Renowned Champagne house, Taittinger (perhaps you’ve heard of them? Their roots in the Champagne-making biz go back to 1734), will be bringing a few select bottles to dinner at Bar Boulud. The Mandarin Oriental’s dynamic trio – Chef de Cuisine Michael Denk, Pastry Chef Robert Differ and Sommelier David Bérubé – will be putting their heads together to create a seasonal four-course feast worthy of the storied sparklers. Scheduled for Friday, November 11th, the evening starts at 7:00pm with glasses of Taittinger Brut poured from a three-liter Jeroboam and just gets fancier and more effervescent from there. Have a look at the menu and its bubbly accompaniments below then purchase your ticket ($110 including tax and gratuity) online asap.

Camembert & Walnut Tart
Welcoming Glass of Taittinger Brut
poured from a three-liter Jeroboam

Seared Halibut
fennel risotto, confit lemon zest, grapefruit beurre blanc
Taittinger, 2008

Whole Roasted Quail
parsnip purée, Brussels sprout slaw, cherry natural jus
Taittinger, Brut Rosé

Warm Pound Cake
chèvre ice cream, cherries, vanilla meringue
Taittinger, Sec, Nocturne