A Decadent Petrossian Caviar and Taittinger Champagne Celebration Dinner

  • February 19, 2020
    7:00 pm - 10:00 pm

 A Very Special Petrossian Caviar & Taittinger Champagne Celebration

Wednesday, February 19, 2020 7 pm

Please join us for a magical evening featuring “Petrossian” Caviar and “Taittinger” Champagne Celebration.  Our co-hosts, Petrossian’s Jack Nargil, and USA’s French Ambassador of Tattinger, Antoine Collette will take you on a delectable journey of Caviar Tasting, Tattinger Champagnes, and Chef Jacques’s five course menu pairing, featuring Caviar and Champagne, of course!

It was in the 1920’s that two Armenian brothers–Melkoum and Mouchegh Petrossian–first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.  Today, Petrossian is still a leading caviar company, based in the United States and run by the brothers’ descendants, and the Caviar Kaspia restaurant still does a roaring trade in Paris and elsewhere in the world.

Internationally renowned as one of the greatest established names in the Champagne region, Taittinger was founded in 1734 by visionary Jacques Fourneaux. Producing around 400,000 cases annually, this exquisite empire produces prestigious champagne matched only by its rarity. Fondly known as the connoisseurs’ choice of champagne, Taittinger’s excellence has remained a constant through the centuries.

With caviar, champagne and Chef’s multi course delectable menu, we’ve assembled all the ingredients for a wonderful and memorable experience for you.  All Taittinger champagnes will be available to purchase at very special pricing.


A Tasting of Four Petrossian Caviars:
Tattinger Brut La Francaise
Traditionally elegant and floral, La Francaise is made with a higher proportion of Chardonnay, giving it crisp citrus and white flower notes. A classic Champagne worthy of its place in the pantheon of great sparklers.

Second Course:
Maine Lobster Martini with Caviar, Crème Fraîche
Tattinger’s Prelude Rose
This elegant and racy cuvée is crafted with superb Chardonnay and Pinot Noir fruit harvested from Montagne de Reims and Les Riceys.  After a second fermentation in the bottle, the wine spends three years on the lees in the bottle to develop complexity and bouquet. 92 points, Wine Spectator; 90 points, Wine Advocate
Third Course:
Gâteau of Maine Diver Scallops, Shitake Mushrooms, Osetra Caviar Sauce
Taittinger, Prélude “Grand Crus”
Produced exclusively from Grand Cru vineyards. The wine is aged for five years on the lees, as opposed to the required minimum of one, to develop body and bouquet. 94 points, Wine Enthusiast; 92 Points Wine Spectator; 90 points Wine Advocate

Fourth Course:
Poached Arctic Char in an Aromatic Broth, Smoked Salmon Caviar, Caviar Buerre Blanc Sauce, Roasted Beet Puree
Taittinger, Brut Millésimé, 2008
A classic vintage champagne produced from equal parts of black and white grapes. Beautifully intense floral aromas; produced only in exceptional vintage years;

93 Points, jamessuckling.com; 92 Points, burghound.com

Fifth Course:
Raspberry and Valrhona Chocolate Celebration Mousse
Taittinger Nocturne
Like its rosé counterpart, this wine is soft and fruity. With attractive apple fruits and bright lemon to give freshness, it’s a rounded wine that has perfumed white fruits and a ripe, always fresh aftertaste

Gilette’s Locally-Roasted Coffee, Harney & Sons Fine Teas

excluding tax and gratuity, for a total of $248.00



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