Galatoire’s Bistro will team up with Nicolas Feuillatte’s line of Champagnes for a New Year’s Eve dinner. Executive Chef Kelley McCann is preparing five courses, paired with a different Champagne as chosen by Galatoire’s sommelier Gabrielle Waxman.
The dinner starts with seared salmon, paired with brut rosé, Epernay NV. The second course will be a tempura-fried lobster served with Blanc de Blancs, Epernay 2005. Prosciutto-wrapped quail with andouille cornbread stuffing is the third course, and it will be paired with Palmes d’Or Brut Rosé, Epernay 2005. A seared New York strip will be served with braised kale with Palmes d’Or Brut, Epernay 2002 for the fourth course. The final course is stewed cherries with vanilla bean ice cream, biscotti crumbles and chocolate shavings.
The dinner is $125 per guest and starts at 8:30 p.m. in the restaurant’s dining room. Call 753-4864 to make reservations. Find out more about Galatoire’s Bistro here.