Kimi called to inform me about this event. Spanish wines have improved a lot this recent decade and
I've never tried the house chef David Gaveau's cuisine, so this was a chance to satisfy my curiosity.
Lables are quite interesting.
Amuse Bouche:
Gillardeau Oyster
Smaller than usual but was fresh and had a more intense flavor than those big fat ones.
Chilled Oscietra Caviar, Sea Urchin and Cauliflower "Soufflé"
Served with Créme Fraiche and Blinis
Not a bad dish but I couldn't taste the sea urchin at all.
The pairing wine was PAGO DE THARSYS BRUT NATURE
80% Macabeo and 20% CHARDONNAY
Golden colored, flora, orange and dried fruit aroma, fine bubbles, creamy finish.
My favorite tonight.
