5. TARTE TATIN

salted caramel apple tarte tatin, hazelnut praline, vanilla bean ice cream

w/ CLAIRETTE DE DIE TRADITION, CAVE POULET
effervescence and slight sweetness alongside good acidity provide a lift to the sweetness yet refreshing contrast to the rich and caramelised flavours of the dessert

4. GUINEA FOWL

guinea fowl, pomme dauphinois, lemon and honey roast roots, calvados cream  

w/ CANARD-DUCHÊNE CUVÉE LÉONIE DEMI-SEC
the slight sweetness of the increased dosage complements the slight gamey flavour of the bird and the increased body of the champagne nicely matches the mouthfeel of the cream sauce.  

3. BELLY PORK RIB

slow roast belly pork on the bone, raspberry balsamic glaze dressed rocket, candied apple  

w/ LAURENT-PERRIER CUVÉE ROSÉ
drawing black grape juices instead of red and white blending gives this champagne its unmatched expressive bouquet, the red fruits will intensify the dressing adding additional sweetness and balanced acidity to this richness of this dish.  

2. BASS

dry brined, crispy skin sea bass served with a crayfish & red mullet provençal bouillabaisse  

w/ AYALAthis champagne makes the chardonnay grape its star, the refreshing acidity and lighter style pairs perfectly with such a complex dish.  

whipped rouleau fumé goats cheese served with confit beetroot and walnut tuile  

w/ CRÉMANT DE BOURGOGNE
the fine bubbles offer the right level of contrast to the creamy cheese, the balance of soft fruit complements the slightly salty, smokey, goats cheese.

1. CHÈVRE