Last week I experienced two of life's great pleasures: Yannick Cam's Le Paradou and a flight of the Cuvée des Moines Champagnes from Besserat de Bellefon. For a limited time, Chef Cam is offering the Bellefon flight, which upon request is paired with three amuse bouche.
First up: The Bellefon Brut NV paired with Chef's signature amuse, which he created while at Le Pavillon, the scallop ragout egg.
The wine: delicate floral and yeast aromas. Full and rich on the palate with notes of hazlenut, apple and pears. Crisp, racy acidity. Lingering hazelnut finish.
The amuse: scallop ragout, with white corn, lobster juice and caviar atop. Served in a brown eggshell.
Number two: Blanc de Blancs paired with seared tuna
The wine: sweet floral aromas with a hint of citrus and hazlenut. Honeyed notes on the palate and a light, refreshing texture. Short finish.
The amuse: seared tuna on a bed of red onions, coriander shoots and blood orange sauce.
Last, but not least: Bellefon Rosé NV paired with foie gras atop dried plum pudding
The wine: notes of fresh strawberries and almond. Fleshy and delicate on the palate with a persistant finish.
The amuse: foie gras atop dried plum pudding in a vin de paille reduction(vin de paille is a wine from the Jura region of France made from dried grapes).
If you enjoy fine french cuisine and fine Champagne, a visit to Le Paradou for this special flight and pairing is a must.
678 Indiana Avenue, NW
Le Paradou pictures courtesy of www.leparadou.net; Bellefon bottle courtesy of www.bellefon.com