Our Spring dinner series with The Essex continues on April 20th, and this one will be an absolute treat. We are going to be focusing on one of the most iconic wine regions in the world, and pouring the wines that never leave France. These are wines that have been buried in our home and our importers homes just waiting for the right time to bring them out. Champagne is all about sparkling wine, except for the wines that fall under the appellation Coteaux Champenoix.
These still wines are made from champagne varietals (there are actually 7 of those), and can be red, white or rosé. Some of these wines are only produced in certain vintages and most are never produced in volume past a barrel or two. Chef Taylor will be showcasing classic dishes from the Champagne region, but as always showcasing the international flair Reims is known for and Chef is amazing at producing. This one is personal to us and we are excited to share it with you!
— David
Menu
Niantic Bay Oysters | | ‘kir royale’ espuma | egg yolk
Corbon Blanc de Blanc 2010
Aged Tuna Tartare | olive | fennel | bottarga | crispy brussels | black garlic | milk bread
Horiot Coteaux Champenois "Ricey Blanc" 2017
Line Caught Cod | miso marinated | ‘ritz’ cracker | vermouth & annisette
Lelarge-Pugeot Coteaux Champenois Blanc de Meuniers 2015
Seared Maine Scallops | morels à la crème | asparagus | sous vide egg yolk
Lelarge-Pugeot Coteaux Champenois Rosé 2019
Crispy Pork Belly, mussels & clams | white asparagus | wine | fines herb
Marguet Coteaux Champenois Bouzy Rouge 2018
Foie Gras Pavlova | marsala | cocoa
Horiot Coteaux Champenois "Rosé de Ricey" 2016