The union between caviar-Champagne it is a perfect match, where the roundness of monounsaturated fats, omega 3 and lipids of caviar find their completion in the delicate acidity of French champagnes.
A combination that has also captured the fantasies of Thomas Keller, restaurant chefs Per se and The French Laundry, both three Michelin stars, which he just launched on West Coast the idea of opening a lounge space dedicated to this classic combination.
For this high-end adventure, Keller teamed up with the caviar expert Shaoching Bishop, opening in Yountville, California on Regiis Ova Caviar & Champagne Lounge. Inside the finely furnished spaces, the finest varieties of caviar will be presented, distributed by Regiis Ova which, in addition to being a refined tasting place, is also a registered trademark. "
We decided to introduce something never seen before in Yountville, creating a lively and fun lounge with champagne, caviar and live music, where patrons can relax, get together and celebrate togetherKeller said.
The menu will allow you to choose between caviar-based snacks, i.e. small plates to share for aristocratic aperitifs, and more substantial dishes for a real meal based on sturgeon eggs. The patrons can also decide for them tastings of caviar only with five-gram servings of Ossetra, Hybrid, Supreme, Siberian and Salmon Roe, served with some classic toppings like crème fraîche, mimosa eggs and chives.
For the champagnes in paper you will be able to find the most famous fashion houses such as Dom Pérignon, Piper-Heidsieck, Krug and Ruinart or Palmer & Co, an iconic Champagne company worldwide. However, there will be no lack of cheaper labels from Californian and European winemakers.
The lounge bar is open Thursday to Saturday from 17pm to 23pm and Sunday from 15pm to 19pm. Embellished with elegant furnishing accessories, selected by designer Ken Fulk, the restaurant features welcoming and luxurious spaces, which enhance the sense of beauty for the diners.