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 One of the premiere wine dinners we did was a pairing with Veuve Clicquot. Founded in 1772 by Philippe Clicquot, Veuve is considered to be one of the largest champagne houses worldwide. Madame Clicquot took over when her husband passed in 1805 and is credited with creating the first known vintage champagne in 1810, inventing the riddling table process to clarify champagne in 1816. In 1818, she invented the first known blended rosé champagne by blending still red and white champagne wines. This process is still used today by the majority of champagne producers. During the Napoleonic Wars, Madame Clicquot made strides in establishing her wine in royal courts throughout Europe. She played an important role in establishing champagne as a favored drink of high society and nobility throughout Europe. The company was purchased in 1986 by Louis Vuitton, and continues worldwide expansion to this day. 

We were fortunate to have the local chanterelles in during this dinner, featured them with a blue crab risotto. I asked Chef Christophe if his pastry shop could make a true Paris Brest for me to serve for this event, they came through huge in a way that took me back to Chef Schӧrner. The event was highly attended, one of the first that we used to expand the wine dinners into our event pavilion off to the side of the restaurant, where I was able to set up a plating table in the room, and give the guests front row access to the plating of the dishes. It enabled me to walk throughout the room during the event and really give the guests an intimate, accessible feel while I walked around and struck up conversations. A Veuve representative was in attendance for this event, I was flattered when she complimented the menu that evening saying it rivaled any she has done across the world.