Sometimes its best to let others talk about the things that we love the best.

On Champagne:

"I drink it when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise I never touch it-unless I'm thirsty."

-Lilly Bollinger; Owner of Bollinger Champagne House

january 8th menu:

 

first course

fried tofu, crab infused bechamel sauce, pistachio, grilled scallion, pickled cabbage

pascal doquet 'arpege' blanc de blanc

second course

lamb loin au jus, roasted garlic puree, charred carrot, pickled onion, rosemary

mousse fils l'or dEugene blanc de noirs

third course

salmon tartare tostada, savory tuille, soy, scallion, sambal, sesame, ginger, egg yolk, roasted red pepper

pehu-simonet face nord extra brut

fourth course

crab crusted kobe flat iron steak, roasted potatoes, asparagus, sauce bearnaise

geoffroy rose de saignee brut

fifth course

shortcake cookies, strawberry preserves, whipped cream, confectioners' sugar, mint

a. margaine rose brut