Hot Date: Champagne Dinner at Boulevardier on Thursday, October 11

Boulevardier is hosting their first Champagne dinner this Thursday, and it looks to be a doozy. Duck-fat fries and house-made foie gras ice cream? Nathan Tate’s fine cooking?

“(Get ready to) drool,” writes owner Brooks Anderson. Here’s the rest of the message (with his goofy formatting):

The Powers that Be at Boulevardier will be featuring the Champagnes of Champagne Lallier, famous for only sourcing grapes from Grand Cru and Premier Cru Vineyards.

Date: Thursday, October 11.

Time: Dinner Starts at 645.

Place: Boulevardier

Price: $115 per head.

Activities: Enjoying the best this life has to offer.

Here is Executive Chef and Boulevardier Owner Nathan Tate’s most amazing Menu.

AM– USE:

Duck Fat Frites. Truffle Aioli.

COURSE 1 (Lallier Zero Dosage Grand Cru NV):

Tasting of Oysters:

*Mignonette Granita. Fines Herbes.

*Pickled Watermelon Rind. Lemon Confit.

*Crispy Gulf Oysters. Celery Root Remoulade. Peppadew Emulsion.

*Casino Butter. Braised Pork Belly.

COURSE 2 (Lallier Grand Réserve Grand Cru Brut NV):

Butter Poached Maine Lobster. Farm Egg Raviolo. Caviar. Lobster Reduction.

COURSE 3 (Lallier Rosé Premier Cru Brut NV):

Berkshire Pork Duo. Wood Grilled Loin. Calvados Braised Cheek. Mustard Greens. Bacon-Onion Jam. Sunchoke Purée. Pickled Quince.

DESSERT (Lallier Grand Cru Millésime 2005):

*Tasting of House-Made Sorbet.

*Pound Cake ‘Pain Perdu’. Meyer Lemon Curd. Huckleberries.

*House-Made Foie Gras Ice Cream. Cocoa Nibs.

408 N Bishop Ave Ste 108; Bishop Arts District; 214-942-1828