May 18, 2011 1 comment Articles & Reviews, By Jonathan Cristaldi

Celebrating 200 Years of Perrier-Jouët at The Bouley Test Kitchen

A glass of Perrier-Jouët Grand Brut for you? Photo by Katie Sokoler. The Noble Rot and Perrier-Jouët at The Bouley Test Kitchen.

If anyone had asked me how I would like to spend my evening on Wednesday, May 4th, I would have replied, “After being fitted for an entire summer wardrobe of custom-tailored clothes, it would be lovely if my private helicopter brought me to JFK and I boarded a short flight to Montreal, cocktails and dinner on Rue St. Denise, so on and so forth.” Well, it came to pass that while several of those wishes fell upon deaf ears, something even better (truly) happened: I found myself at The Bouley Test Kitchen on West Broadway in Manhattan, hosting Hervé Deschamps, the Cellarmaster of the Perrier-Jouët Champagne house.

Jonny and Hervé – The Noble Rot Talks (Photo by Katie Sokoler)

Hervé is a delightful man who is full of cheer, and why wouldn’t he be? His job is to make sure Perrier-Jouët produces the finest quality Champagne they are capable of producing. And he’s doing a fantastic job. We spoke with Hervé, dined on Canapés from the Bouley Test Kitchen, and we tasted through PJs:

  • Grand Brut NV (retails around $45)
  • Blason Rosé NV (retails around $75) (also my personal favorite — !)
  • 2002 Belle Epoque (retails around $150)

We are incredibly grateful to the entire staff of The Bouley Test Kitchen – their food was inspiring and paired perfectly with the Champagne. We sampled:

  • Yellowtail with Soy Gelée, Micro-Celery in a Crispy Cone
  • Mini “Taco” with Glazed Tomato and Avocado Salad
  • Grilled Marinated Duck with Pruneaux d’Agen
  • Mini Chicken Schnitzel
  • Grilled Shrimp with soy Marinade
  • Slow Poached Shrimp with Celery Root Purée, Ginger Aromatic
  • Homemade Tofu with Black Truffle Dashi
    Smoked Salmon with Buckwheat Blinis, White Truffle Honey, Salmon Trout Roe

Good reader, if you’ll kindly allow it, the photographs shall do the rest of the talking:



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  1. Pingback: Go West, Jonny Cigar | The Bloggery by Underground Eats

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