Who doesn't love champers? If, like us, you're a fan of the bubbly, then be sure to head to The Disgruntled Chef for a five-course Flavors from the Sea & Earth Boizel Champagne dinner ($168) on November 23.
This one-night affair showcases chef Daniel Sia's creations like steamed egg with uni (sea urchin), Sri Lankan crabmeat and Avruga caviar, to be paired with Boizel Champagne Brut Chardonnay NV.
Also making an appearance for the evening is Florent Roques-Boizel, son of Boizel Champagne's principal Evelyne, and a 1996 Boizel Champagne Joyau de France.
The Disguntled Chef hosts Florent Roques-Boizel in Boizel Champagne dinner
Who doesn’t love champers? If, like us, you’re a fan of the bubbly, then be sure to head to The Disgruntled Chef for a five-course Flavors from the Sea & Earth Boizel Champagne dinner ($168) on November 23. This one-night affair showcases chef Daniel Sia’s creations like steamed egg with uni (sea urchin), Sri Lankan […]
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