By Mike Hiller
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.
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.
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