I really wasn’t expecting to be completely enchanted by Icelandic cuisine.
There are places in Iceland that look completely devoid of life. Perhaps because of these harsh conditions, what manages to live is vital and robust. This comes through in their cooking in a fascinating way. Icelandic food is hearty and honest, perfect for a cold evening, and even better with a glass of champagne.
I hope you’ll join us for our special wine dinner this Thursday, December 5. Enjoy 5 courses inspired by Iceland, paired with outstanding, some quite rare, champagnes.
Champagne Dinner at The National
Thursday, December 5
$100 per person
Inspired by the chef’s recent travels to Iceland
potatoes cooked in whey, soft egg, smoked trout roe, dill, leek ash
Marc Hebrart Special Club Brut 2008
poached arctic char, watercress sauce, mussels, pickled beet, black lava salt
Pierre Gimonnet Brut Blanc de Blanc NV
lobster soup, rutabaga, sorrel, rye croutons
Dosnon & Lepage Recolte Blanche Brut NV
slow cooked lamb loin, mushrooms with pearl onions and lovage, pine
Rene Geoffrey Cumieres Rouge Millesime 2006
(a very rare still champagne)
trifle with skyr, lingonberry, ginger snap, birch syrup, brown buttered hazelnuts
Patrick Bottax Bugey Cerdon Rose La Cueille NV Savoie
Call 706.549.3450 for reservations or email at firstname.lastname@example.org