To honor its 200th anniversary, Billecart-Salmon has embarked on a six-city gastronomic tour around the world. Hosting intimate luxurious dinners in Singapore, Tokyo, New York, Los Angeles and London, the celebration will conclude with an elegant garden party in June at the Billecart-Salmon family’s estate in Mareuil-sur-Ay.

Billecart-Salmon partnered with three-star Michelin Chef Alain Passard of l’Arpege restaurant in Paris for the world tour. In addition, two-star Michelin Chef Jean-Georges Vongerichten joined Passard for the New York and Los Angeles dinners, hosting them at his restaurants.

I had the honor to be seated next to François Roland-Billecart, the current president of Billecart-Salmon, as well as his wife and daughter.

M. Roland-Billecart, with his heavy French accent, welcomed everyone to the dinner, and expressed how at Billecart-Salmon, ‘we aim to produce better and better [wine] every year.’

Billecart-Salmon is known for finesse and elegance. The wines are not heavy or powerful. They are balanced wines that will give pleasure to all who drink them. Perhaps that it why Billecart-Salmon is somewhat of a cult darling among sommeliers.

We began the evening with the Blanc de Blancs Grand Cru NV. After a few toasts, our glasses were refilled, and we began our exquisite six-course culinary excursion. For each course, we were served one dish from Chef Alain Passard and one dish from Chef Jean-Georges Vongerichten. Chef Passard, famous for his celebration of vegetables, served the most delicate dishes that made us just want to sit and revel silently in the subtle flavors. Chef Vongerichten, on the other hand, served dishes with more intense flavors and spices and for these plates, they became a discussion at the table about what we were tasting. No matter the difference in the dishes, the elegance of the Champagnes paired with each dish were superb!

Course 1: Blanc de Blancs Grand Cru NV

François Roland-Billecart told me that this wine is his wife Edith’s favorite wine and I can understand why.  A wine made from 100% Chardonnay from five grand cru vineyards of the Côte des Blanc, it has notes of peaches, apples, chalk and almond. The wine is fresh and graceful with racy acidity that complimented both dishes.

Spring Peas with Strawberries, Mint Sauce – A combination of ingredients that might not come to mind, the dish was fresh and light with a touch of sweetness from the strawberries.

Meyer Lemon Gelée, Caviar and Crème Fraîche – Served in the shell of the meyer lemon, the gelée had just a hint of citrus but the start of the dish was the caviar and crème fraiche, which always pairs well with Champagne.

Course 2: Cuvee Elisabeth Rosé 2006

Created in 1998 as a tribute to Elisabeth Salmon, co-founder of Billecart-Salmon, this vintage Rosé Champagne is a blend of Pinot Noir and Chardonnay. It is rich and elegant with notes of citrus, red berries and dried flowers. On the palate, it is crisp with dry acidity that paired well with both the delicate consommé and the flavorful fresh tuna.

Vegetarian Ravioli, Consommé “Belle Saveur” – Three handmade ravioli filled with beets and greens floated elegantly in one of the most exquisitely subtle broths I have ever had.

Yellowfin Tuna Ribbons, Avocado, Radish and Ginger Emulsion – The yellowfin tuna absorbed the flavors of the ginger emulsion and while the fish melted in the mouth, the flavors lingered.

Course 3: Cuvee Elisabeth Rosé 2006

The vintage 2006 Rosé Champagne was paired with the third course as well and the crispness and acidity match well with vegetables.

Vegetable Arlequin, Sweet and Sour Sauce – Savory, sweet and tender, the beets in this colorful plate of fresh vegetables and fruit and topped with edible flowers might be the best beets I have eaten in my life.

White Asparagus with Lemon Crumbs and Herb Vinaigrette – A single spear of asparagus was anything but simple. Intense flavors of lemon and herbs rose to the surface as the sweet asparagus melted in my mouth.

Course 4: Cuvée Nicolas-François 2006

Created in 1964 in homage to Billecart-Salmon co-founder Nicolas-François Billecart, this vintage Champagne is a blend of 60% Pinot Noir and 40% Chardonnay. M. Roland-Billecart described the Pinot Noir as being the body of the wine and the elegance while the Chardonnay adds the lightness and freshness and what he called the “smile part of the wine.” With notes of apples, honey and nuts, this wine had an opulence to it that was matched by its brightness.

Melted Spinach with Sesame Butter, Orange and Carrot Mousseline – Exactly as described, the spinach melted in the mouth without tasting too buttery, although I am sure there was a fair amount of butter in there.

Gulf Shrimp with Fava Beans, Yogurt-Seed Dressing, Soy Butter – In comparison to the smooth textures and flavors of the melted spinach and mousseline, the perfectly cooked shrimp where bursting with flavor.

Course 5: Cuvée 200