The Addison Restaurant + Krug Champagne Dinner

A photo essay of the exquisite and elegant Addison + Krug Champagne Dinner on Saturday, November 17th.

With a menu prepared by Relais & Châteaux Grand Chef William Bradley and his brilliant team at Addison Restaurant, diners were invited to take a culinary journey to France.

Accompanying them on this sea of courses, sailed 12 bubbly vintage pairings from the legendary House —Krug Champagne.

1ST COURSE

smoked salmon rillette with osteria caviar and grilled buckwheat brioche. Paired with Krug Clos du Mesnil 2004 and Krug Grande Cuvée.

2ND COURSE

foie gras en feuilles de brick with hazelnuts dipped in caramel and dates à la orange. Paired with Krug Grand Cuvée 161, 162, and 163 editions.

3RD COURSE

coquille st. jacques, a dish with butter-baked scallops, cauliflower puree, brown butter sauce, and tartufo bianco (white truffles). Paired with Grand Cuvée 154, 165, and 166.

4TH COURSE

agnolotti encré, squid ink pasta filled with saffron-infused potato puree, Spanish octopus, and saffron butter. Paired with Krug 2000 en Magnum.

5TH COURSE

canard rôti, a bite of roasted duck, candied quince, crispy brussels sprouts, and sauce albufera. Paired with Krug Rosé.

6TH COURSE

artisan cheese of aged comte and Barber’s cheddar, with manuka honey and candied almonds. Paired with Krug collection 1990.

7TH COURSE

7th course: yuzu sorbet with pickled Asian pear and preserved lemon.

8TH COURSE

apple tart tatin with layers of fuji apple baked into puffed pastry, crème freaiche ice cream and a Mountain rose apple chip finish.

MIGNARDISES (SMALL & SWEET TIDBITS)

clementine bon bon & pistachio nougat, dark chocolate filled with clementine cream and pistachio nougat with toasted pistachios and hazelnuts.

PARTING GIFT

caviar tin filled with assorted bon bons — orange, salted caramel, pistachio, and raspberry.

THE ESTEEMED BUBBLES OF KRUG CHAMPAGNE

To embark on your own sensory voyage through the courses, visit Addison Del Mar. And for all the extraordinary experiences worthy of a bubble-buzz, Krug Champagne.