Wednesday 25th. In September, we prepare for an unforgettable dinner, when we are visited by Oriane Carreau from the champagne house Dame de Carreau She will guide us through the wines for the food this evening.

Through several generations of winemakers, from father to son, and now on from father to daughter, Oriane Carreau has now paved her own path.

In 2014, she began the process of converting a small vineyard into organic certification. The small domain, which covers 6 hectares, is operated according to strict principles of natural production both in vineyards and wine cellars. Father and daughter have devoted a lot of time exploring the subtle nuances in the terroir vines.

There is a particular focus on individual parcels and rare grapes that are centrally located at Carreau.
Champagne Dame de Carreau has its origin in the village of Celles-sur-Ource, known for the highest density of champagne producers in a single village. The village is located in Côte des Bar, south of Champagne, where the soil is characterized by more clay compared to areas farther north, which is more reminiscent of the Chablis soil. The Kimmeridge earthworm is prominent in the area, which is seen in her cuveer.

The wines that will be served this evening:
True Whites 2018 + True Whites 2019
Good by 2014 + Good by 2015
Batch 2015 + Batch 2017

Our kitchen has put together a 5-course menu, featuring some of the finest ingredients available from the ocean. Scarf, crawfish, halibut, studs and the meal ends with Petit Four
Pris for 5 retters + 6 glass vin = 1995kr

Booking: https://booking.gastroplanner.no/Palate/t
Questions: helga@palate.no