Champagne and Seafood - the perfect combination when spring
springs and evenings are getting lighter...
Joseph Perrier - the Cuvee Royale - from Chalons en Champagne -
is the prime ingredient together with local caught and freshly
prepared 4 course seafood menu.
The cellars of Joseph Perrier have been visited, the
Champagne tasted, and the menu is as follows:
CHAMPAGNE &
SEAFOOD
Thursday
22nd April
***
Selected canapés of salmon, duck
rillette and vegetable humous
Joseph Perrier NV Brut
***
Pan fried scallops on a bed of
rocket with French dressing and lemon garnish
Joseph Perrier NV Brut
***
Roasted cod with Parisian
potatoes
served with baby spinach, caramelized
shallots and butternut squash
Joseph Perrier Vintage
***
Trio of tartelette with fruit
coulis
Joseph Perrier Demi Sec
***
Selection of Island cheese and
biscuits
Joseph Perrier Brut Rose
***