Troyes, Epernay, and Reims are the commercial cities of Champagne and where we explored and discovered the specialties that have inspired dishes for this summer’s menu. Courses will honor classic pairings such as oysters and Reims ham - a local and ubiquitous ham made with nutmeg, parsley and shallots - as well as using ingredients including vinegars and mustards produced in the region. A trip to the near century old, historic Boulingrin covered market, a favorite among the chefs and restaurants in the area.
The visit informs the use of seasonal produce such as cucumber, melon, summer squash, eggplant, fennel, and chamomile, notes of which may typically be found in champagne.Retiring to the wine loft for the cheese and dessert portion of the menu, guests can expect a sampling of cheeses produced in Champagne including Chaource, a young, soft, creamy and slightly crumbly, cows’ milk cheese, as well as Langres, also a cows’ milk cheese with AOC status, comparable to Epoisses, with a slightly salty taste and strong aroma.
Pastry Chef Yesenia Cruz returns with an assemblage of a dessert display, that was a highlight of the Burgundy menu, that recounts her visits to the patisseries of Champagne with perhaps a version of les biscuits roses de Reims, one of the oldest French cookies which with their light and crunchy texture have become favorites among locals who are fond of dipping them into a flute of champagne as they don’t break when moistened.
Guests will depart with a final nod to a notable inventor of the region, Nicolas Appert, known as the father of preservation. His legacy will also be recognized by additions to the dining room decor.