There was a lot of hype leading up to the Michelin Star dinner at Les Berceaux in Epernay. Everyone dressed up; the boys wore jackets and the girls wore lipstick. The restaurant was conveniently located in the lobby of our hotel, Hotel Les Borceaux.
As the ladies and gentlemen took their seats, we were unfortunately split up across two tables. Everyone being on their best behaviour, you could hear a pin drop. This was the quietest the group had been on the entire trip.
For the entrée, I selected Cassolette d’Escargots <Frais des Grads Crus> Cuisine au Champagne et Amandes Grillees, Fresh Snails cooked with Champange and Grilled Almonds. French cuisine is one of my favourites so I was not going to miss the opportunity to eat Michelin Star snails in France, cooked with Champagne in the city of Champagne whilst drinking Champagne.
These did not disappoint. By far the best snails I have ever had in my life and possibly the best thing I have ever eaten in my life. The almond butter gave the herb sauce a beautiful creaminess and subtle sweetness whilst the snails were so delicate they melted in your mouth. Because the snails were served in the sauce cocktail, the stayed warm for longer and they could continue to absorb all the fantastic flavours from the sauce. Paired with a delicate champagne from Chateau Neuf du Pape.
The Mains selection intrigued the majority of our table in that there was an option for Pigeon.
Excuse moi? Pigeon you say?
Pigeon is actually extremely common in my native cuisine and is most commonly served lightly fried or roasted with chilli, shallots and green onion. Others however, were surprised but mainly excited to try this exotic poultry. This were served simply roasted with hazelnut oil.
For desert I ordered the Meringue Glacee Minute aux Premieres Gariguettes, Meringue, Ice-cream and Strawberries. Now I’m not usually big on deserts but this was fantastic. The meringue was light, the ice-cream was creamy and the strawberries were fresh. Again, another perfect dish with Champagne.
Now just look at this cheese board. Is this not the mother of all cheese boards?
A very satisfied customer.