Two hundred years are hidden behind the name Billecart-Salmon, the wine house that produces titled champagne from the best grapes of the French region Champagne. Family production was started by Nicolas Francois Billecart and Elisabeth Salmon in 1818 in France and to this day it maintains the traditional quality selection of grapes – part of it grows on 15 ha of vineyards owned by the wine house and the rest is supplied by the best winegrowers that has earned their reputation through many years of cooperation with Billecart-Salmon.
Despite the rapid development of technology, computerization and automation of many processes Billecart-Salmon winery isn’t equipped with computers, and the entire production has no more than 25 employees. The house sells about 1.5 million bottles per year, and due to its delicate bouquet and a vintage style, Champagne Billecart-Salmon surely deserved to be included in the lists of the most prestigious champagnes in the world.
The process of secondary fermentation of Billecart-Salmon takes place in glass bottles in special cellars that were built by the founder Mr. Billecart. Before it gets on the shelves for sale, it’s aging in cellars for at least 4 years. This way champagne gets its elegant and full-bodied flavor and becomes balanced in taste.
Champagne Billecart-Salmon Brut Reserve, presented in our wine list, has been produced since 1945. This blend of three grape varieties (Chardonnay, Pinot Noir and Pinot Meunier) gives a fresh aroma with hints of pear and balanced taste, leaving a long and consistent aftertaste.
What’s new on the menu? You have to try our Chef’s warm salad wit pike-perch fillet and orange-ginger sauce! This ensemble of flavours, tender pike-perch fillet and a glass of light white white combined with the cozy athmosphere of our restaurant… don’t deny yourself this pleasure!
It has already become a good tradition to spend Friday evenings in “Graine de Moutarde” where you can enjoy various seafood delicious dished from our Chef combined with a cozy atmosphere and live music.
This Friday, the team of “Graine de Moutarde” offers fresh French oysters Gillardeau №2 and White Pearl №2 (6pcs – 360 uah), and mussels of your choice cooked in 6 different sauces (170 uah).
This week special dish from our Chef – Bourgogne snails with green butter and garlic.
With oysters we reccomend prosecco Foss Marai Prosecco di Valdobbiadene Brut.
Graine de Moutarde – in French – a mustard grain. Around this symbolic image, a plant that gave the world the most popular sauce, we have built the concept of the restaurant.
French people not just like mustard, they cannot do anything without it. Dijon is famous for its products that are competitive with hundreds of businesses. What is their secret? It lays in the French aspire for diversity. Have you ever tried mustard with red wine, mustard with sea salt, basil, tomatoes? By the way, our collection has all of the above types and much more, come and try!
And finally, a little about history of mustard. In ancient Rome, mustard seeds were used to preserve fruit juices. It was the Romans who brought the mustard in Gaul from where it began its triumphal march around the world.
In the Middle Ages, monks were often involved in the production of mustard. Some written proof have survived that the Parisian convent of Saint-Germain-des-Prés prepared milled mustard seeds with vinegar. In 1634, one merchant from Dijon was granted the right to manufacture and supply mustard to the kitchen of dukes and monarchs. The conditions of such honorary co-operation were kept in the spirit of that time: workers had to wear clean clothes, and flag of the producer had to be placed on every jar of mustard.
Some regions in France have their own unique variations of mustard and because until now the quality of the French mustard is strictly controlled, it is especially tasty.
Chateau de la Saule is the largest and the most prestigious wine producer in the region and has been a property of Roy family since 1805. It is situated in appellation Montagny in the heart of Southern Côte Chalonnaise. Alain Roy-Thevenin has been managing the winery for the past 30 years and is representing wines of Chateau de la Saule starting from 1980 vintage. Out of seventeen ha of vineyards, all facing the warm South, thirteen of them are dedicated to Chardonnay variety.
Experts say that Montagny 1er Cru 2010 (100% Chardonnay) is one the best of Alain’s wines thanks to the good vintage.
Really dense in taste, this year it opens its tempting aromas of ripe peaches and apricots, sharp acidity and subtle notes of oak. Colour – golden emerald. Mineral taste, but with a pleasant roundness and long aftertaste.
Chilled wine Montagny is perfectly served as aperitif, with seafood and fish. In our restaurant it is an excellent choice with Frensh oysters Gillardeau.