Bruno Paillard Champagne Dinner

Champagne Dinner Event

Wednesday 23rd May 2018

 

 SEATS SOLD OUT 

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D & D Wines & Taratata Bistrot
proudly presents
Tasting & Dinner with Champagne Bruno Paillard

Celebrated French restaurant, Taratata Bistrot will team up with D & D Wines, and renowned Champagne producer, family-owned Maison Bruno Paillard, to present an exclusive four-course dinner paired with distinctive cuvees from the Bruno Paillard portfolio.  Established in 1981, the prestigious Champagne Bruno Paillard focuses on highly selective distribution. Their wines are sold to Michelin-star and esteemed restaurants, as well as fine wine merchants throughout the world.  The Bruno Paillard style is a marriage of elegance and complexity, which is manifested into a light and smooth effervescence of purity and freshness.

Executive chef and owner, Bertrand Raguin will prepare four courses of his signature cuisine that will expertly pair with Bruno Paillard’s selections.  The special host for the evening will be Bruno Paillard’s daughter, Alice Paillard, who co-manages the champagne Estate. She will lead guests through all of the champagnes during the tasting, followed by the ones paired with the dinner menu, and educate patrons on winemaking techniques and practices on the Maison’s philosophy and values.

Wednesday 23rd May 2018

Taratata Bistrot
Tasting & Dinner SGD $140++
RSVP Taratata Bistrot 


Pre-Dinner Tasting Class : Time 7.00pm 

2004 Bruno Paillard Blanc de Blancs
2004 Bruno Paillard Assemblage
2002 Bruno Paillard Nec Plus Ultra
2003 Bruno Paillard Nec Plus Ultra Rose


Dinner will commence immediately after tasting

 

MENU

1er Entrée
Saint-Jacques Marinées aux Baies Roses, Caviar de Citron, Fleur de Sel et Jus d’Agrumes
Marinated Fresh Sea Scallops with Pink Berries, Lemon Caviar, Fleur de Sel & Citrus Juice
MV Bruno Paillard Brut Premiere Cuvee

2émé Entrée
Saumon Fumé et Mousse d’Avocat aux Oursin et Trois Caviars 
Smoked Salmon & Avocado Mousse with Sea Urchin & Three Caviars
MV Bruno Paillard Extra Brut Blanc de Blancs

Plat Principal
Langouste Grillée Sauce Armoricaine, Risotto au Safran  
Grilled Rock Lobster in Mild Spicy Lobster, Cognac & Tomato Sauce Served with Saffron Risotto
or
Sole Vapeur, Pommes Nouvelles et Poêlée de Supions et de Piquillo au Jus de Homard
Steamed Sole, New Potato with Sautéed Baby Squid & Piquillo Peppers in Lobster Broth Reduction
1996 Bruno Paillard Nec Plus Ultra

Dessert 
Sabayon au Champagne Bruno Paillard et Fraises des Bois 
Bruno Paillard’s Champagne Sabayon with Wild Strawberries
MV Bruno Paillard Rose Premiere Cuvee

Café ou The 
Coffee or Tea