We were welcomed by Collet Champagne's Jeff Bevan, CEO Champagne Collet USA, Bertrand Glory, International Commercial Director and Sebastien Walasiak, Chef de Cave.
After a small history lesson on Collet, which you can read about here, we were served our first pairing. Duck Escabeche - red quinoa salad, rainbow baby beets, wild berry and honey vinaigrette, paired with Collet Brut Champagne France NV. I loved this salad, it was very earthy which paired well with the Brut which was 20-25% Chardonnay, 25-30% Pinot Noir, 50% Pinot Meunier. Upon first sip, both Gabe and I were instantly impressed with Collet Champagne. This was his favorite of the 4 champagnes of the evening and we were both very excited for what was ahead.
Our second course was presented in fun way - Icelandic Cod, chorizo, seafood medley brandade served in a giant clam shell. The cod was perfectly flakey and this dish was paired with an amazing glass of Brut Champagne Grand Art France. The Grand Art is 40% Chardonnay, 40% Pinot Noir and 20% Pinot Meunier. It had the perfect mix of fruit and bubbles and this was my favorite of the four champagnes served this evening.
Our third course was huge - huge in flavor and huge in size. Veal Osso Bucco, shiitake and oyster mushroom risotto, crispy yuca. The Veal was a bone in shank which meant one thing - bone marrow! I was the only one at the table overly excited over this and got looks from my dinner companions. It was delicious and this risotto was one I would die trying to perfect at home. Served with a 2002 Collet Brut Millesime Champagne, France. A stunning blend of 45% Chardonnay and 55% Pinot Noir. These grapes were all harvested in the same year.
Our fourth and final course was a Rose Sabayon, strawberries, mint foam, lemongrass. This light dessert was the perfect ending to our dinner. It was paired with Collet Demi-Sec Champagne, France. 50% Pinot Meunier, 30% Pinot Noir, 20% Chardonnay. We want more, We want more, Like, you really like it, ya want more.!
If you thought the evening was over, you are wrong. We were surprised with a champagne sabre by Sebastian Walasiak. This 3 liter bottle of Grand Art was presented in fine form and I caught it all on film for your enjoyment. Kids - don't do this at home.After the successful Sabre, we helped drink the giant 3 liter bottle.