Experience 3*** MICHELIN ASSIETTE CHAMPENOISE Restaurant Review

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Chapters
00:00 INTRO / Aperitive KRUG Kitchen Experience
00:20 Welcome Snacks
00:45 Krug Grande Cuvée
00:55 Leaving the Kitchen
01:17 The "Emotion" Menu
01:28 Arriving at the Table / 1st Wine Pairing (with 1st Course & 2nd Course)
01:55 Bread & Butter
02:14 1st Course: Vine Shoot
02:25 2nd Course: Tomato P. Richard / Tomato Water
03:42 2nd Wine Pairing (with 3rd Course)
04:07 3rd Course: Sardine / Sorrel
04:29 3rd Wine Pairing (with 4th Course)
04:48 4th Course: Caviar Kaviari / Potato
05:23 5th Course: Brittany Blue Lobster
05:37 4th Wine Pairing (with 5th Course & 6th Course)
06:04 6th Course: Red Mullet / Stew Juice
06:25 7th Course: Farm reared Hen "Cour d'Armoise" / Carrot
06:38 5th Wine Pairing (with 7th Course & 8th Course)
07:13 8th Course: Cheese Selection / by Philippe Olivier
08:08 Pre-Dessert: Sorbet
08:18 6th (Wine) Pairing (with 9th Course)
08:36 Chocolates & Sweets
09:20 9th Course: P. Richard's Strawberry / Crispy Tray
10:05 Glance through the Restaurant
10:19 (Add-on) Tea Time...
11:14 Terrace Tea-Time
11:54 SUMMARY in Pictures
13:08 The BILL & REVIEW