Perrier-Jouët evening at l’Aparté

Chef Armel Bedouet of the restaurant l’Aparté to organize evenings in association with wineries or, in this case, champagne houses. For the traditionally discreet chef, this evening is all about carefully considered food and wine pairings. It’s out of the question to “simply” create pairings that don’t reflect the stories of the marvellous house that hosts the Champagne estate. Perrier-Jouët. So, let yourself be carried away by a creative immersion like the Gambero Rosso, miso mayonnaise and sea urchin paired with the Grand Brut cuvée. Without wasting a moment, succumb to the spider crab tartlet, cucumber marinated in rice vinegar, paired with Blanc de Blancs. While a white turbot pan-fried in butter is on the program, along with langoustine and butternut squash, pigeon breast and black truffle will be enhanced by a Mumm rosé. Look forward to the evening on February 27.