28/10/2021
Tasting Dinner “Laurent Perrier”
Find out the details >Orario: 20:30
Prezzo: €100
- Starters
Raw fish tasting: 1 shrimp, 1 prawn, 1 oyster, 1 tuna tartare
Champagne pairing: “Laurent Perrier La Cuvée” (50% chardonnay, 35% pinot noir, 15% meunier)
Codfish creamed with milk served on grilled polenta with bergamot zest
Champagne pairing: “Laurent Perrier Blanc de Blancs” (100% chardonnay)
- First Course
Squid ink cappellotti stuffed with ricotta, summer truffle served with prawns in its bisque
Champagne pairing: “Laurent Perrier Rosé” (100% pinot noir)
- Second Course
Tuna cube-steak in a sesame crust on a cream of truffles flavored potatoes
Champagne pairing: “Laurent Perrier Millésimé 2008” (50% Chardonnay, 50% pinot noir)
- Dessert
Home made ice cream
Prenota
21/10/2021
Tasting dinner “Legras & Hass”
Find out the details >Orario: 20:30
Prezzo: €100
- Starters
Raw fish tasting: 1 shrimp, 1 prawn, 1 oyster, 1 tuna tartare
Champagne pairing: “Legras & Hass Brut Intuition S/A” (50% chardonnay, 25% pinot noir, 25% meunier)
Capesante with “colonnata” lard on topinambur based cream
Champagne pairing: “Legras & Hass Blanc de Blancs Grand Cru Extra Brut” (100% chardonnay)
- First Course
Passatelli (fresh pasta dish typical form Modena) with musky octopus ragù and rosemary flavored potato cream
Champagne pairing: “Legras & Hass Blanc de Blancs Grand Cru Millesimato 2012” (100% chardonnay)
- Second Course
Trancio Salmon steak in a herb crust with tepid “caponata”
Champagne pairing: “Legras & Hass Exigence n° 10 Grand Cru Brut” (50% Chardonnay, 50% pinot noir)
- Dessert
Home made ice cream
Prenota
14/10/2021
Tasting “de Venoge” Champagne Experience 21
Find out the details >Orario: 20:30
Prezzo: €100
WITH THE SPECIAL PARTICIPATION OF:
Alessandro Federzoni, Nicole Silingardi e Stefano Mella
Breaking the ice
“De Venoge Brut Sélect” (35% pinot noir 35% chardonnay 30% Meunier)
- Starters
Raw fish tasting: 1 shrimp, 1 prawn, 1 oyster, 1 tuna tartare
Champagne pairing: “Princes De Venoge Extra Brut” (35% chardonnay, 35% pinot noir, 30% meunier)
Tuna Burger with vegetable caponata
Champagne pairing: “Princes De Venoge Blanc de Blancs” (100% chardonnay)
- First Course
Black Rice with stracciatella di bufala and cantabrian anchovies
Champagne pairing: “Princes De Venoge Blanc de Noir” (100% pinot noir)
- Second Course
Seabass Turban with a heart of soft cheese and “Pachino” tomatoes
Champagne pairing: “Princes De Venoge Rosè” (100% pinot noir)
- Dessert
Home made ice cream
Prenota
07/10/2021
Tasting “The Champagne Region” Champagne Experience 21
Find out the details >Orario: 20:30
Prezzo: €100
EVENT HOSTS:
Mario Federzoni (AD Première) and Stefano Mella (Première agent)
Breaking the ice
Bolieu “Papin de Vigne” 70% chardonnay 30% meunier Bassuet Cote des Blancs
- Starters
Raw fish tasting: 1 shrimp, 1 prawn, 1 oyster, 1 tuna tartare
Champagne pairing: Pierre Legras “Orior” (88% chardonnay, 6% pinot noir-meunier Chouilly Grand Cru Cote des Blancs)
Barded prawns with bacon on cream of potatoes and leeks, toasted sesame
Champagne pairing: Mary Sessile “L’Inattendu” (extra brut 100% meunier Treslon Montagne de Reims)
- First Course
Paccheri with baby octopus ragù
Champagne pairing: Jacques Rousseaux Grand Cru Rosé de Saignée (100% pinot noir Verzenay Grand Cru Vallée de la Marne)
- Second Course
Seabass fillet “all’isolana”
Champagne pairing: Erick Schreiber “Tradition Brut Biodinamique” Magnum (100% pinot noir Courteron Cote des Bar)
- Dessert
Home made Ice cream
Prenota12/12/2019
Krug Degustazione
Find out the details >Orario: 20:30
Prezzo: €200
MENU
Apetizer
Degustazione crudités:
1 Red shrimp (from Sicily)
1 Prawn
1 Bluefin tuna tartare
1 Gillardeau oyster
Shrimps with tumeric and cumin
au panko gratin on broad bean cream
Primo piatto
Paccheri with burnt eggplant sauce
with red shrimp crudités and crunchy pistachio
Secondo piatto
Monkfish cheek with vegetables
ove n baked in its own steam
Dessert
Homemade ice cream
CHAMPAGNE
• Krug 167 édition
• Krug Rosé édition
• Krug 2004
28/11/2019
Laurent-Perrier Degustazione
Find out the details >Orario: 20:30
Prezzo: €100
MENU
Apetizer
Degustazione crudités:
1 Red shrimp (from Sicily)
1 Prawn
1 Bluefin tuna tartare
1 Gillardeau oyster
Beccafico sardines
on potato and lemon purée
Primo piatto
Tagliatelle kneaded with coffee
sautéed with citrus fruit and red shrimp crudités
Secondo piatto
Low temperature cooked Cod
with fennel puree and diced orange
Dessert
Homemade ice cream
CHAMPAGNE
• Nature Ultra Brut
• Brut Millésimé 2008 Magnum
• Brut Cuvée Rosé Magnum
• Grand Siècle Magnum
14/11/2019
Maison Ruinart Degustazione
Find out the details >Orario: 20:30
Prezzo: € 100
MENU
Apetizer
Degustazione crudités:
1 Red shrimp (from Sicily)
1 Prawn
1 Bluefin tuna tartare
1 Gillardeau oyster
Octopus Carpaccio with diced
pineapple and coffee powder
Primo piatto
“Risotto acquerello” cacio cheese and pepper
with bluefin tuna “bottarga”
Secondo piatto
Red mullet fillet in almond crust over tomato smothie,
basil sauce and bufala stracciatella
Dessert
Homemade ice cream
CHAMPAGNE
• Ruinart Blanc de Blancs
• Ruinart “R” Brut
• Ruinart Dom Ruinart 2007
• Ruinart Rosé
16/10/2019
Bubbles and Bubbles: Classic and Biodynamic Champagne Degustazione
Find out the details >Orario: 20:30
Prezzo: € 90
MENU
Apetizer
Degustazione crudités:
1 red shrimp (from Sicily)
1 prawn
1 bluefin tuna tartare
1 Gillardeau Oyster
Musky octopus Guazzetto
with bread croutons
First Course
Gnocchi with celery pesto
and bluefin tuna “bottarga”
Main Course
Swordfish roulade
Wines
• Secondé-Simon Cuvée Mélodie
• Secondé-Simon Cuvée Valérie
• Erick Schreiber Brut Tradition
• Erick Schreiber Cuvée Prestige
14/05/2019
Tasting Ferrari Perlè
Find out the details >Orario: 20:30
Prezzo: €90
MENU
Antipasti
Degustazione crudi:
1 gambero rosso
1 scampo
1 tartare di tonno rosso
1 ostrica Gillardeau
Carpaccio di polpo con zeste
di lime e sale nero delle Hawaii
Primo piatto
Spaghettoni alla chitarra con
pomodoro giallo, gamberi e
bottarga di tonno rosso
Secondo piatto
Trancetti di merluzzo cotto a
bassa temperatura agli agrumi
su crema di finocchi
VINI
Calice di benvenuto
• Ferrari Perlè
• Ferrari Perlè Zero
• Ferrari Perlè Nero
• Ferrari Perlè Bianco