hollywood billionaire

Chapter 523 Two People's Per Se (Part 2)

If you could only choose one fine wine to accompany your meal at a fine dining event, then nothing would be more suitable than champagne—the sparkling wine named after the Champagne region of France—to accompany the entire feast.

Its unique in-bottle secondary fermentation process creates complex layers of flavor, perfectly complementing a wide range of cuisines, especially French cuisine. From the delicate seafood of Brittany to the rich poultry of Provence, Champagne's balanced acidity, smooth effervescence, and varied sweetness subtly harmonize with different flavor profiles. This characteristic makes it an ideal choice for French multi-course meals—a single Champagne can seamlessly accompany the entire meal, from appetizers and main courses to some desserts.

Bright, high acidity and persistent bubbles, hallmarks of Champagne, play a crucial role in food pairing. The sharp acidity penetrates oily foods, cleanses the palate of lingering flavors, and prevents taste fatigue. The delicate bubbles not only enhance the dining experience through textural contrast but also carry aromas upwards, making the food and wine more expressive in their harmonious blend. This combination continuously refreshes the diner's palate, ensuring each bite retains its vibrant initial taste and creating a wonderfully dynamic interaction between wine and food.

Furthermore, Champagne's association with celebration, toasting, and luxury in traditional Western culture is a crucial factor in its status as a top choice for aperitif. A dinner party or gathering is itself a memorable and celebratory moment in people's daily lives. Using Champagne as the welcoming drink sets the celebratory tone for Fine Dining from the moment guests arrive, immediately making diners feel valued and welcomed.

In short, when people choose champagne, they are not just choosing a beverage, but also an emotion, a symbol, and a promise of something better.

In the diverse world of champagne, Brut and Rosé champagnes, as mentioned by Michel Kuffler, namely dry champagne and rosé champagne, are indeed the absolute stars on the wine lists of upscale and Michelin-starred restaurants.

Brut, meaning "dry," "raw," or "unrefined" in French, is the least sweet type of Champagne. For it to be classified as Brut, meaning naturally dry Champagne, the amount of added sugar per liter must be less than 12 grams.

Because of its low sugar content, naturally dry champagne combines high acidity with dryness, with only a hint of sweetness. This effectively neutralizes greasy food, making it perfect for pairing with cheese dishes, dishes with butter, and seafood, especially lobster.

"At tomorrow's dinner, if your distinguished guest only wishes to enjoy a small glass of champagne, I would recommend Boréal NV from Château Clandestin in the Côte de la Bar. The Champagne region comprises four wine regions: the Reims Mountains, the Marne Valley, the Côte de Blancs, and the southernmost Côte de la Bar. Because it is located at the southernmost tip of the Champagne region, the soil in the Côte de la Bar differs from the chalky soils common in the heart of Champagne; it is primarily rich in marine fossils… Kimmeridgian."

Unlike ordinary sommeliers, Michel Kuffler possesses an exceptionally rich knowledge of wines, extending beyond the wines themselves to include their origins, climates, and cultural contexts. When discussing wine, the usually reserved old man transforms completely. Holding a dark brown bottle in one hand, he speaks eloquently and fluently, yet his words are never tedious; rather, they are captivating.

"The climate here is also slightly different, with more pronounced continental characteristics. Winters are cold, and summers have large diurnal temperature variations, allowing the grapes to ripen slowly, accumulating flavors while maintaining good acidity. As a Blanc de Noir champagne, it is made from 100% Pinot Noir. The 'Boréal' in its name refers to the north-facing vineyards, which receive relatively less sunlight, contributing to the grapes developing fresher and more elegant fruit flavors. In addition, it is a Brut Nature champagne, meaning that no sugar is added after disgorging, which also helps this champagne retain its original flavor to the greatest extent."

"Upon tasting, you will immediately perceive the fresh aromas of red fruits, such as strawberry and raspberry, with hints of citrus peel and dried flowers, accompanied by a flint-like minerality. Upon entry, the vibrant and sharp acidity will instantly captivate your palate. The bubbles are delicate, the texture is firm, and the finish has a unique savory aftertaste that is unforgettable. It is perfect for Champagne lovers who appreciate a pure expression and also pairs wonderfully with our aperitifs."

“Wow.” Madison absorbed the descriptions of the flavors and aromas, but could only understand a little of the occasional French phrases. However, this only piqued her interest more. “Michelle, you described it so temptingly.”

“It will only taste more tempting, Miss Bill.”

If this were Paris, Michel would have encouraged Madison-Bill to try it long ago. After all, France is a nation of drinkers, and before 2009, anyone over sixteen could consume fermented beverages like cider, wine, and beer. After 2009, although the age limit was raised to eighteen, this law was almost never seriously enforced.

Because...that's right, in the eyes of the French, spirits are the adult alcohol that needs to be locked up, while low-alcohol wines like champagne are just "fermented beverages".

Unfortunately, this was in New York, so Michelle could only smile and nod, continuing to use her eloquent words to impress the young Hollywood star in front of her.

"And if our guests decide to indulge themselves and wish to enjoy a whole bottle of champagne, we have an even more exciting option – the Krug Grande Cuvée 171èmedition. This is a champagne from the renowned Krug estate that best embodies its cutting-edge winemaking techniques. It is a non-vintage blend champagne, made from 131 base wines from 12 different vintages. The oldest base wine dates back to 2000, while the youngest comes from the 2015 harvest."

"Unlike the previous wine, which was made entirely from Pinot Noir, this Champagne incorporates Chardonnay and Pinot Meunier. This results in a fuller body and more complex layers. On the palate, in addition to the refreshing flavors of almond, quince, and lemon, there are toasty aromas of crème brûlée, harmoniously blended with the fragrance of dried fruit. The acidity is more balanced due to the increased sweetness, and the finish is richer and more delicious. Of course, as a naturally dry Champagne, it still retains its high acidity and dense effervescence, which effectively cuts through oils and creates a delightful synergy with a variety of foods."

“These are my two recommendations for the aperitifs at tomorrow’s dinner. Rosé Champagne is certainly an option, but compared to Brut, Rosé is rounder, fuller-bodied, more fruity, and has a very prominent aroma. The color ranges from pale mandarin fish pink to salmon orange pink, making it very visually appealing.”

The subtext of Michel Kuffler's second half of the sentence was quite clear—this brightly colored, pinkish-white sweet wine looked more romantic and fashionable, and therefore was more popular with female diners. He had already learned from Corey McIntosh that Han Yi's distinguished guest the next day was a middle-aged man, and such a guest would rarely choose Rosé as the first wine to start a dinner party.

Such remarks could be made openly in a Michelin three-star restaurant in Paris, recommending Brut for men and Rosé for women. But unfortunately, this is New York, where any comments involving gender division require Michelle to think twice.

Since moving here in the 1990s, this wasn't the first time someone had reminded him to be cautious. So Michel could only explain his choice from another angle: "Because Rosé combines the acidity of white wine with the fruity structure of red wine, it's usually used to complement more complex dishes, such as poultry, lightly sauced red meat, or even slightly spicy dishes with an Asian fusion style. So, I wouldn't actually recommend drinking this type of champagne before our nine-course dinner."

"Because the appetizer we're having tonight is prepared in a completely different style of cooking, right?"

Han Yi still vaguely remembered that dinner two years ago... no, according to the timeline of his second life, it should be nine years ago.

I can remember the classic dishes, but I can't remember the order in which they were served, so I've also forgotten what the appetizers were.

“You’re right. We proudly call ourselves an innovative restaurant serving modern American and French cuisine, so our flavors may lean more towards European and New World influences.” Michel Kuffler smiled slightly and bowed again. “Ms. Bohlsen will describe the dishes later. Now, let’s talk about the drinks—considering that neither of you drinks alcohol, but the flavors of the dishes are better complemented by the right beverages, we’ve prepared two non-alcoholic drinks tonight, hoping to replicate the taste of Brut champagne as closely as possible.”

"Two very interesting options remain. First, there's the Cuvée No. 11 non-alcoholic Bosscope sparkling cider from York-Gaiger Winery. Bosscope is an ancient Dutch apple variety, known for its high acidity, often with spicy and slightly bitter notes, accompanied by refreshing citrus aromas and a touch of minerality, perfectly mimicking the flavors of Brut Champagne except for the alcohol. The other is our specially crafted non-alcoholic cocktail, the Avid Gardener. White grape juice, agave nectar, and Bennett scorpion bitters create an incredibly rich flavor profile, like a journey through a summer garden, encompassing fresh fruit, earthy aromas, and herbal notes. The color is also beautiful—a vibrant green, not quite the hue of rosé Champagne, but equally pleasing to the eye."

"I'd like a sparkling apple cider, please." Han Yi didn't think much of it; in this kind of situation, non-alcoholic apple cider was one of the best choices for people trying to quit drinking.

"Avid Gardener, is that the name?" Madison's choice, unsurprisingly, was the supposedly visually appealing non-alcoholic cocktail. Michel Kuffler's vivid description had won her over. Even if it didn't taste good, she had to order one to take a picture.

“Excellent choice. Miss Bill, Mr. Han, I’ll be right back.”

The two, who were already quite hungry, were not kept waiting for long. Two minutes later, Michel Kuffler directed two other waiters to serve Han Yi and Madison their appetizers. Yes, this nine-course dinner held in a private apartment required a total of six waiters, including Sandra and Michel.

“Cuvée No. 11……and Avid Gardener”.

"How are the drinks, you two?"

After Han Yi and McGrady had both taken their first small sips, Sandra Poulsen came forward with a smile and asked with concern.

"Very good." That was Han Yi's reply. It tasted like ordinary cider, not even as sweet and delicious as pure apple juice. But in public, the American-style thumbs-up was still given.

"Mine too, it's fantastic." Maddie genuinely thought her non-alcoholic cocktail was excellent. The acidity was refreshing, the sweetness natural, and the herbal and spice flavors from the Bennett bitters elevated the taste and finish to another level. Moreover, perhaps because the bitters themselves still contained a tiny bit of alcohol, at first sip, it wasn't too different from a regular cocktail, just a bit less potent.

"Perfect!"

Having served in the US for many years, Sandra has long been accustomed to using exaggerated adjectives to describe every conversation.

"After tasting the first delicious beverage, we will begin this magical culinary journey, taking you to experience the essence of French cuisine and the pinnacle of the New American Wave."

"Tonight, the first course we have prepared for you is an appetizer consisting of two dishes."

"Gougeres, a classic savory snack originating from the Burgundy region of France."

"A salmon ice cream cone, a signature appetizer of Per Se, that's both fun and delicious."

(End of this chapter)