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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

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