Krug Dinner at Mélisse

I have lagged on this post, because much like Krug it is a big undertaking.  It was a little over a week ago that we attended the Krug dinner at Mélisse in Santa Monica, and it was such an overwhelming experience that I am just now done processing it.

Matt told me about the dinner over a month ago, and we decided to go as a late birthday gift to me, and an early one to him from my lovely mother, my dad tagged along too.  Ralph and Emily wanted to come but after numerous harassing calls and name dropping, there was simply no room.  I'm glad we booked when we did.

The kitchen told us that dinner began at 7:30, but we had a sneaking suspicion that hors d'oevures started earlier, sadly we were right and we were also late.  We arrived at the restaurant at 7:30 and everyone had Krug in hand, we scrambled to find the nearest server in order to savor some delicious bubbles.  We started with glasses of Krug Grand Cuvee NV, and bites of Duck Confit Croquette, Rolled Goat Cheese with Grapes and Pistachios, Smoked Salmon Blini with Créme Frâiche and Caviar, and Luna Oyster Champagne Gelée.  All of it was amazing, I am going to try to make the Grapes with Goat Cheese and Pistachios.  The best part of course was the Krug. So rich and creamy, I was so happy to have my dad taste it for the first time, he was very impressed.  I was so curious, and still am, about who everyone was at the dinner, I kept wondering have they had Krug, are they already involved in Krug's intoxicating trance, what kind of world am I about to enter?  

After about ten minutes we sat out our table, a lush booth perfect for four.  I chose the seat where I could best see the middle of the room, where the special guest Olivier Krug would be.  

We continued with Krug NV, which is richly aromatic with notes of vanilla and lemon curd wafting from the glass. It was so creamy and full in the mouth but well-balanced with refreshing acidity and a little earthiness and spice lingering in the background.  Throughout the whole evening my mom stated that this was her favorite.  We enjoyed the Grand Cuvee with an amouse bouche of orange gelée, pistachio flan and creme, it was nutty and delicious, though I am not sure my dad was a fan! While receiving refills on our Krug Grand Cuvee, we enjoyed the unique bread selection; Olive, Bacon, Brioche, and Basil Brioche.  Needless to say Matt was a big fan of the bacon and enjoyed it throughout the night.

For our first course, we had Santa Barbara Prawn Ravioli, Morel Mushrooms and Shellfish Jus.

This was perfect with the Grand Cuvee, it brought out the earthiness of the champagne, and cut through the cream of the ravioli.  

After our first course Olivier got up to speak to all of us, he is a sweet French gentleman who told us the story of Krug.  He said that the Krug we drink today, is the same as that his great great great...grandfather created years ago!  He said that the Grand Cuvee is the flagship of the house, and the one they are most proud of.

Our second course was Washington State Halibut "Braised in Champagne", Porcini Mushrooms, Brown Butter Jus.  The halibut melted in your mouth like butter it was the best fish I have ever had.  My parents had never really been a halibut fan until now, realizing they just never had it cooked so perfectly.  With our second course we enjoyed the newly released Krug 1998 Vintage.  Who would have thought that an 11 year old champagne would seem too young?  It does need more age, and I can see that in a few more years it will be mellow and rich and ready to enjoy.  It had a strong vanilla butter nose, with flavors of roasted nuts, very crisp acidity, and hints of upcoming chocolate and mushrooms, that will most likely show in a few years.  Olivier agreed that this champagne was just a tad young.  

Olivier then came around to our table and we told him about POP, he seemed very impressed by our trip to Champagne and our passion for his wine.  We told him about our plans to pour Krug by the glass, and he was pleased.  I would love to sit down and drink Krug with him all night!

The third course Spring Veal Loin and Braised Shank, Crisp Potato-Leek Fritter, Spring Onion, Champagne Braising Jus.  The star in this course was the Krug 1985 Collection.  This is by far...wait for it...wait for it...

MY

FAVORITE 

CHAMPAGNE THAT 

I HAVE EVER 

TASTED!

This is a huge statement I know, but it really is.  Now I am only 25 so there are plenty of vintage bubbles yet to come in my life, but for now 1985 Krug has stolen my heart in a big way!  Olivier told us that during 1985 he was at college and there was a major frost, which limited yields, creating such a focused wine.  It is incredibly rich, with a nose that reminds me of vintage tawny Port!  Notes of chocolate, caramelized almonds, amaretto.  It was so deeply golden in color.  It still had a lot of refreshing mouth watering acidity, yet it was creamy, nutty, with a LONG caramel and coconut finish. I am still dreaming about having more, and seriously considering saving up for some.  I was lucky enough to get a refill on this Champagne, thanks to knowing the sommelier of the evening.  

While in my post 1985 bliss, the chef came over to our table.  We apologized for our harassing phone calls trying to get our friends in, and thanked him for the wonderful meal and for accommodating our dairy free need.  He was very nice and laughed about our semi-stalking of his restaurant!

For our last course we had Vanilla Yogurt Strawberry Coulis and Sorbet.  The yogurt was so thick and creamy, it was like a custard with so many vanilla beans!  We enjoyed the Krug 1982 Collection with our dessert.  This one was still rich, but definitely more muted than the 1985, it had a bouquet that hinted of nuts, lemon peel, a little smokiness, and vanilla.  On the palate it echoed the bouquet with smoky earthiness, a little pineapple and surprising acidity.  I recommend trying this one now, as I am not sure how much longer it has.

On another note I recently had a taste of 1976 Krug as well.  This was super earthy on the nose, reminiscent of what I like to call stinky cheese, or Tallegio.  It was light and delicate yet creamy with hints of nuttiness, lot's of mushrooms, nice acidity and a long finish.