Champagne Dinner Series: Billecart-Salmon
In the world of champagne, there are a handful of names that truly need little introduction: these are the "benchmarks" against which we measure all the rest. Billecart-Salmon is truly one of these great houses and stands at the top of quality every year.
It's a tremendous pleasure for the team at Bacchus to welcome a special representative of Billecart-Salmon to kick-off this year's Champagne Dinner Series. Clément Calleja is a native of Alsace in France where he first developed his passion for wines and gastronomy. He holds a Master's degree in Management from the Reims Management School; four years spent in the Champagne region helped him develop a strong interest and knowledge for the wines of Champagne and truly understand their history, terroir, and specificities.
Make plans to join us for a five-course menu created by Executive Chef Nick Wirth and experience effervescent pairings from Billecart-Salmon.
Events in this series do sell quickly. Purchase your tickets today!
Tempura Fried Mushrooms
wakame seaweed salad, togarashi mayo
NV Champagne Billecart-Salmon, Blanc de Blancs
Grilled Octopus Pita
petite falafel, pickled vegetables, tzatziki sauce
NV Champagne Billecart-Salmon, Extra Brut
Smoked Ora King Salmon
creamy stone ground grits, braised kale, cherry BBQ sauce
NV Champagne Billecart-Salmon, Brut Rose
Strauss Veal Hanger Steak
patty pan squash caponata, crispy farinata, veal jus
2006 Champagne Billecart-Salmon, “Cuvee Nicolas Francois” Brut Millesime
Buttermilk Panna Cotta
compressed melon, chilled honey broth, vanilla bean biscotti
NV Champagne Billecart-Salmon, Demi-Sec