ANTENNA DAILY: 101 CHAMPAGNES ON CAVIAR RUSSIA'S NEW MENU

Bottles include Piper-Heidsieck, Deutz, Veuve Clicquot, Louis Roederer, Ruinart, Dom Pérignon, Carbon, Jacquesson, Lanson, Moët & Chandon, Léon Launois, Chanoine, Tsarine, Geoffroy, Pierre Gimonnet, Paul Bara, Billecart-Salmon, Louis Armand, Tarlant, Pierre Péters, Nicolas Feuillatte, Vilmart & Cie, Rémy Massin & Fils, Taittinger, Laurent-Perrier, Huré Frères, Apollonis and Château d'Avize Foliage. Even the most demanding Champagne lovers will find something appealing. Nine options are available by the glass.
Sit at the bar and order from its special snack menu: baked Camembert, a cheese plate, hummus, peppers, artichokes or salmon tartare. These were devised for sparkling wine, with perfectly matched flavours and textures.
To my taste, the à la carte dishes suit sparkling wine just as well. Take the sturgeon dumplings with black and red caviar: simple yet vivid, bringing out caviar's flavour beautifully.
Another tip: come in the morning for breakfast. Try pancakes with sturgeon julienne and black caviar, or avocado toast with a poached egg and black caviar. Add a glass of Champagne.
Finish with espresso and Batu Khan's baked apple with pressed caviar. Golden Horde records describe the Khan's unusual taste: black caviar that accidentally fell onto a baked apple became his favourite treat. Campaign meals often ended with this dish, called the “Pearl of Kings”.
Author: Stanislav Smirnov

1/47 Vladimirsky Prospekt, St. Petersburg

The full article is available via this link