 (inclusive of tax + tip)
“We do not believe in short cuts. We age each vintage bottle under cork and disgorge and riddle by hand because we believe these labor-intensive practices are the absolute best for the wine,” notes Champagne Bollinger Chef de Cave, Gilles Descôtes. He continues, “The same can be said of the chefs we are partnering with, all of whom strive to achieve balance and dimension with each bite through precise techniques, attention to detail and careful ingredient selection.”
For more information on Champagne Bollinger please visit https://www.champagne-bollinger.com/.