La Grande Dame 2006 is an exclusive blend of our eight classic Grands Crus: Aÿ, Bouzy, Ambonnay, Verzy and Verzenay for the Pinot Noir (53%); Avize, Oger and Le Mesnil-sur-Oger for the Chardonnay (47%)
Our New Year’s Eve Menu
One week before New Year’s Eve
Lobsters typically eat live food, consisting of fish, mollusks, other crustaceans, worms, and some plant life. Occasionally, they will scavenge if necessary, and may resort to cannibalism in captivity; however, this has not been observed in the wild. Lobster skin in the stomachs of lobsters has been found before, although this is because lobsters will eat their shed skin after molting. Lobsters grow throughout their lives and it is not unusual for a lobster to live for more than 100 years.
As used in commercial farming and fishery, the terms shrimp and prawns are generally used interchangeably. In European countries, particularly the United Kingdom, the word prawns is more commonly on menus than the term shrimp, which is used more often in the United States.
Prep Time: 130 minutes
Cook time: 240 minutes
One day before New Year’s Eve:
Made dressing and 20 croutons for the 1 salad, roasted bell peppers, washed lettuce, and prepared the antipasto; refrigerated in separate containers.
Peeled pearl onions for the vinegar-glazed pearl onions.
Moved soup from the freezer to the refrigerator.
Afternoon of New Year’s Eve:
Prepared and baked the vinegar-glazed pearl onions.
For the fresh lobster: threw the lobster in hot water, made the cool salad sauce (no recipe). Prepared the sweet and sour Asian sauce for lobster, and refrigerated.
15 minutes before New Year’s Eve dinner:
Started with an Aperitif : Veuve Clicquot in iced glasses.
Barbe Nicole Ponsardin married François Clicquot, the son of Philippe Clicquot-Muiron, but her husband died on 23 October 1805, leaving her a widow (French veuve) and in control of the company. During the Napoleonic Wars, she was successful in exporting her champagne (to Imperial Russia in 1814, among others) and establishing it in the royal courts. She also supervised the champagne production itself closely, bought vineyards, and invented the table de remuage, the table used for the process of shaking the bottles during the second fermentation to get rid of the deposits, known in English as riddling.
New Year’s Eve Menu
190 grams fat